Game Recipies by Ken

Quote:
SMOKED TROUT SPREAD. Ingredients: 1 1/2 lbs smoked trout; 3 sticks butter; 1 tbsp lemon juice; 1/3 cup heavy cream; 1/8 tsp cayenne pepper. Directions: Melt butter in sauce pan. Place all other ingredients in food processor. Pour butter into processor and turn on. Place the processed mixture into a large bowl and refridgerate for 8 hours. serve with crackers.

Dog's on point... get ready!!!

It is very important to generate a good attitude, a good heart, as much as possible. From this, Happiness in both the short term and the long term for both yourself and others will come. - Dalai Lama

http://www.njoutdooralliance.org/

Posted: 14 Apr 2008 3:50 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. DEEP FRIED TURKEY FINGERS. Ingredients: 1 wild turkey breast, cut into 1/2" strips; 2 eggs; 1/4 cup milk; 1 tsp lemon pepper; 1 cup corn meal. Directions: Beat together milk and eggs. Mix lemon pepper and corn meal into a large ziploc bag. Dip the turkey strips into the egg, milk mixture, drop into the corn meal and shake well to coat. Deep fry until golden brown. Serve with favorite dipping sauce. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 15 Apr 2008 4:14 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. BRONZED CAJUN CREAM TURKEY BREAST. Ingredients: 1 turkey breast, skinless, deboned, halved. 3 tbsps cajun spices; 2 tbsp olive oil; 2 cups vanilla ice cream; 2 tbsps currant jelly; 1 tbsp cornstarch; 1 tsp salt; 5 drops hot sauce; 2 tbsps horseradish. Directions: Rub the breasts with the cajun spices on both sides. Sprinkle with olive oil and place into a plastic bag for at least 1 hour. To make sauce, melt the ice cream in a heavy saucepan over low heat. Combine the currant jelly, cornstarch, salt, and hot sauce to make a smooth paste. Add to the ice cream and turn heat to medium. Stirring slowly, cook the sauce until thick and just comes to a bubble. Remove from heat and add the horseradish. In a heavy skillet or on the grill, cook the turkey breast to a bronzed brown on both sides and breasts are fully cooked. Serve sauce over sliced breast. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 16 Apr 2008 3:29 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. STUFFED WILD TURKEY. Ingredients: 1 Wild turkey, Cleaned and plucked. 2 stalks celery, rough chopped; 2 cups water; 1 1/2 cups celery, finely chopped; 1/2 cup onion, finely chopped; 1/2 cup butter; 16 cups dried and cubed bread; 1 tbsp parsley; 1/4 tsp salt; 1/4 tsp pepper; 3/4 tsp sage; 1 tsp thyme; 1/4 tsp savory; 1/8 tsp allspice; 1 tsp paprika; 3 slices bacon; 1/2 cup dry white wine; 2 tbsps flour; 3 tbsps water. Directions: 1. Remove the neck and clean the giblets. Place the neck, giblets and rough chopped celery in a medium sauce pan with the 2 cups water. Simmer for 1 hour, remove giblets to cool, reserve liquid for basting. Discard neck and celery. When giblets are cool grate them on a course cheese grater. 2. In a large skillet, saute the celery and onions in 1/2 cup butter, until translucent. Add the bread cubes, parsley, salt, pepper, 1/4 tsp sage, thyme, savory, allspice and 1/2 tsp paprika; sprinkle the grated giblets over the top and stir to blend. Place the stuffing loosely into the birds cavity. 3. Place the stuffed bird breast side up on a rack in a open roasting pan, and liberally sprinkle with salt, pepper and the remaining sage and paprika. Put the bacon slices over the breast and legs. Insert a meat thermometer into the thigh and cover the bird with tin foil, making a tent over the breast. 4. Roast until the meat thermometer reads 170-185F or 20-25 miutes per pound. Baste frequently with the reserved liquid and wine. 5 . Remove the turkey from the oven and remove stuffing. Let the bird rest for 15-20 minutes before carving. 5. Blend the flour and 2 tbsps water and add it slowly to the pan juices, cooking over medium heat until gravy thickens. Serve with traditional family holiday fixings. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 17 Apr 2008 3:37 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. STRIPED BASS SUPREME. Ingredients: 1 striped bass , cleaned, head on; 2 eggs; 1-2 pts crab meat; bread crumbs; worcestershire sauce; 2 tsp old bay seasoning; fresh basil; salt; pepper; lemon wedges. Directions: Partially sew stomach closed on bass. Lightly beat eggs and add crab meat, bread crumbs, worcestershire sauce, and old bay seasoning; knead mixture. Stuff mixture into striper and complete sewing up cavity. Lay fish on 2 layers of aluminum foil. Season lightly with old bay, basil, salt and pepper. Add lemon wedges and seal foil. Place fish wrapped in foil on a baking sheet and cook for 90 minutes in a 400F oven __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 18 Apr 2008 4:22 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. GRILLED WEAKFISH WITH VEGETABLES. Ingredients: 6 weakfish fillets; 1 cup italian dressing; 1 tbsp Old Bay seasoning; 1/2 tsp salt; 1/2 tsp pepper; 1 tomato, sliced; 1 scallion, sliced; 1 red pepper, sliced; 1/2 stick butter; 1/3 cup lemon juice. Directions: Soak fish in italian dressing for 15 minutes. Take 3 pieces aluminum foil and place 2 fillets on each piece. Sprinkle with Old Bay seasoning, salt and pepper. Place vegetables over the top of the fillets and put a dollop of butter over the vegetables. Sprinkle with lemon juice and seal up foil. Heat grill on low setting and cook foil packs for 15-20 minutes or until fish flakes. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 19 Apr 2008 4:29 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. STRIPED BASS ON BUTTERED CROUTTES Ingredients: 2 1/2 lbs striped bass steaks, cut 2" thick; 1/2 cup olive oil; 1 onion, sliced; 1 green pepper, sliced; 3 cloves garlic, minced; 1 cup dry red wine; 1 tbsp fresh parsley, chopped; 1/4 tsp salt; 1/4 tsp pepper; 1/8 tsp paprika; 3 medium tomatoes, sliced; 4-6 bread slices, 1/2" thick; 4 tbsps butter; 1 tsp garlic powder. Directions 1. in a large skillet, heat 1/4 cup of the olive oil over medium heat. Add the onion, green pepper and garlic, saute till tender. Pour in wine and add the parsley, salt, pepper and paprika; bring to a boil. Add the striped bass, cover and cook for 30 minutes or until fish flakes when tested with a fork. Remove the bass to a warm plate. Return sauce to a boil and cook till thick, stirring frequently. 2. In a seperate skillet melt the butter with the remaining oil over medium heat. Add the garlic powder. Fry the bread slices on both sides until golden brown. To serve place a slice of the bread on a plate, place the striped basss steak on top of the bread slice. Add the tomato slices on top and pour sauce over everything. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 20 Apr 2008 4:09 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. BOURBON WILD TURKEY. Ingredients: 1 wild turkey breast, skinned and sliced 1/2" thick; 1/2 tsp salt; 1/4 tsp white pepper; 1 cup flour; 1/2 cup butter; 3/4 cup bourbon; 1 medium onion, sliced thinly. Directions: Season turkey slices with salt and white pepper. Dredge in flour and shake off excess. Fry slices in a 12" skillet in butter. Add the bourbon and onions, cook until turkey is golden brown on both sides, then reduce heat to low. Cover and cook for 25-30 minutes or until turkey is done through. Serve over wild rice. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 21 Apr 2008 5:25 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. BAKED TROUT IN WINE SAUCE Ingredients: 4 lbs trout fillets; 1 cup dry white wine; juice of 1 lemon; 1/4 tsp paprika; 1 1/2 tsp salt; 2 tsps parsley, finely chopped; 2 tbsps olive oil; 3 tbsps melted butter; 1/4 tsp thyme; 1 cup slivered almonds. Directions: Combine all ingredients except trout and almonds. Arrange trout fillets in a single layer in a baking dish. Pour the mixture over fish, and sprinkle almonds over fish. Bake in a preheated oven at 350f for 20-30 minutes __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 22 Apr 2008 5:13 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. FLOUNDER PROVENCALE Ingredients: 6 flounder fillets; 4 tbsps butter; 1/2 tsp salt; 1/4 tsp paprika; 1/4 cup onions, chopped; 1 clove garlic, minced; 1 16oz can whole tomatoes, chopped; 4 oz fresh mushrooms, chopped; 1/4 cup dry white wine; 6 lemon wedges. Directions: Put 2 tsps butter on each fillet. Season with salt and paprika, roll up fillets. Fasten the rolls with toothpicks. Place the rolled fillets in a 10" skillet. Add the onions, garlic, tomatoes, mushrooms, and wine. Cover tightly and simmer for 15 minutes or until fish flakes easily. Remove fish to a warm platter. Continue to simmer sauce until it thickens. Spoon sauce over fish rolls and garnish with lemon wedge. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 22 Apr 2008 6:21 PM
	Registered User, Sponsor Currently Offline	Posts: 6051 Addicted to NJH: Join Date: Dec 2005
Can't wait for the stripers to come in, thanx for the recipes

Posted: 23 Apr 2008 5:07 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. BAKED STRIPED BASS WITH CLAMS Ingredients: 1 striped bass around 10 lbs; 2 dozen topneck clams; 1 tsp salt; 1/2 tsp basil; 1/4 tsp pepper; 1/2 cup parsely sprigs; 1 medium onion, sliced thinly; 4 celery stalks with leaves, chopped; 2 cloves garlic, halved; 2 bay leaves; 1 cup dry white wine; 1/2 cup butter, melted. Directions: Dress and debone striper leaving head on. Preheat oven to 350F. Grease a large shallow baking pan large enough to fit fish. Scrub the clams under cold running water and set aside. Season the inside of the fish with salt, pepper, and basil. Arrange the parsley and half the onion slices inside the fish; place fish in greased pan. Arrange the clams, remaining onion, celery, garlic and bay leaves around the fish. Pour the wine and butter over the fish. Cover pan with aluminum foil and bake for 40-50 minutes or until fish flakes easily and clams are open. Discard the garlic, bay leaves and any clams that did not open.Carve fish and serve with clams. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 24 Apr 2008 4:21 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. FLOUNDER AND VEGGIE BAKE Ingredients: 4 large flounder fillets; 1-2 medium potatoes, sliced; 1 carrot, julienned; 1/4 lb fresh green beans; 1 medium onion, sliced; 3 tbsps butter; 2 tsp basil; salt and pepper to taste. Directions: Place each fillet on a 12" piece of aluminum foil. On each fillet place 1/4 of the potatoes, carrots, green beans, and onion. Dot each fillet with butter and sprinkle on 1/2 tsp basil. Season with salt and pepper. Fold up edges of foil and seal packets. Place packets on a cookie sheet and bake at 400F for 10-15 minutes or until fish flakes and veggies are tender. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 25 Apr 2008 5:15 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. BLUEFISH SALAD Ingredients: 1 blue fish, filleted cooked and chilled; 2 tbsps lemon juice; 2 tbsps lime juice; 1 tbsp balsamic vinegar; 3/4 tsp salt; 1 tsp dijon mustard; 1/4 tsp ground pepper; 2 tsps tarragon; 2 tbsps dill; 6 tbsps olive oil; 4 plum tomatoes, quartered; 1/2 red onion, sliced; 1/3 lb green beans, cooked tender crisp; 6 new potatoes, cooked and quartered. Directions: Mix all ingredients together, except fish, vegetables, and potatoes, in a large bowl. Break the fish into large pieces and add to bowl. Add remaining ingredients and toss. Serve chilled __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 26 Apr 2008 7:01 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. WILD TURKEY LOUIS Ingredients: 1 lb wild turkey breast, cubed; 2 tbsps butter; 1/4 cup green onions, sliced; 1/4 tsp salt; 1/4 tsp pepper; 3 tbsps flour; 1 cup chicken stock; 1/2 cup sherry; 1/4 cup green stuffed olives, sliced; 1 cup fresh mushrooms, sliced; 1/2 tsp tarragon. Directions: Heat the butter in a large skillet over medium heat. Quickly brown the turkey cubes on all sides. Place the turkey in a 1 qt casserole. Add the onions, salt, pepper, and flour to reserved dripping in skillet. Cook and stir for about 1 minute. Remove skillet from heat and slowly add the stock and sherry. Stir until smooth. Return to heat and cook, stirring constantly, until mixture thickens. Add the olives, mushrooms and tarragon, mixing thoroughly. Pour the mixture over the turkey. Cover and bake for 20-25 minutes at 350F until tender. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 27 Apr 2008 4:51 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. FLOUNDER FOIL PACKETS Ingredients: 4 flounder fillets; 1 cup fresh mushrooms, sliced; 1 cup carrots, thinly sliced; 1 cup zucchini, sliced; 2 tbsps butter; salt and pepper to taste; 4 10" pieces of aluminum foil. Directions: Saute the vegetable in the butter until tender crisp, season with salt and pepper. Using cooking spray, grease one side of the foil and place 1/4 the vegetables on each piece. Place the fish on top of the vegetables. Seal up packets tight. Bake at 450F for 10 minutes. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 19 May 2008 2:54 PM
	Registered User, Sponsor Currently Offline	Posts: 3350 Monster Buck: Join Date: Jan 2006
All I can say is, Thanks for doing this __________________ Dream as if you'll live forever, live as if you'll die today.

Posted: 28 Apr 2008 4:47 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. TURKEY CABBAGE ROLLS Ingredients: 1 lb ground turkey; 8 large cabbage leaves; 2 tbsps oil; 1 cup fresh cabbage, chopped; 1/2 cup onion, minced; 1/2 cup carrots, minced; 1/2 cup celery, minced; 1 tsp salt; 1 tsp dill; 2 eggs; 1/2 tsp tabasco sauce; 1/2 cup fresh bread crumbs; 1/3 cup butter; 1/3 cup flour; 2 cups chicken stock; 2 tbsps lemon juice; 2 tsps lemon zest; 1/4 cup parsley, chopped. Directions: Cook cabbage leaves for 6 minutes in boiling water. Drain and pat leaves dry and set aside. Heat oil in a skillet; add the onion, cabbage, carrots, celery, salt and 1/2 tsp dill. Cook until tender. Beat the eggs and tabasco together in a medium bowl: mix in turkey, bread crumbs and cooked vegetables. Divide the mixture into 8 equal parts and place one part on to each cabbage leaf. Fold the cabbage leaves up to make small bundles and secure closed with toothpicks. Put the rolls into a 10x8" baking dish. To prepare the sauce melt the butter in a small sauce pan, blend in the flour and gradually add the chicken stock. Cook over low heat, stirring constantly until thickened. Add the lemon juice and zest and remaining dill. Pour sauce over cabbage rolls. Cover and bake at 375F for 40 minutes. To serve remove toothpicks and garnish with parsely. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 29 Apr 2008 4:35 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
here is todays. TROUT WITH HERB STUFFING Ingredients: 2-3 trout, cleaned, head on; 1/2 tsp salt; 2 cups herb stuffing; 1/3 cup melted butter; 1/2 cup fresh mushrooms, sliced; 1/3 cup green onions, sliced; 1 tbsp parsley, chopped; 1 tbsp pimento pepper, chopped; 2 tsps lemon juice; 1/4 tsp butter. Directions: Combine all the ingredients except the trout in a large bowl, mix thoroughly. Stuff mixture into trout. Place trout into a greased baking pan, cover and bake at 350f for 30-40 minutes or until fish flakes easily. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 30 Apr 2008 3:49 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. VENISON STROGANOFF Ingredients: 1 1/2 lbs venison steak; 1/4 cup butter; 1 cup fresh mushrooms, sliced; 1 tbsp flour; 1/2 cup sour cream; 1 tsp salt; 1/2 tsp pepper Directions: Cut steaks into 1" strips, 1/4" thick. Melt half the butter in a large covered skillet. Add the venison and brown lightly on all sides over medium heat. Cover and stir occationally, add the mushrooms after 15 minutes and continue cooking over low heat for 10 minutes. Set the meat and mushrooms aside on a warm platter. Melt the remaining butter in the same skillet over low heat, stir in the flour and stir until smooth. Add the sour cream and simmer until warm. Return the meat and mushrooms to the skillet, season with the salt and pepper, and stir until meat is cover in sauce. Heat thoroughly on low heat for 5 minutes: do not allow to boil. Serve over egg noodles. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 30 Apr 2008 4:10 PM
	Registered User, Sponsor Currently Offline	Posts: 4547 Monster Buck: Join Date: Nov 2006
Quote: SMOKED TROUT SPREAD. Ingredients: 1 1/2 lbs smoked trout; 3 sticks butter; 1 tbsp lemon juice; 1/3 cup heavy cream; 1/8 tsp cayenne pepper. Directions: Melt butter in sauce pan. Place all other ingredients in food processor. Pour butter into processor and turn on. Place the processed mixture into a large bowl and refridgerate for 8 hours. serve with crackers. This recipe received 3-1/2 out of 4 stars from an undisclosed NJH administrator/game recipe taster. I like to serve it with goat cheese or brie cheese becase I think the smokey flavor of the trout spread is complimented by the rich smoothness of the cheese. __________________ Dog's on point... get ready!!! It is very important to generate a good attitude, a good heart, as much as possible. From this, Happiness in both the short term and the long term for both yourself and others will come. - Dalai Lama http://www.njoutdooralliance.org/

Posted: 01 May 2008 3:55 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. STRIPED BASS CHOWDER Ingredients: 1 striped bass, around 10lbs; 3 lbs white potatoes, cut into 1" cubes; 1/4 lb bacon, diced; 2 large onions, chopped; 4 cups milk; 1 tbsp dill; 3 tbsps butter; 3 tbsps flour; salt and pepper to taste; 1 lemon. Directions: Clean and scale the fish. Remove the fillets and save for another meal. Take the remaining carcass and place in a large soup pot. Cover with water and simmer for 45 minutes. Drain saving liquid, return liquid to soup pot. Let fish cool then discard the bones but save any meaty chunks that fell of the bones and return them to the pot. To this stock add the potatoes and cook until tender. In a seperate sauce pan, cook the bacon and the onions, cook till onions are tender, add to the potato and fish mixture and return to simmer. Add the milk and dill to the soup. In a seperate pan melt the butter, and stir in the flour and add some of the fish liquid to make a thick sauce. Add the sauce to the soup and cook till it thickens slightly. Add salt and pepper to taste. To serve place in bowl and squeeze lemon over top. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 02 May 2008 4:31 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
here is todays. ROASTED TURKEY WITH CORN AND SAUSAGE STUFFING Ingredients: 1 lb bulk pork sausage; 2 cups chopped onions; 16 slices day old bread, cut into 1/2" cubes; 1 15oz can cream corn; 1 tbsp fresh parsley, chopped; 1 1/2 tsp poultry seasoning; 1 tsp salt; 1/2 tsp pepper; 1 whole dressed wild turkey 10-12 lbs, skin on. Directions: Heat oven to 350F. In a 12" skillet, combine the sausage and onions. Cook over medium heat for 6-8 minutes, or until meat is no longer pink. Drain, reserving 1/4 cup drippings. In a large mixing bowl, combine the sausage and onions, reserved drippings, bread cubes, corn, parsley, poultry seasoning, salt, and pepper. Season inside and outside the turkey with salt and pepper. Lightly stuff the bird by spooning stuffing into cavity. Secure legs with string, and tuck wing tips under back. Place turkey breast side up on a roasting pan. Bake for 2 1/2- 3 hours, or until legs move freely and juices run clear. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 04 May 2008 3:18 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. TROUT AND ASPARAGUS BUNDLES Ingedients: 4 trout fillets; 3/4 lb asparagus; 2 tbsps olive oil; 1/2 cup celery, sliced thinly; 1/2 cup onion, chopped; 1 clove garlic, minced; 1/2 cup mushrooms, sliced; 2 tomatoes, peeled and chopped; 1/3 cup dry white wine; 1 tsp basil; 1 tbsp butter. Directions: Cut the asparagus into 6" spears, and cook in salted boiling water for 8-10 minutes, drain. In olive oil, saute the onion, celery, garlic, and mushrooms for 3-5 minutes. Add the tomatoes, basil and wine. Simmer while preparing the fillets. Dab the fillets with butter: season with salt and pepper. Place asparagus spears across the fillets: roll up fillets and fasten with toothpicks. Place fish seam side down in skillet with vegetable mixture. Cover tightly and simmer for 7-8 minutes or until fish flakes easily. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 05 May 2008 4:35 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. MEDITERRANEAN FISH CIOPPINO; Ingedients: 3 lb fish fillets (cod, striper or weakfish); 1 1/2 lbs little neck clams; 1 1/2 lbs mussels; 1/2 lb fresh shrimp, deveined; 6 tbsps olive oil; 2 large onions, chopped; 3 cloves garlic, minced; 1 cup dry red wine; 1/2 cup water; 1 16 oz can stewed tomatoes, chopped; 1 bay leaf; 2 tbsps fresh parsely, chopped; 1 tsp rosemary; 1/2 tsp salt; 1/4 tsp pepper; loaf of french bread Directions: Cut fillets into 2" chunks. Scrub the clams and mussels under cold water. Heat the oil in a large saucepan over low heat. Saute the onions and garlic until golden brown. Stir in the wine, water, tomatoes, bay leaf, parsley, rosemary, salt and pepper. Cook for 15 minutes over medium heat. Add the fish and shellfish and simmer for 10-20 minutes or until fish flakes. Discard any clams and mussles that don't open. To serve place a thick slice of french bread in a soup bowl and place cioppino on top of bread. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 06 May 2008 5:00 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. MUSHROOM-HORSERADISH VENISON TENDERLOINS. Ingredients: 2 tenderloin steaks, cut into strips; 4 tbsps butter; 1 cup fresh mushrooms, sliced; 2 tbsps prepared horseradish, 1 tbsp spicy brown mustard; 1 cup water; 2 tbsps cornstarch. Directions: In a large skillet, melt 2 tbsps butter and fry tenderloin strips for 10-15 minutes. In a small saucepan,melt the remaining 2 tbsps butter over medium heat, add the mushrooms and saute until tender. Stir in the horseradish and mustard. Add the water and cornstarch. Bring to a boil, stirring constantly. Then reduce heat to low and simmer until thickened. Pour sauce over venison and serve with egg noodles. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 07 May 2008 5:15 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. VENISON KABOBS Ingredients: 2 lbs venison steaks, Cubed; 1/3 cup soy sauce; 1/4 cup oil; 1/4 cup sherry; 1/4 cup green onions, sliced; 1 tbsp fresh ginger, chopped; 1 tbsp sesame seeds; 1 tbsp sugar; 3 garlic cloves, crushed; dash of hot sauce; 1 package grape tomatoes; 1 package mushrooms; 2 onions cut into 1" pieces;2 peppers cut into 1" pices. Directions: Combine all ingredients except vegetables and pour over meat cubes. Refridgerate over night. Skewer meat along with the vegetables. Barbecue on the grill and serve with rice. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 08 May 2008 4:20 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
here is todays. VENISON FAJITAS Ingredients: 1 lb venison steaks, cut into thin strips; 1 tbsp red wine vinegar; 1 tbsp soy sauce; 1 tbsp white wine; 2 cloves garlic, crushed; 2 tbsp olive oil; 1 onion thinly sliced; 1 green pepper thinly sliced; 2 tomatoes, diced; 6 flour tortillas. Directions: Place venison in a large bowl. Add the vinegar, soy sauce, wine and one clove of garlic; marinate for an hour. In a skillet heat 1 tbsp olive oil, Drain meat and add to skillet. Cook the venison for about 5 minutes. remove meat and add the remaining olive oil to pan. Saute the peppers, onions, and remaining garlic in skillet until tender. Warm the tortillas in the oven. Put meat, onions, peppers, and tomatoes into tortillas. Serve with sour cream and grated cheddar cheese. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 13 May 2008 4:45 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. GRILLED SMOKED FISH SANDWICH. Ingredients: 2 cups smoked fish, finely flaked; 1/2 cup sharp cheddar cheese, grated; 1 can crushed pineapple; 1 cup mayonnaise; white bread slices; butter. Directions: Combine the fish, cheese and pineapple with enough mayonnaise to moisten. Spread the mixture between slices of bread buttered on the outside. Grill sandwiches in a skillet until golden brown __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 14 May 2008 5:52 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays. CREOLE VENISON Ingredients: 2 lbs venison, cut into 3/4" strips; 1/4 cup flour; 2 tsps salt; 2 tsps paprika; 1/2 tsp pepper; 3 tbsps vegetable oil; 1 cup onions, chopped; 1/3 cup green pepper, chopped; 1 16 oz can tomatoes; 1/2 cup uncooked rice; 1/2 cup condensed beef broth; 1 cup water. Directions: Combine the flour, salt, paprika and pepper. Dredge the meat in flour mixture, shake off excess. In a large skillet heat oil. Lightly brown the onions and peppers; remove from skillet. Put meat into same skillet and brown on all sides. Pour the onions and peppers into the skillet over the meat. Cut up the tomatoes and add them with their juices to skillet. Sprinkle in the rice, add the broth and water. Bring to a boil, then lower heat to simmer and cover skillet tightly. Simmer for 1 1/2 hours or until meat is tender. Stir occationally. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders

Posted: 16 May 2008 5:26 PM
	Registered User, Sponsor Currently Offline	Posts: 642 Typical: Join Date: Jan 2008
Here is todays it is a good side dish for turkey or pheasant. WILD MUSHROOM AND SUN DRIED TOMATO FETTUCCINE. Ingredients: 2 cups wild mushrooms (shitake, morel, trumpet, oyster, or any combination), washed and cut into slices; 3 tbsps marjoram, chopped; 2 tbsps thyme, chopped; 3 cloves garlic, minced; 2 cups sun dried tomatoes, sliced; 3 tbsps olive oil; 1 cup chicken stock; 4 cups cooked egg fettuccini; salt and pepper to taste. Directions: In a large skillet, heat the oil and saute the garlic and mushrooms for 2 minutes over medium heat. Add the fettuccini, tomatoes, herbs, salt, and pepper. Toss to coat, cook for 2-3 minutes to blend flavors. Add the stock and cook for 2-3 minutes more. Adjust seasoning and serve. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders