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| Posted: 05 Jul 2008 6:12 PM | ||
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Todays is for the offshore guys. GRILLED MARINATED YELLOWFIN WITH PINEAPPLE BUTTER: Ingredients: 6-8 yellowfin steaks Marinade: 1/2 cup oil; 1/3 cup soy sauce; 1/4 cup fresh lemon juice; 1 clove garlic, minced. Pineapple Butter: 1/2 cup butter, softened; 1/2 cup crushed pineapple, drained; 1 tsp fresh mint, finely chopped; 1 tsp lemon zest; . Directions: place tuna steaks into a shallow baking dish. Combine the marinade ingredients and pour over steaks. Cover and refridgerate for 2 hours turning a couple times. Remove steaks from fridge and drain. Place steaks onto a preheated grill and cook until done, around 3 minutes per side.Combine the pineapple butter ingredients in a small bowl. To serve place steak onto plate and top with butter mixture. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 06 Jul 2008 6:03 PM | ||
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Here is another for the offshore guys. TILEFISH WITH ORANGE CURRY SAUCE Ingredients: 1 1/2 lbs tilefish fillets; 1/2 cup orange yogurt; 1 can mandarin oranges, drain and reserve juice; 1/2 tsp curry powder; 2 tbsps oil; 2 tbsps lime juice; 1/4 cup toasted almonds. Directions: Blend the yogurt, 2 tps juice from oranges and curry powder; chill for 20 minutes. Combine the lime juice and oil to baste fish. Grill fish on a lightly oiled grill for 8-10 minutes, turning once and baste often. To serve place fish on platter and spoon cuury sauce over fish. Garnish with mandarin orange slices and almonds __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 07 Jul 2008 2:15 PM | ||
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Here is todays PIMIENTO GLAZED STRIPED BASS. Ingredients: 1 1/2 lb striper fillet; 1/2 tsp salt; 2 tbsps lemon juice; 1/2 tsp thyme; 1/4 tsp dijon mustard; 1/2 cup sour cream; 2 tbsps pimiento peppers, chopped; 1 tbsp green onion, minced. Directions: Season the fillet with salt, lemon juice, and thyme. Place the fillet into a lightly buttered baking dish. cover tightly with aluminum foil and bake at 400f for 8-10 minutes. Uncover and glaze with a mixture of dijon mustard, sour cream, pimiento and green onion. Return to oven uncovered for 2-3 minutes more. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 08 Jul 2008 7:13 PM | ||
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Here is tonights. WEAKFISH DELMONICO. Ingredients: 1 lb weakfish fillets; 1 cup chicken broth; 2 cups carrots, julienned; 1 cup leeks (white part only), julienned; 1 cup fennel bulb, chopped; 1 onion, chopped; 1/2 tsp salt; 1/8 tsp white pepper; 2 tbsps butter; 1/2 cup half & half; 2 tbsps oil. Directions: In a medium sauce pan, heat the chicken broth over med-high heat. Add the carrots and leeks. Cook covered for 5-7 minutes or until tender. Remove vegetables with a slotted spoon, place on serving platter and cover tigthtly with aluminum foil. Add the fennel, onion, salt, and white pepper to broth, cook covered for 5 minutes. Strain and reserve broth, discard fennel and onion. Return broth to pan and bring to a boil. Cook stirring constantly until broth reduces to 1/4 cup. Over low heat, add small pieces of butter at a time, wisking figorously until melted. Stir in half and half, cook for about 5 minutes over medium heat. When done the mixture should coat the back of a spoon. In a skillet heat the oil and cook the fillets over med-high heat for 3-4 minutes on each side. To serve place fish over vegetables on platter and cover with sauce. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 09 Jul 2008 7:36 PM | ||
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todays recipe is STRIPED BASS MELT. Ingredients: 1 1/2 cups striped bass, cooked; 1/4 cup cucumber, finely chopped; 1 tbsp radish, chopped; 1 tbsp mayonnaise; 1 tbsp sour cream; 1/2 tsp salt; 1/8 tsp pepper; 1/2 tsp onion powder; 4 tomatoes, thinly sliced; 4 slices white bread, toasted; 4 slices american cheese. Directions: In a small bowl, mix fish, cucumber, radish, mayonnaise, sour cream, salt, pepper, and onion powder. Place on each piece of bread the tomato slices then the fish mixture. Spread the fish mixture over the tomatoes and out to the edges of the bread. Top with slice of cheese. Place on baking sheet and place under the broiler 2-3 inches from the heat. Broil for 2-3 minutes or until cheese melts. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 17 Jul 2008 2:57 PM | ||
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Todays is STRIPED BASS IN MORNAY SAUCE: Ingredients 4lbs striper fillets; 1/2 tsp salt; 1/4 tsp pepper; water; 2 tbsps butter; 2 tbsps flour; 1 1/2 cups milk; 3/4 cup swiss cheese; 1/4 cup sherry; 1/4 cup grated parmesan cheese. Directions: Place fillets in a large skillet, season with salt and pepper. Barely cover the fillets with water, simmer until fish flakes when tested with fork. In another skillet melt butter, add the flour and cook until flour browns, stirring constantly. Gradually add the cold milk, stirring until well blended. Simmer until thickened. Add the swiss cheese and cook until cheese is melted. Add the sherry, then remove from heat. Place the cooked fish into a baking dish and cover with sauce. Sprinkle the top with the parmesan and place under the broiler until sauce browns on top. Serve with small boiled potatoes __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 18 Jul 2008 4:58 PM | ||
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A friend dropped off some fresh yellowfin today so that was dinner. TUSCAN-STYLE GRILLED YELLOWFIN. Ingredients: 4 yellowfin steaks; the zest of 1 lemon; 2 tbsps fresh rosemary leaves; a handfull fresh flat leaf parsley. 3 cloves garlic, crushed; montreal steak seasoning; olive oil. Directions: Rinse and pat tuna steaks dry. Zest the lemon with a fine grater over a cutting board. Pile the rosemary and parsley leaves over the lemon zest. Put the garlic and steak seasoning in the herb pile and run a knife through it until finely chopped. Drizzle some olive oil over both sides of the steaks and rub the herb mixture over the steaks. Let stand for 10 minutes. Grill the steaks for 2-3 minutes on each side on a med-high heat grill. Serve with grilled stuffed portobellos mushrooms (recipe to follow) and salad.This is a great light summer meal. GRILLED STUFFED PORTOBELLOS WITH TOMATOES, ROSEMARY, AND SMOKED MOZZARELLA. Ingredients: 2 tbsps balsamic vinegar; the juice of 1 lemon; 2 tsps worchestershire sauce; 2 tbsps olive oil; 4 portobello mushroom caps; montreal steak seasoning; 3 plum tomatoes, seeded and diced; 2 tbsps fresh rosemary leaves, finely chopped; 1/2 lb smoked mozzarella cheese thinly sliced. Directions: Combine the first four ingredients in a plastic food bag, add the mushroom caps and shake to coat the mushrooms. Marinade for 1 hour. Combine the tomatoes, rosemary olive oil, and a little steak seasoning.Remove mushrooms from marinade and season with steak seasoning. Place mushrooms on the grill cap side up and cook for 4 minutes then turn and cook for another 4 minutes. Place the tomato mixture in the cap and cover with mozzarella cheese. Cook until cheese is melted.  __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 23 Jul 2008 4:56 PM | ||
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Here is todays. OIL & VINEGAR STRIPERS IN A POUCH. Ingredients: 4, 6 oz striper fillets. 1 fennel bulb, cored and thinly sliced; 1 red onion, thinly sliced; 2 lemons, quartered;16 cherry tomatoes; 2 tbsps fresh basil, roughly chopped; 7 tbsps olive oil; 5 tsps balsamic vinegar; salt and pepper. Directions: Preheat oven to 375F. Lay out four 12" pieces of aluminum foil on counter. Place the fennel, onion, lemons, tomatoes, and chopped basil in a mixing bowl. Season with salt and pepper and drizzle 1 tbsp olive oil and 1 tsp balsamic vinegar on vegetables. Pile a mound of vegetable onto each piece of foil. Season the fish on both sides with salt and pepper and place on top of the vegetables. Drizzle the fish with remaining olive oil and balsamic vinegar. Seal foil to form packets, use another piece of foil if needed. Put foil packet on a baking sheet and place in oven. Cook for 6 minutes then flip and cook another 6 minutes. Serve with broccolli rabe. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 24 Jul 2008 5:59 PM | ||
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Here is todays. PRAWN ROLLED FLUKE. Ingredients: 6 large fluke fillets; 12 medium prawns, cleaned, cooked, and chopped; 1/2 cup butter; 2 oz cream cheese; 2 oz blue cheese; 1 1/2 tbsps onion, minced; 1 1/2 tsp parsley, minced; 10 drops tabasco; salt & pepper to taste; 1 tbsp lemon juice. Directions: combine all the ingredients except fish, Chill in fridge for at least 20 minutes to let flavors blend. Spread the mixture over the fillets and roll jellyroll style. Pin rolls with toothpicks. Put the rolls into a buttered casserole dish. Ladle a little melted butter over the rolls and bake 15-20 minutes at 375F. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 25 Jul 2008 3:17 PM | ||
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Todays is good for snackin. MICROWAVE VENISON CHIP DIP. Ingredients: 1/2 lb ground venison; 1 lb Monterey jack cheese, cut into cubes; 1/2 cup tomatoes, seeded and chopped; 1 4 oz can chopped green chilies, drained; 1/4 cup black olives, sliced; 1/4 tsp cumin; 1/4 tsp garlic powder; Directions: Put the venison in a microwave safe bowl and cook on high power for 2-4 minutes, or until meat is no longer pink, stir to break up chunks and drain well.. Add the rest of the ingredients and cook on high for 4-6 minutes, or until cheese is completly melted. Stir to blend and serve with tortilla chips. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 29 Jul 2008 6:03 PM | ||
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Here is todays. SPICY CRAPPIE BAKE. Ingredients: 1 lb crappie fillets; 1/2 lb fresh mushrooms, sliced; 1/2 stick butter; 1/4 tsp garlic powder; 1/2 cup medium picante sauce. Directions: Combine all the ingredients in a casserole dish and cover tightly with aluminum foil. Bake in a 325F oven for 20-25 minutes. Serve over hot cooked rice. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 30 Jul 2008 4:30 PM | ||
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here is todays: LEMON-GARLIC VENISON TENDERLOIN.Ingredients: 2 tsps snipped fresh parsley; 1 clove garlic, minced; 1/2 tsp lemon zest; 1/2 tsp freshly cracked peppercorns; 1 tbsp olive oil; 1/8 tsp salt, 1 venison tenderloin, cut into 2 pieces crosswise. Directions. In a small bowl combine all ingredients except venison. Rub the mixture over the loins and let sit at room temperature for 20 minutes. Cook loins on the grill or in a skillet with a little oil. for 6-8 minutes turning once. Slice and serve with a baked potato and garden salad. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 01 Aug 2008 4:45 PM | ||
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Here is todays. SZECHAUN VENISON STIR-FRY. Ingredients: 2 tbsps soy sauce; 4 tsps sesame seed oil, divided; 1 1/2 tsp sugar; 1 tsp cornstarch; 1 lb venison steak, cut into 2x1/4" strips; 1 tbsp fresh ginger, finely minced; 2 cloves garlic, minced; 1/4 tsp crushed red pepper flakes; 1 8oz package baby carrots, sliced in half lengthwise; 1 red pepper, cut into 1" chunks; 1/4 lb snow pea pods; 2 tbsps unsalted peanuts. Directions: In a medium mixing bowl combine the soy, 2 tsps oil, sugar, and cornstarch. Add the venison strips and stir to coat, set aside. In a 10" skillet or wok heat the remaining 2 tsps oil, over med-high heat. Add the ginger, garlic, and red pepper flakes. Cook for 30-45 seconds, or until garlic starts to brown, stirring constantly. Add the carrots and pepper chunks. Cook for 2-3 minutes, stirring constantly. Add the pea pods and peanuts, cooks for 30 seconds, stir constantly. Transfer the vegetables to a warm platter and set aside. To the same skillet add half the venison strips and cook for 3-4 minutes or until no longer pink, stirring constantly. Remove the venison from the skillet. Repeat with remaining venison. Return the vegetables and meat to the skillet and cook for 3-4 minutes or until everthing is hot. Serve over hot cooked rice. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 01 Aug 2008 7:10 PM | ||
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Very nice. Wifes away anybody feel like cooking. __________________ "Luck is what happens when preparation meets opportunity" Randy Pausch The Last Lecture. It all means nothing if you don't hit em in the goods.
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| Posted: 02 Aug 2008 4:37 PM | ||
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Here is todays it goes great with an ice cold Sam Adams lager. CHILI-PEPPER VENISON BURGERS WITH LIME MAYO. Ingredients: Lime mayo: 1/3 cup mayonnaise; 1 tsp Dijon mustard; 1 tsp lime juice; 1/2 tsp lime zest. Burgers: 1 lb ground venison; 1/4 cup green onions, sliced; 1 tbsp jalapeno peppers, finely chopped; salt and pepper to taste; 4 slices pepperjack cheese. Directions: in a small bowl combine all the lime mayo ingredients and refridgerate for 1 hour. In an other bowl combine all the burger ingredients except the cheese, mix well. Form the burger mixture into 4 patties. Cook on the grill until disired doneness. Place a slice of cheese on each pattie and allow to melt. Serve burgers on a kaiser roll with the lime mayo, leattuce and tomato slices. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 02 Aug 2008 8:21 PM | ||
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These recipes sound awesome. Much better than my Sloppy Doe's. Ground venison and your favorite sloppy joe mix. __________________ "Luck is what happens when preparation meets opportunity" Randy Pausch The Last Lecture. It all means nothing if you don't hit em in the goods.
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| Posted: 03 Aug 2008 4:11 PM | ||
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Here is an other burger recipe for the summer grill. VENISON BURGERS FRANCAIS Ingredients: 1 lb ground venison; 1/2 cup seasoned dry bread crumbs; 1 egg, beaten; 1 tbsp dijon mustard; 1/2 tsp dry chervil leaves; 1/2 tsp dry parsley flakes; 1/2 tsp dry tyme leaves; 1/4 tsp dry basil leaves; 1/4 tsp dry mint leaves; 1/4 tsp dry oregano leaves; 1/4 tsp dry sage leaves. Directions: In a bowl combine all ingredients and shape into 4 patties. Cook on the grill for 8-10 minutes or desired doneness, turning once. Top with favorite cheese and serve on Texas toast garlic bread. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 05 Aug 2008 2:59 PM | ||
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Ken - you got any Salmon recipes? I'm expecting a package from AK this week with some fresh sockeye salmon. Thanks  __________________ Camp Gaba-deer Pro Staff
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| Posted: 05 Aug 2008 6:07 PM | ||
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Let me know what cuts of salmon you have. Here is one for fillets. BAKED SALMON DIJON. Ingredients: 4 lbs salmon fillets; 2 tbsps butter, melted; 1/2 cup mayonnaise; 2 tbsps dijon mustard; 3 tbsps grated Parmensan cheese; ground black pepper to taste. Directions: Cover a cookie sheet pan with aluminum foil. Place fillets on pan and brush with half the melted butter. Broil for 4 minutes and turn. Brush with remaining butter and place under broiler for another 4 minuts. While the fish broils combine the other ingredients. After the 4 minutes are up brush the mayo mixture over fillets and return to broiler for 3-4 minutes, or until fish flakes and topping is golden brown. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 06 Aug 2008 5:00 PM | ||
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Here is another salmon recipe. BROILED SALMON STEAKS. Ingredients: 4 12oz salmon steaks; 1/2 cup olive oil; 1 tbsp fresh dill, minced; 1/4 cup lemon juice; 1 tbsp ground cloves; 1/8 cup dry white wine; 1/4 cup soy sauce; 1 tsp pepper. Directions: Combine the oil, dill, lemon juice, cloves, wine and soy in a sauce pan, mix well. Place steaks in pan, turn to marinate both sides. Place steaks on a baking sheet and brush with marinade. Place under broiler and cook for 5-7 minutes, turning once. Serve with rice pilaf and vegetable of choice. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 10 Aug 2008 4:52 PM | ||
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Here is a nice snacking recipe for salmon. SALMON DIP. Ingredients: 1 lb salmon; 8 oz cream cheese; 1 scallion, chopped; 1 tsp lemon juice; 1/2 tsp salt; 1/8 tsp pepper; 1/8 tsp dill; 2 tbsps capers. Directions: Place all the ingredients except capers in a blender or food processor and blend until smooth. Pour the mixture into a bowl, stir in capers. Cover the bowl with plastic wrap and refridgerate for 2-3 hours. Serve on crackers or as a dip for chips. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 17 Aug 2008 5:02 PM | ||
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Here is another for the grill. KEN'S GRILLED DUCK. Ingredients: 2 boneless, skinless whole duck breasts, split in half; 1 red cooking apple, cored and cut into 1/4" slices; 1 onion, sliced; 1 8oz can water chestnuts, sliced, rinsed and drained; 1/2 tsp seasoned salt; 1/4 tsp pepper. Directions: Take 4 pieces of aluminum foil 12X12 and place a breast half on each. Arrange the apples, onion and water chestnuts evenly over each breast half. Sprinkle with salt and pepper. Fold up to seal packets and place on preheated grill. Grill for 30 minutes or until meat is tender and juices run clear. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 04 Sep 2008 11:23 AM | ||
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Sorry haven't posted in awhile but been scouting and freezer is getting bare. Todays is ROASTED WILD GOOSE: Ingredients: 1 cup butter; 2 cups celery, thinly sliced; 1/2 cup onion, chopped; 4 cups unseasoned bread crumbs; 2 cooking apples, cored and cut into 1" chunks; 3 hard cooked eggs, chopped; 1 cup fresh parsely, finely chopped; 1/2 tsp salt; 1/4 tsp pepper; 1 tsp dried basil; 1/4 tsp poultry seasoning; 1/8 tsp dried thyme; 1 whole dressed goose, skin on; 4 slices bacon. Directions: Heat oven to 325F. In a 10" skillet, melt butter over medium heat. Add the celery and onion, cook 3-4 minutes, or until tender, stiiring occationally. In a large bowl, combine the celery and onions, bread crumbs, apples, eggs, and seasonings. Spoon stuffing into cavity, secure legs with string, tuck under wing tips. Place the goose into a roastng pan and place bacon across the breast. Bake for 20-25 minutes per pound or until legs move freely and juices run clear, bast occationally with the pan drippings. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 05 Sep 2008 5:12 PM | ||
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Todays is. BAKED GOOSE IN MUSHROOM WILD RICE: Ingredients: 2 goose cut into quarters; 3 cups chicken stock; 2 cans cream of celery soup; 2 cups fresh mushrooms, halved; 1 1/2 cups uncooked wild rice; 1 cup diced red onion; 1/2 cup sunflower seeds, shelled;1 tbsp worchestershire sauce; 2 bay leaves; 1/2 tsp pepper. Directions: Clean and cut birds into quarters. In a dutch oven place all ingredients. Cover and bake for 3 hours in a 325F oven, or until rice and meat are tender. Remove bay leaves before serving. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 07 Sep 2008 4:44 PM | ||
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Todays is FRUITED ROAST GOOSE Ingredients: 1 whole dressed goose, skin on; 1/2 tsp salt; 1/2 tsp pepper; 1 seedless orange, cut into 8 wedges; 1 cooking apple, cored and cut into 8 wedges; 1 can sliced peaches in syrup, drained (reserve 1/2 cup syrup); 1 tbsp oil; 1 3/4 cup beef broth; 2 tbsps cornstarch mixed with 2 tbsps water; 1 tbsp soy sauce. Directions: heat oven to 350F. Sprinkle salt and pepper on goose and in cavity. Stuff goose loosely with friut. Secure legs with string and fold wing tips under back. Brush goose with oil. Place on a rack in roasting pan breast up. Pour broth and reserved peach syrup around goose. Bake for 20-25 minutes a pound or until legs move freely and juices run clear. Baste occationally with pan juices. Transfer goose to a warm platter, let stand tented with aluminum foil for 15 minutes. Meanwhile, drain pan drippings, skim and discard fat. In a 1 quart sauce pan combine 2 cups drippings, the cornstarch and water and soy sauce. cook over medium heat 5-7 minutes, or until sauce thickens and bubbles. Serve sauce over carved bird. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 14 Sep 2008 6:44 PM | ||
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This was tonights dinner. I had to lose some of the liver because of a liver shot. FRESH VENISON LIVER AND ONIONS: Ingredients: 1 fresh venison liver, sliced 1/2" thick; 1/4 cup lemon juice; 1 cup flour; 1 tsp salt; 1/2 tsp pepper; 8 bacon slices; 3 onions sliced thin. Directions: Rinse liver in cold salted water and blot dry with a paper towel. Soak liver in lemon juice for 30 minutes, turning frequently, then drain. Add the flour, salt, and pepper to a plastic storage bag, add the liver and shake to coat. Fry the bacon until done, set aside . Fry the onions in the bacon drippings until golden brown, remove and keep warm with the bacon. Slowly fry the liver in the same skillet for 15-20 minutes, cover with the bacon and onions and simmer another 5 minutes. Serve with mashed potatoes and favorite vegetable. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 15 Sep 2008 6:37 PM | ||
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Todays is for those lucky enough to hunt Pennsy's dove season. DOVES AND DUMPLINGS. Ingredients: 12 dove breasts; 1 tbsp butter; water; 1 tsp sage; 1/2 tsp salt; 1/2 tsp pepper; 1/4 tsp cayenne pepper; 2 cups Bisquick; 3/4 cup milk. Directions: Brown the dove breasts in butter in the bottom of a 6 qrt dutch oven, add enough water to cover.Add the sage, salt, and pepper, cover and simmer for 20 minutes. Mix the Bisquick and milk. Drop spoonfuls of batter onto surface of simmering dove breasts to form dumplings. Cover and allow to simmer for another 20 minutes. For best results do not uncover while dumplings are cooking. __________________ Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 25 Oct 2008 6:30 PM | ||
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Great recipes'...
How about just a good old fashioned venison stew, nothing fancy mine never comes out right  __________________ President, PBA Local #48
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| Posted: 25 Oct 2008 6:55 PM | ||
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tew
I just flour and brown some meat in a little oil, then throw in a chopped onion salt and pepper. A can or 2 of beef stock, simmer a while, then add chopped celery,carrotts and maybe a tomato or 2 seeded and skin removed, simmer some more than I toss in some cubbed potatoes, stringbeans, frozen peas, corn, whatever you have laying around. If I have any frozen gravy leftover from either pot roast or prime rib I add that too. Gravty can be thickened with a roux or cornstarch. __________________ The 4 seasons - Almost Summer, Summer, Still Summer and Hunting Season
"My hunting rifle is safe from confiscation only while my battle rifle protects it." ΜΟΛΩΝ ΛΑΒΕ jerseyhunter@NewJerseyHunter.com |
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| Posted: 15 Nov 2008 11:05 AM | ||
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Quote:
Here is todays. LEMON PHEASANT FINGERS: Ingredients: 4 boneless, skinless pheasant breasts; 3 eggs; 3/4 cup parmensan cheese; 1/3 cup butter; 1 tbsp oil; 1 cup seasoned flour (add salt & pepper); 2 cups bread crumbs; 1 tsp fresh lemon juice; 2 tsp lemon pepper seasoning. Directions: 1. Slice each breast into 6 finger sized slices. Combine the eggs and parmensan cheese, and beat to a smooth consistency. Heat the butter and oil in a large saute pan. Dredge the fingers in flour, dip into egg batter, and roll in bread crumbs. 2. Saute fingers until golden brown. Splash with lemon juice and sprinkle with the lemon-pepper. Turn the heat down and cook for 3 minutes, turning to keep from over browning. Ken, I went on my first pheasant hunt this morning at Medford WMA... what a blast...this is the recipe I'm going to try today with my two birds...is it ok to deep fry pheasant? __________________ If at first you don't succeed...don't go sky diving!
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