fish and game recipies

RescueRiley

RescueRiley

Joined
Mar 22, 2006
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THought it'd be a good idea to have a running thread on fish and game recipies...as we are in the midst of fishing season (at least by me) and hunting season is just a few short moths away...all recipies are welcome.
 
My favorite way to cook venision is in the crock pot. Add seasoning like you would a pot roast or stew. Another way is in a closed pot over a campfire. Add some beef broth or water and your favorite seasonings.
Scott
 
An old chinese recipe for puddlers from my grandfather.

0.5 tsp five spice powder
0.5 cup dark soya sauce
2 tbsp light soya sauce
quater cup honey

marinate Daffy overnight, drain and grill till mostly done (however you normally do it). reduce sause in a seperate pan, brush on to glaze.

For trouts I prefer stuffing the inside with lemon slices, a little dill. Put whole fish in foil, along with onion, tomoatoes, bit of white wine, butter, olive oil. salt and pep to taste. Put the whole thing on the grill until cooked.
 
Some people say you cant eat Shad, as all the little bones, but my grandmother does them up sooooo good in vinger

They taste amazing.

So if you have shad, and want the cooking instructions, ask and ill get it from her
 
RescueRiley said:
THought it'd be a good idea to have a running thread on fish and game recipies...as we are in the midst of fishing season (at least by me) and hunting season is just a few short moths away...all recipies are welcome.
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Fish are best when cleaned and allowed to soak overnight in salty water, it gives them a chance to take the salt.

As far as venison, get the blood out first. By deboning and put in a large cooler with plenty of ice and allow the blood to drain, keep draining the bloody water and adding ice (the best method). Or put your steaks in the sink and soak in cold water and change the water as necessary.
 
For me, mostly trout. We clean them and rub the inside of them with garlic powder, lemon juice, and put some wild onion slices in them. Wrap them in aluminum foil, and put them on the coals of the camp fire for a few minutes. Never had anything better! When you unwrap the foil the skin sticks to it, peeling it off the meat.
 
I personally add garlic to most if not all my small game. Thats the best taste, some rabbit fring up with some garlic, little bit of various spices, of course there are no messurements :rolleyes: :D

As for fish, like Wade, some lemon and garlic powder, thats the way I like it the best. :)
 
Yellow perch - fillet, dip in egg, roll in batter (flour + cornflake crumbs + dill + small amount of chilli powder + fresh grated black pepper + ground sea salt), fried in hot oil until golden brown.

Last year while on vacation at a fly-in fishing camp we had phenomenal success catching pike and walleye. We did the cook-off with walleye and nothern pike (caught within hours of cooking). Normally I would say walleye hands down. However the actual difference in flavor is really slight, the major difference is that the pike meat held together a bit better than the walleye. The walleye was more moist and flaked easier. Actually, to my surprise I like the pike a bit better.

p.s. we used the 5 section fillet method on the pike that leaves it boneless at the sacrifice of losing a bit of the meat. The pleasure in eating pike comes from not picking the y-bones out of your teeth. Same batter used for walleye and pike as we did with yellow perch.

Another way: walleye - skin-on on the BBQ with just a bit of olive oil, salt and pepper and dill on top. Place the fish on the BBQ skin side on and don't flip it. Just close the cover and about 5 minutes later when the fish is cooked, slide the spatula right between the skin and meat and lift the skinless fillet right onto the plate. Can't do this with Pike as cooking the meat with the skin leaves a real off flavour. I also do this with Salmon and somtimes add a piece of cedar to the other side of the BBQ for plank salmon.

Going walleye hunting tomorrow morning - wish me luck!
 
Wade, you forgot the two big pats of butter inside there beforee you wrap it up! :)

I'm not a big fish eater - :barf:, but I do enjoy fresh trout I caught myself while camping. As a kid, the only fish I would eat was grouper that I personally speared. :thumbup:

-- FLIX
 
I'll definitely try the brine soak method Magneto.

Slightly off-topic We did our thanksgiving turkey soaked in brine this year. Basically stuck the fresh bird in our double sink, filled it up with water and added two packages of salt, covered it with tin foil and let it soak overnight. Rinsed it off next day and cooked it hot, upside down first and then fliped midway through. By cooking it upside down you get the legs cooked without having to overcook the breast. Brine soaking makes it super juicy!
 
wade said:
For me, mostly trout. We clean them and rub the inside of them with garlic powder, lemon juice, and put some wild onion slices in them. Wrap them in aluminum foil, and put them on the coals of the camp fire for a few minutes. Never had anything better! When you unwrap the foil the skin sticks to it, peeling it off the meat.
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Just like that, but put some butter in there like FLIX said, and wrap it with good bacon before the foil :thumbup:
 
Don't forget dessert! My girl makes a great apple crisp in the bbq or grill. Just chopped apples, white and brown sugar, and enough oatmeal to cover it lightly. All wrapped in foil and nestled in the coals like many other great recipes.

Many years ago my uncle gave me some pickled vension heart with lots of sweet onions in the brine. I don't know the recipe but it was really good, super tender and tasty.
 
Man these are some great recipies! Think im off to go fishing this weekend to!
 
BBQ fish...
We cook bluefish whole if they fit on the grill.
Remove guts, gills & scales.
Rinse and dry fish.
Salt and pepper.
Grill set at level where you can hold your hand there for 30 seconds (not on the grill silly :D )
Cook covered, turning once.
When done plate the fish and add the following that you prepared before you started the fire.

Fresh Parsley and garlic chopped fine.
A bunch, alot ;)
Put the garlic & parsley into good olive oil.
1/4 cup or so.

Pour that mixture over the fish as soon as it comes off the grill.

Works good with Red Snapper, fluke/flounder fillets, you name it...good stuff :thumbup:
 
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