Hunting and fishing is the sport, but the reward is having the opportunity to dine on fresh game and fish. Low in fat and cholesterol and high in protein, this is the healthiest form of meat you can dine on. With the joy of preparation, we have many friends and family that enjoy dining on what is harvested.
Game takes a little longer to prepare as the meat is very dense. With some of the meats, you can have a gamey flavor. Marinating game for long periods of time is how we obtain tenderness and lose some of the gamey taste that goes along with some of the deer and other hoofed animals harvested. I have friends that soak deer in milk for several hours. I have never tried it, but they claim all the strong taste is removed.
The birds we gather, whether it is upland game, turkeys or waterfowl, have a tendency for a little dryness. Here again, taking some extra steps will insure the meat is moist. To obtain this extra moisture, we brine the birds or breasts in a brine solution following package directions or for a couple of hours.
I just returned from a Caribou hunt in the northern most reaches of Manitoba. Waiting for my arrival were many friends and neighbors. All were waiting patiently with their knife and fork in hand. Let the feasting begin.
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| This is the product we use to brine our birds. |
This recipe comes from Ted in Webster, SD. Ted is a walleye connoisseur, and he describes himself as a hard core walleye fisherman. I don’t know what that means, but his recipe is excellent.
Ingredients:
2-4 walleye filets
2-4 cups of Italian bread crumbs
½ to 1 tablespoonful of Italian seasonings
½ to 1 tablespoonful of Lawry’s Seasoning Salt
Sprinkle a little pepper
Add a little garlic (this is optional and not in Ted’s recipe)
1 cup of flour
2 eggs whipped and set aside
Cooking pan with vegetable oil or the oil of your choice
Directions:
1. Toss the walleye fillets into the flour and coat both sides
2. Dip the fillets in the whipped egg
3. Add bread crumb mixture in a gallon zip lock bag with the seasonings and shake until coated
4. Cook in well heated oil about 3 minutes to a side and the coating lightly browned
5. Serve with a lemon wedge and sauce of your choice
Gourmet Duck Breast
This recipe comes from my good friend and hunting companion John. John comes from West Virginia and he claims when he was born, his parents put him in a sack with a bunch of cats and threw them in a river. But John swam out and here he is today hunting with me with his dog, Junior.
Ingredients:
4-6 duck breasts
3 oz dried beef
4 to 6 slices of bacon
1 can cream of mushroom soup
4 oz can of mushrooms, sliced and drained
8 oz sour cream
Directions:
1. Wrap each duck breast with a slice of dried beef and a slice of bacon, secure with toothpick
2. Bake uncovered at 350 for 45 minutes
3. Remove from oven and drain liquid
4. In separate bowl, mix soup, sour cream and mushrooms, pour over duck breasts
5. Bake at 350 for 45 minutes.
6. Serve over white or wild rice
Breast of Wild Turkey Surprise
There are so many great wild turkey recipes out there it is hard to pick one to post. But I have used this several times and it is excellent. It goes great with a glass of Piesporter wine.
Ingredients:
½ of a whole wild turkey breast
1 10 ounce can condensed cream of chicken soup
1 8 ounce container of sour cream
1 roll round buttery crackers
2 tablespoonfuls butter, melted
small package brining salt
1 bottle Piesporter Wine (Some of you might need two bottles)
Directions:
1. Soak turkey breast in brining salt for 3-4 hours
2. Poach turkey in enough water to cover until no longer pink inside, remove from pan and cut into cubes
3. Combine chicken soup with sour cream in a medium bowl, mix well
4. Place cubed turkey in a glass casserole dish
5. Pour sour cream and soup mixture on top
6. Crumble crackers on top of mixture and pour melted butter on top.
7. Bake for 30-45 minutes or until golden on top.
8. Sit down and drink a glass of Piesporter Wine
9. Serve and enjoy
Roast Pheasant in Irish Cream Sauce
This recipe came from my good friend Ron and Amy in Colorado. While they do not hunt or fish, they really enjoy wild game dishes. When they come to visit they always want pheasant. A Piesporter Wine goes well with this excellent dish.
Ingredients:
1-2 Pheasants
1 tsp. salt, ¼ tsp pepper, 1 bay leaf all per bird
3 celery stalks
1/3 cup melted butter
6 slices of bacon
1 medium onion
1 (3 oz) can mushrooms per bird
1 chicken bouillon cube per bird
½ cup Irish Cream Whiskey per bird
One half cup cream or half and half per bird
Seedless Grapes
Wild Rice
Directions:
1. Sprinkle salt and pepper on pheasant
2. Put onion, mushrooms & celery in bird cavity
3. Place breast side down on a rack in a roasting pan.
4. Mix onion, mushrooms and reconstituted bouillon cube together and pour into bottom of pan.
5. Bake at 350 for 30 minutes per pound or until bird is tender
6. 20 minutes before the bird is done, turn breast side up and cover with melted butter and bacon.
7. After done make sauce by pouring off fat, blend residue with vegetables and cook on high adding cream and Irish cream for a sauce. Mix in the grapes and serve with wild rice.
Be sure to enjoy some Piesporter Wine with this dish.
Slow Cooker Elk
This is my wife's recipe for Elk. I have saved my favorite for the last one. You can substitute deer, buffalo or beef for elk if you did not make it out to harvest one this year. We served the recipe with two other meats at Christmas and it was totally consumed and people wanted more.
Ingredients
1 (4-5) pound elk rump roast (substitute deer, venison or beef)
1 (1-oz) Pkg dry onion soup mix
2 teaspoons sugar
1 teaspoon dried oregano leaves
2 (10.5 oz) cans condensed beef broth
2 (12 oz ) cans of beer (If you have Tusker Beer available, I recommend it)
2 garlic cloves minced
Directions
1. Place roast in 3.5 to 4 quart Slow Cooker
2. In Medium bowl, combine all ingredients except one can of beer.
3. Mix well and pour over roast
4. Cover and cook on low setting for 8 to 10 hours.
5. Drink the second can of beer. You have earned it.
Good hunting, good fishing, and good luck. Hank
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