WILD GAME RECIPES

INGREDIANTS

• 2 cups flaked fish
• 2 cups mashed potatoes
• 1 egg
• salt and pepper to taste
• deep-fat frying oil
• bread crumbs

Bake or steam catfish, Best way is with a pressure cooker. Remove fish from bones and flake. Blend flaked fish, mashed potatoes, egg,salt and pepper to taste. Shape into balls and coat with bread crumbs and deep fry until golden brown.

INGREDIANTS

• 1 pound fresh or frozen fish fillets or 1-1/2 pounds of fresh trout or other fish
• 1 beaten egg
• 2 tablespoons water
• 2/3 cup fine dry bread crumbs, cornmeal, or finely crushed saltine crackers
• Cooking oil or shortening

Thaw fish, if frozen. Cut fillets or steak into 3 portions. Rinse pan-dressed fish; pat dry. In a shallow dish combine egg and water. In another dish combine bread crumbs, cornmeal, or crushed saltine crackers, 1/2 teaspoon salt and dash of pepper. Dip fish into egg mixture; coat both sides. Roll fish in crumb mixture, coating evenly.

In a 10 inch skillet heat 1/4 inch cooking oil. Add the fish in a single layer. If fillets have skin on, fry skin side last. Fry fish on one side for 6 or 7 minutes or till brown. turn and fry for 6 or 7 minutes more. Fish is done when both sides are brown and crisp, and fish flakes easily. (Thin fillets may require less cooking time than pan-dressed fish.) Drain. MAKES 3 SERVINGS

INGEDIANTS

• 3lbs. Walleye or other fish
• 2 tsp. salt
• 1 tsp. pepper
• 4 tbsp. water
• 3 tbsp. butter
• 4 tbsp. lemon juice
• 1 small onion, minced
• 1 sprig parsley, minced

Fillet fish, rub in salt and pepper. Drizzle lemon juice over fillets. Then spread with butter. Sprinkle on onion and parsley. Add water, wrap in foil and place over medium barbecue coals for about 20 minutes, turn after 10 minutes.

GRAVY, GIBLET

INGEDIANTS

• 1/2 pound chicken orturkey giblets and neck
• Celery leaves optional
• onion slices optional
• 1/2 cup all-purpose flour
• dash of pepper

Reserve the liver. Place remaining giblets and neck in lightly salted water to cover; add celery leaves and onion slices, if desired. Cover and simmer for 1 hour. Add liver; simmer for 5 to 10 minutes or till tender.Turkey liver will take 20 to 30 minutes. strain; reserve cooking liquid. Chop giblets; Take as much meat off neck as you can and discard neck.

for gravy, add enough water to cooking liquid to measure 3 cups.If making gravy with a roasted bird, add enough cooking liquid to drippings from roasted bird to measure 3 cups. In a screw-top jar combine 1 cup of liquid, the flour,and pepper; shake well. In a saucepan combine flour mixture and remaining liquid. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in chopped giblets; heat through. MAKES 31/2 TO 4 CUPS

INGREDIANTS

• 1-1/2lbs venison or wild game meat cubed about 3/4 inch
• 1 med, to large onion, chopped fine
• 1 cup celery diced
• butter for browning
• 1/2 cup uncooked rice
• 1 can cream of chicken soup
• 1 can of cream of mushroom soup
• 1 can mushrooms stems and pieces
• 4 tsp. soy sauce
• salt and pepper to taste
• 1 cup peas
• 1 cup water

Brown meat, onions and celery in butter. Mix together and add rice, canned soups, mushrooms, soy sauce, and seasonings. Place in casserole. Add 1 cup peas and 1 cup water. Bake in a moderate oven until rice and meat are tender.

Web Site Development by:
CJs Creations