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Hunting & Fishing What's your favorite fish, fowl or game recipe ?
- Thread starter OG10
- Start date
Ruffed grouse, butterfly the breasts, saute hot and fast in a pan with butter. Sprinkle with lemon pepper seasoning while cooking. Serve.
God's tastiest woodland critter.
God's tastiest woodland critter.
Pacific wild salmon filet.
Season generously with sea salt, and fresh ground Tones black pepper corns. Seal in food saver vaccume bag. Sous Vide, 129 deg, 60 minutes per inch of thickness. Serve with Royal Thai Jasmin Rice.
Cook twice what you can eat. Put left overs in fridge. Serve leftovers cold. Leftovers so Good!
Season generously with sea salt, and fresh ground Tones black pepper corns. Seal in food saver vaccume bag. Sous Vide, 129 deg, 60 minutes per inch of thickness. Serve with Royal Thai Jasmin Rice.
Cook twice what you can eat. Put left overs in fridge. Serve leftovers cold. Leftovers so Good!
Mmmmm Pacific salmon, just got some silvers in Valdez. Marinated for 10 minutes in Dales steak sauce, then cooked on the pellet grill.....what dreams are made of
Venison backstrap with salt, freshly ground black pepper and garlic powder is probably my favorite. Simple and delicious. I have made several venison roasts into pastrami which is amazing. Went on to slice thin and make venison rubens and venison pastrami with mustard and pickles sandwiches.
Lastly, for me and fish - nothing beats fresh walleye with some seasoned flour and fried.
Lastly, for me and fish - nothing beats fresh walleye with some seasoned flour and fried.
- Mar 6, 2018
- 777
- 184
Slow cooked pheasant in a crock pot with a cream of mushroom base, over noodles or wild rice.
Fried walleye with a healthy dose of Tony Chatchere seasoning in the mix.
Caribou chili.
And jerky. Damn I love jerky. Hank Shaw has a number of good recipes on his blog.
Fried walleye with a healthy dose of Tony Chatchere seasoning in the mix.
Caribou chili.
And jerky. Damn I love jerky. Hank Shaw has a number of good recipes on his blog.
Venison cut about an inch thick, pounded tender, slightly salt and let sit, egg wash then cover in homemade Italian bred crumb (briciola, mollica: French bread crumb, onion, fresh parsley, garlic, parm, salt/pepper and good olive oil then blend) then pan fry in olive oil. Kind of like schnitzel. Even the most timid of eaters has enjoyed all kinds of wild red meat this way in our house. It's great in the oven sans the egg wash with just about any white flesh fish and trout too.
Nothing like some good fresh Crappie 
Frying some nice slabs tonight ...will use some for tweaking a awesome Shrimp Creole recipe soon , substituting the Shrimps with the Crappie.
Worked on I-10 one summer and the cafe in front of the motel we stayed had a 80’s yr old Cajun woman cook/ chef , that loved being called a Coonass Lol ! I brought her some Crappie from Arkansas and she took over ! I can’t touch her roux but I’m trying !
Frying some nice slabs tonight ...will use some for tweaking a awesome Shrimp Creole recipe soon , substituting the Shrimps with the Crappie.Worked on I-10 one summer and the cafe in front of the motel we stayed had a 80’s yr old Cajun woman cook/ chef , that loved being called a Coonass Lol ! I brought her some Crappie from Arkansas and she took over ! I can’t touch her roux but I’m trying !
Deer backstrap and tenderloin cooked over some lump charcoal with your favorite dry rub.
Elk schnitzel (aka jaiger schnitzel) with home made mushroom gravy
Elk or deer snack sticks cooked on the trager. These are a hit for everyone! We use 75% elk and 25% pork belly
Elk schnitzel (aka jaiger schnitzel) with home made mushroom gravy
Elk or deer snack sticks cooked on the trager. These are a hit for everyone! We use 75% elk and 25% pork belly
i'll PM you my address.
How long do you usually smoke them for? I did some this year - turned out ok, but on my pellet grill the ends got over cooked/burnt in a few places. I think it is just going to take more practice, but do you have a schedule you follow?
i'll PM you my address.
How long do you usually smoke them for? I did some this year - turned out ok, but on my pellet grill the ends got over cooked/burnt in a few places. I think it is just going to take more practice, but do you have a schedule you follow?
The last batch we had 26#s on at once and it was just too much. The bottom cooked way faster than the top rack and we got some burnt ends too. We are going to do smaller batches from here on too. This batch was on for around 5 hours. We ran it at 180 for about 3 hours and 220 till the internal temp was good. I put a PID controller on my Traeger since the last batch and can smoke down to 150 degrees now. They came out great overall on this batch but I plan to hit it with more smoke next time
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I think that was my problem as well. I filled mine up as much as I could. The second smaller batch I had better luck with. They were packed so tight on the bottom with the first batch I think they shunted all the heat around the edges.
My smoker will only go about 175 low in the summer. Did you buy an aftermarket PID controller or something from Traeger available as an upgrade?
My smoker will only go about 175 low in the summer. Did you buy an aftermarket PID controller or something from Traeger available as an upgrade?
This is what I got. I was having crazy temperature swings and burn outs on cooler cooks. I actually had 2 burnouts on the elk snack sticks that were a pain to relight. I have had this for a couple months and it makes the smoker work WAY better. It is a little more button pushing to operate like you need to turn the temp down and let the grill cool before turning it off (to the cool down cycle). But the temperature control is amazing and it also has a feature to relight in the event of a burnout.
Savannah Stoker Pellet Grill Controller
Savannah Stoker Pellet Grill Controller v5 The most advanced PID based artificial intelligent temperature controller for Traeger and similar wood pellet grills that allows you to control your pellet grill with “simplicity but infinite control”. Version 5 includes the controller, a grill...
www.savannahstoker.com
nice, I have a camp chef but seems like they have an adapter. I might have to look into that. I don't have much trouble with temp swings but would like to be able to get a lower temp out of it for doing summer sausage and snack sticks.
I also did the fan upgrade. It was cheap and a big improvement over the factory one.
Any portion of the deer cut up in to a 1 inch sqare
Flour
Everglades seasoning original (do you self a favor and find this shit, put it on everything but a steak and enjoy)
I put a lot of everglades in the flour. Dredge the venison in it.
Fry in a Cast Iron only pan in about 1 inch deep veg oil.
enjoy
Flour
Everglades seasoning original (do you self a favor and find this shit, put it on everything but a steak and enjoy)
I put a lot of everglades in the flour. Dredge the venison in it.
Fry in a Cast Iron only pan in about 1 inch deep veg oil.
enjoy
Not sure I have a single favorite. Just depends on what I get.
here are a couple:
venison stew:
get a shoulder and cube the meat and remove as much connective tissue as you can
Salt and pepper the meat and then coat well in flour
In a large dutch oven heat some bacon dripping and add the meat and brown well.
after it’s browned remove it and add vegetables that you like. I’m pretty simple as I add potatoes, celery, carrots, onions and bell peppers. Cook then until they start to soften up a little.
add the meat and a cup or two of good dry red wine and then enough bone broth to cover.
add several bay leaves and let that simmer for a while. The longer the better and stir occasionally while cooking.
Stuffed flounder.
if I’m lucky enough to catch flounder or pompano they will never be released unless they’re too small.
I do a flounder pocket cut the head of and the remove the internals along with the ribs and spine.
for the stuffing:
Shrimp chopped up
Bread crumbs (I prefer panko)
Bell pepper, onions and a clove of garlic
Lemon juice
In a skillet add a little butter and olive oil and the vegetables and cook until they start to soften
Add the shrimp and cook until pink
Add half a cup of white wine and cook for a bit
Add bread crumbs
Remove from head and stuff the flounder
Put on a baking sheet and make 3 slashes in the skin
Rub a little bit of olive oil
Cook in a 375 oven for 15 minutes or until fish is done
Add a little bit of lemon before you serve
pompano
Filet the fish
Make a pouch with parchment paper
Salt and pepper the filet and put in the pouch
On top of the pouch add a small amount of minced garlic, tablespoon of butter, teaspoon of lemon juice a 1/4 cup of crab meat and some white wine.
fold the pouch to seal and cook in the oven for 15-20 minutes at 350.
here are a couple:
venison stew:
get a shoulder and cube the meat and remove as much connective tissue as you can
Salt and pepper the meat and then coat well in flour
In a large dutch oven heat some bacon dripping and add the meat and brown well.
after it’s browned remove it and add vegetables that you like. I’m pretty simple as I add potatoes, celery, carrots, onions and bell peppers. Cook then until they start to soften up a little.
add the meat and a cup or two of good dry red wine and then enough bone broth to cover.
add several bay leaves and let that simmer for a while. The longer the better and stir occasionally while cooking.
Stuffed flounder.
if I’m lucky enough to catch flounder or pompano they will never be released unless they’re too small.
I do a flounder pocket cut the head of and the remove the internals along with the ribs and spine.
for the stuffing:
Shrimp chopped up
Bread crumbs (I prefer panko)
Bell pepper, onions and a clove of garlic
Lemon juice
In a skillet add a little butter and olive oil and the vegetables and cook until they start to soften
Add the shrimp and cook until pink
Add half a cup of white wine and cook for a bit
Add bread crumbs
Remove from head and stuff the flounder
Put on a baking sheet and make 3 slashes in the skin
Rub a little bit of olive oil
Cook in a 375 oven for 15 minutes or until fish is done
Add a little bit of lemon before you serve
pompano
Filet the fish
Make a pouch with parchment paper
Salt and pepper the filet and put in the pouch
On top of the pouch add a small amount of minced garlic, tablespoon of butter, teaspoon of lemon juice a 1/4 cup of crab meat and some white wine.
fold the pouch to seal and cook in the oven for 15-20 minutes at 350.
Smoked stuffed whitetail back strap.
-Take a whole back strap and butterfly it length-ways
-Season with your favorite seasoning. We like Fiesta brand Uncle Chris' steak seasoning
-Take 1 8oz. package of cream cheese and mix well with 1 1lb package of breakfast sausage (we use deer breakfast sausage)
-Dice 1/2 of a white onion and a jalapeno or two. Mix with cream cheese and sausage.
-Stuff the cream cheese, sausage, onion and jalapeno mix into the butterflied back strap.
-Wrap in thick cut bacon and use string to hold it all together if needed.
-Throw it into the smoker until sausage is done in the middle
-For the last 20 minutes of smoke time, put some sweet bbq sauce on the top and sides. Head Country or Sweet Baby Rays are our preferences.
-Once pulled from the smoker, let it rest for 20ish minutes before slicing it.
-Take a whole back strap and butterfly it length-ways
-Season with your favorite seasoning. We like Fiesta brand Uncle Chris' steak seasoning
-Take 1 8oz. package of cream cheese and mix well with 1 1lb package of breakfast sausage (we use deer breakfast sausage)
-Dice 1/2 of a white onion and a jalapeno or two. Mix with cream cheese and sausage.
-Stuff the cream cheese, sausage, onion and jalapeno mix into the butterflied back strap.
-Wrap in thick cut bacon and use string to hold it all together if needed.
-Throw it into the smoker until sausage is done in the middle
-For the last 20 minutes of smoke time, put some sweet bbq sauce on the top and sides. Head Country or Sweet Baby Rays are our preferences.
-Once pulled from the smoker, let it rest for 20ish minutes before slicing it.
️
Home canned yellowfin tuna. I pack the jar with tuna, add serano or jalapeños to your liking, 1/4 teaspoon of kosher salt. Cook in pressure cooker @15psi for 45 minutes. You will never want store bought tuna again.
Almond crusted dorado (mahi mahi)
Baste filets with olive oil, salt, pepper, garlic salt, roll in crushed almonds (you can try different flavored almonds too) then bake for 10-12 minutes
Almond crusted dorado (mahi mahi)
Baste filets with olive oil, salt, pepper, garlic salt, roll in crushed almonds (you can try different flavored almonds too) then bake for 10-12 minutes
Fresh, beer battered and fried walleye was the best fish I've ever had. Sometimes a good cook can get catfish kind of close, but it still doesn't compare. My dad's best friend made a walleye dish after a fishing trip back in 1995, and I still remember how good it was.
*To contribute: My go-to venison/wild hog burger recipe is half and half with 1/4 cup of bacon grease and 1/4 cup of raw oatmeal per 2lbs mixed (keeps the meat together wonderfully). Add 3 tbsp seasoned salt, and 1 tsp of chili powder, onion powder, garlic powder, and black pepper. Combine and grill. Don't cheap out on the cheese or buns either.
*To contribute: My go-to venison/wild hog burger recipe is half and half with 1/4 cup of bacon grease and 1/4 cup of raw oatmeal per 2lbs mixed (keeps the meat together wonderfully). Add 3 tbsp seasoned salt, and 1 tsp of chili powder, onion powder, garlic powder, and black pepper. Combine and grill. Don't cheap out on the cheese or buns either.
Fresh tuna steaks, 500 degree grill, count to 15 on each side, add soy to taste
Ducks, geese:
-Cut into bite size pieces.
-Marinade in Hi Mountain Seasonings -Zesty Western Marinade per their directions overnight.
-Wrap in cream cheese and fresh Jalapeño with bacon.
-Hold everything together with toothpicks
-Grill to perfection.
-Cut into bite size pieces.
-Marinade in Hi Mountain Seasonings -Zesty Western Marinade per their directions overnight.
-Wrap in cream cheese and fresh Jalapeño with bacon.
-Hold everything together with toothpicks
-Grill to perfection.
Attachments
I love to catch steelhead and salmon, but I don’t eat them. I grew up on walleye, perch, and big bluegills/sunfish.
-Fillet and take the skin off
-Quick egg wash in egg beaters
-Roll in a gallon ziplock Shore Lunch breading. Original or Cajun
-I fry in Avacado oil these days, more expensive, but not greasy at all. A Fry Daddy or Granpappy electric fryer is easy peasy and it never burns the avacado oil.
-Spritz the original flavor with a fresh lemon wedge prior to serving.
No need for tartar sauce.
-Fillet and take the skin off
-Quick egg wash in egg beaters
-Roll in a gallon ziplock Shore Lunch breading. Original or Cajun
-I fry in Avacado oil these days, more expensive, but not greasy at all. A Fry Daddy or Granpappy electric fryer is easy peasy and it never burns the avacado oil.
-Spritz the original flavor with a fresh lemon wedge prior to serving.
No need for tartar sauce.
Fry everything!
I like wild turkey cut in nuggets, bread with a mix of 50/50 Jiffy/Flour, add 1 tablespoon salt/pepper, and 1/2-3/4 cup of sugar. Deep fry until golden brown.
Trout, add sprig of rosemarry inside, with lemon slice or two. Oven bake until flaky.
Catfish, same as turkey minus the added sugar.
Deer: 1/4 mix of jiffy, 3/4 of flour, salt/pepper to taste. Pan fry until bright red bleeding stops.
Rabbit/squirrel: pressure cook 10m if possible. prebake in pan with 1-2 cans budweiser on 350 for 20min. Pull out and drain fluids, and coat with BBQ sauce, pull out every 5 minutes flip and recoate with BBQ until meat falls off bone.
Frog legs: similar batter to catfish/turkey but pan fried, I recently BBQd in an air fryer it wasn’t as good as pan fried.
I like wild turkey cut in nuggets, bread with a mix of 50/50 Jiffy/Flour, add 1 tablespoon salt/pepper, and 1/2-3/4 cup of sugar. Deep fry until golden brown.
Trout, add sprig of rosemarry inside, with lemon slice or two. Oven bake until flaky.
Catfish, same as turkey minus the added sugar.
Deer: 1/4 mix of jiffy, 3/4 of flour, salt/pepper to taste. Pan fry until bright red bleeding stops.
Rabbit/squirrel: pressure cook 10m if possible. prebake in pan with 1-2 cans budweiser on 350 for 20min. Pull out and drain fluids, and coat with BBQ sauce, pull out every 5 minutes flip and recoate with BBQ until meat falls off bone.
Frog legs: similar batter to catfish/turkey but pan fried, I recently BBQd in an air fryer it wasn’t as good as pan fried.
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Fried speckled perch (crappie) and cheese grits make for strong meal down here is S Florida
Pheasnt pot pie
makes two pies
two pheasants skinned breast and thighs/drums in a crock pot with chicken broth about 6 hours meat falls of the bone and tendons slide right out. Shred
prep the pie plates and pie crusts
choose your veggies of choice and sauté them in chicken broth and little butter salt and pepper. Till tender
add the meat to the sauté and simmer low heat
add 2 cups chicken broth 1/3 cup whole wheat flour 2/3 cup whole milk to the pan turn the heat up to medium and stir in all together (I like to add a little fresh Rosemary) till the mixture reduces and thickens.
once it thickens to your liking start filling your pie plates up. And add your pie crust top fold and pinch the crust to seal it. Brush tips with some egg.
Pop them in the oven at 375 degrees and bake till they become a nice golden brown usually 30-45 mins
cut up and enjoy
makes two pies
two pheasants skinned breast and thighs/drums in a crock pot with chicken broth about 6 hours meat falls of the bone and tendons slide right out. Shred
prep the pie plates and pie crusts
choose your veggies of choice and sauté them in chicken broth and little butter salt and pepper. Till tender
add the meat to the sauté and simmer low heat
add 2 cups chicken broth 1/3 cup whole wheat flour 2/3 cup whole milk to the pan turn the heat up to medium and stir in all together (I like to add a little fresh Rosemary) till the mixture reduces and thickens.
once it thickens to your liking start filling your pie plates up. And add your pie crust top fold and pinch the crust to seal it. Brush tips with some egg.
Pop them in the oven at 375 degrees and bake till they become a nice golden brown usually 30-45 mins
cut up and enjoy
King salmon sliced thin and rolled in sesame oil and a little seasoning. No need to do anything else to it.
Fried sea cucumber is pretty awesome and simple. Boil it for 15 minuets, pat dry, role in breading, and fry.
If you get a young sow, take a whole leg, wrap it in tin foil with vegetables and seasoning, then bury it in some hot coals for 2 hours.
Squirrel gumbo is awesome, but good gumbo is a lot of work and I'm not sharing my secrets on a public forum. Though as everything is done by guesstimation I'm not sure how much most people would get from an attempt at a recipe. A good stock, good roux, and how the vegetables are sautéed are the places most people screw up.
Fried sea cucumber is pretty awesome and simple. Boil it for 15 minuets, pat dry, role in breading, and fry.
If you get a young sow, take a whole leg, wrap it in tin foil with vegetables and seasoning, then bury it in some hot coals for 2 hours.
Squirrel gumbo is awesome, but good gumbo is a lot of work and I'm not sharing my secrets on a public forum. Though as everything is done by guesstimation I'm not sure how much most people would get from an attempt at a recipe. A good stock, good roux, and how the vegetables are sautéed are the places most people screw up.
Get a copy of Buck Buck, Moose. It was a game changer for my deer/ elk repertoire when I got it for Christmas years ago. My copy is now beat to shit, stained and swollen. Definitely the most used cookbook in the house. Most of the recipes can be found free on honest-food.net but I like having the book in front of me to make notes, etc. If you have back strap/ loins try the Cumberland recipe, it'll for sure get you laid if you do it right. When you're down to the lesser cuts go for the barbacoa and make tacos with some good slaw on top. Its probably the most used recipe in the book. Don't need to get too crazy about silver skin, etc. It'll all break down. Lastly, keep shanks off of a deer instead of chucking or grinding them and try the Osso Bucco. After searing, I crock mine now instead of braising in the oven (just because its less to keep an eye on) but with work great.
Ton of good recipes in there to try. No reason to be tied to the same 3 recipes for your deer anymore. The book will make you think out of the box a little and can lead you to your own new recipes too.
Ton of good recipes in there to try. No reason to be tied to the same 3 recipes for your deer anymore. The book will make you think out of the box a little and can lead you to your own new recipes too.
Halibut is probably the king of fish, taste wise
quick, healthy, tasty, recipe......In a hot skillet, preferably cast, a little grapeseed or other heat resistant oil. Put fish, after dusting in searing flour, skin side up.....and don’t freaking push it around. When you see it get opaque about 1/2 way up, turn it over, skin down about the same time. When it’s close, a couple pats of butter goes in.
should have a fair sear on it...both sides.
pull it out and now pour you previously prepped fruit, usually chopped orange & mango, sometimes pineapple in there and deglaze in the pan until it colors up a bit, usually 2-3 min.
pour over fish....enjoy.
quick, healthy, tasty, recipe......In a hot skillet, preferably cast, a little grapeseed or other heat resistant oil. Put fish, after dusting in searing flour, skin side up.....and don’t freaking push it around. When you see it get opaque about 1/2 way up, turn it over, skin down about the same time. When it’s close, a couple pats of butter goes in.
should have a fair sear on it...both sides.
pull it out and now pour you previously prepped fruit, usually chopped orange & mango, sometimes pineapple in there and deglaze in the pan until it colors up a bit, usually 2-3 min.
pour over fish....enjoy.
Drop the fish in egg.
Then put them in flour.
Then put some old bay or seasoning on it.
Throw it in a pan of canola oil.
BAM!
Then put them in flour.
Then put some old bay or seasoning on it.
Throw it in a pan of canola oil.
BAM!
Bearchilladas
Use ground bear as the meat. Brown with onions. Red chili enchilada sauce on the bottom of the pan and in the meat. Roll up in tortilla with cheese. Green chili enchilada sauce on top of everything plus more cheese.
Use ground bear as the meat. Brown with onions. Red chili enchilada sauce on the bottom of the pan and in the meat. Roll up in tortilla with cheese. Green chili enchilada sauce on top of everything plus more cheese.
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