Share your recipies, cooking tips and curing methods for wild game.
Latest Activity: Mar 13, 2017
Follow these steps to make the fantastic duck Carly Michie and Rob Olson cooked on Canada in the Rough. You can't go wrong with this duck, as a meal or an appetizer!
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BAKED SALMON / TROUT STEAKS
Remove skin from Salmon / Trout steaks, then wash in cold water and wrap in a cloth to dry.
Mix Mayonnaise with salt & pepper, onion powder, lemon pepper in a bowl, the amount depends on the amount of steaks. Use your own judgement on the amount. You will need enough to lightly cover both sides of the salmon steaks.
Paste ingredients on both sides of steaks and place in pan with Parchment paper to prevent from sticking to pan.
Place in oven and bake for approx 30 minutes at 375 deg.
1 1/2 cup brown sugar
3/4 cup Kosher Salt
1 1/2 tsp ground cloves
1 tsp white pepper
2 tsp dry mustard
2 tsp onion powder
1 tsp garlic powder
2 tsp black pepper
Note: Refrigerate fillets for approx 12 hrs, remove from refrigerator when ready to smoke, wash fillets and let dry outside for 1 to 2 hrs.
Smoke fillets by using Bradley Smoker Cherry or Apple wood Bisquettes at 140 to 150 deg for 1 hrs..... Rotate fish racks from top to bottom occasionally.
Stop smoking Bisquettes after 1 hr and continue with smoker by increasing heat to 160 to 170 deg for another 2 hrs. DO NOT ALLOW TO GO OVER 170 DEG
After smoking complete, let fish cool at room temp for approx 1 hr and then refrigerate uncovered for overnight.
For approx 5 lb meat:
2 pks Teriyaki Sauce mix ( Can purchase at Canadian Tire)
2 pks Jerky cure (Kosher Salt) in same pack as Teriyaki Sauce mix.
Dissolve Kosher Salt in 1/4 cup of boiling water.
1 tsp Lemon Pepper
4 tsp Black Pepper
4 tsp Garlic Powder
4 tsp Onion Powder
1 oz Soy Sauce
2 oz. Rye Whisky (Gibson's Finest)
Add 1 beer slowly to curing mix and stir until all beer froth gone.
Put sliced meat in a bag and add curing ingredients with meat, remove all air from bag and tie tightly, roll bag to ensure all meat is covered in curing ingredients. Let set in refrigerator for approx 12 hrs.
Smoke Jerky by using Bradley Smoker Hickory or Maple wood Bisquettes at 140 to 150 deg for 3 hrs.....Rotate meat racks from top to bottom occasionally.
Stop adding wood Bisquettes after 1 hr and continue with smoker by increasing heat to 160 to 170 deg for another 4 hrs. DO NOT ALLOW TO GO OVER 170 DEG
Note: Bradley Smoker Bisquettes can be purchased at Canadian tire.
Cedar Plank Salmon
1 lb Salmon fillets
2 oz Walnut oil
6 Sprigs rosemary; or thyme
2 oz Maple syrup
2 oz Rye whiskey
Preheat a cedar board for 15 minutes. at 400 degrees. Brush board with walnut oil. Place salmon on board with the herbs on top. Mix maple syrup and rye whiskey together and drizzle over salmon. Cook at 400 degrees for 20-25 minutes. *Use untreated cedar, available at lumber yards and some grocery or fish stores. Soaking the board for 10 minutes. in cold water is recommended.
2 Salmon steaks or fillets (8 oz each)
2/3 cup Water or a combination of water and dry white wine
1/2 ts Whole coriander seeds
Arrange salmon in a single layer in a skillet that is 2 inches deep. Season with salt. Add enough water and wine to completely cover the salmon; add coriander seeds and bay leaf. Slowly bring liquid barely to a simmer. Reduce heat to low, cover the skillet and simmer for 3 to 4 minutes or until the salmon looks opaque.
Turn heat off and let stand covered for 10 minutes or until you are done eating your greens.
4 x (2 1/2 oz) salmon steaks
Vegetable cooking spray
2 tb Lemon juice
1/2 ts Dried whole dill weed
1/2 ts Dried parsley flakes
1/2 ts Pepper
Rinse steaks thoroughly in cold water; pat dry with paper towels. Place steaks in a shallow baking pan coated with cooking spray; brush with lemon juice. Sprinkle evenly with dill weed, parsley, and pepper. Bake at 350 degrees F. for 25 to 35 minutes or until fish flakes easily when tested with a fork.
2 tb Butter
1/2 c Sliced almonds
1 1/2 lb Trout fillets
2 tb Lemon juice
1/4 c Green onions, finely chopped
In a large nonstick skillet, heat butter over medium-high heat until browned and sizzling stops. Stir in almonds; cook, stirring, for 1-2 minutes or until golden. With slotted spoon, remove and set aside.
Add trout fillets, skin side up; cook for 4-5 minutes or until edges are opaque and bottom is browned. Turn fillets and cook for 2 minutes. Sprinkle with lemon juice and 1/4 ts pepper; cook for 1-2 minutes or until fish flakes easily when tested with fork. With slotted spatula, remove fillets to serving platter.
Return almonds to pan; stir in green onions. Pour over fish.
Add a green vegetable such as asparagus, plus rice fluffed and well seasoned with fresh parsley.
Beer Batter Fried Trout
6 Trout filets
1 c All-purpose flour
2 1/2 cans (12-oz) beer
1 ts Cayenne pepper
Tartar sauce (see recipe)
Mix flour, beer & cayenne in blender until smooth & consistency of thick pancake batter. Refrigerate batter about 1 to 1-1/2 hours. Dip filets in batter & drop into hot, deep fat (350 F.) & deep fry. Remove from fat with slotted spoon & drain on paper towels.
GROUSE WITH ORANGE SLICES
4 orange slices, peeled and seeded
4 slices bacon
1/4 cup butter, melted
1 orange peel, grated
2 tbsp. orange juice
1 tsp. lemon juice
Sprinkle grouse inside and out with salt and pepper. Cover breast of each bird with an orange and bacon slice, and fasten with string. Place grouse breast-side up in a baking pan and roast at 350 degrees F. for 15-20 minutes or until tender. Baste frequently with combined butter, orange peel, orange juice, and lemon juice. Remove string and sprinkle birds with parsley. Serve with roasted orange and bacon slices, baked hominy, and baby brussels sprouts.
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