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Post by Bottomline on May 23, 2007 10:03:53 GMT -5
Post your Fish and Game recipes here: Recipes only......no chit chat!  |
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Post by cannonball on May 23, 2007 10:25:10 GMT -5
Heat oil to 350 degrees
Bread game (venison, fish, or fowl ) in seafood breader mix. Season breader with your choice of spices ( salt , pepper, lemon pepper, cajun spices etc....)
Carefully drop in hot grease. Do not over cook.
Enjoy with an ice cold alcoholic beverage
Everything is better FRIED
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Post by nccowboy on May 23, 2007 12:02:36 GMT -5
Throw everything you like in a big pot, boil for 3 hours adding any kind of seasoning you like an add water or broth often an there ya have it!!! What do you call this.......Pot Luck?  |
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Post by Nickthefoxanbvrslyr on May 23, 2007 14:37:02 GMT -5
Fried rabbit.
rabbit
flower
oil
Bread rabbit in flower ,cook oil really hot and stick the rabbit in and wait till its crusty brown like you do chicken.
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Post by Bottomline on May 24, 2007 7:43:19 GMT -5
Prune's Chicken Sauce Recipe
2 cups apple cider vinegar
1 cup vegatable oil
3 tablespoons salt
1 tabespoon of poultry seasoning
couple dashes black pepper
1 egg
whisk together making sure oil-vinegar-egg is mixed good
can marinate chicken in sauce overnight or use at grilling just baseting more often
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Post by cjstrapping on May 24, 2007 9:18:23 GMT -5
Here's how I like doing turtle meat. (remove all yellow fat from meat)
Make up your favorite fried chicken batter. (Spicey and crunchy is how I like mine)
Dip whole sections of turtle (not deboned) in egg mix, then dip in batter. Deep fry meat (350 degrees) for 3 minutes, remove, and dip in batter again, return to deep fryer and cook another 3 to 4 minutes.
Preheat oven to 300. Bake meat for 2 hours, uncovered.
Serve with wild rice and garlic bread.
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Post by UncleFester on May 24, 2007 18:08:31 GMT -5
Boy that sounds good CJ, gonna have to try that one this weekend!  |
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Post by cjstrapping on May 25, 2007 10:19:55 GMT -5
Dove breasts.... These are awesome tasting little treats. Take a couple dozen dove breasts, rince, and sprinkle with garlic powder, salt and a bit of creo seasoning. Next, place a slice of fresh portabela mushroom on each side of the dove breast, then wrap with a slice of bacon. Try to completely wrap everything, then hold in place with a toothpic. Grill on medium heat for about 20 minutes, turning the breasts about 4 times thru cooking. The bacon with be about 2/3rds cooked, and the breasts with be slighlty pink in the center. Here's a few on the grill in the "center"  |
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Post by Bottomline on May 25, 2007 10:32:00 GMT -5
;D
Hell, I'm starving!!!!
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Post by cjstrapping on May 25, 2007 12:01:27 GMT -5
Here's another tasty treat with bacon... Get yourself a bag or two of pre-cooked shrimp. Rinse, and sprinkle with pepper and garlic salt. Wrap in a half piece of bacon, and lay on a foil lined cookie sheet. Sprinkle more ground pepper on bacon wraps. Place in pre-heated 300 degree oven and bake uncovered for a 1/2 hour to 45 minutes. Simply awesome.   |
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Post by mountainman on Jul 27, 2007 2:32:17 GMT -5
Easy way to cook trout over 12'' (I prefer to filet and chunk the really big ones to pan fry):
Dampen 2 sheets of regular newsprint for each fish and wrap them tightly, then place them side by side on a baking sheet. Place into oven preheated to 350 degrees. Bake until the paper is dry. The paper soaks up some of the oil out of the fish and the skin should mostly stick to the paper. The trout will fall off of the bones or be easy to pick with a fork.
Cooking trout this way leaves the pan free for taters and onions and more time for a cold brew. I do love pan frying little native trout and leave the tails on the small ones. The tails cook up crunchy just like tater chips. Dad used to leave the heads on -minus the eyes and gills- for a handle, but mom doesnt like eating fish that "look at her".
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Post by chiseltooth on Jul 17, 2008 1:24:31 GMT -5
Ya'll Sho Is Makin Me Hongre !!!!!!!!!!!!!!! MMMMMMMMMMM------MMMMMMMMMM!!!!!!!!!!
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Post by Mr. Gadget on Jul 17, 2008 9:36:10 GMT -5
Cherry or Blueberry Cobbler
one 12" 0r 14" lodge dutch oven
35-40 lumps of charcoal
2 sticks butter
2 boxes yellow cake mix
6-7 cans pie filling 16-18 oz
1 can none stick butter spray ( can use butter in place )
Will feed 20-30 people.
Easy to cut by 50% or so and do at home for family in small dutch oven.
Start your charcoal..
Spray dutch oven with butter spray or coat inside with butter.
Place pie filling about 50% into the dutch oven.
Place about 50% of the cake mix in top of the filling and make flat.
Spoon the rest of the filling on top of the cake mix but be careful not to mix in.
Then place the rest of the cake mix on top of the filling as flat as you can with out mixing it in.
Last slice the butter and place all around the top. It will melt and help brown the cake mix.
Put lid on the dutch oven.
Place about 50% of the charcoal on top and 50% bottom and let it start cooking.
You will want to watch the top as it can burn, as it starts getting done you can just move the charcoal off and do the same with the bottom. It will also stay warm with just a ring around the oven. Cold and wind outside will need more time and charcoal and a hot summer day less.
I always cook mine about 1.5 hrs. when it gets good and hot I start pulling the charcoal off.
Corn Bread
12" - 14' Dutch oven
2 boxes jiffy corn bread mix ( egg, milk )
1 small can sweet corn
1 can butter spray or butter
one stick butter
20 lumps charcoal
start charcoal
preheat the dutch oven
mix jiffy corn bread mix as it is on box but add one small can of green giant sweet corn (drained)
After the Dutch oven is hot spray or butter the inside.
Place the cornbread mix in the oven and spoon flat.
place the lid on oven and 15 charcoal on top and 5 charcoal on bottom.
let cook for 5-10 min then place all charcoal on top cook tell done.
Slice the stick of butter and place on top of cornbread and let set and steam for 5 min then eat.
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Post by mountainman on Jan 23, 2009 18:05:07 GMT -5
Anyone have a good recipe for cooking raccoon? |
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Post by rutjr on Jan 24, 2009 13:37:10 GMT -5
I haven't had raccoon in about 20 years. I been thinking about it and found this on-line. I think I'm tryin it.
1 raccoon, dressed
2 red pepper pods
1 tsp salt
1/4 tsp pepper
1/8 tsp sage
2 tbsp lemon juice
4 large yams, peeled and quartered
1/4 cup brown sugar
1/2 cinnamon
1/8 tsp ginger
Place the raccoon in a large pot with the peppers. Cover with water, bring to a boil. Reduce heat and simmer for 1 hour.
Remove raccoon from the pot and place on a rack in a roasting pan.
Pour the lemon juice on the raccoon. Sprinkle on the salt, pepper and sage.
Place the yams in the pan around the raccoon. Add 1 cup of water.
Mix together the brown sugar, cinnamon and ginger.
Sprinkle on the yams.
Cover and bake at 325 degrees for 2 hours or until the meat is crisp and brown.
Transfer to a serving platter.
Serve and Enjoy!
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