Oriental-Style Marinated Baked Bass
INGREDIENTS:
2-2 1/2 pounds of bass fillets
(preferably freshly caught)
1 medium to large onion, sliced
1/2 cup of teriyaki sauce
1/2 cup white wine
(use ONLY wine that you'd drink)
1/4 cup olive oil
2-3 cloves fresh garlic, finely minced
1/2 teaspoons fresh ginger, finely mined
1/2 fresh lemon
Salt and pepper (to taste)
PREPARATION:
Marinate your bass fillets, overnight in your refrigerator. The marinade is a mixture of your teriyaki sauce, wine, olive oil, garlic, and ginger. To cook, preheat your oven to 350 degrees. Remove your bass from the marinade and place the fillets In a baking dish. Squeeze half a fresh lemon over the fillets (watch out for seeds, remove them) and top with your onion slices. Cover with foil and bake for approximately 25 minutes. Cooking times may vary! Serve on a bed of white rice. Salt and pepper to taste.
Posted: Monday 23rd March 2009, 12:43 PM
Baked Canadian Wild Goose with Stuffing & Vegetables
INGREDIENTS:
6 pound Goose
1/2 pound sliced mushrooms
Your Choice:
(Note: Home Made)
Onion/Celery stuffing
Onion/Apple stuffing
Onion/Grape stuffing
8-10 small red baking potatoes, whole
6-8 medium carrots, sliced
1/2 cup of raisins
1/2 beef consomme soup
1/2 cup of red wine or burgundy
2 tablespoons of butter or extra virgin olive oil
salt and pepper
1-2 tablespoons of vinegar
PREPARATION:
Preheat your oven to 450 degrees. Clean, wash and dry your Canadian Goose. Rub well with salt, pepper, and vinegar Place in large baking dish. Stuff its cavity with a stuffing of your choice (see above): I'd prefer you NOT use a boxed dressing/stuffing mix. Place goose in oven and bake for approximately 30 minutes. Saute your mushrooms in REAL butter or extra virgin olive oil, stir in 1/2 cup of consume soup and 1/2 cup of red wine or bugundy. Simmer for approximately 3-5 minutes. Remove goose from oven, turn the head down to 350 degrees. Pour your sauteed mixture over your goose. Scatter your red potatoes, sliced carrots, and raisins around your goose. Cover and continue to cook approximately 1-1/2 hours OR until done. Use a thermometer to determine the internal temperature of your bird to determine this. Oven cooking times may vary.
Posted: Thursday 22nd January 2009, 2:06 PM
Baked Quail with Creamy Wine or Sherry Sauce
INGREDIENTS:
6 quail, cleaned and trussed
(If your quail are small, use 8)
2 small to medium onions, chopped
3-4 cloves of fresh garlic, minced (more if you love garlic)
approximately 1/4 cup extra virgin olive oil
1 1/2 - 2 cups of white wine (you may use sherry, if desired)
2 cups of cream
1 teaspoon peppercorns
a pinch or two of cayenne pepper
1 bay leaf
salt and pepper
PREPARATION:
Brown your quail (on all sides) in olive oil (do not over cook), drain and set aside. In fresh olive oil, saute your onions, garlic, and peppercorns Add the quail, wine (or sherry), cream, salt pepper, cayenne pepper, and bay leaf. Simmer until reduced slightly. While, simmering, preheat your oven to 300 degrees. Place quail mixture in baking dish, cover and bake for approximately 45 minutes, depending on your oven. Serve with wild rice as a side dish.
Read MORE about quail and get some quail hunting tips!
Posted: Monday 29th December 2008, 11:11 AM
Venison Stew
This one is just perfect for the holiday season. Its an original recipe and has pleased my family for years! Experiment if you wish, its up to you. Many folks will tell you to briefly pan fry your veninson cubes in cooking oil, after they've been dredged in flour, and BEFORE putting them into your stew mix. That's NOT my recipe, because I want you to taste the meat! However, I DO want you to marinate your venison.
MAIN INGREDIENTS:
2 - 1 1/2 pounds of cubed (shoulder) venison
1 medium to large onion, roughly choppeded
4-5 carrots, sliced "medium" thin
4-5 potatoes, quartered
1 cup red wine
(NOT cooking wine, but wine you'd drink)
4 ounces of canned beef broth
4 ounces of water
2 large cloves of FRESH minced garlic
(use a garlic press, if you have one)
2 bay leaves
Salt and pepper, to taste
PREPARATION:
Marinate your venison (see below). for 24 hours in refrigerator. You will also need a Crock Pot or othe slow cooker. Due to cooking time, there is NO need to sautee your onions and garlic. Place ALL ingredientsi n cooker and stir together. Place on medium heat. This IS going to take awhile. Its done when the mean is tender and almost falls apart when forked. NOTE: If the stew becomes too thick, as it cooks, add either water, beef broth, or wine (its really up to you). If its too thin, stir in a bit of flour. Before serving, remove the bay leaves. ANOTHER NOTE: Some folks MAY want to add a diced jalepeno or two into the slow cooker. I don't, because I want you to tase the meat, NOT the heat! :-).
RAW MARINADE:
INGREDIENTS:
1 stalk celery (leaves and all
1 clove FRESH garlic
1/2 tsp. dried thyme
1 bay leaf
1 cup red or blish wine
(NOT cooking wine, but wine you would drink)
1/2 cup virgin olive oil
1 teaspoon salt
1/2 tablespoon black peppercorns
RAW PREP:
Mix all ingredients together in a dish that can be covered and add you venison cubes. Refrigerate 24 hours before removing the cubes from the marinade and placing in your Crock Pot or slow cooker
Posted: Tuesday 23rd December 2008, 3:35 PM
Welcome
Welcome to my ORIGINAL Wild Game and Fresh Fish Recipe Blog. Updated regularly with new and exciting (sometimes exotic) recipes. Feel free to tinker with my recipes to aquire the taste you desire for your wild game or freshly caught fish. It doesn't matter if you bagged it or caught it, yourself. I believe these to be excellent recipes to try (even experiment with) in your home kitchen, campsite, or outdoor grill.
Posted: Tuesday 23rd December 2008, 3:29 PM
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