Sunday, March 21, 2010

Blueberry Walleye


     6 walleye filets
     2 eggs beaten
     1 shallot diced fine
     3 oz blueberry schnapps
     1 jar pearl onions
     1 12 oz jar chicken gravy
     2 oz heavy cream
     2 tbsp garlic butter
     2 tbsp chopped parsley
     3/4 pint fresh blueberries
     1/2 cup pecan halves
     Dash pepper
     Flour to dredge
    Olive oil to saute

Cooking Directions:

First you want to dredge the fillets in the beaten eggs and then in flour. Then in a hot saute pan with small amount of oil you just want to brown the fish filets on both sides and not totally cook them. Next remove fillets to large ovenproof baking dish. Wipe the pan down to remove the excess oil add the shallots and saute them for 1-2 minutes. Next remove the pan from stove and flambe with the blueberry schnapps. Make sure that you flambe away from any open flames. When the flames dies down return the pan to the burner and add the pearl onions, gravy, pepper, cream, garlic butter, and half of the parsley. Continue to cook until it is reduced by a 1/4.

Now spoon or pour the mixture over the fish and bake uncovered in a pre-heated 350 degree oven for 15 minutes. Then take out and put the blueberries and pecans over the fish. Return to the oven for about 5-10 minutes and enjoy.

For more details watch episode 6 of Beyond The Wild.

Recipe by Chico

Tuesday, February 19, 2008

Venison Jerky

This is my own homemade recipe for Vension Jerkey

2 lbs. of thinly sliced venison mixed with

2 cups of Moore's Marinade (I love this stuff)

Tablespoon of Lawry's chilli powder

Tablespoon of garlic salt powder

2 Tablespoons of Chef's Seasoning

Tablespoon of pepper

Let this set overnight in a bag or marinade mixing dish.

Place on dehydrator trays, Before you start drying the meat sprinkle to your liking with
Lawrys Lemon Pepper over the meat, then start drying.

Keep a close eye on how fast it is drying. Depending on how chewy you want the jerky, let it dry longer for a more chewy piece of jerky.

Lastly and most important part of the recipe, is to ENJOY!

Monday, January 28, 2008

Sweet Baked Squirrel

Unlike rabbit, cooked squirrel NEEDS something... it's hard to put your finger on. Here's a new and unique recipe that I developed that is straight from my Appalachian roots. Prep time includes marinating time.
2 servings 1 day 1½ days prep
Change to: servings US Metric
2 squirrels, cleaned and cut up into pieces (cut the back into 2 pieces)
3 tablespoons sorghum molasses (NOT blackstrap!)
1/4 cup cider vinegar
1 cup flour
1 teaspoon salt
2 cups fresh portabella mushrooms, cleaned and roughly chopped
1 tablespoon onions, finely minced
4 tablespoons butter
3/4 cup chicken broth
1/4 cup corn oil
Place the washed, cut-up squirrel pieces in a medium-sized bowl.
In another bowl, blend the sorghum molasses and the cider. Pour this over the squirrel pieces, cover, and allow to marinate for 18-24 hours in the refrigerator. Turn the pieces several times during the marinating process.
After the marination process is complete, gently dab off excess marinade from the squirrel meat with damp paper towels and roll them in the flour to which the salt has also been added. Set these pieces aside on a piece of wax paper or parchment for 30 minutes.
Pre-heat the oven to 275-degrees F.
In a large skillet, heat the oil and brown up the squirrel pieces. Set aside on a plate when browned.
In a small roaster or Dutch oven, pour in the chicken broth and add in the butter, the mushrooms and the minced onion mushrooms. Place a small rack or oven-proof bowl in the roaster pan so that it will elevate the squirrel pieces above the liquid. Then place the squirrel pieces on the rack or bowl and cover with a lid or aluminum foil.
Bake for 90 minutes in the pre-heated oven (275-degrees F.) and then check the squirrel for tenderness. If it's not fork tender, bake it for 30-45 more minutes.
When the squirrel is plated up, set aside, pour any bowl drippings into the liquid that's in the roaster pan and make (squirrel-based) "red-eye gravy" from the drippings. Take the mushrooms out first, make the gravy, and then add them back in, or, just baste the squirrel on the plates with some of the drippings and the mushrooms. Either way is good.
NOTE! It is no longer adviseable to eat the squirrel brains as they have now been associated with a form of mad cow disease called transmissible spongiform encephalopathies. While ADEQUATE cooking eliminates the problem, it's still not worth the risk until more is known about the problem