Mid Michigan Outdoors

Wildgame and Fish recipes

From the old stand bys to something new, this is the page for preparing and cooking wildgame and fish.

Cajun Wild Duck

2 mallard ducks, prepared to stuff.
Butter, as required.
1 onion, thinly sliced.
¾ cup of celery, minced.
¼ cup of parsley, minced.
20 pitted ripe olives.
2 garlic cloves, minced.
1 cup of fresh breadcrumbs.
1 teaspoon of freshly ground black pepper.
¾ teaspoon of salt.
¼ cup of Armagnac.
½ cup of Claret wine.
½ cup of duck or chicken stock.

Directions:

Melt 4 tablespoons of butter and sauté the onion, celery, parsley, olives and garlic, until the onion is soft.

Stir in the breadcrumbs, black pepper, salt and Armagnac; use mixture to stuff birds.

Rub the ducks well with butter and put on a rack in a roaster with the Claret and boiling stock.

Roast at 400°F (205°C), basting every few minutes, for about 35 minutes.

Serve as desired.

Goose Casserole

~ 4 cups diced wild goose
~ 3 cups wild rice
~ 7 cups chicken broth
~ 1 small can sliced mushrooms
~ 4 tbsp. chopped onion
~ 1/2 tsp. chopped garlic
~ 1 tsp. salt
~ 1/2 tsp. pepper
~ 1 pint heavy cream
~ 1 tsp. butter
~ 1 cup chopped celery
~ 4 tbsp. grated Parmesan cheese

Cook the rice in 5 cups of the chicken broth until done.

In a large bowl, toss together the rice, goose and mushrooms.

Add the remaining 2 cups chicken broth, onion, garlic, salt, pepper, cream, butter and celery. Mix together.

Pour into a baking dish and sprinkle on the Parmesan cheese.

Bake for 1 hour at 350 degrees.

Serve and Enjoy!

BRAISED BEAR STEAK

Flour
Salt and pepper
Thyme
1 cup sliced onions
4 tbsp. bacon fat
Bear steak, 3" thick
1 1/2 cups broth
1 cup red wine
2 tbsp. tomato paste

Pound the flour and dry seasonings into the steak with the edge of a plate or a meat pounder. Brown the onions in the bacon fat and add the meat. Brown meat well on all sides. Add part of the broth and wine and bring to a boil. Cook briskly for 5 minutes. Turn steak, reduce heat, and cover the pan. Simmer for 1-1 1/2 hours, adding more liquid if necessary. When steak is tender, remove it to a hot platter. Add the tomato paste and additional liquid, if needed, to the pan juices to make a smooth sauce. Taste for seasoning and pour over the steak. Surround with boiled potatoes, garnish with parsley, and serve with sautéed mushrooms.

Honey Glazed Red Wine Goose Fillets

4 - 6 goose breast fillets
1 apple, chopped
1 medium sweet onion, chopped
2 tbsp seasoning salt
6 cups water
1/2 bottle red wine
honey

Place the apple, onion and seasoning salt in a large pan. Bring to a boil.

Add the goose fillets and boil for 10 minutes.

Remove the filets and place in a baking dish.

Pour enough wine in to half submerge the fillets.

Spread a heavy coat of honey on each fillet.

Bake at 350 degrees for 20 - 30 minutes.

Serve with fresh green beans, rice and of course the rest of the wine.

Herb Roasted Rabbit and Potatoes

Ingredients:
4 lb Rabbit [cut into 8 pieces, rinsed & patted dry]
8 md Red potatoes [quartered]
24 lg Cloves garlic
6 tb Olive oil
4 oz Slab bacon, [rind removed & cut into 1" cubes]
6 tb Fresh rosemary leaves OR 2 tb Dried rosemary
2 ts Coarsely ground black pepper
Coarse salt, to taste (optional)
6 Sprigs rosemary, for garnish

Directions:
Preheat the oven to 400 degrees Place the potatoes and garlic cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of the olive oil, and toss to coat. Bake for 30 minutes.

While the potatoes and garlic are roasting, combine the bacon and 2 tablespoons of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside.

Sauté the rabbit, in batches if necessary, in the skillet, setting the pieces aside as they are browned. Reserve 2 tablespoons of the pan drippings.

Remove the roasting pan from the oven, and reduce the heat to 350 degrees.

Add the rabbit, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 tablespoons oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes.

Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 minutes.

Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs.

Roasted Smallmouth Bass

1 pound ripe but firm small round or plum tomatoes, cut into 1/2-inch-thick wedges
2 medium yellow onions, cut into 1/4-inch-thick wedges
1 tablespoon finely slivered orange zest (see Tip)
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh thyme leaves, plus sprigs for garnish
1/2 teaspoon kosher salt, divided
Freshly ground pepper to taste
1 pound boneless, skinless smallmouth bass cut into 4 equal portions

1. Preheat oven to 400ºF.
2. Combine tomatoes, onions, orange zest, oil and chopped thyme in a 3-quart glass or ceramic baking dish. Sprinkle with 1/4 teaspoon salt and pepper; stir to combine.
3. Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes. Remove from the oven. Increase oven temperature to 450ºF.
4. Push the vegetables aside, add fish and season with the remaining 1/4 teaspoon salt and pepper; spoon the vegetables over the fish.
5. Return the baking dish to the oven and bake until the fish is opaque in the center, about 10 to 12 minutes. To serve, divide the fish and vegetables among 4 plates and garnish with thyme sprigs.

South of the Border, Venison Stew

3 lbs. Venison, cut into 1" cubes
1/4 pound Chirozo sausages, diced small
2 cans red beans
1 large can tomatoes
3 medium onions, diced 1"
3 large carrots, diced 1"
3 stalks celery, diced 1"
1 tbsp. garlic
1 pkg. sliced mushrooms
2 tbsp. chili powder
1/4 cup flour, all purpose
2 cups red wine
2 cups beef broth
1 teaspoon salt
One half tsp. pepper
One half tsp. ground thyme
jalapeno pepper sauce to taste
2 large green pappers, seeded and diced

Brown venison and sausage in a large pot, add all vegetable and sauté for 5 more minutes. Then add the flour and cook for 3 minutes. Finish with the red wine, broth and seasonings. Let simmer 1 hour and serve with hot French bread. IMPORTANT - you must stir constantly so the stew does not stick to the bottom of the pot and burn. Serves 10.

Roast Beaver

1 beaver
Baking soda
Salt
2 Sliced onions
Strips of bacon or salt pork
1 clove garlic crushed
paprika
cumin
Remove all surface fat from beaver.
Cover meat with a weak solution of soda and water (1 tsp soda to 1 qt of water). garlic and one sliced onion
Parboil by simmering gently for 10 min.
Drain, place meat in roaster, sprinkle with salt,paprika,and cumin, cover with sliced onions, strips of bacon.
Roast at 350 degrees until well done.
Serve at once.
Beaver should be cooked until the meat almost falls off the bones.

Squirrel Stew

2 dressed squirrels, 2 to 2½ lbs
salt
black pepper
Parsley
1 large onion, sliced
2 celery stalks, chopped
1 bay leaf
4 potatoes, cubed 1/2 inch
1/2 pound baby carrots
1/2 stick butter or margarine

Wipe thoroughly with a damp cloth and remove any hair
Cut into pieces
In a large kettle melt butter over medium heat
Add squirrel, 1/2 onion, 1 stalk celery pepper and salt to taste
Brown squirrel over medium heat until evenly brown on all sides
Cover squirrel with 4 inches of water and bring to boil
Continue to boil until squirrel is falling off bones, being sure to check water level so it does not get less than 2 inches over squirrel
Carefully strain liqiud and squirrel into large bowl
Remove all meat from bones and replace in original kettle with liquid used for boiling
Add potatoes, carrots, remaing onion and celery,bay leaf, parsley and salt and pepper to taste
Add water until 2 inches from top of kettle
Simmer until potatoes and carrots are soft
Remove bay leaf and serve

Broiled Venison Tenderloin

2¼ lb deer tenderloin
2¼ tsp salt
Pepper
2 tbsp butter or margarine
½ to 3/4 cup hot water

Cut tenderloin into 1 3/4-inch thick slices.
Sprinkle with salt and pepper
Place on a hot, greased broiler rack 3 to 4 inches from the heat.
Broil for 7 minutes on each side for medium rare.
Remove from broiler,
Add some of the butter to each slice of deer.
To make gravy, drizzle water over broiler rack and scrape any residue through to drip pan.
Reheat and boil 2 or 3 mim if a more concentrated gravy is desired.
Serve immediately.

Crappie Scampi

1 pound crappie fillets
2 cloves crushed garlic
1 stick melted butter bread crumbs salt pepper

grease or spray cookie sheet with Pam or similar non-stick spray spread fillets evenly across cookie sheet cover with melted butter, garlic, salt and pepper, and bread crumbs broil until slightly brown

serve with steamed vegetables

Venison Stuffed Rigatoni

½ pound rigatoni 1/2 pound packaged or homemade rigationi 2 pounds ground venison 1 teaspoon crushed rosemary leaves 1 teaspoon thyme 1/4 teaspoon nutmeg 1/4 teaspoon marjoram 1 clove garlic 1 teaspoon dried shredded green onion 1 tablespoon dried onion flakes, or one small chopped onion salt pepper 2 small cans tomato sauce 1/4 pound Longhorn or Cheddar cheese

Mix all ingredients in a large bowl and let them stand while you prepare the rigatoni. Cook the rigatoni according to directions on package, or as usual with homemade. Set aside and allow to cool. Once cooled, stuff the rigatoni with the meat mixture. Arrange the stuffed rigatoni in layers in a 8" x 12" x 3" baking dish. Cover with thin slices of cheese. Dilute two small cans of tomato sauce with equal parts or water and pour on top. Place in preheated oven at 350 degrees for fifteen minutes Lower temperature to 275 degrees adn bake for thirty more minutes. Serve with Caeser salad, hard French bread, rolls, or garlic bread and a good red wine. Key LIme pie for dessert This recipe should serve four or more

Venison Backstraps with Cream Gravy

3 pieces venison backstrap per person cooking oil salt pepper flour milk

Salt and pepper the meat and dredge thoroughly in flour. Place in a heavy skillet that contains 1/4 inch of cooking oil Cover and cook over a meduim heat for approximately 8 minutes, or until light brown Remove cover, turn meat, and cook other side until browned Remove meat to a platter adn add two tablespoons of flour to the skilltet Stir constantly until it browns Add milk and continue to stir until the gravy is of desired thickness When it bubbles, add salt and pepper to taste. Serve with biscuits

Fish Chowder

1 1/2 pounds fish fillets, whitefish, bass or any of the panfishes 2 Bay leaves, crushed 1/2 teaspoon dried sweet basil leaves 4 strips bacon 4 medium-sized potatoes, diced 1 medium-sized onion, diced 1 tablespoon Worchestershire sauce 2 tablespoons butter or margarine 3 cups milk Pepper Salt Celery salt

Cut fish into chunks if using large fillets, and place in a pot of cold water. Add pepper and sweet basil. Place on heat, bring to a boil, and simmer for 10 minutes. Remove fish and let cool Dice or cut bacon into small pieces and fry until crisp Add onion and brown lightly Add potatoes and cover with water Add salt, celery salt, and pepper to taste and cook until potatoes are soft Mash some of the potatoes and cook down until thick, stirring frequently Add fish and milk, heat but do not boil Remove from heat, add butter and Worchestershire sauce and serve Serve with French bread or crackers Serves four

Bacon Wrapped Barbecued Duck Breast

10 duck breasts 3 lb's peppered bacon
2 cans sliced water chestnuts 1- 12oz jar barbecue sauce (homemade or store brand )

Soak the breasts in water to remove the blood.
Drain and pat dry.
Cut the breasts into 1" wide x 1/4 " thick strips. Wrap duck breast strips around one water chestnut slice Wrap duck and water chestnut with slice of bacon and scewer with toothpick
Grill over medium heat basting with the barbecue sauce until the bacon is done.

Garlic Butter and Chive Smallmouth

6-8 T. butter
3 cloves garlic, crushed
2-1/2 pound Bass fillets
Dry white wine
8 oz. fresh mushrooms, quartered
Freshly chopped chives
Salt and pepper to taste

Preheat oven to 450F. Melt butter in a saucepan, add garlic cloves and remove from heat allowing cloves to steep for 10 minutes; remove garlic and discard. Brush pan with garlic butter; place fillets on pan. Brush fillets liberally with garlic butter. Pour a little wine or water around fillets to keep them from sticking. Sprinkle with salt and pepper and bake for 5-7 minutes or until fish is done. Meanwhile, sauté mushrooms in remaining garlic butter until lightly browned. Remove fish and cover with sautéed mushrooms and sprinkle with chives.

Spicy Catfish

1 (10 ounce) fillet frozen catfish 1 teaspoon cayenne pepper, or to taste 1/2 cup corn flour salt and pepper to taste 1 quart oil for frying

Lay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen.
Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. the Place catfish strips on a plate or pan, and set aside for a few minutes to thaw.
Heat oil in deep-fryer to 365 degrees F (185 degrees C). Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper.
Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.

Pheasant Chili Rolls, Grilled, with Homemade Chili Sauce

8 boned pheasant breasts
8 oz Monterrey jack cheese, cut into 8 strips
1 can chopped green chilies (10 ½ oz)
12 fresh roma tomatoes 1 sliced onion
¼ c. Parmesan cheese
10 Tbsp melted butter
1 Tbsp chili powder
½ tsp cumin
½ tsp salt
2 fresh red cayenne peppers ,sliced in half 2 leaves oregano ,chopped 2 leaves basil chopped 2 cloves garlic, chopped

Press breasts until flattened, then place 1 tablespoon green chilies and 1 piece of cheese on each breast. Roll to seal the filling and fasten with a toothpick. Set meat roll aside. Combine the breadcrumbs, Parmesan cheese, salt, pepper, chili powder and ½ tsp cumin. Coat the pheasant rolls in butter and then roll in cheese and spice mixture. Place in casserole dish and refrigerate for 4 or more hours.Cut Roma tomatoes into quarters and place in sauce pan over medium heat. Add basil, oregano,garlic,chili peppers, and onion and simmer until tomatoes are reduced to a sauce, remove cayenne pepper halves. Drizzle the rest of the butter on the pheasant rolls, grill, covered, until done, about 12 minutes. Remove pheasant rolls from grill, plate them, and spoon on sauce.

Swiss Venison

3 lb. venison steak
Flour, about 1/2 cup
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. garlic salt
1 pack Lipton onion soup mix
1 can mushroom soup

Mix flour, salt, pepper and garlic salt together. Coat meat with flour. Tenderize meat by pounding with meat hammer. Brown in a heavy skillet. Put in roasting pan or slow cooker. Pour both soups on top and cook for 3 hours at 325 degrees in roaster or in slow cooker on high for 4 hours.