Sunday, May 25, 2008

A Face Full Of Porcupine Quills

Porcupine Quill Removal
This happened to my Irish Setter while on a camping trip.

I hear alot of barking and go to see what all the fuss is about. My Irish Setter has a Porcupine trapped.

Upon further obsevation Inotice my dog has a face full of quills.I lead my dog to camp and start the process of pulling quills out with my pliers.

After removing the quills I turn my dog loose.

The next thing I know is she has went back after the porcupine and her face is full of quills once more.

This time her face is sore and I have a hard time of removing the quills.I also tie her up until the porcupine leaves the area.

Backcountry camping with your canine best friend can be a blast, there's no less argumentative companion on the planet and you can bet that she appreciates getting out into the wilderness even more than you do.

Most of the time camping with your warm furry friend is a blissful experience but the wilderness offers surprises, and porcupines are some of the worst surprises you can encounter.

If you've ever been unfortunate enough to hear the yelp of a dog that's received a snout full of porcupine quills you know that it's probably even more devastating for you, the human, than your poor pierced pooch.

Some dogs will only do it once, but for others, the scent of quilled prey is irresistible. Regardless of whether or not your dog has ever encountered a porky, you will want to be prepared in case it does happen. It's bad enough to have that helpless feeling while you rush your dog to the vet, but in the middle of nowhere you may be his only hope.

A pair of pliers is your best hope for removing porcupine quills. Fortunately most outdoorsy types usually carry a Leatherman or similar multi-tool that contains a decent pair of pliers in its arsenal. If you don't have one and you spend a lot of time in the woods with your dog, I'd really suggest getting one. It could save you and your furry friend a lot of hurt.

Removing porcupine quills isn't rocket science, but it certainly requires some good doggie psychology. In the vet's office, anesthesia is often used to calm the animal while the quills are pulled. You probably don't have that luxury in the woods so you have to maintain calm in your pet as best as you possibly can.

Covering his eyes as you approach his face with the pliers can be helpful - some animals will panic when they see a strange implement coming for their face. Dogs pick up on their human's emotions quite readily so for your dog's sake, as well as your own, it's important to stay calm while you try to remove the quills. Reassure your dog frequently and give him breaks in between removals - the less stress he has to endure while you remove the prickly intrusions the better.

The technique of quill removal is straightforward. The idea that you should clip the end of the quill to let out pressure is a myth - quills are not pressurized.

Quills do not have bars on their ends; rather they are lined with small scales. These scales make removal difficult but do not cause the same difficulties that a barb would. When removing the quills, grasp them as close to the skin as possible and pull them straight out. If you can grasp more than one at a time, that's even better. Make sure that you check inside your dog's mouth and nose for quills,


as well as along his chest and abdomen. Especially with long haired dogs quills can be quite difficult to spot. Left in place, quills can cause infection or in rare cases, migrate further into your dog's skin. It is important to have him checked thoroughly by a vet as soon as possible after his incident. Most dogs recover rapidly once they've been freed of their needley irritants.

The last time my dog had it out with a porcupine he was back to normal an hour after returning home from the vet. Although your dog may seem Ok, be sure to monitor him closely for a few days after the attack, looking for swelling or bits of quills that may have escaped removal.

You may take your dog into the woods as the perfect companion and confident, but don't forget he's still a dog. You owe him to pack as thoughtfully as you‘d pack for yourself. A pair of pliers is a small item to pack but when your dog returns whimpering to your side with a face full of piercings, that pair of pliers will seem like the most important thing you ever packed.

==Species==

A porcupine is any of 27 [[species]] of [[rodent]] belonging to the families '''[[Erethizontidae]]''' or '''[[Hystricidae]].''' All defend themselves with modified hair sharp spines.

Porcupines vary in size considerably: [[Rothschild's Porcupine]] of [[South America]] weighs less than a kilogram; the [[African Porcupine]] can grow to well over 20 kg.

The two families of porcupines are quite different and although both belong to the [[Hystricognathi]] branch of the vast order [[Rodent]]ia, they are not closely related..

The eleven '''[[Old World porcupine]]s''' are almost exclusively terrestrial, tend to be fairly large, and have quills that are grouped in clusters. They separated from the other [[hystricognath]]s about 30 million years ago, much earlier than the New World porcupines. [[Image:Brush tailed porcupine Berlin Zoo.jpg|left|thumb|Old World porcupine]]

The twelve '''[[New World porcupine]]s''' are mostly smaller (although the [[North American Porcupine]] reaches about 85 cm in length and 18 kilograms), have their quills attached singly rather than grouped in clusters, and are excellent climbers, spending much of their time in trees. The New World porcupines evolved their spines independently (through [[convergent evolution]]) and are more closely related to several other families of rodent than they are to the Old World porcupines.

Thursday, March 27, 2008

Packing in on Horses and Mules to Camp



Packing in to a camp spot on Horses and Mules is an experience of it's own.


I can recall one of my finer moments of this ordeal,when my wife and I packed into a meadow in the Sierra Nevada.The trail started out as dirt for about a mile,then we crossed a creek and headed up a rocky slope which went on for a half mile,exiting into a meadow that was about ten acres.There was an old line shack there the Ranchers used for staying in while they moved their cattle to higher pastures.We put the horses in the corral and had lunch.After an hour of rest we saddled up and headed out to our final destination which was seven miles up the trail.We stopped in a meadow and let the horses eat for a while,then proceeded on down the last mile into our destination.The meadow was 20 to 30 acres and had four cabins on it.They were once used as a hunting camp,until the deer herds became scarce from over hunting.We tied our horses up and checked the cabins out for a couple of hours then decided we better head back to base camp,as we were not staying the night.When we got the horses saddled up and started to ride out,my horse wanted to lie down with me.I knew right then I was in for trouble,10 miles from camp.


Important things to know are;


Never let your horse lay down if it has colic.You will have to lead it,sometimes in a circle,but keep heading for your destination and don't give up as your horse will lay down and die.I fought the old girl for 8 miles up and down that trail,but finally she got better and I mounted and rode her the rest of the way to camp.I think she ate a bad weed in the meadow that made her sick.




I have compiled a few things that you should know to do before packing in;


The most important thing is be in physical shape as you have read how many miles I had to walk.Your stock has to be in good shape also,such as shoes,do not pack in without shoes on your stock.Carry a boot in case a shoe comes off.


Carry about 30 feet of rope with you,plus halters ,as you will tie your rope between two trees,then your stock to the rope.This proceedure keeps the stock from stomping and digging the tree roots,exposing the to insects and the elements.


Carry water with you.sometimes it's a long haul to the next spring.Do not drink out of creeks or rivers as you will get sick .Carry matches in a closed container.Carry a rain coat,as it storms when you least expect it to.Carry first aid kit.Poison Ivy abounds in the mountains.Camp 100 or more yards from water.Carry a GPS with you,I have been lost before and it is not fun to find your way out.Do not approach a bear,stop and make alot of noise as there may be cubs between you and momma.She will not hesitate to charge you,and this could lead to you getting bucked off,loosing your stock and getting attacked.Don't hobble all of your animals.Always keep one tied up in case the others decide it's time to go home,about 1 in the morning.You wake up and see an empty meadow.They will be a long way down the trail before you catch up to them.Build a fire by digging a pit.Do not pile a bunch of rocks up as this leaves a bad taste in the mouth f the next person,who wants to beleive he is the first person to camp there.Always make sure your fire is out,Cover with Dirt,Stir,Pour water,Stir some more,Feel with hand .Do not throw the coals out of pit as this ruins the camp spot for ever.No one likes to track charcoal into their tent.Carry Oats for your stock,It gives them more vitality then grass. Place the most dominant animal in the rear of the string,as this will keep you from having a wreck from kicking and biting animals,also the dominant animal will keep the rest of the stock moving forward at a steady pace.Put your food in a tree out of reach of Bear and away from camp.Nothing like being awaken with a Bear tearing your food sack to pieces.Which reminds me,always carry a flashlight.Catch as many fish as you are going to eat and use barbless hooks so you don't cripple the fish you are returning to water.Keep your fingers out of the fish's gills,as this will keep diseases out.


Processing Game Animals;


After you shoot the Monster the work begins.Take your pictures.Start the cleaning process.After cleaning the Quartering begins.Carry tarp as it keeps the dirt off animal as your cleaning .Carry at least eight meat sacks.I use old pillow cases.Place a hind quarter in one and so forth .Hang the meat in a tree to air out.Make sure it is out of Bear reach.Don't forget to tag the animal.Do not shoot an animal and leave it over night before you track it.I know you have seen this done on TV,but if you find the animal the next day,I poor pity you when you start to clean it.And if you do get that far the meat will be sour anyway.So you wasted a tagand meat also.And if the Game Warden finds out you will get a ticket..

Saturday, March 08, 2008

Wild Game Recipes

Golden Trout Photo


1) VENISON SAUERBRATEN

Ingredient

1 3-4 lb venison chuck roast
2 Sliced onions

2 Bay leaves
12 Peppercorns
12 Juniper berries (if desired)
6 Whole cloves
1 1/2 c Red wine vinegar
1 c Boiling water
2 tsp Salt
2 Tbs Extra Virgin Olive Oil
12 Gingersnaps, crushed (3/4c)
2 ts Sugar

Place venison roast in a glass or earthenware bowl or baking dish with
onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water,
and salt. Cover tightly and refrigerate, turning venison twice a day for
at least 3 days. Don't pierce the meat when turning.

Remove venison from marinade and reserve the marinade. Cook venison in
the olive oil in a large pot until brown on all sides. Add the
marinade mixture. Heat to boiling; reduce heat. Cover and simmer until
venison is tender, 3 to 3 1/2 hrs.
Remove venison and onions from skillet and keep warm.

Strain and measure liquid in skillet. Add enough water to liquid to
measure 2 1/2 cups. Pour liquid into skillet. Cover and simmer 10
minutes. Stir gingersnaps and sugar into liquid. Maybe a dash of Kitchen Bouquet.
Cover and simmer 3 minutes. Serve venison with onions and gravy.
We serve this with Spaetzle or noodles and some good crispy dill pickles.
The traditional vegetable, is of course red cabbage (rote kohl)


(2) Alligator Sauce Piquant

4 lb Cubed Alligator Meat
1/2 cup Chopped Celery
1 cup Flour
1/2 cup Chopped Bell Pepper
1 cup Oil
One 8 oz Can Chopped Mushrooms
4 tbs Butter
1 cup Water
2 Medium Chopped Onions
1 Jar Salad Olives
1/2 tsp Sugar
1/4 cup Chopped Parsley
Can Tomato Paste
1/4 cup Chopped Scallions
To Taste Salt & Cayenne Pepper & Louisiana Hot Sauce

*** Soak meat with hot sauce and lemon juice for 30 minutes prior to
cooking. Rinse before cooking. Make roux with 1 cup oil and 1 cup flour
and cook until golden. Sauté onions in roux until brown. Add tomato paste
and sugar and cook about 5 minutes. Add bell pepper, celery, garlic,
mushrooms and stir well. Add water and cook 1 hour over low heat. Add
scallions, parsley, alligator (cut in small pieces, and preferably meat
other than from the tail) salt, pepper and cayenne to taste. Cover pot
and cook slowly for 30 minutes or until meat is tender. Add olives which
have been soaked in water and cook a few minutes longer.
Serve over cooked rice



(3) Wild Boar Chops Diablo

Ingredient

1 Lg Onion
1/3 C (45g) Flour
3T (or more) Chili Powder
1/2 tsp Black Pepper
1 tsp Cayenne Pepper
8 Center-cut Wild Boar Chops 3/4 in thick
2 T Vegetable Oil
1 T Butter
1 can Tomato Sauce (14oz )
1/2 C (85ml) Beef Broth
4 tsp Worcestershire Sauce
taste Hot Pepper Sauce
1 tsp Dry Mustard


Cut the Onion into wedges (you can use an apple
slicer if the onion is small enough)

In a plastic bag or on a plate, combine the flour,
chili powder, black pepper and cayenne, either dredge or
shake the pork chops to coat lightly. Remove the chops and
reserve the flour mixture.

In a large skillet, warm the oil over medium-high
heat until hot but not smoking. Add the pork chops and
cook until browned all over, about 3 minutes per side.

Remove the chops to a plate and cover loosely to keep warm.

Add the butter and onion to the skillet and sauté until
the onion begins to brown, about three minutes.

Stir in about one tablespoon of the reserved flour mixture
and cook, stirring, until the flour is no longer visible,
about one minute. Add the tomato sauce, Beef Broth,
Worcestershire sauce, hot pepper sauce and mustard.

Pour any juices that have accumulated under the chops into
the skillet and bring the mixture to a boil over medium-high
heat, Stirring constantly.

Add the chops, reduce the heat to low, cover and simmer
until the chops are cooked through, about 12 minutes:
turn the chops over after 6 minutes

Serve the chops topped with sauce and onions.



(4 Rabbit Stew

2 rabbits cut into pieces
2 tsp. garlic powder
Salt and Pepper
2 1/2 T butter
10 cups boiling water
1 Tbs. thyme
1 cup Whole kernel corn
1 cup creamed corn
2 cups okra
6 potatoes (cubed)
2 tsp red pepper flakes
3 medium chopped onions
2 cups canned tomatoes w/juice

Roll the rabbit pieces in seasoned flour, salt, and pepper.
Brown in butter. Add rabbit and all other ingredients,
(with the exception of the potatoes), to the boiling water,
cover, and simmer for 1/2 to 2 hours. Add the
potatoes and continue to simmer another hour.



(5) Squirrel Stew for you Southern Folk

3 squirrels, cut into 7 pieces

salt and pepper
2 Tbs. butter
7 cups boiling water
1 tsp. thyme
6 carrots cut into 1 inch pieces
6 potatoes, cubed into 1 inch pieces
1/4 tsp. cayenne
3 medium onions, sliced
1/4 cup Worcestershire sauce
2 Tbs Kitchen Bouquet
3 cloves chopped garlic

Roll the squirrel pieces in flour, salt, and pepper.
Brown in butter. Add to the squirrel, all other ingredients,
except the potatoes to the boiling water, cover, and
simmer for 1/2 to 2 hours.
Add the potatoes and continue to simmer another hour.



(5) Caribou from Maine
Cut Caribou into large cubes of meat(2 inches)

Bread the chunks in a plastic bag with flour, salt and pepper some garlic powder and a bit of paprika
Brown on all sides in a mixture of 1/2 butter & olive oil.
Add water or stock until it covers the meat.
Add 1 cup of red wine.
Add a bay leaf
1 tsp thyme
15 juniper berries
1 medium onion diced
cup sliced mushrooms
Let simmer until meat is tender.

the gravy with some flour and water

add 1 cup or so sour cream.
Serve over noodles, spaetzle.



(6)Venison canning

This is better than Beef
It is canned just as beef,pork,or lamb.
Remove fat. Soak strong meats, such as venison in salt water brine of 1T. canning salt to each quart of water for 1 hour. Drain and rinse.
To hot pack:
precook meat until rare by roasting, stewing, or browning in a small amount of oil.
Fill jars with approx.1 1/2 inch chunks. Add broth, water, or tomato juice (especially with wild game) leaving 1 inch headspace. Add 1 tsp. canning salt per quart.
Raw pack:
Pack meat cubes into jars. Add 1 tsp. canning salt per quart. Do not add liquid to raw pack.
Process in pressure canner as follows:
pints: 75 minutes
quarts: 90 minutes
Process at 11 lb. pressure with dial gauge, 10 lb. weighted gauge.
It seems the hot pack is preferred with the wild meats.

(7) Quick Elk Roast

lb. elk roast
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1 cup red wine
tablespoon rosemary
3 cloves chopped garlic
cup each Fresh mushrooms and onions sliced.
Oil for browning

Sear roast in skillet.
Put in Crockpot on low. add cream of mushroom soup and onion soup mix.
Add 1 cup red wine. Cook in crockpot for six hours.
Add mushrooms and onions. Cook one more hour.
This can be salty at times. To avoid that only add half of the onion soup mix, and add some water to dilute the salty taste. Hope you like it!

(8) Venison Pepper Steak w/ Noodles
2 lbs cubed venison
2 cups salsa
1/2 cup honey
1 tsp garlic powder
4 cups of noodles
6 diced cayenne peppers
6 diced jalapeno peppers
1 large onion (diced
1 1/2 cup of sliced mushrooms
1 TB butter
Cut 2 lbs of venison into 1 inch cubes.
Brown in 12 inch skillet with butter or shortening.
Add mushrooms, diced onion and garlic powder.
Mix salsa, honey, cayenne and jalapeno peppers in a large bowl.
Pour sauce in skillet and cook until meat is cooked, stirring occasionally.
noodles. Serve steak and sauce over noodles.

(9) Canada Goose

Yield: 12 servings
1 10 to 12 lb. goose either fresh or frozen and thawed

This recipe employs some of the oriental method of drying the skin which is used in Peking Duck.
The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over!

A frozen goose is perfectly adequate.

Have thawed 24 to 48 hours before the meal (48 is better.)
Prick the goose well all over, the breast and upper legs.
Holding the skewer almost parallel with the bird to avoid piercing the flesh.

Fill a large pot 2/3 full of water
(pot should be large enough to almost accommodate the bird)
bring to a boil. Using rubber gloves submerge bird (neck side down)
for 1 minute (till goose bumps arise.)
Repeat the process (this time with the tail side down.)

Drain the goose, breast side up on a rack in a roasting pan
set in the refrigerator, naked, to dry the skin for 24 to 48 hours.

When you are ready to roast the bird, on the big day.
Make your favorite stuffing.

Suggestion:
1 1/2 cups (raw) wild rice in about 5 cups of water.
Drained and chilled overnight.
In the morning add soaked, cut up dry shitake mushrooms with soaking water
and with an egg beaten into it.
1 tablespoon of poultry seasoning
1 chopped sautéed onion,
salt and freshly ground pepper.

Salt and pepper the bird inside and out, liberally.

Preheat the oven to 350 degrees
Stuff and sewing up the bird.
Place it in the oven in a roaster and on a rack on it's breast.

For a 12 1/3 lb. roast a full 5 hours but this is quite a large bird.

Close the oven and roast the goose, undisturbed for 1 1/2 hours.
After this time, take it out of the oven.
Use a baster to draw out the fat that's accumulated in the bottom the pan

(schmaltz lovers, send up a cheer) You can strain this fat through a coffee filter,
Put the schmaltz in small bottles which keep in the freezer for up to a year.)

Turn the bird over on its back before you put it back in the oven.
Put it back in for another hour
Start checking for doneness.

To test for doneness, squeeze the upper drumstick (not thigh) lightly with a cloth.
If it feels kind of squishy, like roast beef, it's done.
Every bird is different so you must judge when it is done.
When meat is done (be patient, it may take a while), raise the heat to 400 degrees.

Remove roaster from the oven and transfer bird (rack and all) to a jelly roll pan.

Put it back in the oven for 15 minutes to further crisp and brown the bird.
Take it out and let it sit, uncovered for a half an hour.

Regarding the roaster, after you remove the bird to a jelly roll pan and
put that in the oven, remove the fat from the roaster and put it over 2
burners adding about 2/3 cup of dry sherry and deglaze the pan with a
wooden spoon. combine these drippings with your giblet broth either to make
a gravy or to use later for goose carcass, slow cooker broth.

(10) GRILLED DUCK

Ingredients:

Duck Breast Fillets
Italian Dressing
Sliced Bacon
Garlic Powder
Black Pepper
Salt (optional)
Thaw fillets in refrigerator over night.
Soak fillets in salt water and ice at for at least 20 minutes
Repeat this step at least twice.
Wrap edge of fillets with slice of bacon, use toothpicks to hold in position.
Place fillets in container with enough dressing to completely cover them,
Add garlic powder/black pepper to taste and allow to marinade for 24 hours.
Cook fillets desired level (medium is very good).
Remove toothpicks! Serve with salad, baked potato, Sourdough bread, and good Merlot.
There are any number of excellent marinades for duck -
Teriyaki sauce w/ Orange Pineapple Juice, Barbeque Sauce, Coke , Sweet and sour sauce,
The key to good grilled duck is cooking on low heat and brushing on the marinade regularly to keep the meat moist.

Monday, March 03, 2008

hoot owl cafe


Welcome to HOOT OWL CAFE.
THE FOLLOWING IS A LIST OF GAME RECIPES I HAVE COMPILED.


Trout Recipes: Baked Rainbow Trout Grilled Trout Rainbow Trout on the Grill Rainbow Trout with Artichoke Heart Smoked Rainbow Trout Crabmeat & Prawn Stuffed Trout Rainbow Trout & Prawn Risotto
Striped Bass Recipes: Roasted Striped Bass Spanish Style Striped Bass South Carolina Striped Bass Fried Stripers Baked Striper With Bleu Cheese Dip Baked Striper Italiano Baked Striped Bass in White Wine


Baked Rainbow Trout

2-3 trout
2 tablespoons chopped parsley
2 tablespoons lemon juice
1½ teaspoons seasoned salt
6 tablespoons olive oil
1 large onion-thinly sliced
2 cloves garlic
1 large tomato, thinly sliced
4 teaspoons white wine

Spray 13x9 inch pan with liquid shortening. Arrange fish in pan and sprinkle with parsley, lemon juice and salt. Heat oil in small skillet: fry onion and garlic till limp. Pour over fish. Place tomato on fish and pour wine over fish.

Bake 350 degrees 30-45 minutes. Serves 2-3.

Grilled Trout

6 small trout
Salt or seasoning for fish
Prepare trout: rub with oil and sprinkle with salt or seasoning. Place in fish basket if available or place on preheated grill rack and cook for about 15 minutes, turning as needed.
Options: Place onions in the body cavity and baste with butter. Wrap with aluminum foil.

Rainbow Trout on the Grill

Rinse trout under cold water and stuff with lemon wedges and onions. Wrap in foil and cook on hot charcoal or gas grill for 6 minutes on each side. Do not overcook.

Open foil and, with back of fish facing you, remove skin. There is a line
Down the middle dividing the back meat and the belly meat. With fork,
Pull the back meat toward you and belly meat away from you and remove bone.
Squeeze on fresh lemon. Salt and pepper as needed.


Rainbow Trout with Artichoke Heart

6 Rainbow Trout fillets
1/2 cup butter
4 tbsp. green onion, chopped
2 tbsp. parsley, chopped
3 cloves garlic, minced
1 tbsp. lemon juice
8 oz. can of sliced mushrooms, drained
14 oz can artichoke hearts, sliced, and drained
1 tsp. salt
1/2 tsp. cayenne pepper

Pat rainbow trout fillets with a paper towel and place in flat baking dish. Melt butter in sauce pan and sauté the green onions, parsley and garlic until tender. Add lemon juice, mushrooms, artichoke hearts, salt and pepper. Cook for a few minutes until heated thoroughly. Pour sauce over the filets and bake in 325 degree F oven for about 18 minutes or until fish flakes with a fork. Serves 4.



Smoked Rainbow Trout

1.5 gallons water
1.25 cups salt
5 lbs trout fillets
1 lb hickory chips
Dissolve salt in one gallon water. Place fish in salt water and marinate in refrigerator for one hour.

Remove trout, rinse and dry thoroughly. In two quarts water, soak hickory chips for several hours or overnight. Store in cool place while soaking.

Use a covered grill (charcoal, gas or electric); low heat. Cover heated coals with 1/3 of the hickory chips. Place fish, skin-side down, on well-greased grill about 4 to inches from coals. Close grill hood and open vent to circulate smoke. Add additional hickory chips as necessary.

Smoke trout at 105ºF to 175º F approximately 1 hour or at 200ºF 30 to 40 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork.

Serves 6.

Crabmeat & Prawn Stuffed Trout

4 whole trout
1/2 lb. small shelled prawns
1/2 lb. white crabmeat
4 fresh rosemary sprigs
2 tomatoes, skinned, seeded & diced
1 onion, finely chopped
2 cloves garlic, minced
1/4 cup fine bread crumbs
Salt and pepper
Clean the trout under cold running water and set aside.

Dice the onion, cube the tomato, mince the garlic and mix with the crabmeat and prawns. Set aside. Sprinkle, the salt and pepper to taste, inside of each fish. Place a sprig of rosemary inside each fish. Spoon the crabmeat, prawn, tomato, onion and garlic evenly inside each of the fish. Fish may be sewn shut, using a high quality thread to hold together if required. Sprinkle breadcrumbs evenly over each fish. Place uncovered under the grill for 10 minutes each side, or until done. You may wish to bake uncovered in a preheated oven 200 C (400F, gas mark6) for approximately 20 / 25 minutes. This dish is nice served with fresh boiled baby potatoes and green vegetables like broccoli, brussel sprouts or peas. Alternatively, you may wish to serve with a nice fresh green salad and cold potato salad and lemon wedges. The choice is yours.


Rainbow Trout & Prawn Risotto

4 Rainbow Trout Fillets, cooked and flaked
(2oz) Margarine
1 Onion Chopped
(6oz) Long Grain Rice with Wild Rice (or Brown Rice)
(4oz) thawed, frozen Prawns
(1 Pint) Water
1 Red Pepper chopped
2 sticks Celery chopped
1 Carrot chopped
2 tbsp chopped Parsley
2 Spring onions chopped
Freshly ground Pepper

Melt the margarine and fry the onion gently. Add the rice and lightly toss until all the grains are oiled. Add the water, prawns and all the vegetables (except the spring onions) and season. Bring to the boil. Simmer, stirring occasionally, with the lid off until all of the liquid is almost absorbed and the rice is cooked (add a little more water if necessary). Add the trout, margarine, spring onion and herbs and heat through. Serve immediately sprinkled with parsley. This is a complete meal and requires no accompaniments. Serves 4 Preparation - 20 minutes Cooking Time - 20 to 30 minutes 387 calories / 19g fat - per portion

Striped Bass Recipes:

Roasted Striped Bass

1/2 cup fresh bread crumbs
1/2 cup minced fresh parsley
2 tablespoons minced fresh chives
1 tbsp. minced fresh thyme
2 tbsp. minced fresh basil
salt and pepper
4 center-cut pieces of striped bass (each 1/2 pound and about 1 1/2 inches thick)
2 tbsp. Olive oil

Preheat oven to 350 degrees. In a small bowl, stir together the bread crumbs, herbs, and salt and pepper to taste. Place the fish pieces on waxed paper. With your hands, generously rub the oil on both sides of the fish. Sprinkle the bread crumb-herb mixture evenly on the fish, then pat it so that it adheres. Place the fish on a cake rack in a roasting pan. Roast until the fish just flakes, 10 to 15 minutes. To crisp the top, turn the oven to broil and place the fish under the broiler for about 2 minutes. Transfer to a serving platter and serve immediately. Note: This may be prepared 4 hours in advance through step 3 (except for preheating the oven) and refrigerated. Serves 4.


Spanish Style Striped Bass

2 lbs. Striped Bass fillets, trimmed and cut into serving size portions 2 tomatoes, medium size, thinly sliced 1/2 cup green pepper, chopped 1 cucumber, small, thinly sliced 1/2 cup onion, chopped 1 clove garlic minced 2 tbsp. Butter or margarine 2 tbsp. Parsley 1 tbsp. White wine 2 tbsp. Lemon juice 1/2 tsp. Marjoram

Prepare striped bass fillets by cutting fillets in half removing the dark flesh along the dark lateral line that runs through the center of the fillet. Also remove any dark flesh on the side of the fillet that had the skin and along the belly area. Cut trimmed fillets into serving size portions and place in a greased baking dish. Arrange tomato and cucumber slices on top of the fish. In a saucepan, cook onion, green pepper and minced garlic in butter until onion is tender but not brown. Remove from heat and stir in parsley, wine, lemon juice and marjoram. Spoon sauce over the fish. Bake in an oven preheated to 375¡F for 20 to 25 minutes or until fish begins to flake easily with a fork. Serves 6.


South Carolina Striped Bass

Ingredients:
2 Striped Bass Fillets
1 cup white corn meal
1 cup all purpose flour
2 cups buttermilk
Lemon Pepper seasoning, to taste

Directions:
1. Preheat oil in fryer or Dutch oven over medium-high heat.
2. Cut bass into nuggets, place in a bowl with buttermilk and allow to soak
(refrigerated) for at least four hours.
3. Drain buttermilk, but do not rinse fish.
4. Combine corn meal and flour in a zipper top plastic bag.
5. Add fish pieces to the flour mixture a few at a time, shaking bag regularly to coat. 6. Remove fish nuggets and carefully place into hot oil. 7. Fry for 3-5 minutes or until golden brown. 8. Remove from oil, drain, and sprinkle with lemon pepper seasoning

Fried Stripers

Season moist fillets to taste and place in a zip-lock bag with cornmeal. Zip up and shake to coat. Fry in hot oil until golden brown & fish is white and flaky inside.

One variation we really like is to season the fillets, then coat them in a bowl with mustard, add a couple of drops of Louisiana hot sauce, then coat and fry as described above.

You may want to add a little extra salt when seasoning, as frying seems to remove some of it.

We use peanut oil for frying fish. It holds up well and is reusable. Just try to keep it from overheating (when it smokes), and you can clean it by frying French fries last, then strain it when cool to remove the cornmeal and crumbs, put it back in original container and keep in freezer until next time.

Baked Striper With Bleu Cheese Dip

1 medium shallot (diced)
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon Old Bay Seasoning
4 tablespoons pickled jalapenos (chopped)
1 medium tomato (chopped)-summer tomatoes are the yummiest
16 oz Bleu Cheese Salad Dressing
1/4 cup whipped cream cheese 3/4 cup cooked striper (finely shredded)

Striper Preparation (Foil Steamed):

Remove skin and all dark meat, then place filets in foil packet Drizzle with fresh lemon juice Lightly salt and pepper Sprinkle 1 tablespoon of dried parsley over filets Seal packet tightly-cook 425 degrees for about 20 minutes. Cooking time will vary with thickness of filets. Fish should flake easily. In medium bowl, combine bleu cheese dressing and cream cheese. Fold in cream cheese, being careful not to break up bleu cheese chunks. Add seasonings, then shallots, tomatoes and jalapenos. Finally, fold in shredded striper.

Don't be afraid to add or delete ingredients according to your taste preference. Suggested dippers are fresh vegetables, crackers, corn chips and bread sticks.

Baked Striper Italiano

Cut striper fillets in to serving size.
Toss in olive oil.

Splash with lemon or lime juice and coat with Old Bay Seasoning. Cover fillets with several thin slices of sweet onions. Take whole canned tomatoes, half them and place two halves over each portion. Sprinkle lightly with a touch of Old Bay or Seasoning Salt, and sprinkle with sweet basil (fresh or dried).

Bake for 25 to 35 minutes at 375 degrees. Serve over rice.

(Note:ALL Striper meat is done when the meat turns "white.") A very impressive presentation at any meal.

Baked Striped Bass in White Wine

Serves 4 to 5
11/2 lbs. striped bass fillets
Salt and pepper
2 tablespoons fresh lemon juice
21/2 tablespoons margarine
1/2 cup chopped onion
1/2 cup dry white wine
1/4 cup water
1/2 cup chopped fresh mushrooms
1 tablespoon chopped parsley
1 teaspoon minced garlic
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon cayenne pepper

Sprinkle fish with salt, pepper and 2 teaspoons lemon juice.
Lightly grease a baking dish or pan.
Place chopped onions and wine in pan.
Place fish on top and dot with small pats of remaining margarine.
Bake at 425 for 12 to 15 minutes, or until fish flakes easily with a fork.
Baste once or twice with pan juice.

While the Striper is baking, combine remaining lemon juice, water, mushrooms, parsley, garlic, marjoram, thyme and cayenne in small saucepan.

Bring to a boil and reduce by half.
When fish is done, add pan juice and continue cooking until sauce is thick and bubbly.
Pour over fish.
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Friday, February 15, 2008

Venison Recipe

Venison Bourguignonne


(I prepare this wine stew using all the tough pieces I trim off the shoulder and
lower haunches. It’s based on the Beef Bourguignonne recipe from the Joy of
Cooking, with some alterations. This wonderfully rich and luscious dish
tastes even better if you can cook it ahead of time and let it sit for a few days.)
2 pounds boneless venison shoulder meat
Place meat in a large glass or ceramic bowl and add:
2 C. dry red wine ¼ C. olive oil
1 carrot, peeled and chopped 1 onion, chopped
1 clove garlic, chopped 1 bay leaf
2 T. chopped fresh parsley ½ t. dried thyme
1 t. pepper ½ t. salt
Stir to combine and coat the meat. Cover and marinate in the refrigerator
for 1 hour to 24 hours, turning the meat occasionally. Drain the beef and
pat dry. Strain the marinade and reserve it and the vegetables separately.
Heat a large Dutch oven over medium-high heat. Add and brown:
4 oz. bacon, diced
Remove the bacon and place on paper towels to drain. In the bacon grease
(if there is not at least 2 tablespoons, add vegetable oil), add the venison in
batches and brown on all sides. This will likely require at least three batches.
Don’t overcrowd the pan or the meat will simmer and not brown—and brown
(though not burned) is what you want at this stage. Remove meat and add the
reserved vegetables and cook until lightly browned, about 5 minutes. Stir in:
2 T. flour
Cook, stirring, 1 minute. Stir in the marinade, then return the venison and
bacon to the pan. Bring to a boil. Reduce heat to low and cook, covered,
until the meat is fork tender, about 2 hours. (Another option is to preheat
the oven to 275 degrees when browning the meat, and then put the pot in
the oven for 2 hours). Add:
8 oz. mushrooms, quartered.
Cover and cook 20 minutes. Add:
¼ cup chopped fresh parsley Salt and pepper to taste
Serve with egg noodles, rice, or boiled potatoes.
Doe Neck Pot Roast
(This produces the most flavorful venison I’ve ever tasted. Unlike many pot
roast recipes, mine calls for braising the meat in browned, finely chopped
vegetables, which I then puree to make the gravy. Add larger vegetables during
the last few minutes to keep them from becoming mushy. This recipe
works best with smaller deer or pronghorn necks as well as the traditional
shoulder roasts from any big game animal.)
Preheat oven to 275°.
Season with salt and pepper:
Deer or pronghorn neck
Heat in large skillet or Dutch oven:
4 T. lard or vegetable oil
Add neck roast and brown on all sides, about 20 minutes.
Remove roast to a plate. Add:
2 C. finely chopped onions ½ C. finely chopped celery
½ C. finely chopped carrots
Cook vegetables, stirring occasionally, until they begin to color, about
5 minutes. Add:
1 C. beef stock or dry red wine
Bring to boil. Add:
1 bay leaf ½ t. dried thyme
Return roast to pan and cover. Make sure there is always at least 1 inch of
liquid in pot and add more if needed. Cook in oven for 2 to 3 hours, removing
and turning roast occasionally. Add:
1 C. carrots, cut into 1-inch pieces
Cook for 5 minutes. Remove roast and carrots and set aside while making
the gravy. Pour pan liquid and finely chopped vegetables into a blender and
puree for 3 minutes. Return to pot. Add cooked carrots and:
1 C. frozen peas
Bring to simmer. Meanwhile, the neck roast will have cooled enough to pick
the meat off the bone. Serve the meat and the vegetable gravy over egg
noodles or boiled potatoes.
Mediterranean Venison Shanks
(This derivation of the Joy of Cooking’s braised lamb shanks recipe is a bit
sweeter and spicier, and I add fat to compensate for the lean venison shanks.
The recipe calls for a wild mix of spices, but don’t get nervous: There’s nothing
here you can’t find at your local supermarket. Unlike lamb shanks, deer
and elk shanks are too large to fit in a pan. I cut them in pieces or fillet the
shank meat off the bone before cooking. Don’t worry that the meat is encased
in hard tissue casings. The slow, moist-cooking method will melt the tissue
off the meat and produce tender chunks of savory venison.)
Preheat oven to 275°.
2 deer shanks or 1 elk shank
Season meat with:
1 t. salt ½ t. pepper
½ t. ground ginger ½ t. paprika
Mix in a bowl and set aside:
1 t. dried or 1 T. fresh mint 1 t. paprika
1 t. ground coriander 1 t. ground cumin
½ t. black pepper ¼ t. ground ginger
pinch of ground cinnamon ¼ t. ground allspice
Heat in a Dutch oven or large cast iron skillet over high heat:
2 T. oil
Add half the shank meat and brown on all sides, about 5 minutes. Remove,
add more oil, and brown the remaining meat. The smell of sautéed casing
tissue is unpleasant but will disappear once braising begins. Add:
2 onions, thinly sliced 2 T. chopped garlic
Reduce heat to medium and cover and cook, stirring often, until onions are
soft. Sprinkle with spice mixture. Stir well to coat onions. Add:
2 C. beef stock 1 C. dry red wine
1⁄3 C. tomato puree
Bring to boil. Return venison to pan, cover, and bake for 90 minutes. Add:
2 C. 1-inch carrot pieces 1 C. dried figs, chopped
2 C. diced, peeled butternut or Hubbard squash
Cover and bake 15 minutes more. Remove meat and vegetables. Add:
2 T. lemon juice ½ t. cayenne pepper
2 t. dried mint (or 3 T. of fresh) 1 can garbanzo beans
Pour sauce over meat and vegetables and serve over couscous (a delicious
North African granular pasta available in most Montana grocery stores),
white rice, or boiled potatoes. Top with a dollop of sour cream.
Venison Stroganoff
(Ken Geoff ’s version of the famous Russian stew is easy and delicious. Serve
with warm bread for sopping up the flavorful sour cream gravy afterward.)
Preheat oven to 300°.
Mix:Salt and pepper into 1½ C. flour
In seasoned flour, dredge:
1½ pounds trimmed shoulder meat, cut into ¾-inch cubes
Heat in a large cast iron pan or Dutch oven:
1 T. butter or light cooking oil
When butter or oil is foaming but not yet smoking, add coated meat in
batches and brown on all sides, cooking roughly 2 minutes per batch.
Remove meat from pan and add more oil and butter. Then add:
¾ C. thinly sliced onion
Saute 2 minutes until softened. Stir in:
1½ C. sliced mushrooms
Cook 2 minutes. Stir in:
1 T. tomato paste or ½ C. tomato puree
1½ C. beef stock or broth
Pinch salt and pepper
Add meat to pan. Add enough water to cover meat. Bring to boil. Cover
with lid. Bake in oven 1½ hours. Remove from oven. Stir in:
3 T. sour cream 2 T. butter
Serve over egg noodles or mashed potatoes. Sprinkle with chopped parsley.