| "What's For Dinner?" Tips & Recipes Made
Easy So,
you landed the big one? Now what? The Ohio Division of Wildlife has
some helpful cooking tips and mouthwatering recipes that are sure
to satisfy even the hungriest sportsman's appetite! Fish Cooking
Tips
When batter frying fish, make sure the batter is cold; it will
prevent soaking up too much oil. Make sure your oil is hot by dropping
in a small piece of bread; it should brown within a minute.
Never be afraid to experiment with recipes. Change the seasonings
to reflect your personal tastes.
Be very careful not to overcook fish. Fish cooks more quickly
than most people realize.
To keep fried fish crispy while cooking, place cooked pieces in
warm oven on a wire rack over a paper towel-lined plate.
Spend the extra time making sure no bones remain in your fillets.
Nothing puts off the appetite more quickly than finding bones in
your fish.
Leftover fish? Cut it into bite-sized pieces and add it to a salad.
Try the microwave if you're dieting. Fish cooks quickly and tastes
great with just lemon juice and seasoning. Watch the fish carefully,
the micro cooks it quick.
Basting lean fish such as walleye and
bass when broiling will help keep them from drying out. (Source:
Ohio Division of Wildlife)
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Cajun Fried Walleye or Bass
1/2 cup Bisquick
1/4 cup milk
1 egg
1 cup cornmeal
2 tsp. Cajun seasoning
1/4 tsp salt
1-1/2 pounds walleye or bass fillets
oil for frying
Whisk together Bisquick, milk and egg in medium bowl. Mix cornmeal,
Cajun seasoning and salt in a shallow dish. Dip the fillets in wet
batter first, then dredge in cornmeal mixture.
Fry fillets in hot oil until golden brown, turning once. Drain on
paper towels and serve. Ranch dressing makes a great dipping sauce
for this.
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Sautéed Steelhead Steaks
3 tbsp. olive oil
4 - 8 steelhead steaks, about 1 inch thick
1 cup chopped onion
2 cloves garlic, minced
1 tsp. basil
1 tbsp. parsley
2 ripe tomatoes, peeled, seeded and chopped
1/2 tsp. salt
pepper to taste
Heat oil in good sized skillet. Add the steaks and sauté for 2-4 minutes,
turn and finish cooking. Remove the steaks and keep them warm. Add
onions, garlic and seasonings to the skillet and cook for about 2
minutes, then add tomatoes. Arrange the steaks over the mixture, cover
and cook over a medium low heat for about 10 minutes, until the fish
flakes easily with a fork.
|
 Venison
Preparation
Venison on the table is the reward every deer hunter hopes for. The
meat is lean, healthy and delicious. Prepared properly, venison can
become the family's favorite meat.
Excellent venison starts with prompt and proper field care. The
deer should be field dressed as quickly as possible and the cooling
process begun immediately.
If you butcher the deer yourself, make certain all hair is removed
from the carcass. Hair packaged with meet causes an unpleasant taste.
The fat on venison will cause a stronger taste also. As much as
possible, remove all fat before packaging and freezing.
Bone also adds a "gamy" flavor. Consider
deboning all venison before freezing. If you do not butcher your own
game, you can request that the meat processor debone the meat before
packaging.
(Source: Ohio Division of Wildlife)
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Venison Meatballs
1 pound ground venison
2/3 cup bread crumbs
1/3 cup Parmesan cheese
2 tsp. dried parsley
1 tsp. garlic powder
1/3 cup milk
2 eggs
salt and pepper to taste
your favorite spaghetti sauce
In a large mixing bowl, beat eggs with milk. Add bread crumbs, Parmesan
cheese, parsley and garlic powder. Mix well. Add ground meat and knead
with hands until well blended. Form into meatballs, about the size
of golf balls. Brown the meatballs on all sides. Place in spaghetti
sauce and simmer, covered, for 1 hour. Serve with pasta.
(Source: Ohio Division of Wildlife)
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Venison Stroganoff
1-1/2 pounds venison steak, cut in thin strips
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or margarine
2 cups sliced mushrooms
1 large sliced onion
1/4 cup flour
2 cups beef broth
1/4 cup white wine
1/8 cup tomato paste
2 cups sour cream
noodles, cooked
Mix 3 tablespoons flour, salt and pepper; add venison strips and roll
to coat. Melt butter in a large skillet. Add venison and cook over
medium high heat until browned. Remove meat and add mushrooms and
onions. Stir in remaining flour. Add broth, wine and tomato paste
and stir. Return the venison to the skillet and simmer gently for
about 10 minutes, until heated through. Add sour cream and stir until
well-mixed. Serve the stroganoff over hot cooked noodles.
(Source: Ohio Division of Wildlife)
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