Many of us have spent years honing our skills as hunters, fishermen and outdoor enthusiasts. We love to share our experiences and harvests with our friends and family.
This week I would like to share some thoughts on how to prepare wild game and fish using some of my favorite, simple and hearty recipes for game and fresh trout. Venison is a great seasonal swap for beef, and fresh trout can be used in place of store-bought salmon.
We always eat what we harvest. The following recipes will feed a family of four.
Nana’s Venison Chili
1 l pound of chopped venison
1 large onion, chopped
3 stalks of celery, chopped
1 15-ounce can red kidney beans
1 15-ounce can corn or frozen corn
2 15-ounce cans of tomato sauce
Optional 15 ounces of chopped tomatoes with peppers
2 tablespoons of chili powder
1 teaspoon of Worcestershire sauce
1 teaspoon of cumin
1 tablespoon of brown sugar
Salt and red pepper to taste
Brown the chopped venison, onion and celery in a medium saucepan.
Add all remaining ingredients, simmer until heated through.
Nana says it’s always better the next day!
Easy camp trout on the grill
3-4 trout 10 to 12 inches long
Fresh squeezed lemon juice
Salt and pepper
Â½ stick of butter, thinly sliced
Clean the whole fresh trout, leaving on the head and tail
Sprinkle inside and outside with salt, pepper and lemon juice
Place the sliced ââbutter inside the cavity of each trout
Wrap each fish loosely in foil
Place it on the campfire grill, in the hot ashes of a fire, or on your backyard charcoal grill for 15-20 minutes until the fish flakes easily. The backbone will easily pull out of fully cooked fish.
Elayne-style venison fillet with remoulade sauce
1 whole venison fillet (one side of the deer’s back strap)
Note: Be sure to tell your deer processor to leave the fillets whole.
1 pound of sliced ââbacon
2 tablespoons minced fresh garlic
Fresh black pepper to taste
Remoulade sauce. I prefer the LL Bean version. This sauce is delicious with hot or cold game.
Rub the fillet with minced garlic and black pepper then wrap it in the bacon slices.
Put the wrapped fillet in a baking dish.
Place the pan in an oven preheated to 425 degrees and cook to the desired doneness using a meat thermometer, 130 degrees to rare if you prefer as the meat is very tender. Remove from oven and let meat rest for 10 minutes, then thinly slice to serve.
The Remoulade Sauce
1 cup of mayonnaise
1 tablespoon of anchovy sauce or 2 inches of anchovy paste
2 medium or 1 large garlic cloves, minced
1 tablespoon of chopped parsley
1 teaspoon of dried chervil
1 teaspoon of dried tarragon
1 teaspoon chopped capers and juice
1 Â½ tablespoon finely chopped dill pickle
1 Â½ tablespoon Dijon mustard
2 teaspoons of horseradish
1 teaspoon of paprika
Â½ teaspoon of Worcestershire sauce
1 dash of Tabasco
To assemble the sauce, simply combine the ingredients in a bowl, making sure that all are evenly distributed and blended.
Refrigerate, preferably overnight. The sauce, while delicious the first time, is even better a few hours later.
Serve the sliced ââgame on a plate with mini rye bread, crackers and remoulade for dipping or spread on bread or crackers.
Next week we will be looking at waterfowl hunting right here in the Eastern Enclave.
Until then, get out there and enjoy the great outdoors.
– Contact Wayne Bishop at [email protected]