Recipes - Wild Game, Game Bird, Freshwater Fish and Saltwater Fish
Wild Game
Recipe List
Minnesota Whitetail Jerky
Ingredients:
1 Tbsp. sugar-based curing mixture
1 Tbsp. dark brown sugar
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. whole mustard seed
1/8 tsp. ground black pepper
1/8 tsp. crushed red pepper flakes
1/8 tsp. liquid smoke
1 lb. lean venison roast, trimmed
Directions:
Combine curing mixture, sugar, garlic powder, onion powder, mustard seed, ground pepper, red pepper, & liquid smoke in lg. bowl
Mix until evenly blended; set aside
Slice venison with grain into strips 3/16” thick, & 2” wide
Add to curing mixture; gently mix together until coated with mix
Place into plastic bag, squeeze out air, seal; or place into bowl & cover
Cure in fridge for at least 18 hrs
Turn oven to 150 º
Spray 2 wire racks with cooking spray, and place onto cookie sheets
Squeeze excess liquid from venison; lay strips separately onto wire racks
Place into oven; cook until dried, 3-8 hrs
Meat is done when it no longer bends & pieces break off with ease, but not too dry
Can be frozen or kept in sealed containers in fridge
Freshwater Fish
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Game Bird
Recipe List
Saltwater Fish
Recipe List
Basil Shrimp with Feta and Orzo
Ingredients:
1 regular-size foil oven bag
Cooking spray
1/2 cup uncooked orzo (rice-shaped pasta)
2 teaspoons olive oil, divided
1 cup diced tomato
3/4 cup sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp, peeled and deveined
1/4 cup chopped fresh basil
Directions:
Preheat oven to 450°
Coat inside of oven bag with cooking spray
Place the bag on a large shallow baking pan
Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain
Place the pasta in a large bowl
Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper)
Place the orzo mixture in prepared oven bag
Combine shrimp and basil
Arrange shrimp mixture on orzo mixture
Fold edge of bag over to seal
Bake at 450° for 25 minutes or until the shrimp are done
Cut open bag with a sharp knife, and peel back the foil
Drizzle with 1 teaspoon oil
Dijon-Breaded Turkey Breast
Ingredients:
1/2 cup dry bread crumbs
1 1/2 tsp. sage
1/4 cup minced fresh parsley
3 Tbsp. melted butter
3/4 tsp. salt
Boneless breast meat from one wild turkey
1/4 tsp. black pepper
1 Tbsp. Dijon mustard
Directions:
Mix together bread crumbs, sage, parsley, melted butter and half the salt
Season the turkey breasts with the remaining salt and the pepper, then brush them with the mustard and pat on the breading mix
Bake at 375º for approximately 45 minutes or until done to taste
Northern Pike in Coconut Curry Sauce
Ingredients:
4 Northern Pike fillets (could also use Walleye or Cod)
Salt & pepper
1 1/2 cups coconut milk (400ml can)
2 tsp. grated fresh ginger (fresh minced ginger in a jar)
2 tsp. red curry paste
1 tsp. parsley
Directions:
Preheat oven to 400°
Spray a casserole dish with non-stick cooking spray
Rinse fillets and pat dry with paper towel
Sprinkle with salt and pepper.
Add coconut milk, ginger and red curry paste to a small saucepan
Whisk at med. heat until mixture starts to steam
Remove saucepan from the stove and pour a thin layer of sauce into the bottom of the casserole dish
Place the fish on top of the sauce and pour the remainder of the sauce over it
It’s okay if you need to layer the fish in two layers
Sprinkle with parsley Bake for 20 min
Serve immediately