Sportsman's
Flounder, Redfish,Speckled Trout
Fillets on a Blanket of Stuffing
4 to 6 fillets
1/2 cup of onion --chopped
salt to taste
white pepper to taste
one stick of margarine or butter
1/4 cup of white wine --optional
1/4 tsp of cayenne pepper
lemon juice
1/2 lb of boiled ,cleaned shrimp --chopped
1/2 cup of celery-- chopped
1/2 clove of minced garlic
black pepper to taste for stuffing mix
two eggs --beaten
1 and 1/2 cups of stove top stuffing mix--Homestyle Herb, moistened
1/2 lb of crabmeat
parmesan cheese
Using one stick of margarine or butter, saute' onions,celery and garlic over
medium to high heat in frying pan. Add the crabmeat and shrimp. Continue to
stir. Now it's time to add the moistened stove top stuffing mix and beaten
eggs,& white wine. Continue to stir. Take the stuffing mix off the burner
and set aside. Now it's time to prepare the fish fillets. Salt and pepper
each fillet. Brush each fillet with lemon juice first and then brush with
melted butter or margarine. Do this to both sides of each fillet. Now take
baking pan and spray with non-sticking cooking spray. Take stuffing mix that
you've prepared and cover bottom of entire pan. Now take each fish fillet
and lay on blanket of stuffing. Cover baking pan. Bake in preheated oven at
350 to 375 degrees for 45 to 55 minutes or until fish flakes easily with
fork. Now remove from oven and sprinkle a dash of parmesan cheese.
Serves 3 to 4 adults
Redfish on the Half Shell
Redfish fillets with scales left on one side. Two fillets per fish with
scales left on. You can also use Red Snapper also.
lemon juice
melted margarine or butter
garlic powder
salt to taste
white pepper to taste
Tony Chacere's Creole Seasoning
Take each fish fillet on the half shell and spread lemon juice and melted
margarine or butter. Sprinkle salt , white pepper, garlic powder and Tony
Chachere 's Creole Seasoning over fillets. Put fish on hot grill. Baste with
melted margarine or butter. Cook on grill for 20 to 30 minutes. You know
that you are done when fish flakes off with a fork. The scales on these fish
make a perfect insulator while grilling.
Sportsman's
Crock Pot Venison or Elk Stew
3 lbs. of venison or elk-cubed {if you do not have cubed, use ground }
1 cup of flour
1medium onion chopped
4 stalks of celery chopped
1/2 tsp. of powdered worcestershire sauce
salt to taste
1/2 tsp of garlic powder
1/2 stick of margarine or butter or use non-sticking cooking spray
5 carrots - chopped
2 green bell peppers - chopped
5 medium size potatoes - chopped
3 cans of beef broth
pepper to taste
1 can of whole tomatoes
1/4 cup of cornstarch
Take venison or elk cubes and put them in a bowl and add salt and pepper to
taste. Take venison or elk cubes and coat with flour. { If you use ground
venison, do not coate with flour. } Using a skillet, add 1/2 stick of
margarine or butter or use non-sticking cooking spray and brown venison or
elk cubes under medium heat. Once venison or elk is browned, place venison
or elk cubes on a plate with paper towel to drain off any margarine. Now
take the browned venison or elk and put it into crock pot.. Add
carrots,onions,green bell peppers, celery, potatoes and whole tomatoes. Then
fill crock pot with beef broth { appox. 3 cans }. Add 1/2 tsp. of powdered
worcestershire sauce, 1/2 tsp. of garlic powder and more salt and pepper to
taste. Now stir mixture. Put the cover on the crock pot and cook on low
heat for 7 to 8 hours. Every two hours or so, it's a good idea to stop by
and stir your stew. About 3 hours into cooking, mix 1/4 cup of cornstarch
and 1/2 cup of beef broth in a separate bowel. Once mixed, add to the stew
and stir. This will thicken the stew mixture.
serves 6 to 8
Fried Wild
Duck, Goose, Turke
Breasts
For some folkes, duck and goose, turkey breasts can have a distinct flavor
that can be a little to strong. And being that you want other's to enjoy,
what I do is this. Put duck or goose breasts in a pot of cold water and 1/2
cup of baking soda. Let it sit in the refrigerator for 24 hours and change
the water and the baking soda three times within this 24 hour period. What
happens is you remove as much blood as possible, and the baking soda, I
think simi-neutralizes any remaining digestive juices. I cannot prove this,
it just works. After soaking for this 24 hour period, be sure to rince. Now
you are ready to cook.
Fried Wild
Duck, Goose, Turkey
Breasts
4 or more duck, goose turkey breasts { your choice }
1 cup of flour
1 cup of cornmeal
4 eggs -beaten
worcesture sauce
peanut oil or vegetable oil
Tony Chachere's Creole Seasoning
First, let us prepare the batter. Mix flour and cornmeal together and add
generous amounts of Tony Chachere's Creole Seasoning and mix well. Now take
the duck, goose, turkey breasts and cut them into halves. Put breasts into a
bowl and salt and pepper, then coat them with worcestershire sauce. Now dip
each half breast into beaten egg mixture. Then coat well in cornmeal and
flour mixture. Have skillet with one inch level of peanut oil or vegetable
oil using medium to high heat. Fry breast halves in skillet. Be sure to turn
over several times. Fry breast halves for 4 to 6 minutes.
Have Fun Cooking
Don Netek
Hunter, Fisherman, Chef & Author
my web site is: www.sportcookbook.com