Hunting Wild Game Recipes

Game & Fish Party Recipes

FISH TACOS Ingredients: 1 lb of very fresh fish fillets - (Firm fish like swordfish or cobia is best) Salt and pepper Olive oil 1 doz corn tortillas Vegetable oil or butter (optional, depending on how you heat your tortillas) Salsa Shredded lettuce Chopped tomato Cheddar cheese Sour cream Method: 1. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Flake and sprinkle with salt and pepper. 2. Place the plate of tortillas, fish, salsa, cheese, lettuce, tomato and sour cream on the table and allow everyone to assemble their own.

4-ALARM CHILI 6 Portions Ingredients: 2 lbs. moose stew meat 2 tbsp olive oil 2 cloves garlic 10 husked and chopped tomatillos 1 green pepper, chopped 1 onion, chopped 4 to 6 jalapeno peppers, seeded and diced 1 tbsp paprika 1 14.5 oz can stewed tomatoes 1 12 oz can beef broth 3 tbsp chopped fresh cilantro Method: 1. In a Dutch oven, brown cubed venison in hot oil. 2. Add remaining ingredients and bring to a boil. 3. Simmer two hours or until meat is tender.
Venison Peppertizers 4 PORTIONS Ingredients: 1 lb venison 1 each red, green and yellow pepper ½ cup white vinegar ½ cup low carb Italian dressing Method: 1. Cut venison into 1-inch cubes. 2. In glass dish, cover venison with white vinegar. Let stand 2 hours. 3. Pour off vinegar and replace with dressing. 4. Marinate 1 hour. 5. Cut peppers into 1-inch pieces. 6. Assemble kabobs on toothpicks that have been soaked in water for 1 hour or on miniature metal skewers. 7. Broil 2 minutes on each side.
GRAVLAX 4 Portions Ingredients: 12 ounce salmon fillet–skin on ¼ cup Kosher salt ¼ tsp. brown sugar substitute (Sugar Twin) ½ cup fresh dill ¼ cup vodka Method: 1. Combine salt and brown sugar. 2. Cut fillet in equal halves, lay them skin side down on plastic wrap and rub with sugar/salt mixture. 3. Sandwich dill between the two pieces of salmon–skin sides out. Wrap tightly with plastic wrap. 4. To ensure proper curing, top with a weighted object (i.e. two foil-wrapped bricks). 5. Refrigerate four days, turning each day. Slice thinly and serve with dipping sauce. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Dipping Sauce: Ingredients: 1/3 cup mayo juice of ½ lime 2 tsp chopped fresh cilantro Method: 1. Blend together. Serve with gravlax
Smoked Wild Turkey Breast 4 to 6 Portions Ingredients: 1 wild turkey breast 1 gallon water 1 cup Kosher salt 3 twists freshly ground pepper 1/4 cup brown sugar substitute (Sugar Twin) 3 cups of apple wood chips 1 bottle of low-carb beer Method: 1. In a non-metallic bowl, combine water, salt, pepper and brown sugar substitute. Add turkey breast and brine for 24 hours. 2. Soak wood chips in beer. (To obtain chips, either buy packaged wood chips or, with a chain saw and ripper chain, cut green apple tree limbs and gather the chips.) 3. Pre-heat smoker (an electric smoker is preferred) to 165 to 170 degrees. 4. Remove turkey from brine and drip-dry for about an hour. 5. Place in smoker allowing the breast to slow-cook for several hours. 6. Add beer-soaked wood chips to the smoking pan for the last two hours of the process (longer if heavier smoked flavor is preferred). 7. When the internal temperature reaches 170 degrees, the turkey is done. 8. Slice thinly. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Deviled Eggs Ingredients: 6 hard-boiled eggs 3 tbsp white wine 1 1/2 tsp Dijon mustard 2 tbsp mayonnaise 1 scallion, diced Method: 1. Peel eggs, cut in half and spoon yolks into a bowl. 2. Add wine, mustard, mayonnaise and scallion to the yolks and mix thoroughly. 3. Return yolk mixture to eggs and serve with sliced smoked turkey and your favorite cheddar cheese.

Inviting the whole gang over for the Super Bowl? Cook up a storm with these great game and fish party recipes.