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~Recipes~

Geno and Friends Personal Recipes

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Port Edward-Colleen's Teriyaki Salmon Barbecue Mix

Ginger-Soya-Pepper-Garlic-Brown Sugar

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Red Pepper Trout

Roast and Chops

Every cook has a favourite way of preparing a roast or making chops. If your family prefers their meat well done, then you better stay with pot roast, since venison roast are tender and juicy when done medium-rare. In boiling wild game meat, you must add a fat or butter to the meat, so it does not dry-out. Wild game meat is most delectable with a touch and addition of herbs and spices. To make an A-1 Steak Sauce, takes only 6 to 10 minutes on the barbecue.

Roast Venison

Meat-Whitetail Leg, Lion, Ribs, or Neck Roast

Preheat Oven to 425 degrees to 450 degrees F.

a) Roasting Pan

b) Bacon, Tomatoes, 2 Jalapeno's peppers

c) Sprinkle some flour on the bottom of the roast pan. Sprinkle black pepper and a few, Rosemary leaves on top of the flour. Brown at 425 to 450 degrees F. For about 15 minutes, then add one cup of game stock, and 2 Jalapeno's cut very thin, and roast for ...about 15 to 20 minutes per pound of meat at 325 degrees F., basting several times with the juice from the pan.

Accompany the roast with rice, baked potatoes, or fries, and carrots or peas, to give some balance. Add salt to taste, with pepper. Gravy can be made, from the juice from the roast with your favourite sauce.

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Rump and Neck Roast

Meat- Whitetail meat from the rump or neck area

Preheat Oven to 425 to 450 degrees F. when ready.

a) Place roast in a large, high, bowl then cover with dry red wine, and let stand for 1 to 2 hours. When the oven has been preheated, reduce

the heat to about 300 degrees F., and roast for about 15 minutes per pound of meat, covered.

b) Add salt and pepper to season, with olive oil or salt pork to cover and roast over.

c) Frequently baste the roast. You may wish to add red wine, to the Basting.

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Roast Of Venison

Using Rib chops, with the backbone removed, curl the chops, with the meat turned into the center. The whole rack is to be tied together firmly. Trim all fat off the chops. Simmer the rack of chops, for about 2 hours with salt and pepper. In a large skillet, and Saute' onions, celery, and meat in butter, until all parts are lightly browned. Add rice, seasonings and two cups of stock, mixing well. Simmer until the rice has absorbed the liquid, stirring occasionally until the rice does not stick to the bottom of the pan. Brush roast liberally with butter. Preheat oven to 425 to 450 degrees F., place the roast or rack in the roasting pan, covering the ribs ends, with tin foil to prevent charring and sear for about 15 minutes. Place 1 cup of water or stock in the bottom of the roaster. Fill center of the roast with stuffing, and place into the oven at 325 to 350 degrees F. Roast for about 12 to 15 minutes per pound of meat. Cook until the roast is medium rare. Baste the outside of the ribs occasionally and cover the top of the stuffing with foil, if it begins to over-brown. When the roast is done, transfer the roast into a serving dish. Add applesauce, potatoes and carrots surrounding the chops. To cut the roast, just slice down between the ribs.

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Fruit Glazed Venison Roast

Cover the roast with bacon or salted pork, season with salt and pepper, and sear at 425 to 450 degrees F., for 15 minutes. Turn the oven heat to 325 degrees F. , and cook covered for 12 to 15 minutes, per pound of meat,basting frequently with the following ingredients.

a) 1 cup of orange juice
b) 1/4 teaspoon of allspice
d) 1/4 cup of crab-apple, currant, cranberry, or plum jelly, (will all work)
Serve with glazed oranges, rice and mushrooms.

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Rump or Neck Roast

Meat- Whitetail meat from the rump or neck area

Preheat Oven at 425 to 450 degrees F. when ready

a) Place roast in a large-high bowl, then cover with dry red wine.

And let stand for 1 to 2 hours. When the oven has been preheated, reduce

the heat to about 300 degrees F., and the roast for about 15 minutes per pound of meat, covered.

b) Add salt and pepper to season, with olive oil or salt pork to cover, and roast over.

c) Frequently baste the roast. You may wish to add red wine, to the basting.

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Leg Roast

Meat-- Whitetail Leg Meat

a) 1/2 a cup of butter

b) Parsley to decorate

c) 1/4 teaspoon of dried savoury butter

d) 1/4 teaspoon of dried tarragon

e) 1/4 cup of dry red wine, salt, pepper, and lightly sprinkle with flour in the roasting

pan.

Add savoury butter, and place in the oven, which has been preheated to 425 to 450 degrees F.

After 20 minutes or so, reduce the heat to 325 to 350 degrees F. and add wine and stock, cover and roast for about 25 to 30 minutes per pound of meat, basting the meat several times while roasting. When roast is tender, add 1 cup of game stock to the juice in the roasting pan, set the pan over a hot burner, stirring briskly to loosen any crusty bits in the pan.

Strain through a sieve into a small saucepan; add 1/4 to 1/2 cup of jelly (plum, cranberry, or currant), add also a 1/2 cup of red dry wine, 1 table spoon of brandy, and 1 to 1 1/2 teaspoon of roux (browned flour in butter). Stir for a few minutes and pour into a preheated serving dish.

And serve.

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Roast Of Venison

Using rib chops, with the backbone removed, curl the chops, with the meat turned into the center. The whole rack is to be tied together firmly. Trim all fat off the chops. Simmer the rack of chops, for about 2 hours with salt and pepper. In a large skillet, saute' onions, celery and meat in butter, until all parts are lightly browned. Add rice, seasonings and two cups of stock, mixing well. Simmer until the rice has absorbed the liquid, stirring occasionally until the rice does not stick to the bottom of the pan.

Brush roast liberally with butter. Preheated oven to 425 to 450 degrees F.,place the roast or rack in the roasting pan, covering the rib ends, with tin foil to prevent charring, and sear for about 15 minutes. Pl ace 1 cup of water or stock in the bottom of the roaster. Fill center of the roast with stuffing, and place into the oven at 325 to 350 degrees F.

Roast for occasionally and cover the top of the stuffing with foil, if it begins to oven-brown. When the roast is done, transfer the roast into a serving dish. Add applesauce, potatoes and carrots surrounding the chops. To cut the roast, just slice down between the ribs.

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Fruit Glazed Venison Roast

Cover the roast with bacon or salted pork, season with salt and pepper, and sear at 425 to 450 degrees F. for 15 minutes. Turn the oven heat to 325 degrees F., and cook covered for 12 to 15 minutes, per pound of meat, basting frequently with the following ingredients:

a) 1 cup of orange juice

b) 1/4 teaspoon of allspice

c) 1/4 cup of crab-apple, currant, cranberry, or plum jelly will all work

Serve with wild rice and mushrooms, or A Cream Sauce with Long Noodles

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Pot Roast

Meat- Whitetail Shoulder or Rump Roast (3 to 5 pounds)

a) Flour ................................. b) Salt and Pepper

c) Bacon grease .................... d) 2 Celery stalks chopped

e) 2 sliced Onions ................. f) 2 cups of canned tomatoes

g) 2 Bay leaves ...................... h) 1/2 teaspoon of ground clove

i) 1/2 teaspoon of Thyme ...... j) 1/2 teaspoon of Allspice

Place the meat into a glass bowl-never use a metal bowl. Pour over the cool marinade, cover the entire meat. Keep the mixture in a cool place for 3 to4 days, turning the meat once everyday. When ready, brown bacon, and set aside. Drain the meat, pat dry, brown in hot bacon grease, and then season with salt.

Add half of the marinade and bacon that has been already cooked, and bring the liquid to a boil. Reduce the heat, to the lowest possible setting, simmer, covered, until tender, adding more marinade, if necessary. Turn occasionally. Cooking time will depend on the age and tenderness of the meat, at least 2 1/2 to 3 hours. When tender, remove to serving dish and keep warm.

Bring marinade to a boil; add broken gingersnaps, and roux. Stirring together until thickened. Strain through a sieve, add sour cream and reheat over a low heat, for about 3 or 4 minutes, DO NOT BOIL!! Serve with potatoes and favourite vegetables.

Gravy Mix

12 gingersnaps, 4 tablespoons of roux, 3 or 4 tablespoons of sour cream. Mix and Serve.

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Hungarian Goulash

(Using Whitetail Stew Meat)

a) 3 to 4 pounds of meat

b) 1 to 2 Onions (sliced)

c) 2 or 3 Green peppers (sliced)

d) 1/2 cup of sour cream

e) one cup of butter

f) 1 teaspoon of Paprika or 2 chopped up Jalapeno

g) Salt and Pepper

h) 1 tablespoon of garlic powder

Melt butter in a saucepan, add onions and cook until the onions are browning.

Add the paprika or Jalapeno's (diced), and 1 to 1 1/2 cups of water, and cook until the water has steamed away. Add green peppers, salt and pepper to the meat. Add another cup of water if needed, on a very low heat setting.

If you are noticing any burning on the bottom of the pan, turn the heat down. Cooking timewill be approximately 1 hour. Making the gravy for the stew, add 1 to 1 1/2 tablespoons of roux, and sour cream. Add a little more heat( do not boil), to get a good mixture, stirring fairly often.

Serve with potatoes or rice to enhance the meal, with garlic bread on the side. Add garlic into the stew when making the gravy.

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Venison Stew (GW's STYLE)

Meat- Whitetail Stewing Meat

a) 2 or 3 pounds of meat cut into cubes ........ ... b) 2 cups of water

c) 1 pkg. of Onion Soup .................... ............... d) 2 carrots-sliced

e) 2 or 3 Jalapeno (thinly sliced) .......... .......... . f) 2 or 3 Bay leaves

g) Lemon juice (2 tablespoons) ......................... h) 2 cloves of garlic (diced)

i) Salt and Pepper .......................................... j) 2 Potatoes (microwave for 3 minutes on high)

k) 1 Onion ....................................................... . l) 1/2 tea spoon of Allspice

m) 3 tablespoon of H-P Sauce- Fruit Flavour

In a 4-quart casserole, combine all the ingredients, except the potatoes

and meat, and place into a preheated oven at 425 degrees F. While you

are browning the meat(in a bit of cooking oil),on all sides in a frying pan.

When the meat has been browned, add the meat and potatoes, and let the

mixture cook at around 325 degrees F., for about 45 minutes, or until the

desired tenderness of the meat has been achieved. Add water, if necessary

Garlic toast or buns to wipe up the juices are a must!..

Add Banana Peppers to garnish.

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Stroganoff-Stew with sour Cream

Meat- Whitetail(round steak) 2 or 3 pounds

a) 1 cup of sour cream ............................... . b) 1/2 teaspoon of pepper

c) 1/2 cup of flour ........................................ d) 1 sliced onion

e) 1/2 cup of of white wine or water ......... . . f) 1 teaspoon of salt

g) 1/2 cup of butter ...................................... h) 1/2 pound of fresh mushrooms

i) 2 table spoons of H-P Fruit Sauce .......... . j) 1/4 to 1/2 cup of tomatoes paste

Usually the best cuts of meat are used for this recipe, but using round steak without the fat and tendons in it will be good as using the tenderloins. I would rather use the tenderloins for barbecuing. Noodles are a ideal side dish for this recipe. If you have have a zucchini in the fridge, this makes for a perfect meal. Either frying the zucchini or baking in the oven, with mozzarella cheese sprinkled over top. Cook in butter.

Combine the ingredients except the mushrooms, butter and the meat. The mushrooms will be saute' ed in butter in another pan. Mix the ingredients in a large boil, add the pieces of meat into the bowl, and mix well. preheat skillet with butter. Now place the seasoned strips of meat into the hot-skillet. Brown all sides.

When the pieces are browned, add onion, and 2 cups of bouillon, and stir. Cover the skillet with a lid, simmer on low heat, until meat is tender. In the other pan with mushrooms, once saute' ed, add the sour cream, H-P Sauce, and tomato paste, and stir until creamy. Cook for about 5 minutes more and serve on a preheated dish.

To preheat the dish, cover the mushroom saucepan with serving dish. Add garnish, if so desired, and serve.

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Oriental Pepper Steak

Meat-Whitetail( Round Steak) 2 pounds of meat, cut into fine strips,

without the fat or tendon

a) 1/2 cup of butter ...................................... b) 1/4 teaspoon of ginger

c) 1 cup of beef bouillon .............................. d) salt and pepper

e) 1/4 cup of white wine or water ............... . f) garlic powder

g) 1/2 cup of Soya sauce...... ........................ h) 3 green peppers

i) 3 or 4 tablespoons of cornstarch ............. . j) 1 tablespoon of H-P Fruit sauce

Cut the meat into strips, and cook over a medium heat, in butter.

Add H-P sauce, ginger and cook the meat until tender.

Add garlic, beef bouillon, green peppers, and cook for a few minutes.

Add cornstarch and water or wine, and stir on a fairly low heat, for

another 5 minutes, and serve.

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Ribs

Meat- Whitetail Ribs (Baked or Barbecued)

Sauce- Add 1cup have Heinz Ketchup, 3 tablespoons of H-P Fruit sauce and Black pepper, and stir for a minute. Let set for an hour, before spreading all over the ribs.

With two or three racks of ribs, place in a roasting pan, cover roaster, and bake at 350 degrees F., for 1 1/2 hours approximately turning and basting several times. Grease bottom of roasting pan with cooking oil or Bacon grease. When ready, you can either serve or place on barbecue for a few minutes, to get that barbecue flavour.

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Hamburger

Meat- Whitetail (ground meat)

a) 3 pounds of ground meat ...................... b) 3/4 pounds of pork

c) 2 cloves of garlic ................................ ... d) 6 eggs

e) 2 1/2 cups of fine dry bread crumbs ..... . f) 1 1/2 cups of grated parmesan cheese

g) 1 cups of milk ......................................... h) salt and pepper

In a large mixing bowl, beat eggs with milk, adding crumbs, cheese, garlic, salt and pepper to taste.

Place meat in bowl and mix. Use both hands until well mixed. Roll ingredients and meat into balls(size may vary to your demands). Preheat a skillet, or bake in oven, or use Barbecue to cook.

In baking tray or skillet, grease or add oil. Cook booth sides for a few minutes on medium heat, or until cooked inside. Add whatever you like, and serve, in a bun.

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Lasagna

Meat-Whitetail (ground meat 3 pounds)

a) 1 quart of tomato sauce

b) 6 tablespoons of Parmesan

c) 1 pound of Lasagna noodles

d) salt and pepper

e) 3/4 pound of Mozzarella cheese

f) 1 1/2 pounds of Ricotta cheese or Cottage cheese

In a deep casserole dish, about 10 by 6 inches, layer the ingredients. Cover the bottom of the casserole dish with tomato sauce, then layer of noodles, 1/2 the total amount of mozzarella cheese, 1/2 of the game meat, 3 tablespoons of parmesan cheese, sprinkled over the entire dish. Sprinkle salt and pepper, and half of the ricotta cheese or cottage cheese. Repeat, and then add final layer of noodles on top, with tomato sauce. Bake at 350 degrees F., for approximately 30 to 45 minutes.

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Chili Mexicano (micro-wave cooking)

Meat- Whitetail (ground meat)

a) 2 pounds of ground meat ......... ... b) 1/4 teaspoon of garlic powder

c) 2 cups of bread crumbs-dry .... ... .d) 1 teaspoon of salt

e) 2 onions thin ............................ ... f) 1 can of Red Kidney beans

g) 1 can of tomato sauce .......... .. .... h) 3 Jalapenoes-minced

In a 3-quart casserole dish, crumble ground meat; stir in onions, garlic, and jalapeno's. Cook for about 6 to 7 minutes on high setting. Drain off any drippings from the cooked meat.

Stir in remaining ingredients. Heat, covered, for about 35 to 45 minutes, stirring occasionally.

Serve with garlic toast or on a bun.

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Deer Loaf

2 pounds of ground meat

a) 2 eggs ...................................... . b) 1 cup of milk

c) 2 cups of bread crumbs-dry .... ..d) 1 onion-chopped

e) 1 green pepper .......................... f) 1 teaspoon of salt

g) black pepper to taste ............... ..h) 1 teaspoon of poultry

i) 1 can of chili sauce

Beat eggs with milk, and mix with breadcrumbs, seasonings, onions, and green pepper.

Mix the meat in, and place into a greased meatloaf pan. Press down the meat into the pan.

Place into the oven that has been preheated at 450 degrees F., for about 10 minutes, then spread the chili sauce, and bake for about 30 to 45 minutes. Serve with a salad.

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Geno's Beef Jerky Mix

Meat-Whitetail (round, chuck, or neck roast)

a) 1 cup of brown sugar ........ b) 9 cups of water

c) 4 or 5 jalapenaos ............... d) 1/4 cup od Soya sauce

e) clove of garlic .................. .. f) 4 or 5 teaspoons of black pepper

g) 1 cup of salt......................... h) 1/2 cup of H-P Fruit sauce

i) 1/8 cup of Mustard-Liquid.. j) 1 tablespoon of Mesquite Powder

k) 3 tablespoon of Liquid smoke

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Venison Fillet with Morels

Every time I take a big-game animal (especially a whitetail), I remove the tenderloins as quickly as possible. Even though I have been doing this for years, each time I find myself mentally planning how I will cook this choicest of cuts. One way to enhance tenderloins to the max is with this recipe!

Serves: 3 to 4

Cooking time: Less than 30 minutes

1 cup butter (2 sticks), divided
2 tb.spoon pepper
1 lb venison tenderloin, cut into 1/2-inch-thick medallions
1/2 cup plus 2 tsp all-purpose flour, divided
8 oz fresh morel mushrooms, chopped
1/3 cup sherry
2 tb spoon freshly chopped chives or onion tops
1/3 cup beef broth
Salt and pepper

For Stovetop or Surface Cooking: In Dutch oven, heat one stick of butter over medium-high

heat until sizzling.

Press pepper into loin steaks, then dip into 1/2 cup flour. Add to hot butter and sauté until just browned on both sides. Take care not to overcook venison from Dutch oven and keep warm.

Add remaining butter, mushrooms, sherry and chives to Dutch oven. Cook 5 to 7 minutes

or until morels are tender. Meanwhile, combine remaining 2 teaspoons flour and beef broth

in small bowl, stirring to blend and remove lumps.

When mushrooms are tender, add broth mixture, stirring constantly. Cook, stirring

constantly, until sauce thickens. Season sauce with salt and pepper to taste. Divide venison

steaks between plates and top with mushroom sauce.


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Easy Venison Goulash

You may substitute a less-tender cut of venison for the loin steak in this recipe; simply

simmer it for about an hour before adding the beans.

Serves: 2
Cooking Time: 30 to 60 minutes

1 tbsp vegetable oil
3/4 cup water
8 oz venison loin steak, cut into 1/2-inch cubes
1 can (8 oz) red kidney beans, drained
1/2 cup all-purpose flour, plus a little additional to thicken sauce
Salt and pepper
2 medium onions, chopped
1 single-serve package dry tomato soup mix
Hot cooked rice or noodles for serving (optional)

For Stovetop or Surface Cooking: In large skillet or Dutch oven, heat oil over medium-high heat.

Coat venison cubes with flour, shaking to remove excess. Add venison to skillet and brown

on all sides.

Add onions, soup mix and water. Reduce heat and simmer for about 30 minutes. Add beans;

cook for 10 minutes longer.

Season to taste with salt and pepper. If mixture is too watery, add a little flour to thicken.

Serve over hot rice or noodles.
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Baked Ziti with Venison

A loaf of savoury Italian garlic bread makes a great accompaniment to this dish.

If you have cooked ziti on hand, preparation time is reduced to 10 minutes. Quick and easy!

Serves: 4
Prep Time: 25 minutes
Cooking Time: 35 minutes

8 oz uncooked ziti pasta
1/2 cup finely chopped onion
3 cloves garlic, minced
2 tbsp canola oil
1 cup chopped broccoli
1 lb ground venison
1/2 tsp crumbled dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp hot red pepper flakes
1 can (8 oz) tomato sauce
1 cup canned mushrooms, undrained
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Heat oven to 350° F. Prepare ziti according to package directions. Drain; set aside.

In large skillet sauté onion and garlic in oil over medium-high heat until softened;

do not let garlic brown.

Add broccoli and sauté for 3 to 5 minutes longer. Add venison, oregano, salt, black pepper and red pepper flakes.

Cook until venison is no longer pink, stirring to break up meat. Mix in tomato sauce and

mushrooms with their liquid.

Heat to a simmer. Add cooked ziti and mix well. Transfer mixture to shallow casserole.

Sprinkle both cheeses on top and bake, uncovered, for 35 minutes or until mixture bubbles

and cheese is lightly browned.
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Venison Meatball Stew

Serves: 4
Prep Time: 40 Minutes
Cooking Time: 45 minutes

Meatballs

1 lb ground venison
3/4 cup Italian-seasoned breadcrumbs
2 tbsp chopped fresh parsley
1 tsp minced garlic
1 tsp salt
1/4 tsp crumbled dried oregano
1/4 tsp pepper
1 egg, lightly beaten

Stew Ingredients

1 tbsp olive oil
1/2 cup chopped onion
1/2 cup chopped green bell peppers
1/2 tsp chopped garlic
1 can (14 1/2 oz) plum tomatoes, undrained
1/4 tsp crumbled dried oregano
1/4 tsp cumin
1/4 tsp pepper
3/4 lb. zucchini, peeled and sliced into 1/2"-thick rounds
Olive oil as needed
1/2 lb carrots, sliced in 1/8"-thick rounds


Hot cooked rice or egg noodles for serving (optional)

First, make the meatballs. In mixing bowl combine all meatball ingredients except oil.

Mix thoroughly and shape into meatballs about 1 inch in diameter. Heat small amount of

oil in large heavy-bottom skillet over medium-high heat.

Brown meatballs on all sides and transfer to bowl.

Now start preparing the rest of the stew. In stockpot or Dutch oven heat the tablespoon

of oil over medium heat.

Add onions, green peppers and garlic and sauté until softened. Stir in tomatoes with their

juices, tomato sauce, oregano, cumin and pepper. Heat to a slow simmer. Add zucchini and

carrots; cover and simmer for about 15 minutes.

Add browned meatballs to pot; cover and cook for 20 to 30 minutes longer.

Serve with white rice or egg noodles.
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Venison Stew with Barley

Because this stew is prepared in a skillet, make sure you have one that's large enough—at

least 12 inches in diameter.

The aroma while this stew is cooking will have you fighting back hungry diners until it's time to eat!

Serves: 4
Prep Time: 30 minutes
Cooking Time: 2 hours

1/2 lb pearl onions*
9 large fresh shiitake mushrooms, stems removed and discarded (1/2 to 3/4 lb white mushrooms may be substituted)
2 cups peeled, cubed butternut squash (1" cubes)
1 tbsp canola oil
1 1/4 tsp crumbled dried thyme, divided
1 1/2 lbs boneless venison shoulder or rump, cut into 1" cubes
Seasoned pepper (such as McCormick's California Style Blend Garlic Pepper)
3 cups beef stock or canned unsalted beef broth
1 bay leaf
1 large clove garlic, minced
3/4 cup pearl barley
Water as needed (approximately 3/4 cup)
Chopped fresh parsley for garnish

Heat large saucepan of water to boiling. Add onions and boil for 2 to 3 minutes to loosen skins.

Drain and cool slightly. Cut off root ends. Squeeze onions from stem end; the onions will slip

out of skins. Place onions in large bowl.

Cut mushroom caps into halves (white mushrooms may be halved or left whole, depending on size).

Add mushrooms, squash, oil and 1 teaspoon thyme to bowl with onions, stirring gently to

coat vegetables. Heat large non-stick skillet over high heat.

Add vegetables and sauté until browned. Use slotted spoon to return vegetables to bowl; set aside.

Sprinkle venison with seasoned pepper. Brown seasoned venison cubes in small batches and transfer to plate.

When all venison is browned, return to skillet. Add beef stock, bay leaf, garlic and remaining 1/4 teaspoon thyme.

Heat to boiling. Reduce heat, cover and simmer for 15 minutes. Stir in barley. Cover and simmer for 45 minutes.

Stir vegetables into stew. Cover and simmer until vegetables and barley are tender, about 45 minutes longer.

add water as needed during cooking to keep mixture moist. Remove bay leaf. Sprinkle stew with parsley and serve.

* You can use thawed frozen pearl onions in place of fresh if you'd like; it will save you some time, as you won't need to boil and peel them.

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Venison Vegetable Frittata

Frittatas are ideal for spring and summer, because they're light and they cook quickly.

Serves: 6
Prep Time: 15 minutes
Cooking Time: 30 minutes

1/2 lb ground venison
Salt, black pepper and cayenne pepper
1/4 cups unsalted butter, divided
3 tbsp minced shallots
1 tbsp minced garlic
1 lb fresh button mushrooms, sliced
1/2 cup diced fresh zucchini
8 eggs, room temperature
1/2 lb fresh spinach leaves, torn or finely chopped
1 cup small-curd cottage cheese
1/4 cup grated Parmesan cheese
1 tbsp olive oil

Cook Venison in large skillet over medium heat until no longer pink, stirring to break up.

Season to taste with salt, black pepper and cayenne pepper; set aside.

In large omelet pan (minimum 12 inches), melt 2 tablespoons butter over medium heat.

Add shallots and garlic and cook for about 3 minutes. Add mushrooms and zucchini.

Sauté until liquid from mushrooms has evaporated.

Remove from heat and set aside to cool.

Heat broiler. Beat eggs in large bowl. Mix spinach, cottage cheese and cooled venison mixture.

Add cooled mushroom mixture and stir until well combined.

Set omelet pan over medium-high heat. Melt remaining 2 tablespoons butter.

Add egg mixture; as it begins to set, shake pan to ensure it doesn't stick. Turn heat to low.

Without stirring, continue cooking for about 10 minutes, checking to make sure eggs don't stick to pan.

When egg mixture is almost completely set, sprinkle Parmesan cheese and drizzle oil on top of frittata.

Place pan under broiler to melt cheese; be careful not to overcook. Slide frittata onto serving

platter; cut into 6 portions.

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Barbecue Duck or Goose Breasts

Marinate the breasts in a teryaki sauce for 3 or 4 hours.

Then cut the breasts in half and add a 1/4 inch of Philidalphia Cheese.

Then rap the breast with bacon and....... barbecue until the meat is cooked.

A ceasar salad, rice or potatoes,with cranberry jam or sauce..................And Enjoy.

2 Breasts per person.

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Wild Mushrooms Cream Of Mushroom Soup

I am always finding great Wild Mushrooms out in the woods and at home, And I have made several pots of soup using the mushrooms I have picked. If you use wild mushrooms, make sure they are the eatable ones. Best way to tell if your mushrooms are safe, they should have worms inside the mushroom's stem and head. Check out your mushrooms with an expert in this field if you are not sure.

1) Half a cup of butter

2) Half cup of white flour

3) One Good Size onion, finely chopped up

4) 2 to 3 cups of Fresh Mushrooms chopped up to ones choice

5) 4 cups of Chicken broth or stock

6) 4 cups of half and half light cream

7) Approx. one quarter cup of red fortified wine.........(Optional)

8) Salt and Pepper to taste

9) Bannana Pepper chopped up fine...............(Optional)

10) Chopped up parsley or basil to taste...........(Optional)

You will Need to Wash your Wild Mushrooms in water until there is no more Dark color liquid mixer coming from the wild mushrooms and water. After flushing until no dark color water, wash the mushrooms in vinager for a minute or so, and then flush with water and let all excessive solution drop off the wild mushrooms before cooking the mushrooms in butter.

Cooking Information

Melt butter in soup pot on medium low heat. Add Onion and salt. Saute chopped onions until they are soft. Add Mushrooms, and cook for about 5 minutes. Add flour, small quantities at a time, stirring the pot as you get rid of all lumps. Add broth a bit at a time, stirring it in as you do to help prevent more lumps. Bring to a Boil, Reduce Heat to simmer for about 5 minutes or so. This will allow the mixer in the pot to thicken the soup base. Add Cream, Pepper, Basil, Parsley, Bannana Pepper, Gently stirring as the soup simmers without boiling. Allow 10 minutes to allow the flavor to soak into the mushrooms. Add Fortified wine........optional................and Serve.

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Mising a Recipe....e-mail us to see if we have one you are looking for....There are many more recipes out their. And these are a few that are very easy to prepare.

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All American Waterfowl-Upland Game Bird Barbecue Recipe

All You Need Are The Breasts From Your Birds to make a Great Meal.

Clean and dry the breasts in cold-saltwater for about a half hour or when you see no blood. While the birds are sitting in the solution of water and salt, make a liquid sauce and cut up slices of Philidalphia Cheese for each Breast being used.

Then you will need between 2-4 pieces of bacon for each Breast being cooked. Chop up a bunch of Banana-Jalopenoe peppers with red pepper and garlic if you like, and salt-pepper added to your taste. Onion and butter can be added if so desire.

Cook on the Barbecue-Deep Fry-Oven with a Greek Salad and pickles, and Call Me When Ready.

Easy to make and everyone will want more. Cook slow with the oven at 300 F. for about 1 to 2 hours, depending on the size of birds being cooked. For The Barbecue, I cook them like a burger, turning the breasts over. And with the deep fryer is used, Crispy looking is what I like.

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Terriaki Salmon

Garlic Halibut

Canned Smoked Salmon

Poor Man's Lobster (Boiled Fish with Sauce(s)

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Extra Crispy Fish Cook-Out Recipe

Any Type of Fresh Fish Can Be Used

With fried potatoes, fresh onions sliced, fresh creamy corn, your favorite beans, and a salad will be one fine meal at the lake or at home.

The rest of this recipe must be e-mailed to you.

Smoke Baked Salmon

genehuntfish@hotmail.com

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Snow Goose Recipe

In Arkansas at the Duck Masters lodge kitchen, my major take away was a fantastic marinade called Hoover Sauce. The best way I can describe it is a perfect mix between soy sauce and teriyaki glaze, but with a little something extra special in the mix. As a Yankee, I’d never seen nor heard of this Southern staple. According to DixieDining.com, it was created by a native Chinese man named Hoover Lee. His family emigrated from China to Mississippi in the early 1900s and started a general store, Lee Hong Co., where Lee started selling his Hoover Sauce in the early 1980s. Since then, it has blown up as a favorite marinade among waterfowlers along the Mississippi Delta.

Prepare grilled snow goose properly and it can turn out tastier than a restaurant beef steak.

Toss some snow goose breasts (and/or legs) in a sealed container, submerge them in Hoover Sauce and let it work its magic overnight. Fire up a wood pellet grill or your old Weber with some lump hardwood charcoal, add your choice of seasonings to the geese, cook them to medium rare and serve. If desired, you can use more Hoover as a glaze or dipping sauce. Try this once and you’ll be downright offended the next time someone says you can’t eat snow geese.

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Hoover’s Chicken Drummettes

Start to finish: 40 minutes

Servings: 4

3 pounds chicken wings

2 cups Hoover Sauce (or similar sweet-and-salty marinade)

2 cups cold water

1 cup ketchup

1 teaspoon yellow mustard powder (more or less to taste)

Vegetable oil

Place the chicken wings in a large stockpot. Add the Hoover Sauce or other marinade and cold water. If the liquid doesn’t completely cover the chicken, add more water. Bring the chicken to a boil, then reduce heat and simmer 12 minutes. Remove the chicken, drain well and discard the liquid.

While the chicken simmers, make the dipping sauce. In a small bowl, whisk together the ketchup and mustard powder. Set aside.

In a large, deep skillet, heat 1 inch of oil over medium heat until it reaches about 350 degrees. Carefully add the chicken in a single layer (you may need to cook in batches) and fry until just starting to brown, turning for even cooking, about 4 minutes.

Remove the chicken and drain on paper towels. Serve with dipping sauce.

— Recipe from Hoover Lee, maker of Hoover Sauce in Louise Missisippi,USA.

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Duck Gumbo

2 medium to large ducks

1 cup margarine

3/4 cup flour

3 chopped garlic cloves

4 celery stalks

3 chopped onions

1 chopped green pepper

1 chopped tomato

1 pound sliced okra (sauté first in separate skillet)

1/4 cup Worcestershire sauce

1 teaspoon oregano

1 tablespoon salt

3 slices bacon (cooked, chopped)

1 tablespoon pepper

1/4 teaspoon red pepper

1 bay leaf

1/2 teaspoon thyme

1/2 teaspoon rosemary

Clean and skin ducks, then in a large pot cover with water and simmer for an hour or so until the meat is tender. Remove the duck, bone it, and save two quarts of duck broth in the pot.

Melt margarine over medium heat in a large, deep skillet (cast iron is best). Add flour, stirring constantly until it becomes dark brown, which is a caramel-colored roux—this should take about 15 minutes. Next add all vegetables, and garlic, stirring for five minutes.

Add the roux and vegetables to the pot holding duck broth, add duck meat and all seasonings. Cook over low heat for two hours. Serve over rice, wild or Spanish preferred.

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Perch-Walleye-Whitefish Balls

INGREDIENTS
1 lbs perch fillets (or any other white meat fish)
1 tablespoon and 2 teaspoons of apple cider vinegar
2 slices of bread
1/2 of a white onion
Handful of parsley
Handful of cilantro
2 eggs
3 gloves of garlic

Place all the ingredients in a food processor and combine into a paste. Using wet hands, form balls with the fish mixture and set on a plate. Chill the balls in the fridge for a couple of hours until you’re ready to cook.

SAUCE
2 cups salsa verde
2 cups fish stock (or vegetable stock if you don’t have fish stock)
½ cup roasted sunflower seeds

Place the sunflower seeds, salsa verde, and stock in a blender and puree. Add the sauce to a deep pan and heat over medium heat until simmering. Add the fish balls and cook for 10 minutes until the balls are set. Season with salt and pepper and serve with rice.

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A RECIPE FOR BLACKENED FISH

Blackened Seasoning Ingredients
(covers approx. 1 pound fish)
1 teaspoon oregano, ground allspice, ground cayenne pepper, ground white pepper, fine ground coffee
3 teaspoons smoked paprika
2 teaspoon dried minced onions, garlic salt, dried thyme leaves, granulated sugar

First of all, this is an excellent recipe for authentic shore lunch—cooked outside—because it’s … well … smoky. If you’re inside, use your stove hood or open the windows and flip on a fan or three before you fire it up.

Heat a cast-iron skillet to medium-high. It’s probably ready when the skillet starts to let off some smoke. (It might take one blackening session to dial-in the perfect heat setting on your cooking surface; when you do, mark it for future reference.) Melt enough butter in a bowl to coat all your fish, plus extra for a later step. Soak cold fish pieces in butter, and then dredge each piece thoroughly in the blackened seasoning. For dredging, I recommend spreading the seasoning out across a large flat surface (such as a sheet pan), because you’ll get a much more even coating of the seasoning vs. doing it in a bowl. Add seasoned fish pieces to the hot skillet and immediately pour more about a tablespoon of melted butter over each piece. Cook on the first side for approximately 1.5-2 minutes depending on thickness, flip and pour more butter over the fish, and finish with another 1.5-2 minutes of heat. (Don’t ever touch the fish or move it around the pan!)

This is one of the few times you can get away with “burning” your food, but I promise the finished result will taste blessed, not burnt. Boom. Blackened. Eat.
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Tempura Fish Recipe

A simple Japanese tempura recipe also makes for a great shore lunch fry.

Mix one egg, a half-cup of ice water and three-quarters of a cup of self-rising flour (flour with baking soda and baking powder added) until the ingredients are blended but the batter is still lumpy.

Forget bread crumbs or corn meal.

Keep this batter in a container on ice in the cooler until you're ready and pop it back in occasionally as you cook. This recipe produces a puffy golden crust around the fish.

Cook In Olive Oil or Sunflower Oil

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Memphis Style Char-Smoked Pork Ribs Recipe

Ingredients

2 racks pork spare back
2 - 3 tbs brown sugar
1 tbs paprika
1 tbs black pepper
1 tbs salt
1 teas garlic salt
½ teas cayenne pepper
½ teas cumin
½ teas onion powder
½ teas chili powder
¼ teas ground mustard
Apple Cider Vinegar
Other Needs:
Wood chunks Charcoal

Instructions

Mix the brown sugar, paprika, black pepper, salt, garlic salt, cayenne pepper, cumin, onion powder, chili powder, and ground mustard in a large bowl. Add one tablespoon more brown sugar if you prefer a sweeter rib. Remove one heaping tablespoon to be used later and set the rest aside.
Trim the thin membrane from the back of the pork ribs using a sharp knife and a good grip with a hand wrapped in a kitchen towel. (Always remember to move the knife away from your body when trimming.) After a few initial swipes, the membrane will pull off the back with a little tug and help from a paring or boning knife. When the membrane has been removed, cut the racks in half at the middle rib. Season all sides liberally with the spice mix, wrap and refrigerate for 8 to 12 hours before smoking.
When ready to cook, arrange heated coals in your Char-Broil Grill for indirect heat with a drip pan positioned below where the ribs will be. Clean and oil your grate. Allow the grill to preheat to 250 degrees. Throw a few chunks of lump hardwood on the smoker over the hot coals to create a delicious smoked flavor and arrange the racks of ribs over the drip pan. Cover and smoke for about 1 hour, watching to make sure the temp holds.
At an hour, using heat proof gloves, remove the grate and add about 10 to o hour and a half, keeping an eye on the temperature of the grill and adjusting the air vents as needed. Baste the ribs once or twice more while cooking.
When things are looking good, baste the ribs one more time, sprinkle that tablespoon of spice mix you set aside over the meaty side of the ribs and cover and let the spices melt in. Pull the ribs off when the meat is fork tender and has pulled back from the bones.
For a memorable side that is sure to please the tastebuds, pair with my Smoked Jalapeño Mac and Cheese.

Tender and juicy grilled, Seasoned Smoked Pork Ribs
Memphis Style Char-Smoked Pork Ribs

15 more coals over top to keep the fire burning. Place the grill rack back in place, baste the ribs with a bit of apple cider vinegar, cover and cook for another hour.

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Beer Can Chicken-Upland-Turkey Recipe

Brine with beer – 12 hours before the big barbeque, dunk your chicken in a chilled bath of water, beer, salt and sugar. This trusty method allows you to impart an additional layer of flavor while helping the chicken remain moist and juicy throughout the cooking process.

Allow the chicken to return near room temperature prior to grilling or smoking – This strategy will mitigate the risks of extended cooking times and likelihood of drying out the chicken’s white meat before the darker meat is elevated to appropriate temperature.
If concerned about food-borne illness – after rubbing the chicken in herbs and spices, fit the bird over the beer can and seal entirely in plastic wrap. Remove the wrap prior to smoking.

Before jamming an ice cold beer up the bird’s rear – Open that can of brewski and pour all of the contents into a small pot. Place the pot over medium heat and bring the liquid just to the point of boil. Remove immediately from the heat and with express caution, pour the heated beer back into the empty can, filling half way. Then stuff the chicken. This pitmaster trick allows the beer to more quickly elevate to the temperature required to “steam” the chicken from the inside out during the cooking process.

Employ smoke – The recipe below is unique in that it leverages an air-tight smoking appliance to cook the chicken, as opposed to an outdoor grill. Whether indirect grilling or cooking in a traditional smoker, the essence of hardwoods intensifies the effects of the brine, dry rub and flavor imparted by a steaming beer in the chicken’s cavity. And, as you know, everything is just a bit tastier with smoke – beer can chicken is no exception.

Last, but not least, allow the chicken to rest before carving for 3-5 minutes per pound. This cooldown period allows denatured proteins within the chicken to reconstitute and absorb the juices that have been flushed out to the outer layers of muscle. After 10-15 minutes of rest, slice against the grain and serve immediately.

Bonus Recommendation – Experiment! Tweak (not twerk) and twist the recipe. Try variations of herbs to the brine, mixing up the dry rub and seasoning applied to the bird, alternating the type of hardwood and fruitwoods, and / or your beer of choice. All great ways to make this recipe your very own.

Ingredients

8 cups water
1 cup kosher salt
¾ cup brown sugar
Herbs – fresh basil, sprigs of rosemary, sage and thyme, plus additional for stuffing
4 12oz cans of beer (or non-alcoholic beer), plus 1 additional beer
1 4-5 pound whole chicken, thawed, trimmed and giblets removed
Olive oil, plus additional for basting
1 tablespoon garlic powder
Kosher salt and fresh ground black peppercorn, to taste
1 lemon, quartered
4 cups mesquite wood, or your favorite alternate hardwood

Instructions

In a large pot bring water, salt and sugar to a boil. Remove from burner, toss in a few handfuls of herbs, and allow the water to cool entirely (to room temperature). Immerse chicken in the cooled water, pour in beer, cover and refrigerate for 8-24 hours.
Remove chicken from brine, rinse under cold water and pat dry with paper towel. Discard brine. Place chicken back in the refrigerator for 1 hour, uncovered, to further dry the skin.
45 minutes prior to smoking, remove chicken from refrigerator and rest on the counter to begin returning to room temperature. Drizzle the chicken with olive oil inside and out, then massage a liberal degree of garlic powder, salt and peppercorn into all portions of the chicken. Open a beer, drink (or discard) ½ the contents, then slide the whole chicken onto the beer can. Finally, loosely stuff the upper end of the cavity with lemon and fresh herbs.
20 minutes prior to smoking, load smoker with wood chips and preheat to 275F.
Simply place the chicken over the middle rack of the smoker – balancing the bird upon the beer can and it’s 2 legs. Slowly roast the chicken for 3 hours, lightly basting every 30 minutes with olive oil, or until the internal temperature of the dark thigh meat reaches 165F and juices run clear.
Carefully remove the chicken from the smoker (attentive to the scolding metal beer can) and transfer to a cutting board. Tent with tin foil and rest for 10 minutes before discarding the beer, lemon and herbs. Carve, season additionally to taste, and serve.

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Dr. Pepper Chicken-Ruff Grouse-Wild Turkey-Wild Duck

Total Time: 1:00
Prep: 0:10
Level: Easy
Serves: 6
Ingredients

1 1/2 cups of ketchup
1 can of Dr Pepper
2 tbsp. tomato paste
1 tbsp. Worcestershire sauce
1 tsp. onion powder
1/2 tsp. chili powder
Kosher salt sprinkled lightly
Freshly ground black pepper
2 lbs. of Drumsticks or pieces of your Bird

Directions

Preheat oven to 425° and line a large baking sheet with parchment paper.
In a medium sauce pan over medium heat, combine ketchup, Dr. Pepper, tomato paste, Worcestershire sauce and onion powder. Whisk to combine and bring to a simmer. Cook until thickened slightly, 4 to 6 minutes. Season with salt and pepper.
Place drumsticks in a large bowl and season generously with salt and pepper. Pour about 3/4 the marinade over the chicken and toss to coat. Place chicken in a single layer on prepared baking sheet and bake 30 to 35 minutes. Remove from oven and set oven broiler to high. Brush chicken with remaining sauce and place under broiler until golden and crisp, 3 to 5 minutes.
Remove from oven and let cool slightly then serve.

Sour Cream or Your Favorite Dips Are Also Welcomed To Taste.

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