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Post #234 by Jessica Newell on July 10th 2015, 6:04 PM (in topic “CanCooker Upland Game Bird Recipe”)
CanCooker Upland Game Bird Recipe
Post #233 by Jessica Newell on July 10th 2015, 3:13 PM (in topic “Grilled Venison Round Steak with Fresh Homemade Salsa”)
Grilled Venison Round Steak with Fresh Homemade Salsa
Grilled Venison Round Steak with Fresh Homemade Salsa
This time of the year garden fresh tomatoes and onions are easy to come by, and they are packed with flavor. The zesty seasonings used on the steak won’t overpower the tangy salsa. In fact, they work together to create a flavor sensation reminiscent of early fall: warm at first followed by a brisk ending.
2 tablespoons chili lime rub
1 tablespoon lemon pepper seasoning
4-5 standard sized tomatoes or 8-10 Roma tomatoes
1 sweet onion
2 cloves of garlic
Fresh cilantro to taste
½ teaspoon salt
1 teaspoon lemon juice
1-2 pounds of venison round steak
Begin by making the salsa a few hours before dinner. With a chopper or food processor, chop the tomatoes, onion, garlic, and cilantro so they are somewhat chunky. Mix them together thoroughly with the salt and lemon juice. Allow the mixture to cool in a sealed container in the refrigerator for two hours. The sealed container will keep the salsa from becoming contaminated by other refrigerator smells.
The steak should be trimmed of all fat and tissue and pounded thin to tenderize. Place the chili lime rub and lemon pepper seasoning in a plastic gallon-sized baggie. Add the meat and shake until the meat is coated with seasonings. Place the meat in the refrigerator for 15-20 minutes. Grill the meat on a medium heat until fully cooked to desired doneness. Keep in mind venison cooks faster than domestic meats, and these steaks will cook faster than normal because they have been pounded thin. Top the hot steak with the cold salsa and enjoy with four to six other people.
As seen in the July Issue of Midwest Hunting and Fishing 2015
This time of the year garden fresh tomatoes and onions are easy to come by, and they are packed with flavor. The zesty seasonings used on the steak won’t overpower the tangy salsa. In fact, they work together to create a flavor sensation reminiscent of early fall: warm at first followed by a brisk ending.
2 tablespoons chili lime rub
1 tablespoon lemon pepper seasoning
4-5 standard sized tomatoes or 8-10 Roma tomatoes
1 sweet onion
2 cloves of garlic
Fresh cilantro to taste
½ teaspoon salt
1 teaspoon lemon juice
1-2 pounds of venison round steak
Begin by making the salsa a few hours before dinner. With a chopper or food processor, chop the tomatoes, onion, garlic, and cilantro so they are somewhat chunky. Mix them together thoroughly with the salt and lemon juice. Allow the mixture to cool in a sealed container in the refrigerator for two hours. The sealed container will keep the salsa from becoming contaminated by other refrigerator smells.
The steak should be trimmed of all fat and tissue and pounded thin to tenderize. Place the chili lime rub and lemon pepper seasoning in a plastic gallon-sized baggie. Add the meat and shake until the meat is coated with seasonings. Place the meat in the refrigerator for 15-20 minutes. Grill the meat on a medium heat until fully cooked to desired doneness. Keep in mind venison cooks faster than domestic meats, and these steaks will cook faster than normal because they have been pounded thin. Top the hot steak with the cold salsa and enjoy with four to six other people.
As seen in the July Issue of Midwest Hunting and Fishing 2015
Post #232 by Jessica Newell on July 10th 2015, 3:09 PM (in topic “Ground Venison Salad:”)
Ground Venison Salad:
Ground Venison Salad:
Salads with meat added are on every menu in commercial fast food and sit down restaurants. Full of vitamin and nutrient rich vegetables, the added protein provides a well-balanced meal. Every notable cookout will have a salad of some type. Wild game burger adds to the natural appeal of a salad. When constructing this salad, the amount of the vegetables is left to the preference of the diner.
Ingredients
1 pound ground venison, browned
1packet taco seasoning
1 can black beans, drained and rinsed
Lettuce
Tortilla strips-chipotle cheddar flavored
1-2 cups shredded cheddar cheese
Tomato, sliced
Cucumber, sliced
Red bell pepper, cut into strips
Fresh cilantro, chopped
1 cup ranch dressing
1 cup salsa
After browning the venison burger, add the taco seasoning and stir. Next, lay out the lettuce on a plate. Add the cilantro, black beans and tortilla strips on top of the lettuce. Mix the ranch dressing with the salsa, and then add to the salad. Sprinkle on the cheese and top with a big scoop of venison burger. Arrange the sliced tomato, cucumber and red bell pepper on the edge of the salad.
As seen in July Issue of Midwest Hunting and Fishing 2015
Salads with meat added are on every menu in commercial fast food and sit down restaurants. Full of vitamin and nutrient rich vegetables, the added protein provides a well-balanced meal. Every notable cookout will have a salad of some type. Wild game burger adds to the natural appeal of a salad. When constructing this salad, the amount of the vegetables is left to the preference of the diner.
Ingredients
1 pound ground venison, browned
1packet taco seasoning
1 can black beans, drained and rinsed
Lettuce
Tortilla strips-chipotle cheddar flavored
1-2 cups shredded cheddar cheese
Tomato, sliced
Cucumber, sliced
Red bell pepper, cut into strips
Fresh cilantro, chopped
1 cup ranch dressing
1 cup salsa
After browning the venison burger, add the taco seasoning and stir. Next, lay out the lettuce on a plate. Add the cilantro, black beans and tortilla strips on top of the lettuce. Mix the ranch dressing with the salsa, and then add to the salad. Sprinkle on the cheese and top with a big scoop of venison burger. Arrange the sliced tomato, cucumber and red bell pepper on the edge of the salad.
As seen in July Issue of Midwest Hunting and Fishing 2015
Post #231 by Jessica Newell on July 10th 2015, 2:58 PM (in topic “Honey Glazed Salmon”)
Honey Glazed Salmon
Honey Glazed Salmon:
The health benefits of wild salmon have been well documented throughout the medical community. Perhaps the only aspect of salmon consumption that has been more documented is the outstanding taste. Fishing fortune has smiled down on an angler that has salmon reserves in his/her freezer. You are truly a fortunate fisherman is you have fresh salmon to use in this recipe. Whether it is at a campsite or on your deck, this is an ideal summer dish.
Ingredients
2 pounds salmon filet cut into 8 ounce pieces with the skin left on one side
Glaze:
3 cloves garlic, sliced
1 cup brown sugar
1 cup honey
¼ white wine vinegar
¼ Worcestershire sauce
1 cup orange juice
½ tbsp. salt
In a sauce pan, combine all of the glaze ingredients. Cook them over a medium heat, stirring frequently, until the sugar dissolves. Set the glaze aside to cool. Spray the grill grate with non-stick vegetable cooking spray. Place the filets skin side down on the grill. Baste the fish with the glaze and grill with the lid down for 13-15 minutes, or until the fish begins to flake easily. Add a final layer of glaze and allow 2 additional minutes to grill.
As seen in the July Issue of Midwest Hunting and Fishing 2015
The health benefits of wild salmon have been well documented throughout the medical community. Perhaps the only aspect of salmon consumption that has been more documented is the outstanding taste. Fishing fortune has smiled down on an angler that has salmon reserves in his/her freezer. You are truly a fortunate fisherman is you have fresh salmon to use in this recipe. Whether it is at a campsite or on your deck, this is an ideal summer dish.
Ingredients
2 pounds salmon filet cut into 8 ounce pieces with the skin left on one side
Glaze:
3 cloves garlic, sliced
1 cup brown sugar
1 cup honey
¼ white wine vinegar
¼ Worcestershire sauce
1 cup orange juice
½ tbsp. salt
In a sauce pan, combine all of the glaze ingredients. Cook them over a medium heat, stirring frequently, until the sugar dissolves. Set the glaze aside to cool. Spray the grill grate with non-stick vegetable cooking spray. Place the filets skin side down on the grill. Baste the fish with the glaze and grill with the lid down for 13-15 minutes, or until the fish begins to flake easily. Add a final layer of glaze and allow 2 additional minutes to grill.
As seen in the July Issue of Midwest Hunting and Fishing 2015
Post #230 by Jessica Newell on July 10th 2015, 2:55 PM (in topic “Venison Kabobs:”)
Venison Kabobs:
Venison Kabobs:
Grill operators of all skill levels realize that a major bonus of making kabobs is the fact that it is a complete meal on a stick. Vegetables and venison combine their savory juices in a marriage of exquisite flavor blends. Healthy eaters at your next cookout will rejoice because venison is a lean form of protein with no chemical additives, and vegetables are a staple of a healthy diet.
Ingredients
2 pounds venison back straps, cubed into 2 inch pieces
2 medium zucchini
2 medium summer squash
1 large sweet onion
1 quart white button mushrooms
Olive oil
Wooden or metal skewers
After cubing the venison, cut the squash and zucchini into ¼ inch circles. Follow that by quartering the mushrooms and cutting the onion into wedges. If you choose to use wooden skewers be sure to soak them in water a few hours prior to use so they don’t burn on the grill. Alternate placing the venison, vegetables and mushrooms on a skewer until the skewer is full. If you place an onion wedge or mushroom quarter on the top and bottom of your meal on a stick, it will hold together while cooking. Warm the grill to a medium heat before adding the kabobs. Be sure to rotate the kabobs every few minutes. That’s also a good time to baste the kabobs with olive oil to keep the ingredients from burning. Cook until the meat reaches desired doneness. On a side note, if squash or zucchini are not to your liking then use red, green and yellow bell peppers instead. They provide a variety of color while still satisfying the vegetable lover’s taste buds.
As seen in the July Issue of Midwest Hunting and Fishing 2015
Grill operators of all skill levels realize that a major bonus of making kabobs is the fact that it is a complete meal on a stick. Vegetables and venison combine their savory juices in a marriage of exquisite flavor blends. Healthy eaters at your next cookout will rejoice because venison is a lean form of protein with no chemical additives, and vegetables are a staple of a healthy diet.
Ingredients
2 pounds venison back straps, cubed into 2 inch pieces
2 medium zucchini
2 medium summer squash
1 large sweet onion
1 quart white button mushrooms
Olive oil
Wooden or metal skewers
After cubing the venison, cut the squash and zucchini into ¼ inch circles. Follow that by quartering the mushrooms and cutting the onion into wedges. If you choose to use wooden skewers be sure to soak them in water a few hours prior to use so they don’t burn on the grill. Alternate placing the venison, vegetables and mushrooms on a skewer until the skewer is full. If you place an onion wedge or mushroom quarter on the top and bottom of your meal on a stick, it will hold together while cooking. Warm the grill to a medium heat before adding the kabobs. Be sure to rotate the kabobs every few minutes. That’s also a good time to baste the kabobs with olive oil to keep the ingredients from burning. Cook until the meat reaches desired doneness. On a side note, if squash or zucchini are not to your liking then use red, green and yellow bell peppers instead. They provide a variety of color while still satisfying the vegetable lover’s taste buds.
As seen in the July Issue of Midwest Hunting and Fishing 2015
Post #229 by Jessica Newell on July 10th 2015, 2:50 PM (in topic “Bratwurst and Bean Casserole”)
Bratwurst and Bean Casserole
Bratwurst and Bean Casserole
This summer dish is a great way to use the grill while providing a hearty, tasty dish with an Italian flair. It accompanies most cookout cuisine, but it really enhances a menu that consists of grilled ribs, brisket, or loin. Not only can bratwurst and bean casserole accompany these main dishes, but it can also provide enough protein to be a meal in itself.
1 green bell pepper
8 venison bratwursts or venison Italian sausages
1 tablespoon olive oil
1 large onion, chopped
2 chopped garlic cloves
14 ounces stewed tomatoes
2 tablespoons tomato paste
14 ounces great northern beans
½ teaspoon of oregano
½ teaspoon of thyme
To start, seed the green pepper and cut into thin strips. Next, grill the venison brats or Italian sausage until fully cooked. Heat the olive oil in a deep bottom skillet and add the onion, garlic, and bell pepper. Cook on a medium high heat for about five minutes while stirring occasionally or until the vegetables soften. Add the stewed tomatoes and let the mixture simmer for about five minutes or until slightly reduced and the mix starts to thicken. Mix in the tomato paste, Great Northern beans, and bratwursts with the other ingredients in the skillet. Cook for four to five minutes until it’s hot. If it appears too dry add four to five tablespoons of water. Finally, sprinkle the dish with oregano and thyme.
As seen in July Issue of Midwest Hunting and Fishing 2015
This summer dish is a great way to use the grill while providing a hearty, tasty dish with an Italian flair. It accompanies most cookout cuisine, but it really enhances a menu that consists of grilled ribs, brisket, or loin. Not only can bratwurst and bean casserole accompany these main dishes, but it can also provide enough protein to be a meal in itself.
1 green bell pepper
8 venison bratwursts or venison Italian sausages
1 tablespoon olive oil
1 large onion, chopped
2 chopped garlic cloves
14 ounces stewed tomatoes
2 tablespoons tomato paste
14 ounces great northern beans
½ teaspoon of oregano
½ teaspoon of thyme
To start, seed the green pepper and cut into thin strips. Next, grill the venison brats or Italian sausage until fully cooked. Heat the olive oil in a deep bottom skillet and add the onion, garlic, and bell pepper. Cook on a medium high heat for about five minutes while stirring occasionally or until the vegetables soften. Add the stewed tomatoes and let the mixture simmer for about five minutes or until slightly reduced and the mix starts to thicken. Mix in the tomato paste, Great Northern beans, and bratwursts with the other ingredients in the skillet. Cook for four to five minutes until it’s hot. If it appears too dry add four to five tablespoons of water. Finally, sprinkle the dish with oregano and thyme.
As seen in July Issue of Midwest Hunting and Fishing 2015
Post #228 by Jessica Newell on July 9th 2015, 5:49 PM (in topic “Survey: North American Duck Numbers Remain High”)
Survey: North American Duck Numbers Remain High
The US Fish and Wildlife Service (usfws) recently released its report on the 2015 Trends in Duck Breeding Populations, the most accurate and comprehensive view of duck populations in the US and Canada. According to surveys, the estimated total duck population—excluding a few species—is 49.5 million birds. That is slightly above 2014’s estimate and more than 43 percent higher than the long term average, and that is enough to make a lot of duck hunters very happy.
“We are fortunate to see continued high overall duck populations in North America’s breeding areas this year,” said Dale Hall, CEO of the conservation group Ducks Unlimited. “Though conditions were dry in some important habitats, we had large numbers of birds returning this spring and good conditions in the Boreal Forest and other areas of Canada. It looks like some typical prairie nesters skipped over the U.S. prairies and took advantage of good conditions farther north. This is an important reminder about the critical need for maintaining abundant and high-quality habitat across the continent.”
Mallard, green-winged teal, and canvasback populations have done especially well and grew significantly since estimates in 2014. Northern shoveler numbers, however, have dipped significantly.
“While this year’s survey results were very favorable, when and where waterfowl will be encountered this fall depends on many factors,” stated the Usfws. “food availability and the condition and distribution of water resources all influence local duck and goose abundance, distribution, behavior, and ultimately, hunter success.”
According to experts at Ducks Unlimited, the most important factor for breeding ducks is wetland and upland habitat. Despite beating 2014’s population estimate by a narrow margin, biologists noted that ducks have actually lost ground over the past year rather than gaining it. The total pond counts for the United States and Canada in 2015 combined were 6.3 million, 12 percent down from survey results last year.
“Fortunately, these conditions had minimal impacts on this year’s overall breeding bird numbers, but hunters should be concerned about these trends and what they might mean in future years,” said Ducks Unlimited’s Chief Cosnervation Officer, Paul Schmidt. “We have experienced good moisture in the prairies and liberal bag limits for more than two decades. Continuing habitat losses and drier conditions have the potential to change this scenario in the future.”
“We are fortunate to see continued high overall duck populations in North America’s breeding areas this year,” said Dale Hall, CEO of the conservation group Ducks Unlimited. “Though conditions were dry in some important habitats, we had large numbers of birds returning this spring and good conditions in the Boreal Forest and other areas of Canada. It looks like some typical prairie nesters skipped over the U.S. prairies and took advantage of good conditions farther north. This is an important reminder about the critical need for maintaining abundant and high-quality habitat across the continent.”
Mallard, green-winged teal, and canvasback populations have done especially well and grew significantly since estimates in 2014. Northern shoveler numbers, however, have dipped significantly.
“While this year’s survey results were very favorable, when and where waterfowl will be encountered this fall depends on many factors,” stated the Usfws. “food availability and the condition and distribution of water resources all influence local duck and goose abundance, distribution, behavior, and ultimately, hunter success.”
According to experts at Ducks Unlimited, the most important factor for breeding ducks is wetland and upland habitat. Despite beating 2014’s population estimate by a narrow margin, biologists noted that ducks have actually lost ground over the past year rather than gaining it. The total pond counts for the United States and Canada in 2015 combined were 6.3 million, 12 percent down from survey results last year.
“Fortunately, these conditions had minimal impacts on this year’s overall breeding bird numbers, but hunters should be concerned about these trends and what they might mean in future years,” said Ducks Unlimited’s Chief Cosnervation Officer, Paul Schmidt. “We have experienced good moisture in the prairies and liberal bag limits for more than two decades. Continuing habitat losses and drier conditions have the potential to change this scenario in the future.”
Post #227 by Jessica Newell on July 9th 2015, 2:14 PM (in topic “Video: Catfish and Asparagus”)
Post #226 by Jessica Newell on July 7th 2015, 8:23 PM (in topic “Poached Halibut With Potatoes and Green Beans”)
Poached Halibut With Potatoes and Green Beans
Ingredients
1 pound red potatoes kosher salt and black pepper 1 pound green beans, trimmed 3 tablespoons unsalted butter 2 tablespoons chopped fresh chives 4 6-ounce pieces halibut 2 1/2 cups dry white wine
Directions
Place the potatoes in a pot with enough cold water to cover by 2 inches. Add 2 teaspoons salt and bring to a boil. Reduce heat and simmer until almost fork-tender, about 15 minutes.
Add the green beans and cook 5 minutes more, until just tender. Drain and set aside.
In the same pot, melt the butter over low heat. Add the chives, ¼ teaspoon salt, and ⅛ teaspoon pepper. Quarter the potatoes and return them to the pot with the green beans. Stir gently to combine.
Season the fish with ¼ teaspoon salt and ⅛ teaspoon pepper and place in a large skillet. Pour in enough wine to reach halfway up the sides of the fish.
Bring to a simmer over medium-low heat. Cook for 6 to 8 minutes, covered, until the fish is opaque.
Serve with the beans and potatoes. Spoon any extra chive butter on top of the fish.
http://www.realsimple.…-green-beans-red-potatoes
1 pound red potatoes kosher salt and black pepper 1 pound green beans, trimmed 3 tablespoons unsalted butter 2 tablespoons chopped fresh chives 4 6-ounce pieces halibut 2 1/2 cups dry white wine
Directions
Place the potatoes in a pot with enough cold water to cover by 2 inches. Add 2 teaspoons salt and bring to a boil. Reduce heat and simmer until almost fork-tender, about 15 minutes.
Add the green beans and cook 5 minutes more, until just tender. Drain and set aside.
In the same pot, melt the butter over low heat. Add the chives, ¼ teaspoon salt, and ⅛ teaspoon pepper. Quarter the potatoes and return them to the pot with the green beans. Stir gently to combine.
Season the fish with ¼ teaspoon salt and ⅛ teaspoon pepper and place in a large skillet. Pour in enough wine to reach halfway up the sides of the fish.
Bring to a simmer over medium-low heat. Cook for 6 to 8 minutes, covered, until the fish is opaque.
Serve with the beans and potatoes. Spoon any extra chive butter on top of the fish.
http://www.realsimple.…-green-beans-red-potatoes
Post #225 by Jessica Newell on July 6th 2015, 8:20 PM (in topic “Elk Steak Marinade”)
Elk Steak Marinade
Elk Steak Marinade
Original recipe makes 4 servingsChange Servings
3 tablespoons canola oil
2 tablespoons minced onion
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 1/2 pounds elk steak
Directions
Whisk canola oil, onion, lemon juice, Worcestershire sauce, soy sauce, garlic powder, and pepper in a bowl until marinade is well mixed. Place elk steak in a large resealable plastic bag and pour marinade over meat. Coat meat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for at least 4 hours, turning occasionally.
Preheat grill for medium heat and lightly oil the grate. Drain elk steak and discard marinade.
Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Original recipe makes 4 servingsChange Servings
3 tablespoons canola oil
2 tablespoons minced onion
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 1/2 pounds elk steak
Directions
Whisk canola oil, onion, lemon juice, Worcestershire sauce, soy sauce, garlic powder, and pepper in a bowl until marinade is well mixed. Place elk steak in a large resealable plastic bag and pour marinade over meat. Coat meat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for at least 4 hours, turning occasionally.
Preheat grill for medium heat and lightly oil the grate. Drain elk steak and discard marinade.
Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
