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  #91  
Old 01-02-2014, 09:37 PM
cossack73 cossack73 is offline
 
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2 1/2 lbs axis venison loin or 2 1/2 lbs denver cut venison
2 cloves garlic, minced
salt and black pepper
2 tablespoons olive oil
1 1/2 cups cabernet sauvignon wine
1/2 cup shallot, coarsely chopped
1 small carrot, thinly sliced
1 bay leaf
2 sprigs parsley
1 cup beef broth
1 tablespoon cold unsalted butter
Directions:

1
Preheat the oven to 450 degrees F.
2
Rub the venison with garlic and sprinkle with salt and pepper.
3
Put olive oil in a heavy skillet.
4
Add venison and sear over high heat until browned on all sides- about 3 minutes Place in oven and roast until medium-rare; for 16- 20 minutes, turning once.
5
Meanwhile, combine the wine with the vegetables and herbs and bring to a boil.
6
Reduce by half over medium heat- about 8 minutes.
7
Strain out vegetables and discard.
8
In a saucepan, reduce broth by half over high heat- about 7 minutes.
9
Combine all the liquids.
10
When meat is done, remove to cutting board and cover loosely with foil.
11
Pour any fat from the pan and deglaze with the reduced liquids
12
Whisk in the cold butter and add salt and pepper.
13
Spoon a bit of sauce over each meat serving.
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  #92  
Old 01-04-2014, 11:44 PM
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gunmum gunmum is offline
 
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Default venison-broiled to perfection & dipped in sesame steak sauce

My brother made this with beef over the holidays and everyone loved it so I wanted to try with deer.
I tossed cubed venison loin in olive oil/ sesame oil with a couple chopped cloves of garlic and broiled it to perfection. Made to dip in this amazing sauce. http://chowtown.wordpress.com/2011/0...-sauce-recipe/
I admit, it's a bit on the salty side but so yummy!
enjoy!
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  #93  
Old 01-05-2014, 05:49 PM
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Andrzej Andrzej is offline
 
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Default Pizza steaks





They are in oven for next 10 minutes....can't wait.
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  #94  
Old 01-11-2014, 10:40 AM
beardedgoose beardedgoose is offline
 
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Default Goose breast, sweet apple BBQ

this is just a recipie i found online and tried, worked great!!

2-goose breasts
2-tablespoons of honey
5-tablespoons of bbq sauce (your choice, i used "cattleboys")
1-cup apple sauce

(assuming frozen) thaw the breast meat over night, then place the breasts and ingerdients into a ziploc bag and let sit for 2-4 hrs in sauce, then slow cook on low for 5-6 hrs.

enjoy!! this is one of my favorite goose recipies, good both hot and cold
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  #95  
Old 01-30-2014, 05:51 PM
james12 james12 is offline
 
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I felt hungry when i see those, can't wait to have those... Thanks for sharing
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  #96  
Old 02-05-2014, 11:22 PM
sven sven is offline
 
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Location: Edmonton area
Posts: 24
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This is awesome to get all these recipes and ideas and thank you all for sharing. I never understood the whole secret recipe thing. Someone else sharing in and being able to make your creation will not lessen the flavour you taste every time or make it any less amazing.
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  #97  
Old 02-10-2014, 09:21 AM
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The Fisherman Guy The Fisherman Guy is offline
 
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Location: Calgary
Posts: 3,647
Default Moose Satay

Satay is basically a vietnamese skewer, consisting of meat and few vegetables (if any).

We tried this last night, and it was so damn good I had to post it here for others to try.

Moose Satay Skewers:

1 Moose Steak or roast
~10 bamboo skewers
1 can of coconut milk
1tsp of Cardamom
1tsp of Curry Powder
Small dash of Fish Sauce - small!
1 Package of Tikka Masala or Butter Chicken mix - your favorite kind

Method:

Soak skewers in water for at least an hour before grilling - overnight is best.

Trim Moose roast or steaks of all silver skin and fat. Slice, cross grain, into thin strips of meat. Place all meat strips in a ziploc bag or marinating container.

Mix together marinade ingredients well, and add to meat. Let meat marinade overnight or at least 4 hours.

Preheat grill to high/med-high.

Remove skewers from water and "zig-zag" skewer the meat onto the bamboo.

Place skewers on grill and sear for about 2 minutes a side.

Turned out better than I ever imagined! Less ground next year, more steaks!

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  #98  
Old 02-18-2014, 06:21 PM
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FishingMOM FishingMOM is offline
 
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  #99  
Old 02-26-2014, 09:36 AM
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The Fisherman Guy The Fisherman Guy is offline
 
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Venison Cheddar Sliders

Sliders are a great alternative to conventional burgers; less messy, easier to eat & share, and great for kids as they are easier for little ones to handle.



Ingredients:

Burger mixture:
2lbs of ground venison
1 clove of garlic
1" chunk of ginger
1 tsp of Fish Sauce
Dash of Worcestershire Sauce
1 tbsp of extra virgin Olive Oil
1 tbsp of Oregeno
1 tbsp of Rosemary
1 tbsp of Chives
Fresh ground black pepper to taste
Dash of salt to taste

Toppings:
Pepper Bacon
Avocado
Old Cheddar
Spinach or lettuce leaves
Tomato
Pickles

Bun:
Sliders need small buns. Whole wheat dinner rolls work great.

Method:

Add burger mixture together and knead with hands until uniform. Place a sheet of Saran wrap on a cookie sheet, and begin forming small (meeting the size of your buns) patties and place on cookie sheet.
Once patties are formed, place another sheet of Saran wrap on top of the patties. Flatten a little more, using the Saran wrap to keep the meat from sticking to your fingers. Place in fridge for at least an hour before cooking.

Prepare toppings.

Preheat grill to medium high, and brush on a light coating of avocado oil. (Avocado oil is better then Olive oil for high temperature cooking, as it has a higher flash point).

Place bacon on cookie sheet and bake in oven at 400F until crispy. Baking bacon keeps it relatively flat.

Sear patties according to desired thickness. Approximately 1.5 -2 minutes a side.

Apply cheese.

Bring patties inside and begin building sliders, serve 2-3 per person.
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  #100  
Old 03-04-2014, 08:05 AM
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omega50 omega50 is offline
 
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Location: Calgary SW
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Default Easy Pineapple Camp Cake

Ultimate simple cake
1 pkg Angel Food Cake Mix
1 can 19oz Crushed Pineapple

That's all- no additional ingredients needed

mix in bowl and bake in a 13" x 9" pan
at 350F approx. 40 minutes

Easy to double the recipe and cook in a foil turkey roaster pan
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  #101  
Old 04-16-2014, 05:53 AM
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omega50 omega50 is offline
 
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Default Mountain Man SOS. Jerky Dip

Mountain Man -**** on a Shingle

Based loosely on the old military favorite of Chipped Beef on toast, but using a recipe I found online and substituting Jerky for the Chipped Beef.
I use handcut and rehydrated Jerky(Actually I cheat and stump it down my grinder) and then pour some boiling water down the grinder throat to rinse any residual meat out into a heatproof bowl to moisten and rehydrate

Ingredients
• 16 ounces cream cheese
• 4 tablespoons milk
• 4 tablespoons green pepper, grated
• 4 tablespoons onion, grated
• 6 ounces Game Jerky, chopped
• 1 cup sour cream


Instructions
1. Preheat oven to 350 degrees F.

2. Combine cream cheese and milk in saucepan over low heat, until cheese melts.

3. Add green pepper, onion, jerky and sour cream. Mix well.

4. Pour mixture into small greased casserole dish (about 1 1/2 quart size). Top with nuts, if desired.

5. Bake for 20 minutes. Serve with crackers.
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Last edited by omega50; 04-16-2014 at 05:58 AM.
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  #102  
Old 05-04-2014, 06:27 PM
blacktail blacktail is offline
 
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Location: canadian badlands
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For all you budding cooks out there. This is a great recipe for jerky!!

5 pounds of meat sliced thin ( take your pick...wild or domestic)

3/4 cup soy sauce
1/4 cup Worcestershire
1/4 cup teriyaki sauce
3/4 cup water
1/2 cup brown sugar
4 tsp dried onion ( 1/2 tsp powdered)
4tsp granulated garlic ( 4 cloves crushed/pressed)
1 1/2 tsp black pepper
1 tsp nutmeg
1 tsp ginger
4 tsp crushed dried peppers


marinate for 12 to 24 hours in the fridge.
set in the smoker or dehydrator to dry.
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  #103  
Old 06-29-2014, 03:46 PM
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omega50 omega50 is offline
 
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Default Quick Fat Free Marinade for grilled Pork/Poultry/Game Birds

Great grilling marinade for Chicken Breasts or Pork Chops.
1/4 cup of Dijon Mustard
1/2 tsp of Caesar Rim Spice
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  #104  
Old 07-16-2014, 11:08 AM
1quietbear* 1quietbear* is offline
 
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Default Don't grind your shanks

Deer shanks are in my books some of the most flavourful parts of the animal
Sauté 4 small shanks in a large cast iron roaster, I use some bacon fat and garlic to start off.
Set aside when browned
Sauté a handful of shallots, more garlic, deglaze with beef stock
Return shanks to roaster
Add:
4-6 whole carrots
4 whole celery sticks
1 cinnamon stick
1 small bag baby taters
1 can stout
Add 1 litre beef stock
1 small can spiced roasted tomatoes(drained)
Pinch of cumin
Bunch if rosemary
Salt pepper to taste

Roast at 275-300 for 3-4 hrs until meat pulls back along the bone
And serve
I like to cook this a day ahead, let it cool and reheat and serve the next day to let the flavour sink in, don't add taters if you do this till next day as they will turn to mush.
Drink with a bold red wine.
Enjoy
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  #105  
Old 07-21-2014, 01:17 PM
drhu22 drhu22 is offline
 
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Quote:
Originally Posted by Dogman-Patrick View Post
That same recipe works for all pickerel
Pike and perch as well ill bet.
Heck... why not whitefish?
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  #106  
Old 09-12-2014, 09:21 PM
HuntingRight HuntingRight is offline
 
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Quote:
Originally Posted by FishingMOM View Post
Moose Pot Pie
Following recipe taken directly from the NRA Members' Wild-Game Cookbook, Second Edition

Stew Ingredients:
• 3 tablespoons oil
• 1 clove garlic (more or less to taste)
• 2 pounds moose steak (or any game meat will do)
• 2 teaspoons salt
• ¼ teaspoon ground pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1 bay leaf
• 6 cups water
• 3 large potatoes, chopped
• 5-6 large carrots, chopped
• 1 large onion, chopped (more or less to taste)
• 1 cup frozen peas (or 1 can)
• ¼ cup flour

Pastry Recipe:
• 2 cups flour
• 1 teaspoon salt
• 2/3 cup shortening
• 5-7 tablespoons water

Prepare stew in large pot. Cut steak into one and one half inch cubes. Brown meat in oil and garlic. Add three cups water, salt, pepper, Worcestershire sauce, lemon juice and bay leaf. Simmer two hours. Add three more cups water and chopped potatoes, carrots and onions. Simmer until almost done, then add peas. Thicken stock with one-fourth cup flour diluted with cold water to a runny consistency. Stir constantly while adding flour until stock thickens.

Pastry:
Cut shortening into flour and salt. Slowly add water. Roll out two-thirds of dough into large circle. Line a 10 inch springform pan with high sides or similar casserole dish. Pour stew into unbaked crust. Roll out remaining dough, place over top, seal edges and vent. Bake at 400 degrees for one hour or until browned.

Yield: 8-10 adult servings (of four hungry hunters).

Origially Submitted By:
Steve and Susan Roberts
Wasilla, Alaska
Wow this seems so sweet already, thanks for the recipe
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  #107  
Old 09-17-2014, 11:16 PM
HuntingRight HuntingRight is offline
 
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Cool

Quote:
Originally Posted by last minute View Post
Ingredients 4 servings

2 strips bacon, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
2 deer tenderloins, silver skin removed
salt and pepper
1/3 cup softened cream cheese
2 tablespoons breadcrumbs
2 tablespoons olive oil
butcher string or wooden skewers

Instructions Lightly brown bacon in a skillet. Add mushrooms and garlic. Cook until mushrooms are softened, about 3 – 4 minutes. Allow to cool. Butterfly tenderloins, leaving a “hinge” on one side, a lay flat. Season inside with salt and pepper. Spread a thin layer of cream cheese on one side. Sprinkle breadcrumbs over cream cheese. Spread bacon/mushroom mixture over cream cheese.

Fold outer edges over and roll tightly like a burrito. Tie with string or secure with wooden skewers. Rub outside with olive oil and season with salt and pepper. Place in a skillet over medium-high heat and brown evenly on all sides, but not past medium-rare. Allow meat to rest for a few minutes, remove string and slice into medallions.
Haha nice one, please invite me
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  #108  
Old 01-28-2015, 12:36 PM
Tomyx Tomyx is offline
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Quote:
Originally Posted by Andrzej View Post




They are in oven for next 10 minutes....can't wait.
Have you tried this? What taste?
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  #109  
Old 01-28-2015, 12:39 PM
edmhunter edmhunter is offline
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Quote:
Originally Posted by FishingMOM View Post
Moose Pot Pie
Following recipe taken directly from the NRA Members' Wild-Game Cookbook, Second Edition

Stew Ingredients:
• 3 tablespoons oil
• 1 clove garlic (more or less to taste)
• 2 pounds moose steak (or any game meat will do)
• 2 teaspoons salt
• ¼ teaspoon ground pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1 bay leaf
• 6 cups water
• 3 large potatoes, chopped
• 5-6 large carrots, chopped
• 1 large onion, chopped (more or less to taste)
• 1 cup frozen peas (or 1 can)
• ¼ cup flour

Pastry Recipe:
• 2 cups flour
• 1 teaspoon salt
• 2/3 cup shortening
• 5-7 tablespoons water

Prepare stew in large pot. Cut steak into one and one half inch cubes. Brown meat in oil and garlic. Add three cups water, salt, pepper, Worcestershire sauce, lemon juice and bay leaf. Simmer two hours. Add three more cups water and chopped potatoes, carrots and onions. Simmer until almost done, then add peas. Thicken stock with one-fourth cup flour diluted with cold water to a runny consistency. Stir constantly while adding flour until stock thickens.

Pastry:
Cut shortening into flour and salt. Slowly add water. Roll out two-thirds of dough into large circle. Line a 10 inch springform pan with high sides or similar casserole dish. Pour stew into unbaked crust. Roll out remaining dough, place over top, seal edges and vent. Bake at 400 degrees for one hour or until browned.

Yield: 8-10 adult servings (of four hungry hunters).

Origially Submitted By:
Steve and Susan Roberts
Wasilla, Alaska
I so can't wait to try that, and soon! Thanks
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  #110  
Old 03-06-2015, 10:45 AM
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omega50 omega50 is offline
 
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Default Reuben Sausage

I used to make Corned Moose over the last 25 years, but do not get out hunting anymore.
Figured I would honor the tradition by making a Reuben Sausage over the next week- Recipe to follow-just as soon as I develop one.
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  #111  
Old 03-21-2015, 07:03 PM
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hunterbyheart hunterbyheart is offline
 
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Location: Lethbridge
Posts: 335
Default Apple Bacon Stuffed Venison Loin

I made this tonight and it was REALLY good! So good, I thought I would share. It did not sound appealing to me, at all, as the idea of putting apples in together with meat, seems all wrong. But it appealed to my wife, so I thought I would try it for her sake. Glad I did. Wish more of my kids were gone for supper tonight, as I could have eaten alot more. I would feel bad for my oldest son missing out, but it was just too good for me to feel guilty. Next time I need to add another +400g loin. Hope you enjoy it too.

Apple Bacon Stuffed Venison Loin

INGREDIENTS
800g venison loin (I used 2 - 400g deer loins from our Magrath quota hunt)
1 medium or large apple, chopped
8 strips of bacon, cut into ½ " sections
2 cloves of garlic (I omitted this as we don’t like garlic)
½ onion, diced
1 lg. jalapeno pepper chopped fine (I used 3 pickled Peperoncini peppers)
¾ c. spinach, chopped fine
1 tbsp. brown sugar
½ c. cheddar, cut into ¼ " cubes
a few dashes of onion salt
coarse salt and pepper

DIRECTIONS
Start in the center of the loin with a sharp knife and filet open the loin to about ½ inch thickness. Pound or roll to an even thickness. Season with a dash of salt, pepper, and onion salt. Allow the loin to set and absorb flavors while you prepare the stuffing mixture.

To make the stuffing mixture, fry the bacon in a large pan until lightly brown. Leave a little grease in the pan, with the bacon. Add onion, garlic and jalapeno pepper to pan and stir fry until the onion softens. Add a dash of salt and pepper. Then add apple and spinach, stir. Add the brown sugar to the pan and continue to fry until the apples and spinach soften and the sugar caramelizes.

Pour the mixture from the frying pan to a large mixing bowl. Cool slightly. Add the cheese cubes and stir. Then spoon the mixture into the center of the filet. Roll the filet shut, using toothpicks or butcher twine to secure the filet. Sear in a hot, lightly greased pan and finish in oven preheated to 450 degrees until medium to medium rare (20 – 22 minutes). Rest under foil for 5 minutes. Slice into 1 inch "wheels" and enjoy!

Served 5, but everyone was looking for more.

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  #112  
Old 04-26-2015, 07:34 PM
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Fish along Fish along is offline
 
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Location: Camrose county
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Default Simple Stewed Fish

Into a frying pan of browned onions fried slowly in salt pork fat,add 2or 3,fillets of fish,trout,cod,halibut,salmon coated with flour cook for 1 minute then flip,then let cook for 1 minute more,then add 1cup of water turn up the heat a bit, cover and let cook for 2 minutes,done.you can then place on plates and dine, or eat out of the pan.Deeeelicious.
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  #113  
Old 05-20-2015, 10:35 AM
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Nephrite57 Nephrite57 is offline
 
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Location: Hope, B.C.
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Default Nora’s Liver & Potato Casserole

My mother first made this delicious casserole for me over 40 years ago. I think she said she got the recipe off a Campbell’s Cream of Mushroom Soup can in the 60’s but never wrote it down so the exact ingredients and quantities are lost to time. I made it using moose & deer liver 25 years ago and it was as equally delicious as the beef she had used. An extensive search of the internet for “liver & potato casserole” turned up nothing so I’ll try and fumble through the basic gist of the recipe as I remember it and I’m sure better cooks than me in the group can figure out the particulars themselves.

1. Venison Liver
2. Potatoes
3. Onions
4. Cream of Mushroom Soup
5. Beef broth or Bovril
6. Bacon fat
7. Flour
8. Pepper
9. Salt

Bite size pieces of liver are dusted in flour and fried in bacon fat till they are browned on all sides. Cut potatoes into bite size chunks and slice the onions. Butter the inside of a casserole dish. Place a layer of liver on the bottom of the dish followed by a layer of sliced onion and then the potatoes. Then spoon a generous layer of Cream of Mushroom Soup over top of the three layers. If you don’t use enough soup the casserole will be too dry. Keep repeating the layers until the dish is full. Pepper and salt are the only seasoning she used. I think she used OXO cubes back in those days but today you would pour in just enough Bovril or beef broth to give the dish some flavour/moisture. You want the creamy mushroom soup/broth mixture thick enough to stick to the liver and potatoes when you eat them. I’m not sure about temp and time but perhaps try 350 degrees for an hour then check to see if the potatoes are cooked through.
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  #114  
Old 05-30-2015, 11:46 PM
Cmdog Cmdog is offline
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Default

barbecue jackfish also works with salmon and trout

1 jackfish
garlic salt
butter
olive oil
seasoning salt
black pepper
crushed garlic .can substitute for garlic salt and vice versa

But the same recipe works for all pickerel.
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  #115  
Old 05-31-2015, 08:09 PM
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Nephrite57 Nephrite57 is offline
 
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Location: Hope, B.C.
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Default Venison Stroganoff

6 tbsp. butter
2 tbsp. minced onion
2 lbs. venison tenderloin, cut thin in strips
½ lb. mushrooms, sliced
Salt to taste
Pepper to taste
1 cup sour cream, at room temperature

Melt 3 tablespoons of the butter in a heavy skillet. Add the onion and cook slowly until transparent. Remove and set aside. Turn the heat to medium-high, add the venison, and cook briefly, turning to brown on all sides. Remove the venison and set aside with the onions. Add the remaining 3 tablespoons butter to the skillet. Stir in the mushrooms, cover, and cook 3 minutes. Season with salt and pepper. Whisk the sour cream and add to the pan, but do not allow it to boil. Return the venison and onions to the pan and just heat through. Serve over broad egg noodles.
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  #116  
Old 06-09-2015, 07:57 PM
mikey1 mikey1 is offline
 
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Posts: 64
Default goose cutlets

Fillet the goose breasts off the bone.They may be on the thick side so slice each breast in half.CRun the breasts though a cutlet machine twice,dip in egg,followed by bread crumbs and fry in butter...out of this world!..you will never roast another dry wild goose again after trying this!
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  #117  
Old 06-10-2015, 01:26 PM
MrsSpinningChain1 MrsSpinningChain1 is offline
 
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Following this thread!
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  #118  
Old 08-07-2015, 11:34 AM
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FlyTheory FlyTheory is offline
 
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Location: Edmonton
Posts: 995
Default Basil Salmon/Trout

Very simple and delicious. My favourite way to prep salmon and trout, and takes the muddy taste out of stocked trout.

- 1 tsp of salt
- 1/2 tsp of ground pepper
- 1.5 tbps of fresh or dried basil
- 1/8 tsp of oregano
- 1-3 cloves of garlic (to preference)
- 1/4 cup of lemon juice
- 1/4 cup of extra virgin olive oil
- 1-2 fillets of pink fish meat

Mix all ingredients (except the fillets) together in mixing bowl and marinate fish overnight in plastic bag (in fridge). From there bake the fish in the oven at 375F or BBQ on cedar plank.
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  #119  
Old 08-08-2015, 08:57 AM
nickmo1011 nickmo1011 is offline
 
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That sounds so good. I cant wait to try that
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  #120  
Old 08-08-2015, 08:58 AM
nickmo1011 nickmo1011 is offline
 
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Even throw that in a burger bun
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