Trout can be used to make a tasty meal. Many of us have spent years honing our skills as hunters, fishermen and outdoorsmen. We enjoy sharing our experiences and our harvest with friends and family. This week I’d like to share some thoughts on how to prepare wild game […]
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Many of us have spent years honing our skills as hunters, fishermen and outdoorsmen. We enjoy sharing our experiences and our harvest with friends and family.
This week I’d like to share some thoughts on how to prepare wild game and fish using some of my favorite, simple and hearty recipes for venison and fresh trout. Venison makes a great seasonal swap for beef, and fresh trout can be used in lieu of store-bought salmon.
We always eat what we harvest. The following recipes will feed a family of four.
Enjoy.
Nana’s Venison Chili
Ingredients:
1 l pound ground venison
1 large onion chopped
3 celery stalks chopped
1 15 ounce can of kidney beans
1 15 ounce can of corn or frozen corn
2 15 ounce can tomato sauce
Optional 15 ounce chopped tomatoes with peppers
2 tablespoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon cumin
1 tablespoon brown sugar
Salt and red pepper to taste
Brown the ground venison, onion and celery in a medium sized pot.
Add all remaining ingredients, simmer until hot.
Nana says it’s always better the next day!
Easy Camp Trout On The Grill
3-4 trout 10 to 12 inches long
Fresh squeezed lemon juice
Salt and pepper
½ stick of butter sliced thin
Clean the fresh whole trout leaving on the heads and tails
Sprinkle the inside and out with salt, pepper and lemon juice
Place sliced butter inside the cavity of each trout
Wrap each fish in tin foil loosely
Place on the campfire grill, in the hot ash of the fire or on your backyard charcoal grill for 15 to 20 minutes until fish flakes easily. The back bone will remove easily from the fully cooked fish.
Venison Tenderloin Elayne’s Way With Remoulade Sauce
1 whole venison tenderloin (one side of the deer back strap)
Note: make sure you tell your deer processor to leave the tenderloins whole.
1 pound package of sliced bacon
2 Tablespoons minced fresh garlic
Fresh black pepper to taste
Remoulade Sauce . I prefer the LL Bean version. This sauce is delicious with either warm or cold venison.
Rub the tenderloin with the minced garlic, black pepper and then wrap it in the sliced bacon.
Put the wrapped tenderloin in an ovenproof pan.
Place the pan in a 425-degree preheated oven and cook to desired doneness using a meat thermometer, 130 degrees to rare if you prefer as the meat is very tender. Remove from the oven and allow the meat to rest for 10 minutes and then slice thinly to serve.
The Remoulade Sauce
1 cup mayonnaise
1 tablespoon anchovy sauce or 2 inches of anchovy paste
2 medium or 1 large clove garlic, minced
1 tablespoon chopped parsley
1 teaspoon dried chervil
1 teaspoon dried tarragon
1 teaspoon minced capers and juice
1 ½ tablespoon finely minced dill pickle
1 ½ tablespoon dijon mustard
2 teaspoons horseradish
1 teaspoon paprika
½ teaspoon Worcestershire sauce
1 dash of Tabasco
To assemble the sauce, merely mix the ingredients in a bowl, making sure that all are thoroughly distributed and blended.
Refrigerate, overnight preferably. The sauce, though delicious when first made, is even better a few hours later.
Serve the venison sliced on a platter with mini rye bread, crackers and the remoulade as a dipping sauce or spread on the bread or crackers.
Next week, we’ll look at waterfowl hunting right here in the Eastern Panhandle.
Until then, go out and enjoy the great outdoors.
