Saturday, April 30, 2011

Deer Cheeseburger Rice

This recipe is one for your own recipe book.  Its quick, easy, and delicious. It also hides the wild flavor of the deer.  If you're trying to clean out some ground deer before next season begins, give this recipe a try.

1 pound ground deer
2 T mustard
1 1/2 cups shredded cheddar cheese
1/2 cup ketchup
1 medium sized onion chopped
1 1/2 cups brown rice uncooked
1 1/2 cups water

Brown deer meat and drain the grease.  While your meat is browning, place rice and water into a saucepan and follow the cooking directions on the package.  Once the rice is cooked, add the rice, mustard, ketchup and onion to the browned meat.  Cover the mixture on low heat for about 3-4 minutes to allow the onions to become tender.  Then remove from heat and add the shredded cheese.  Serve with tomato or pickles and enjoy!

This recipe is linked to Seasonal Sundays

Sunday, April 10, 2011

Orange Fish Fillets and Rice

This recipe turned out fantastic because my wife really enjoyed it.  This is tilapia with rice and orange sauce.  The dish masks most of the fishy flavor with its wonderful orange sauce.  The dish can be prepared with any type of fish that you have, and you could probably use a fish that generally has a strong flavor because the sauce really hides the strong fish flavor.  Also, do not be intimidated by the orange sauce; it pairs really nicely with the fish. So, if you have some spare fillets around give this recipe a try. I don't think you will be disappointed.

1 1/2 cups orange juice (from actual oranges or bottled orange juice)
2 T lemon juice
1/2 cup dry white wine
1/2 tsp dill weed
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 T cornstarch
2-4 green onions (chopped)
4-6 fillets
Olive oil

Combine orange juice, lemon juice, wine, dill weed, garlic, salt, and pepper in a medium size mixing bowl.  Mix all the ingredients well and add the fish fillets.  Cover the bowl, place it in the fridge, and let the fish marinate for 1-3 hours.  Then pour 3/4 of the marinade into the saucepan and reserve 1/4 of the marinade in a small mixing bowl.  Boil the marinade in the saucepan. Add the cornstarch to the reserved marinade in the mixing bowl.  Mix the marinade in the mixing bowl until all the cornstarch is dissolved, and add to the boiling marinade and stir until thickened. 

Heat about 2 tablespoons of olive oil in a skillet, then add the marinated fillets. Cook the fillets until flaky, about 5-6 minutes. 

Serve the fillets on top of cooked brown rice. Pour the orange sauce on top of the fillets and sprinkle with green onions. 

Monday, March 21, 2011

Parmesan Crusted Fish

I decided to bake my fish for this past Friday.  The recipe is pretty simple, and it would have been better, but the quality of fish used was poor. I still suggest trying this recipe because the coating was very good. Just be certain that you have a good quality fillet.  As I have stated before, I did not have a good fishing season last year so this is store-bought tilapia.  Hopefully the water thaws out in the near future so I can have some freshly caught crappie to snarf down later. I served with Lauren's Garlic Cheese Biscuits and green beans.

1/4 cup milk
1 egg, beaten
1/2 cup corn meal or bread crumbs
1/3 cup grated Parmesan cheese
2 TBS Old Bay Seasoning
2 white fish fillets (crappie, perch, walleye, catfish, etc.)
Olive Oil

Preheat your oven to 400 degrees.  Slightly grease a shallow baking dish with olive oil or butter and set aside. While the oven is heating up, combine the milk and egg together in a shallow dish. In a separate dish, combine the corn meal or bread crumbs with the Parmesan cheese and old bay seasoning.  Then dip the fillet into the milk/egg combination, and then place the fillet into the corn meal or bread crumb mixture.  Be sure to coat the fillets well.  Place the coated fillets in the baking dish and then bake for 15-20 minutes.  Serve the fillets right out of the oven with your favorite veggies and rice or potato.

Friday, March 18, 2011

Marinated Grilled Deer Tenderloin

Wow! This is the best deer tenderloin I have ever made, and the preparation is simple.  I will add that this is the first tenderloin I have ever marinated, and I must say the marinade did its job and took a great deal of the "gamey" flavor out of the deer.  So, if you enjoy a strong wild flavor do not marinate the loin.  By the way, my wife even enjoyed the little piece she tried!

1/2 bottle of Steak and Chop Marinade (any brand)
1 medium to small Deer tenderloin

Start by defrosting the meat.  Once the meat is defrosted, place it into a zip lock bag and add your favorite marinade.  Let the meat sit 24 hours in the fridge.  When ready to cook, heat your grill to about 400 degrees and add the meat.  Let the meat cook for 10-15 minutes on both sides.  When cooking, do not open the grill lid or flip too often.  Once the meat is removed from the grill allow it to sit for about 10 minutes so the juice soaks into the meat.  Then cut and serve with your favorite potatoes and veggies. 

And, for those who enjoy wine, a nice red wine would go great with this meal.

Sunday, March 13, 2011

Blackened Fish

The first thing I need to start off with is telling you that I had a pretty bad fishing season last year...I only hit the waters once. Therefore, my freezer is not full of fish (but it is full of deer and pheasant - more on that later). So, what you see in the photo is store-bought Tilapia, and it was delicious!

My wife is not a fish eater at all, and she scarfed her fillet down as if she had not eaten in years. This recipe can be used on everything from bottom feeding catfish to wonderful walleye. The herbs on the fish will help mask the "fishy" taste; however, remember this is still fish your cooking!

I also have to admit I'm not a photographer. Therefore, my wife, will be taking most of my pictures. Some of the photos I use can also be found on Lauren's blog - As Good As Gluten.

Blackened Fish Recipe

·4 fish fillets
·Olive oil
·2 TBS paprika
·2 tsp onion powder
·2 tsp garlic powder
·¼ tsp cayenne pepper
·A few fresh cracks of black pepper
·1 tsp oregano
·½ tsp coriander
·½ tsp thyme
Pat fish dry. Combine all spices in a small bowl and rub fillets with spice mixture. Drizzle olive oil in a medium-sized pan and then pan-fry fish about 4 minutes on each side.

This recipe is linked to Slightly Indulgent Tuesdays