Wild Game Receipts

[Catt]

Pot Roasted Goose

Prep Time: 3 hours

Yields: 6 servings

Comment:

When I guided the first two Speckled Bellied Geese killed when into the pot.

Ingredients:

1 (8-10 pound) goose

Salt and cracked black pepper

Granulated garlic

4 cups diced onions

2 cups diced celery

2 cups diced carrots

10 cloves garlic

Paprika for color

2 cups sliced mushrooms

2 cups red seedless grapes

2 red apples, diced

2 green apples, diced

¼ cup chopped basil

¼ cup chopped thyme

Method:

Preheat oven to 375F, clean goose well inside and out. Remove giblets and place in roasting pan. Season bird inside and out with salt, pepper, and granulated garlic. Place a generous amount of onions, celery, carrots and garlic inside cavity. Sprinkle outside of goose with a small amount of paprika for even color. Place goose in a heavy Dutch oven. Add mushrooms, grapes, apples, basil, thyme and remaining vegetables seasonings to pan. Cover tightly with lid. Bake 2 ½ hours and check tenderness. Goose is cooked when legs pull easily from body. Once tender, remove cover and allow to brown. Roasted goose may be severed with natural dripping, or juices may be strained and thickened with a light roux. Served with steamed rice!

[Low_Budget_Hooker]

What's the Receipt for, in case you don't like it and want to return it?  

[Catt]

Wanted to see if Lon Mike read it  

[Low_Budget_Hooker]

I was looking for some more free education,lol.  I wasn't sure if it was a cajun word for recipe or something, like "how y'all are",lol.

Recipe does sound good though.  I had duck once, way too dark and oily for me.  I was told Goose was worse.  True?  I understand it's all in how you cook it (like Bluefish) but in general, is it a strong meat?

And,...can you BUY Goose or is it strictly a hunting thing?

[Catt]

What's wrong with How Y'all Are? makes perfectly good sense to me  

Pot roasting cooks the oil out which you in turn remove, the apples and grapes neutralize the wild taste; I can't stand the wild taste in game or fish.

[Catt]

Trout a La Meunière

Prep Time: 15 minutes

Yields: 6 servings

Comment: While this receipt calls for Speckle Trout many Cajun anglers substitute Rat (small) Reds.

Ingredients:

6 (7-ounce) trout fillets

½ cup vegetable oil

2 cups rice flour

1 cup egg wash (1 egg, ½ cup milk, ½ cup water)

Salt and pepper to taste

1 pound of butter

Juice of 1 lemon

1 tbsp minced parsley

Method:

In a heavy bottomed saut é pan (skillet), heat oil over medium-high heat. Separately season flour and trout with salt and pepper. Dip trout in egg wash then in flour. Saut é 3-5 minutes on each side or until golden brown. Remove and keep warm. In same skillet, melt butter over medium-high heat until it browns around the edges of pan. Squeeze in lemon juice, and add minced parsley. Serve over saut éed trout.

[slomoe]

Great thread. I was looking for something to get me back into eating fish. I never liked the taste, but I can stand fried fish. Fish is good for you, I just haven't found a dish that I really enjoyed.

[Low_Budget_Hooker]

Sloemoe- Often, like with birds, it is the choice of fish that can make all the difference.  "Sole" types of fish (haddock, flounder etc,) are the least fishy.  Light white meat is the ticket.  Striper is by far, my favorite.

[SPEEDBEAD.]

Great thread. I was looking for something to get me back into eating fish. I never liked the taste, but I can stand fried fish. Fish is good for you, I just haven't found a dish that I really enjoyed.

Yep, good for you until you fry it.    

[KYbass1276]

Got any for Wild Turkeys  the ones on legs not in the bottle

[Low_Budget_Hooker]

Got any for Wild Turkeys  the ones on legs not in the bottle

Deep fry that bad boy!!

[slomoe]

LOL. Yea you got me there speedbead.

[KYbass1276]

Thats what I have been told LBH but I am not a very good cook so I have to see how it goes.

[Low_Budget_Hooker]

If you don't do it often, it's probably not worth investing in the fryer. (there is also a high fire hazard if not educated or experienced)  

You can buy aluminum pans made specifically for roasting a Turkey. (Like $2)  You basically just cook it in the oven.  You can flavor the skin with salt/pepper/garlick powder, or whatever you like.

The recipes on line can show you the steps, preparation is the main thing, defrosting, cleaning, optional salt baths,etc.  

Cooking time varies depending on whether it is stuffed or not.

Here is where the big difference can be made,....the stuffing.  Any favorite stuffing recipe works.  Personally, in mine, I like to have chopped Linguica, onion,celery and a few other flavorings.

[SPEEDBEAD.]

LOL. Yea you got me there speedbead.

For the record (and so I dont sound soap boxish), I prefer it fried too.  Along with numerous other things.

You cand deep fry JUUUUUUUUUST ABOUT ANYTHING   LOL

[Catt]

Herb Baked Large Mouth Bass

Comments: Any fish fresh or salt will do

Prep Time: 1 hour

Yields: 6 servings

Ingredients:

1 (3-4 pound) large mouth bass

Salt & cracked pepper to taste

Louisiana hot sauce to taste

1 cup chopped thyme

1 cup chopped basil

1 cup chopped dill

4 bay leaves

4 lemon slices

8 slices red onion

Method:

Preheat oven to 375 F Remove gills & eyes of fish and thoroughly clean cavity. It is best to cook the fish with the head on. Season inside cavity with salt, pepper, & hot sauce. Stuff fish with equal parts thyme, basil, dill, bay leaves, and lemon slices. Using a sharp knife, cut 3 diagonal slits across top fillet pf fish. This will assist in flavoring as well as presentation. Place red onions on bottom of a large baking pan. Top with fish and season with salt, pepper, and hot sauce. Set aside.

Ingredients for sauce:

¼ cup olive oil              1 tbsp chopped basil

1 cup diced onions              1 tbsp chopped thyme

1 cup diced celery              2 bay leaves

½ cup bell peppers              salt & pepper to taste

¼ cup minced garlic              Louisiana hot sauce to taste

1 cup diced tomatoes              4 lemon slices for garnish

2 cups tomato juice              ¼ cup sliced green onions

2 (8-ounce) cans tomato sauce     ¼ cup chopped parsley

Method:

In a cast iron Dutch oven, heat oil over medium-high heat. Add onions, celery, bell peppers & garlic. Saut é 3-5 minutes or until vegetables are wilted. Add tomatoes, tomato juice & sauce. Bring to a rolling boil then reduce to a simmer & cook 10-15 minutes. Add basil, thyme, & bay leaves. Season with salt & pepper. Remove from heat & pour hot sauce over stuffed fish. Garnish with lemon slices, green onions & parsley. Cover pan with foil & bakes approximately 30 minutes. To serve, transfer fish to a large platter, top with sauce & garnish wit fresh herbs. Serve over white rice!

Bon Appetite

[fishbear]

Catt,

You are making me very hungry about now... I have not eaten yet today and I am about to go kill something, so I can try these receipts you are posting..  ;D ;D ;D