3 cups cooked Japanese rice (you can add rice wine vinegar and sugar, but we don’t) Fresh fish, sauteed in olive oil and cut into strips (we used brown trout) Venison, marinated in teriyaki sauce …
Main Dish
Elk Swiss Steak
2 elk steaks, about an inch thick 1/2 sweet onion, sliced and quartered 1/2 yellow pepper, sliced thinly 1 can stewed tomatoes 1T veggie worcestershire sauce 1t salt Combine ingredients in shallow baking dish and …
Pheasant Quesadillas
2 pheasant breasts, cut into small pieces 1/2 large sweet onion, chopped 1-2 jalapeno peppers, seeded and chopped 2 T butter mozzarella cheese, shredded 2 T teriyaki sauce Melt butter in large skillet over medium …
Angel Hair Marinara
2T olive oil 2 cloves pressed garlic 2-3 pounds of fresh plum tomatoes — drop in boiling water for 20-30 seconds, plunge in cold water and peel. Remove seeds, place in skillet, and crush by …
Poor Man’s Lobster
This is quite possibly my favorite method for preparing stripers. Some fish is more suited for pan sauteeing in butter, while other varieties require a little more imagination. Stripers prepared with this method actually taste …
Elk and Pheasant Meatballs
1 pound ground elk meat 1/2 pound ground pheasant 1 cup Italian bread crumbs soaked in 1/2-3/4 cup whipping cream 1 medium onion, minced and sauteed in 1 T butter 1 T salt and pepper …
Eggplant Parmesan
1 large eggplant (or two small), sliced thinly (about 1/4 inch slices) 5 eggs 1/4 cup milk 2 cups Italian bread crumbs (add more to bowl if needed) 1 15-oz. can organic tomato sauce (you …
Grouper Stuffed with Crab
2 fillets of fresh grouper, skinned Salt, butter, pepper Crab stuffing: 2 cups cooked cleaned crab (lump meat preferably, but claw works too) 1/2 cup bread crumbs 1/2 cup sauteed chopped onions Salt, pepper, garlic …
Tarragon Elk Meat Loaf
Preheat oven to 350 1 1/2 lbs. ground elk 1 can cream of mushroom soup 1/2 yellow onion, chopped 1 cup Pepperidge Farm Herb Seasoned stuffing mix (or more if needed) 1/4 cup fresh …