Minnesota Wild Game and Fish RecipesLake Trout & Wild Leek BakeIngredients:One freshly caught and cleaned lake trout or four brookies Potatoes Wild leeks Salt & pepper Butter Directions: Dig up leeks; clean them as you would green onions Dice leeks and potatoes Place fish on foill add leeks and potatoes Add salt and pepper to taste Put a few pats of butter on ingredients and seal foil. Bake at side of camp fire--near hot coals but not so near that the fish burns. Will be done and ready to eat in about one hour.
Great Lakes Smoked SalmonIngredients:Salmon Garlic Oregano 1 1/2 cups sugar 1 cup salt Dill weed Directions: Put all ingredients in a large container; add enough water to completely cover fish and soak for at least 12 hours. Soak about 3 pounds of hickory chunks in a bucket of water overnight. Spray rack of smoker with cooking spray, if needed. Use enough coal to get hickory started (approx. 5 or 6 coals). Keep at least 3 chunks going at all times. Cook/smoke 2 to 6 hours depending on size of fish/fillets. Place larger fish/fillets closer to heat source than the smaller ones. Turn belly of fish toward heat if not filleted. Meat will be firm to touch--not mushy. Some pieces of apple wood or grape vines can be added to hickory. Smoker temp should be approx. 200 degrees F.
Baked WalleyeIngredients:8 walleye fillets 4 oz butter 1/2 chopped onion Fresh Morel mushrooms or a can of chopped mushrooms (8 oz. can) 1/2 lb. butter Bread crumbs (enough to cover) 1 cup uncooked wild rice 6 oz. sliced almonds Salt and pepper to taste Directions: Cook the wild rice and drain. In 4 oz. of butter, saute onions until almost transparent. Add the cooked wild rice and mushrooms. Season the walleye fillets with salt and pepper to your liking and roll them in bread crumbs. Place the walleye fillets in the oven and bake at 450 degrees for about 15 minutes. Use the rest of the butter to saute the sliced almonds in a separate pan. Serve the walleye fillets on top of the wild rice or with the rice on the side. Spoon the butter and almonds over the fillets. Garnish.
Roast Partridge (grouse)Ingredients:4 partridges, cleaned and ready for roasting Slices of salt pork or bacon 2 tsp salt 2 cups wild rice or cornbread stuffing 4 to 6 thin slices salt pork Directions: Preheat oven at 400 degrees F for about 10 min before roasting. Sprinkle 1/2 tsp salt on inside of each bird, then fill with stuffing. Fold wings and legs close to body. Wrap 1 or 2 slices pork or bacon over breast and legs to form a compact parcel and tie with string. Put birds into an uncovered baking dish. Bake, basting every 10 to 15 min with fat that collects in bottom of baking dish. Bake until tender, about 1 hr for young birds. Serves 4 to 6
Wild Turkey BakeIngredients:1 (15-pound or so) wild turkey Bacon fat Salt and pepper 1 cup chopped onion 2 cups chopped celery 1-1/2 cups white wine 1 muslin cloth (about 16 inches square) Direction: Wash and dry turkey. Brush with bacon fat. Sprinkle with salt and pepper to taste. Mix onion, celery and one cup of white wine. Stuff bird with this mixture. Place turkey in shallow pan. Dip muslin cloth in bacon fat and cover turkey with it. Roast in 300 degree oven 3 hours, basting often with drippings in pan and the remaining wine. If turkey varies in size from recipe, allow at least 20 to 25 minutes per pound roasting time. Before serving, discard onion and celery stuffing. Serves 8 to 10.
Pheasant In A Blanket With Vegetable StuffingIngredients:1 dressed pheasant, approx. 2 lbs, cleaned and ready for roasting Vegetable Stuffing: 3/4 cup finely chopped onion 3 tbsp butter or margarine 3/4 cup coarsely grated carrot 3/4 cup finely diced celery 2 tbsp chopped parsley 3/4 tsp salt 1/8 tsp pepper Lightly saute onion in heated butter. Add the remaining vegetables and seasonings and toss to mix well. Salt cavity and fill with vegetable stuffing. Truss. Dough Blanket: 1 1/2 cups flour 1 tsp salt 2 tbsp shortening 1/2 cup water Sift together flour and salt; cut in fat with pastry blender or two knives until particles are the size of rice grains. Add water gradually, stirring to make a dough soft enough to roll. Roll out on a lightly floured board from 1/8 to 1/4-inch thick into a rectangular sheet about 15 by 10 inches. Wrap dough around pheasant, completely covering it. Moisten edges and pinch together to seal. Place pheasant, breast side up, on a trivet in a shallow roasting pan and roast uncovered in a moderate oven (350 degrees F) for 1 1/2 to 2 hrs. Prepare gravy from drippings. Break crusty golden brown blanket into pieces and serve with the pheasant and gravy. 4 servings.
Honey Glazed Wild DuckIngredients:3 dressed ducks-halved 1 cup honey 3/4 cup orange juice 3 teaspoons dry mustard Directions: Combine the honey, orange juice, and mustard together in a bowl, and dip each duck half into the mixture. Place the duck halves on a broiling rack about eight to ten inches below the heat in the oven; let them broil for about one hour, or until they are tender. Turn and baste the duck halves frequently with the remaining honey mixture while they are broiling. Lower the rack to prevent burning, if necessary.
Venison PieIngredients:3 venison steaks or 1 small venison roast cut up Wild garlic and wild onions (if you can get them);if not 2 cloves of garlic and 2 large onions Wild morel mushrooms if possible, or purchase mushrooms (according to taste) Approx. 1 cup flour for coating and thickening Wild root potatoes, (or regular potatoes) 3 or 4 large Handful of wild hazel nuts, wild chestnuts or wild hickory nuts Salt and pepper to taste Sunflower oil or vegetabe oil Your favorite recipe for pie crust or 2 purchased crusts Directions: Cut up venison into a bowl and sprinkle on enough flour to coat. In oiled (cast iron if you have one) fry pan put in meat, onions, garlic, potatoes, mushrooms. Add the nuts last. Brown well; add a little water as needed to keep moist. Simmer on low heat while you prepare crust. Put bottom crust in large pie pan. Fill with meat and vegetable mixture. Place top crust on pie. Bake at 350 degrees until golden brown.
BBQ VenisonIngredients:1 venison roast about 1-2 lbs 2-3 cups of brown sugar 1-1 1/2 cups of heinz ketchup Directions: Bake the venison roast for about 3 hours or until it is tender; shred the roast. Put roast in crock pot, add remainig ingredients, cover and cook on low for 2-3 hours.
Wonderful served with fry bread!
Buffalo Meat LoafIngredients:1 pound ground buffalo meat 1 egg 1/5 cup milk 1 cup bread crumbs Garlic & onion powder-to taste Directions: Preheat oven to 350 degrees Spray a meatloaf pan with non-stick spray. Mix all ingredients together. Put into pan & cook for 30 mins or bit longer (to your liking) For Adventurous Eaters!Many of us, even committed carnivores, have a limited concept of what are "permitted" sources of protein. As a young person, living on Native American reservations, I was introduced to some delicious foods that will likely never make it into mainstream diets in the U.S.The recipes that follow are for meat dishes that I have enjoyed. Here is a link to an extensive list of wonderful, and surprising, recipes. Sugar Camp MuskratThere are several recipes for fried and roasted muskrat. My "taste of muskrat" was while camping in the woods in early spring during maple sugaring.1 muskrat Water 1 tsp. salt Soak skinned and cleaned muskrat overnight in salted water (1 tbsp. salt to 1 qt. water). Drain and put on a spit over open campfire.(near, but not touching flame) Roast for about 1 hour, turning frequently.
Deep Fried Snapping TurtleIngredients:2 lbs. turtle meat, cut into 2-4 inch pieces 1/2 cup vinegar 1 tsp. salt 1/2 cup all-purpose flour 1/4 cup plus 1 tbsp. milk 2 eggs, separated 2 tsp. olive or vegetable oil 1/8 tsp. salt Vegetable oil Combine turtle, vinegar, and 1 tsp. salt. Cover with water; simmer 1 hour or until tender. Drain and set aside. Combine flour, milk, egg yolks, olive oil, and 1/8 tsp. salt; mix well. Beat egg whites until stiff; fold into batter. Dip turtle pieces into batter; fry until golden brown in deep oil heated to 375 degrees F. Drain well on paper towels. Yield: 4-6 servings. (yes, it tastes like chicken!) Roasted BearIngredients:4 lb. bear roast 1 1/4 tsp. paprika 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. seasoned salt 1 1/2 tbsp. instant minced onion 1 cup beef bouillon Directions: Rub all sides of bear roast with the first four ingredients. Place seasoned meat in crock pot, sprinkle with onion and pour bouillon over all. Cook on high setting for 1 1/2 to 2 hours per pound until 180 degrees F. (check internal temp. of thickest part of roast with meat thermometer). Vegetables such as carrots, potatoes, and celery may be added and cooked the same amount of time as the meat. For gravy: remove meat from pot; stir flour in small amount of water and add to meat juices. Serves 6.
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