Monday, July 24, 2017

Snow Goose Kofta Kebab Pita Pocket

There is a bit of gaminess to snow geese, but it’s really not as bad as others make it sound. With conservation seasons that allow for high bag limits, we should all be thinking of different ways that we can enjoy this protein. It’s like free meat, falling from the sky! (That is, after all the permit fees, ammo, gear, decoys, time, travel…) 

Every year, people give us snow geese they don't want to eat. I bet many of you still have some in your freezers. If you did not enjoy snow goose in the past, try grinding it and loading it up with herbs and spices that will enhance the flavor of this dark, earthy meat. After, you can make burgers, taco meat, meatloaf, meatballs—anything with it. I chose to go Middle Eastern this time, a culinary tradition known for its heavy use of spices, which stood up to the snow goose meat well. Then to round out the flavors and add a bit of fat, I incorporated some pork to the ground goose mixture. Served in a pita pocket with tahini sauce and fresh vegetables, the goose went down real easy.

I also can’t reiterate enough the importance of proper field care and storage, especially with waterfowl. Get yourself a proper vacuum sealer—storing waterfowl in frozen tap water makes the meat taste off-putting. This is the last thing you want to do with such a richly flavored meat.

For the full recipe of this Snow Goose Kofta Kebab Pita Pocket, visit The Sportsman Channel online:

Tuesday, July 11, 2017

Wild Turkey and Mushroom Meatloaf

Ground wild turkey is healthy and easy to cook. Debone the tougher leg and thigh meat and grind with the breasts, and you won’t have to fuss with complicated cooking methods and cooking times had you kept them whole. Instead, what you get is a lean, flavorful protein that can substitute any ground red meat in your favorite recipes, including burgers, meatballs, casseroles, and even meatloaf. We use the same spices, cooking times, and methods, and heartily find that ground wild turkey can stand well on its own. 

Morel mushrooms, left, and dryad's saddle, right.
This recipe is the healthier version of classic meatloaf. Lower in fat and with a good helping of chopped onion, carrot and celery blended in, maybe this is the recipe that will get the pickiest of diners at your table to eat their vegetables. And the mushrooms that speckle the loaf also contribute a savory, toothsome bite to the dish. If you have access to wild mushrooms, it would make the meatloaf even better. We recommend dryad's saddle/pheasant back mushrooms, but only pick them while they're tender and young. 

We enjoy this dish best the day after—so it’s great for making ahead— when the loaf has cooled in the refrigerator and is easy to neatly slice. Then brown the slices in a hot pan with some olive oil, which adds a flavorful crust. This was some damn good meatloaf. 

To view the recipe for Wild Turkey and Mushroom Meatloaf, visit Outdoor Channel online:

Saturday, July 8, 2017

Crappie Fish Tacos

Everyone loves fish and chips, but at your next fish fry, wow your guests by offering a taco bar. You don’t have to do anything different with your fried fish. Fry it like you’ve always done, but serve it with warm tortillas, freshly made creamy guacamole, crunchy shredded Brussels sprouts (or cabbage), hot sauce and queso fresco cheese. Make it a buffet by laying out all the ingredients on a table. People can fix their tacos any way they like. 

Fish tacos remind me of the West Coast, of where I lived for many years. While I no longer reside there, I do miss the warm summer evenings by the beach and having tacos and margaritas late at night. So for old times’ sake, and because it’s delicious, I try to recreate that experience here in the Midwest. I throw small, intimate taco parties with friends, and we drink beer and margaritas on the rocks. And for some reason, tacos always taste better when eaten outside in the open air. We may not be near an ocean, but we do have some nice lakes in Nebraska. And I’d say that the fresh fish we catch ourselves tastes just as good if not better.

To view the recipe for Crappie Fish Tacos with Spicy Guacamole, visit the World Fishing Network:

Friday, June 30, 2017

Thai Curry and Coconut Walleye Stew

Here’s a different way to cook up your walleye — an Asian inspired stew that is spicy, creamy and full of vegetables. Not only is it easy to make, but it will also add a different spin to your spring catch. You can use any white fish for this recipe, but I chose walleye because it is so mild that it will easily take on whatever flavors you apply to it. And with a bigger catch, you end up with nice, thick chunks for the stew. 

The brand of curry I used may be difficult to find. If so, I recommend the brand Mae Ploy, which makes very nice curries that are simple to use. Other curries — instant or not will work fine, but be sure to read the directions on the packaging and add it to your stew accordingly. Also, use whatever vegetables and starches you have on hand. 

To view the recipe for this Thai Curry and Coconut Walleye Stew, visit Outdoor Channel online:

Sunday, June 11, 2017

Scandinavian-Style Fish Cakes

If you live by the ocean, chances are there is a fish cake tradition floating about. New England, New Orleans, San Francisco, Seoul, Dan Nang or Cornwall… just about every culture has its own version of the fish cake. 

In the mostly water-bound reaches of Scandinavia, this is no exception. Fiskekaker is a true Scandinavian meal, an everyday dish symbolic of the seafood-heavy Nordic diet. But what if you live in the Midwest, as I do? While you won't find haddock or cod in this recipe, you will find potatoes and white-flesh freshwater fish. I chose Missouri River paddlefish for this recipe; it’s firm and fatty, resembling ocean fish. I have found it tastes quite close to tuna.

If paddlefish meat is not accessible, I suggest catfish, but any white-fleshed fish will work just fine. The beauty of this dish is that it's also fantastic with fish that you may not want to eat otherwise, such as carp, drum or bass. The seasonings in the recipe are merely suggestions; flavor your fish cakes with any herbs and spices you like.

For the full recipe, visit World Fishing Network online:
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