• 1-1/2 pounds potatoes, peeled and cubed
• 3 garlic cloves, minced
• 1/4 cup milk
• 1 tablespoon butter
• 1/4 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup sliced fresh mushrooms
• 1 cup sliced carrots
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 1 tablespoon butter
• 2 cups cubed cooked venison
• 1-1/2 cups beef broth
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground nutmeg
• 3 tablespoons all-purpose flour
• 3 tablespoons cold water
• 1/3 cup shredded cheddar cheese
• 2 tablespoons minced parsley
• Cook potatoes in boiling water until tender; drain and mash. Add the garlic, milk, butter, rosemary, salt and pepper; set aside.
• In a large skillet, saute mushrooms, carrots, onion and green pepper in butter until tender. Add the venison, broth, thyme and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meat and vegetables are tender.
• Combine the flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a greased 2-qt. baking dish. Spread mashed potatoes over the top.
• Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley.
1 each: 248 calories, 8g fat (5g saturated fat), 75mg cholesterol, 513mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 20g protein.
Before getting started, you'll need to fillet the crappie. Here's a quick guide for filleting fresh crappie for cooking: Start by creating a vertical cut behind the gills, angling slightly towards the head, and then keep cutting until you hit the backbone. Don't cut through the back backbone, instead turn the knife horizontally so that the blade faces the tail, and then run the blade across the entire backbone, stopping at the tail. Pull the meat away from the body and then make a final cut to remove it - the fillet should be intact and easily lift away. Repeat on the other side and you have two fillets ready for cooking - do this on as many crappies as needed to get the desired number of fillets!
• 1lb crappie fillets
• 1 lemon
• 3 garlic cloves
• Salt & Pepper
• Fresh Parsley
Whether baking or grilling preheat to 350F!
Start by filleting the crappie and then set them aside. Prepare the seasoning mixture by melting around ½ cup of butter into a saucepan over medium to high heat. Wait for the butter to melt. Mince the three garlic cloves and add this after the butter melts. Juice the lemon (you can use lemon juice if preferred) and then add this into the saucepan. Add around 1tsp of salt and pepper into the saucepan. Finely chop the fresh parsley until you have around ½ tsp. Add to the saucepan. Increase temperature and bring to the boil before reducing it to bring to a simmer. Simmer sauce for ten minutes – you want a nice thick consistency.
Place the fillets onto a baking sheet. Then add the sauce mixture on top of the fillets – make sure all are evenly coated. Cover the baking sheet with some foil and cook in the oven for 10-20 minutes. Check the texture with a fork – you want it to be nice and flaky, easily breaking away as you touch it.
Place crappie fillets over a piece of oiled foil and generously coat each one with the sauce. Wrap the foil so the crappies are completely covered and then place on the grill. Cook for about five minutes and check the crappie with a fork to check for a flaky texture.
TOTAL TIME: 8 HOURS 10 MINS
PREP TIME: 10 MINS
COOK TIME: 8 HOURS
• 2 pounds flank steak (or eye or round or top round steak)
• 1/2 cup low-sodium soy sauce
• 2 tablespoons worcestershire sauce
• 2 teaspoons coarsely-ground black pepper
• 1 teaspoon liquid smoke
• 1 teaspoon onion powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
1. Thinly-slice the steak into 1/8-inch thick strips, either with the grain (which will result in a chewier beef jerky) or against the grain (which will be more tender). I recommend popping the steak in the freezer for 15-30 minutes before slicing so that it is easier to cut. (Or the butchers working behind the meat counters at most grocery stores will also do this for you if you ask.)
2. Transfer the strips of steak to a large ziplock bag*.
3. In a separate small mixing bowl, whisk together the remaining ingredients until combined. Pour the mixture into the ziplock bag with the steak, seal the bag, and toss until the steak is evenly coated.
4. Refrigerate for at least 30 minutes, or up to 1 day.
5. If you’re making the jerky in a dehydrator, lay the strips out in a single layer on the trays of your dehydrator. Then follow the dehydrator’s instructions to cook the beef jerky until it is dry and firm, yet still a little bit pliable. (With my dehydrator, that meant cooking the jerky on medium heat for about 8 hours. But cooking times will vary based on the thickness of your meat, and the heat/brand of your dehydrator.) Remove jerky and transfer to a sealed container. Refrigerate for up to 1 month.
6. If you’re making the jerky in the oven, heat oven to 175°F. Adjust the racks to the upper-middle and lower-middle positions. Line two large baking sheets with aluminum foil, and place wire cooling racks on top of each sheet. Lay the strips out in a single layer on the wire racks. Bake until the beef jerky until it is dry and firm, yet still a little bit pliable, about 4 hours, flipping the beef jerky once about halfway through. (Cooking times will vary based on the thickness of your meat.) Remove jerky and transfer to a sealed container. Refrigerate for up to 1 month.
Catfish Sausage!!! A great dish that’s a little different. Some of the best recipes ever made are a little off the wall. This recipe will also work with bass or walleye. Don’t let the sausage making component scare you off. After a simple pass through the grinder, this dish could not be easier. It’s great with creamy grits and tomatoes!!!
1. Place the components for your meat grinder in the freezer to chill.
2. Make the grits: Bring 8 cups of salted water to a boil in a medium saucepan. Add the bay leaves, then slowly whisk in the grits. Reduce the heat to low, cover, and simmer very gently for 30 minutes to an hour, until the grits are very tender.
3. Meanwhile, add the wine, parsley, lemon and lime zest, fennel and coriander seeds, onion and garlic powder, and red pepper flakes to a blender or food processor and purée until smooth. Combine this purée with the fish fillets, and salt and pepper generously.Using the coarse setting on your grinder, grind the fish mixture into a clean, cold bowl. Keep refrigerated until ready to cook.
4. As the grits are cooking, place the tomatoes on a sheet pan and drizzle with about 2 Tbsp. olive oil. Season with salt and pepper. Place under a broiler for about 8 minutes, or until the tomatoes are soft and blackened in spots. Keep warm.
5. In a nonstick sauté pan, heat about 2 Tbsp. olive oil over medium-high heat. Make patties with the sausage (or sauté loosely, as you would ground beef) and cook, flipping once, for about 8 to 10 minutes, or until cooked through.
6. Add the butter to the grits and stir to combine. Salt and pepper to taste.
7. Ladle the grits into shallow bowls and top with the sausage and blistered tomatoes. Garnish with the chopped scallions and serve.
Caramelizing onions can be time consuming - you can't just throw onion into a pan and burn them over high heat. Caramelization takes a slow, low heat to coax out and brown the sugars inside onion, which results in an amazing jammy flavor that is delicious on just about anything. The caramelizing process will take about 45 minutes.
Prep time: 10 minutes
Cook time: 1 hour
The best eating-size catfish fall into the 5-pound range and below. If possible, fish for catfish out of cool, flowing water for the best table fare. I do not recommend eating middle-of-the-summer catfish from a stagnant pond. These fish tend to taste too much like the stinky, hot pond they came from, and they can be mushy in texture. Some of the best fish I've tasted were catfish caught out of a cold river during the spring spawning run.
Serves: 4 Prep time: 10 minutes Cook time: 7-10 minutes
-2 lb. Bellevue smoke sausage, sliced (original or hot)
-2 cans navy beans
-1 can pinto beans
-2 cans bean and bacon soup
-1 can water
-1 medium onion, chopped and sauteed
-1 diced jalapeno pepper
-garlic to taste
-pepper and salt to taste
-1 tsp. liquid smoke
Combine all the ingredients in a crock pot and cook on HIGH for 3 hours. Mash up some of the beans if you like a thicker soup. Serve with rice and a slice of hot cornbread.
-1 lb. ground venison
-2 cans diced tomatoes
-1/2 tsp. garlic powder
-1 small medium onion, diced
-2 c. potatoes, diced
-2 been bouillon cubes
-1/4 tsp. hot pepper sauce
-1/2 tsp. pepper
-1 tsp. salt
-1 tbsp. sugar
-1 tbsp. vegetable oil
-1 (16 oz.) pkg. mixed vegetables
-2 c. water
Brown ground venison in a large stock pan. Add all the remaining ingradients and stir well. Cook on medium-low heat for an hour. Serve with a slice of warm cornbread.
-1 lb. Bellevue Meat venison smoke sausage
-1 stalk celery
-1 clove garlic
-1 green bell pepper
-1 large onion
-1/4 c. parsley (fresh)
-5 c. chicken broth
-2 c. white long grain rice
-1/4 c. cayenne pepper
-2 tbsp. vegetable oil
Slice smoke sausage and heat in a large skillet with 2 tablespoons of vegetable oil. Dice celery, mince garlic, and dice onion and bell pepper, and add to the skillet, stirring over a medium heat. Add chicken broth; bring to a boil. Add rice and cayenne pepper. Bring to a boil; reduce heat. Cover and cook on low for about 30 minutes or until rice is done. Garnish with chopped parsley leaves.