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Tasty Fish & Game Recipes by Judie Steeves

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Details of Grouse with Onions, Mushrooms and Grapes
Recipe / Item

I used some of the Coronation grapes which I’d frozen earlier this fall, and they were fantastic with the grouse breasts. You could substitute other poultry for the grouse. This is delicious served over a wild rice mixture.

2 grouse breasts 2
1 tbsp. butter 15 ml
1 onion 1
4 mushrooms 4
1 c. grapes 250 ml
1/2 c. dry, white wine 125 ml
1 tbsp. fresh parsley 15 ml
1 tsp. fresh Rosemary 5 ml
salt and pepper, to taste

Dredge the split grouse breasts in flour and set aside.
Melt butter in a non-stick frypan with a tight-fitting lid over medium heat and cook the onion until it begins to soften. Add the thickly-sliced mushrooms and cook for a few minutes.
Push the vegetables to the side and brown the grouse breasts on both sides. Add the fresh or frozen grapes and combine with the vegetables around the breasts.
Sprinkle everything with the chopped fresh herbs (other herbs could be added, or substituted for these. Try thyme, tarragon, sage or lemon balm), salt and freshly-ground black pepper.
Pour dry white wine over it all, cover and let simmer for about half an hour.
Serves 2-4.

Download the Recipe
http://www.peachlandsportsmens.ca/wp-content/uploads/2012/04/Grouse-wMushrooms-and-Grapes.pdf

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Details of Kokanee or Trout with a Crispy Coating
Recipe / Item

The delicate flavour of local lake fish is gently enhanced by the slices of lemon inside, and the flesh is kept moist inside the crust for a perfect contrast in texture.

2 kokanee or trout 2
1/4 c. whole wheat flour 60 ml
2 tbsp. cornmeal 30 ml
1/2 tsp. sea salt 2 ml
1/2 tsp. fresh-ground black pepper 2 ml
1 lemon 1
butter and olive oil

Trim head and tail, then scrub fresh fish gently and rinse with cold water.
Combine flour, cornmeal, salt and pepper on a plate, newsprint or waxed paper and dredge fish.
Thinly slice lemon and stuff fish with the slices.
Heat a drizzle of olive oil in a non-stick frypan, then melt a little butter, for flavour, over medium or medium-high heat.
Add fish and brown first side well before carefully turning over to brown the other side.
Check that flesh is opaque at fat end, and when it is, remove to a serving platter.
To effectively remove bones, use a large sharp knife to cut to the spine along the back of the fish.
Lay the knife flat to the fish at the backbone and slide it along the bones, lifting the top half of the fish’s flesh onto the knife to serve it.
Lift the fish skeleton out of the remaining half of the fish and dispose of it.
Serves 2 to 4.

Enjoy!

Download the Recipe
http://www.peachlandsportsmens.ca/wp-content/uploads/2012/04/Kokanee-or-trout-wCrispy-Coating.pdf

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Details of Stuffed Trout in Foil with Wine
Recipe / Item

This can be cooked over the hot coals of your campfire, on your barbecue, or in the oven. If using foil, opt for the heavy weight and rub all parts which will touch your fish with butter or oil first.

4 small trout 4
6 mushrooms 6
4 green onions 4
1 celery stalk 1
1 tsp. parsley 5 ml
3 tbsp. butter 45 ml
1/3 c. white wine 75 ml
1/2 tsp. oregano 2 ml
1 lemon 1
salt and pepper to taste

Finely chop green onions, mushrooms, celery and parsley.
Melt butter in a frypan over medium heat and add vegetables.
Cook for a minute before adding a splash of dry white wine, then simmer until soft, seasoning with a little salt and pepper and chopped oregano.
Wash and dry the trout, sprinkle the inside lightly with salt and pepper, and divide the stuffing amongst the fish.
Sprinkle the outside with salt, pepper, chopped oregano, lemon juice and olive oil.
Seal in individual foil packets.
Bake for about 15 minutes in a 400F oven, or cook on a pre-heated barbecue, or over hot coals, turning once.

Enjoy!

Download the Recipe
http://www.peachlandsportsmens.ca/wp-content/uploads/2012/04/Stuffed-Trout-in-Foil-with-Wine.pdf

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Details of Trout with Green Onions and Mushrooms
Recipe / Item

This is simple, yet delicious. The mild flavours of the green onions and mushrooms complement the delicate flavour of fresh trout. Boiled potatoes and a mild-flavoured green vegetable such as asparagus or fresh beans are delicious with this.

2 trout 2
flour, cornmeal, salt and pepper
4 green onions 4
8 mushrooms 8
2 tbsp. oil 30 ml
1 tbsp. butter 15 ml
fresh parsley or chives to garnish
lemon slices

Clean trout, or rinse if already cleaned, and remove head if desired.
Trim and slice green onions and mushrooms.
Heat cooking oil over medium-high heat in a non-stick frypan or a well-seasoned cast iron pan. Melt butter and swirl it around and immediately add green onions and mushrooms.
Saute until cooked and brown, remove with a slotted spoon and keep warm.
Meanwhile, dredge whole fish in a mixture of flour, cornmeal, salt and pepper to taste.
Immediately add fish to heated butter and oil mixture remaining in pan, first adding more if needed.
Brown over quick heat until the flesh of the thickest part of the fish is just opaque, turning carefully just once.
Don’t overcook.
Carefully remove to a serving platter, scraping brown bits from the pan over the fish and scattering the cooked onions and mushrooms over top.
Garnish with chopped chives or parsley and slices of lemon.
Serves 2 to 4.

Enjoy!

Download the Recipe
http://www.peachlandsportsmens.ca/wp-content/uploads/2012/04/Trout-wGreen-Onions-Mushrooms.pdf

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Details of Trout with Herb Sauce
Recipe / Item

Since trout is not a fatty fish, a drizzle of yogurt sauce with fresh herbs is a delectable addition which elevates a simple fish to a special dish. This recipe could be made entirely in the microwave oven or by frying the fish in oil or butter on top of the stove.

4 trout 4
8 lemon slices 8

Sauce:
1 tbsp. chives 15 ml
1 tbsp. parsley 15 ml
1 tsp. tarragon 5 ml
1 c. plain yogurt 250 ml
1 tbsp. cornstarch 15 ml
salt and pepper to taste
chopped chives, to garnish

Insert a couple of thin slices of fresh lemon inside each trout and arrange them on a shallow plate. Cook on high in the microwave oven for about 8 to 10 minutes, or until it flakes easily and the flesh is opaque. Cooking time will vary depending on the weight of the fish. Remove lemon slices and let sit for five minutes.
Stir the cornstarch into a small amount of the yogurt, then add the rest, along with the chopped fresh herbs, salt and pepper in a microwave-safe bowl.
Cook on high for three or four minutes, wisking regularly until the sauce is thickened and smooth.
Drizzle sauce over the fish on a serving platter and scatter fresh chopped chives on top.
Serves 4.

Enjoy!

Download the Recipe
http://www.peachlandsportsmens.ca/wp-content/uploads/2012/04/Trout-with-Herb-Sauce.pdf
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