Deer Hunting season is underway here in Michigan. I thought I would post this recipe for Canned Venison. My kids just love this recipe. There is a lot you can work with here. You can pretty much add anything you think will taste good as long as you stick with the basics. Salt and pressure cooker processing time. If you have not had canned venison before give this a try . Every year we manage enough extra to put into canning jars. Use just good quality meat that is well cleaned. Remember a good quality in will produce a good return. Enyoy

 Ingredients
1 pound Cubed lean venison 1 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon minced garlic 4 slices onion
Directions
Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
Place jar into a pressure canner filled with water according to manufacturer’s directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.

If you enjoyed this post, make sure you subscribe to my RSS feed!

I am always looking for good fish recipes. This looked a little different so I thought I would give it a try. It was good. The mashed potato flakes make it nice and crispy. We used this on our last catch of crappies. 　

Ingredients

1. 2 cups all purpose flower

2. 3 teaspoons salt 3. 3 teaspoons Cajun seasoning4. 1 ½ teaspoons pepper5. 1/8 teaspoon ground cinnamon

6. 2 lbs pan fish fillets

7. 2 eggs

8. ¼ cup milk

9. 2 cups mashed potato flakes

10. 6 tablespoons vegetable oil/ divided

Directions

1. Use a plastic bag and combine the spices and flour. Shake the fish in the bag one piece at a time to coat the fillets.

2. Mix or Wisk the eggs and milk together.

3. Put the potato flakes in a shallow dish.

4. Dip the fish in the eggs and milk, then roll in the potato flakes-then back into the eggs and milk and coat in the potato flakes again.

5. Pan fry until done- about 5 minutes on each side or until the fish flakes with a fork. Add the oil as needed.

These come out a nice golden brown.

Enjoy

If you enjoyed this post, make sure you subscribe to my RSS feed!

Have you have been wanting to try ice fishing in Michigan? The up coming week end may be a great time. Michigan’s free fishing weekend February 14^th and 15^th. Maybe you have wanted to try some Trout and Salmon fishing on the great lakes but did not want to spend the additional money for a Trout and Salmon Stamp. Now is the time.If you would like additional information and a list of Free Fishing Week Activities click on the link below.

 Michigan Free Fishing Weekend

If you enjoyed this post, make sure you subscribe to my RSS feed!

Please welcome guest poster Bobby from Free RecipesThere are so many good ways to cook fish, pan fried, baked, deep fried, or grilled. So many ingredients to enhance the flavor, there are even some really good box mixes out there, but this is better. Last night for the first time I tried Parmesan fish and it was great. The fish is first rolled in bread crumb/parmesan cheese mixture and then deep fried but you can easily sauté in the pan if you don’t have a deep fryer. The real highlight of this recipe isn’t in the breading though; it’s in the delicious lemon sauce - A simple yet great tasting sauce consisting of lemon juice, lemon zest, mayo and basil. This recipe will work with many different types of fish including tilapia, cod, cat fish, bluegill, crappie, bass and many more. Enjoy.

Ingredients:
5 medium fish fillets
1/3 cup parmesan cheese
1 cup dry bread crumbs
½ teaspoon cayenne pepper
2 eggs (beaten)
½ cup white flour
1 pinch salt
1 pinch pepper
Oil (for frying)
Lemon Sauce-
6 tablespoons mayonnaise
2 teaspoons lemon juice
½ teaspoon grated lemon zest
2 teaspoons basil

Cooking Instructions:

Step 1: For the sauce – In a small bowl combine mayo, lemon juice, lemon zest and basil. Mix well cover and chill.

Step 2: On a pie plate combine bread crumbs, parmesan cheese and cayenne pepper. Mix well. On a separate plate combine flour, 1 pinch salt and pepper. Mix well. Beat eggs in a shallow dish.
Step 3: 1 at a time coat each fillet by rolling in flour, then dipping in egg mixture and then rolling in the bread crumb mixture. Make sure fillets are fully coated evenly.

Step 4: Deep fry 2 pieces at a time at 350 degrees in a deep fryer. Deep fry for 2-3 minutes or until fillets are golden brown. Drain on paper towels. Serve with lemon sauce.

If you enjoyed this post, make sure you subscribe to my RSS feed!

Please welcome guest poster Bobby from Free Online Recipes

If you like grilled salmon or even if you don’t like grilled salmon you might appreciate this recipe. But this recipe isn’t about the salmon – it’s all about the sauce. Tonight I prepared a tangy, sweet, and spicy sauce that goes great with grilled salmon or even ribs or chicken. Be careful to not over cook the sauce, as it will thicken as it cools. If the sauce sits for too long and becomes too thick then just add a little bit of water to thin it out. This delicious sauce called ‘honey pepper sauce’ is very similar to the one served at the Applebee’s restaurant. This meal is very easy to prepare and the fish and the sauce should be on the table within just a few minutes. Also, if you don’t have a grill, or prefer not to use one baking the salmon in the oven will work just as good.

Ingredients:
Honey Pepper Sauce-
¾ cup honey
1/3 cup soy sauce
¼ cup dark brown sugar
¼ cup pineapple juice
2 tablespoons lemon juice
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon paprika
¼ teaspoon garlic powder
Salmon-
4 (8 oz) salmon fillets
salt (to taste)
pepper (to taste)
Vegetable oil

Cooking Instructions:

Step 1: To make the sauce combine all of the sauce ingredients in a sauce pan over medium heat. Stirring occasionally bring the sauce to a boil. Simmer uncovered for 15 minutes. Watch the sauce to make sure it doesn’t bubble over while boiling. The sauce will thicken as it cools.
Step 2: Rub each salmon fillet with vegetable oil and season lightly with salt and pepper.

Step 3: Grill salmon for 4-7 minutes on each side or until fully cooked.
Step 4: Serve Salmon with a cup of honey pepper sauce for dipping or pour sauce over salmon fillets.

If you enjoyed this post, make sure you subscribe to my RSS feed!

Home made apple & grape wine. What a treat. I had a great year in 2007 that produced an overabundance of apples and grapes. I decided to mix the two and the result was a great tasting wine. Although this blog is not about wine making I thought it would fit in nicely with our wild game and fish recipes.If you have never made wine before there are complete wine making kits on the market, that will walk you though the whole process.( Their are also some very good books on Wine Making)  These are not all that expensive and will last for years. You can make wine out of almost any fruit. So if it’s a great year for wild berries, apples, chokecherries or wild cherries you can make yourself a fine tasting wine. Equipment you will need:

Wine making Kit or

Hydrometer

Primary Glass secondaryAir lock, Siphon, Nylon fermentation bag, Bottles,Wine capper andBottle corks.

If you enjoyed this post, make sure you subscribe to my RSS feed!

Please welcome guest poster Bobby from Free Online Recipes - Larry

I don’t know about you but I love the taste of grilled fish, which brings us to tonight’s recipe of grilled salmon with Maitre D’ Hotel sauce. This is actually a combination of two recipes I came across last summer. With your typical Maitre D’ Hotel sauce the fillets would be breaded and then dipped in the sauce, but instead we are brushing the fillets in the sauce and putting them on the grill. The best part is there’s a good chance you have all the ingredients in your home to make the sauce. This recipe could be made with many different types of fish such as Bass or trout. This is a fast and easy fish recipe that everyone is sure to enjoy. 

Ingredients:
4 1-lb bass fillets (dressed and skinned)
Maitre D’ Hotel Sauce-
1 garlic clove (smashed)
½ cup butter (melted)
1 teaspoon salt
2 tablespoons lemon juice
¼ teaspoon pepper
fresh parsley (for garnish)

Cooking Instructions:

Step 1: combine melted butter, garlic clove, lemon juice, salt and pepper to make the sauce. (In the picture I just fluffed the butter with a fork and mixed the ingredients in before melting it)
Step 2: Brush your salmon fillets on both sides with the sauce.
Step 3: Put fillets on the grill and cook until done (when the fillets flake easily). Garnish with minced fresh parsley.

If you enjoyed this post, make sure you subscribe to my RSS feed!