Category Archives: Recipes
Pheasant Cutlets
This is a dish that is sure to be a hit with the whole family providing they like Italian. It is baked spaghetti with pheasant cutlets breaded with Italian bread crumbs, all smothered with mozzarella cheese. The key to this recipe is the sauce. I used what I had in the pantry, much like the situation you might find yourself in at your cabin. If you use a prepared spaghetti sauce you can eliminate the spices and tomato sauce, otherwise season the sauce to taste. This dish definitely calls for a Chianti.
Ingredients:
2 pheasant breasts separated then sliced in half to make eight cutlets. (Figure two cutlets per person).
Small box of spaghetti
1- 16 oz. can of tomato sauce.
1/2 cup of flour.
1 cup Italian bread crumbs.
2 eggs
Salt & pepper
1 tsp oregano.
1 tsp basil.
1 tsp garlic powder. (optional)
1 tbsp. sugar.
Olive oil.
6 slices of mozzarella cheese.
Directions:
Cover the cutlets in plastic wrap and pound them with a mallet to make them thin. Heat the olive oil in a large skillet. Dip the cutlets into the flour, egg and last, the bread crumbs and brown them in the skillet.
Allow 2-3 minutes on each side, taking care not to burn the cutlets. When done, set aside. Heat the tomato sauce in a pan and add the oregano, garlic powder and basil. Add the sugar and let simmer. (sugar cuts down the acid in the tomatoes.) Boil spaghetti two minutes less than normal and drain.
In a baking dish, place the cutlets on top of the spaghetti noodles and cover with sauce. Bake for 15 minutes at 350 then remove and cover with mozzarella cheese and return to oven until the cheese completely melts. Remove and let stand for a few minutes before serving.
Serve with a vegetable such as asparagus.
Category Archives: Recipes
Stuffed Salmon
The next time you get a trout or salmon in the 2 – 4 lb class for the table, instead of filleting it, consider baking it with stuffing. This is an old recipe, but very tasty.
Stuffing Ingredients:
1/4 cup Butter
1 tbs grated onion
2 cups stale bread crumbs
2 tbs lemon juice
1 tbs finely chopped parsley
1/2 tsp sage
1/2 tsp salt
1/8 tsp pepper
Heat butter; add onion and bread crumbs. Stir over low heat until bread is lightly browned. Add seasoning ingredients. Makes enough for a 3 to 4 lb fish.
Directions: Head and tail may be left on or removed and dish may be boned or not as desired. Wash fish; rub inside and out with salt. Stuff with prepared stuffing and sew or hold together with toothpicks. Brush with butter or salad oil.
Place parchment paper on the bottom of a baking pan to help when removing fish to a serving platter. Place fish in pan and bake at 400 degrees for 10 minutes per lb. If fish appears to dry out during baking, brush with butter. When fish is done, it will separate easily from bone or flake.
Garnish with lemon slices and parsley or water cress. Serve with tartar sauce or other desired fish sauce.
TD
Category Archives: Recipes
Skillet Salmon
This is a simple recipe that can be adapted to most fresh fish, but salmon, Coho and lake trout seem to be most flavorful.
Ingredients:
Enough fish for the number of persons to be fed.
One large onion or more depending on the size of the skillet.
One stick of butter (not margarine)
One lemon
Salt / Pepper
Directions:
In a large skillet, melt the entire stick of butter. Add chopped onions (enough to cover the entire skillet, more if one isn’t enough) and allow to sauté. Place the pieces of fish directly on top of the onions turning once when the edges turn white. (Do not overcook) Remove the fish and plate, making a bed of the onions for the fish. Garnish with lemon slices and salt and pepper to taste. Serve with a vegetable and enjoy.
A white wine like a Grand Travers Winter White is recommended, but a good full bodied beer is delicious as well.
Category Archives: Recipes
Brookies At Their Best!
Grilled Brook Trout
This is a simple yet one of the best tasting ways to prepare brookies. You can do this in a skillet right over an open fire or wrapped in aluminum foil on a grill.
2 boned whole brook trout
2 tbls unsalted butter, cut into cubes
8 sprigs fresh thyme
6 thin lemon slices
salt and pepper
Rinse and dry the brookies. Season, inside and out, with salt and pepper. Place butter cubes in the cavity along with 4 sprigs of thyme and 3 lemon slices. Wrap each trout in a double layer of foil.
Prepare the grill for a medium direct heat and place the packages of trout on the grill grate and cover. Cook for 3 minutes per side or until the meat flakes easily with a fork. If using a charcoal grill, take some soaked wood chips and spread them over the coals.
Man, that’s goooood eatin!
TD