WRIGHTWAY OUTFITTERS SASKATCHEWAN WATERFOWL AND DEER RECIPES

Honey Moist Cornbread

1 cup all-purpose flour
1 cup yellow or white cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup Half & Half
1/4 cup Butter, melted
1/4 cup honey
2 Eggs, slightly beaten

Heat oven to 400°F.

Combine flour, cornmeal, sugar, baking powder and salt in bowl. Stir in all remaining ingredients just until moistened.

Pour into greased 8- or 9-inch square baking pan. Bake 18-22 minutes or until toothpick inserted in center comes out clean.

Kirk’s Fabulous Fried Fish

Two lbs. of any salt, or fresh water white meat fish.
Beat a couple of eggs for the wash
1/2 a cup of flour
1/2 cup of Panko Japanese bread crumbs.
Add tablespoon of old bay
teaspoon of paprika, salt and pepper

urn on the heat low and put in 1/4 stick of butter and a small shot of olive oil in a sauté pan, when the pan is hot enough wash the fish in the egg and drop in the flour/panko combo. sauté on low heat…you don’t want to burn the butter.

In another pan sauté a cup of sweet onions and 2 garlic cloves till they are cooked and translucent. After its done keep on a real low heat until the fish is done.

The butter in the fish pan will begin to burn some so you can change it out and wipe it done as I did that night when cooking big quantities after a few pans full of fish.

When you reach the end of your cooking leave all the remnants in the fish pan and put in a 1/4 stick of butter and a half cup of wine , add a table spoon of balsamic vinegar and 2 table spoons of capers bring this down to a thick or slightly thick reduction and add the onions and garlic to it . add a little more wine and reduce it again. When its done just “chilly whop ” this across the fish filets and bango your a chef!!

Captain Kirk Waltz
Enterprise Fishing Charters
Jacksonville, FL

Crawfish Fettuccine

½ lbs. Butter “2 sticks”
1-2 lbs. Onions
1 Bell Pepper
¼  to ½ lbs. Celery
1 Table Spoon Minced Garlic
2 oz. Italian Seasoning
1 tbs. Hot Sauce
1 tbs. Tony’s to Taste
1-2 lbs. Peeled Crawfish “1 Quart Bag”
1-2 Noodles
1 lbs. Velvetta Cheese
16 oz. Parmesan, Mozzarella, and Provolone Cheese
6 oz. Romano Cheese
1 Pints Half and Half

 Cook fettuccine according to package directions:

Melt butter in a large sauce pan. Add onions, bell pepper, and celery to the melted butter. After the onions have given off liquid, add garlic, Italian seasoning, hot sauce, and Tony’s. Sauté for ten minutes on a low fire. Cut velvetta cheese in 1” squares. Add crawfish, half-n-half & velvetta to sauce pan. Sauté until cheese is melted. Place all in pan with non stick mixing noodles, sauce pan contents & remainder of cheese’s (note: leave small amount of Romano, Parmesan, Mozzarella & Provolone cheese to sprinkle on top) Bake in oven on 350 deg for +/- 30 min or until cheese in completely melted & bubbling.

Bryan Arceneaux
Houma, LA

Venison Chili

1 onion chopped
1 bell pepper chopped
1 lb. ground venison
1 16 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 ½ tbsp chili powder( more or less depending on taste buds)
1 ½ tsp salt
1 can chili hot beans

Directions:

Brown meat, onions & peppers

Add rest of ingredients & cook for 1 ½ hours or

Put in crock pot on low for 3 hours and  forget about it

And always taste better next day!

Added favs: sour cream, chopped purple onion and Frito scoops!

Milt May
Ruston, LA

Venison Stuffed Peppers

8 lg. bell peppers|
1 lb. ground venison
1 cup minced onion
1 can diced tomatoes
¾ tsp salt
1 cup cooked rice
2 tbsp Worcestershire sauce
8 oz  cheddar cheese (pepper jack for a spicier flare)
¼ tsp black pepper

Directions:

Wash peppers then cut tops off and take seeds out,

put in large pan and cover with water-bring to boil and boil for 3 minutes then drain

Brown meat & onions add tomatoes & salt, simmer for 20 minutes

Add rice & Worcestershire sauce, then stuff peppers

Lay cheese on top and bake 15-20 minutes on 350 degrees.

Great served with a salad and French bread!

Milt May
Ruston, LA

Cutlets

Favorite meat- deer, elk, moose,ect|
Flour seasoned with salt and pepper to taste
eggs with small amount of milk – beaten
bread crumbs with ground oregano (to taste)

Directions

pound sliced meat with kitchen mallot

coat with flour mixture

dip in egg mixture

cover with bread crumbs

brown in frying pan and place in roaster on rack with small amount of water in bottom of roaster

cook at 350 F until cooked 45min to 1 hour

Enjoy

Donna Rempel
SK. Canada

Buck n’ Bourbon

If you have both a buck and a bottle of bourbon in camp, this is a nice change-of-pace stew.

2-2-½ lb. venison cut in 1-½ cubes (best if you use young animal)
5 Tablespoons flour
1-teaspoon salt
¼ teaspoon pepper
2 ½ Tablespoons oil or lard
2 Medium onions diced
½ cup of chopped green pepper
2 cloves of garlic, diced
1 cup of tomato sauce can or homemade
½ teaspoon of thyme
½-crushed rosemary
3 oz. bourbon
½ cup beef stock

Directions

In a dutch oven (with a lid for later use) brown over slow to medium fire, the meat cubes shaken or rolled in flour, salt and pepper. Don’t crowd the meat pieces, but brown in oil or lard and remove, as they are ready and set aside. Just brown do not over cook the meat it will cook the rest of the way later on.

After you have cooked the venison. Sauté the onions, green pepper and garlic in the same dutch oven, until soft.

Add meat and remaining ingredients, bring to a simmer and cover and cook for about 1 ½ hours. Check for liquid 2 or 3 times to make sure the liquid does not dry out. Serve over a bed of rice or mashed potatoes.

Gerrit Steckler
Natchez, MS

CHICKEN, DUCK, and SMOKED SAUSAGE JAMBALAYA
INGREDIENTS:

METHOD:
In a seven quart cast iron Dutch oven, heat bacon over medium-high heat until all the grease has cooked out. Remove bacon from the pot. Sauté cubed chicken and duck until dark brown on all sides and some pieces are sticking to the bottom of the pot, approximately thirty minutes. *Note: You may use only duck meat if desired (3lbs of duck breast if eliminating chicken). This is very important as the brown color of jambalaya is derived from the color of the meat. Add smoked sausage and stir fry an additional ten to fifteen minutes.  Add onions, celery, bell pepper and garlic. Continue cooking until all vegetables are well caramelized, however, be very careful as vegetables will tend to scorch since the pot is so hot. Add stock, bring to a rolling boil uncovered for about 20 minutes. Reduce heat to simmer. Add mushrooms, green onions and parsley. Season to taste using salt, pepper and cayenne pepper. I suggest that you slightly over-season since the rice tends to require a little extra seasoning. Add rice, reduce heat to very low, cover and cook thirty to forty-five minutes, stirring at fifteen minute intervals. Do not uncover except to stir making sure rice does not stick to the bottom of the pot. Makes 10 servings.

Jack Byrne
Natchez, MS

Duck Popper Recipe

This is for approximately 24 poppers.
4 Duck breasts
1 can pineapple chunks
1 package of bacon slices
1 package of Cream Cheese (block)
1 Onion
1 Green or Red Bell Pepper
1 can sliced jalapeños
Soy Sauce
Liquid Honey
1 Jar Apricot jam
1 container of round toothpicks

Directions

Cut each duck breast into 6 pieces.  Marinate duck in ½ jar of jam, ½ jar of honey and ⅓ cup soy sauce 12 to 24 hours in refrigerator.    Cut 12 pineapple chunks, 12 jalapeños and 12 bacon slices in half to create 24.  Cut cream cheese, onion and pepper into chunks approximately 1” x ¼”.  Place bacon slice on surface and add 1 piece of each ingredient at one end and roll tightly.  Skewer with 2 or more toothpicks, as needed.

Place on hot grill and cook until bacon is crispy.

Toby Broussard,
LA

BIG GAME BAKED ROUND STEAK
2 to 3 pounds boneless deer, antelope, elk or moose round steak, 1 inch thick. ( I don’t worry about how thick it is) Jim likes it a bit thinner than 1 inch… more like 1/2 inch
1/2 cup all- purpose flour
2 tsp. salt
1/4 tsp. pepper
1 to 2 Tbsp. butter or margarine
2 to 3 Tbsp. olive oil or veg. oil
3 Tbsp. finely chopped onion
Brown sugar
Ketchup
Dried basil leaves
1Tbsp. butter or margarine, cut up
1/4 cup stock or beef broth
makes 6 to 8 servings
Directions

Heat the oven to 350 F Trim meat: cut into serving size pieces. Pound to 1/2″ thickness with meat mallet. On a sheet of waxed paper, mix flour salt and pepper. Dip the steaks in flour mixture, turning to coat. In a large skillet, melt 1 Tbsp. butterin 2 Tbsp. oil over med.-high heat. Add coated steaks; brown on both sides. Fry in two batches if necessary, adding additional butter and oil.Arrange browned steaks in 9×13 pan.Sprinkle with onion.Top each steak with 1 tsp. packed brown sugar and 1 tsp. ketchup. Sprinkle lightly with basil.Dot with 1 Tbsp. butter. Add stock to drippings in skillet. Cook over medium heat for about 1 minute, stirring to loosen any browned bits. Add to baking pan. Cover with foil. Bake about 45 minutes. Remove foil. If meat appears dry, add a small amount of stock or water to pan. Bake until browned on top, about 15 minutes longer.
Diane Tiessen,
SK

The Best Duck Pate

2 cups of Chicken Stock
2 cups of water
1 stalk celery, cut in 4 pieces
1tablespoon parsley
¼ teaspoon pepper
2 cups of Wild Duck livers
1 medium onions, halved and sliced
1 ½ teaspoon of salt
1 pinch of cayenne pepper
1 cup of butter, softened
½ teaspoon of nutmeg
2 teaspoons dry mustard
¼ teaspoon garlic powder
2 tablespoons of brandy or cognac

Bring water and stock to a boil. Add celery, parsley and pepper. Reduce heat and simmer 5 minutes. Add the washed, deveined livers and onion. Cook, cover for 10 minutes. Drain livers remove celery, and grind livers and onions in food processor until smooth. Add salt, cayenne, butter, nutmeg, mustard, garlic and brandy. Blend thoroughly. Pack in 3 cup containers and chill. Garnish with sliced green olives if desired.

Gerrit Steckler
Natchez, MS

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