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Garlic Orange Roughy 1 tbsp olive oil plus 1 tsp, divided 1 tbsp butter plus 1 tsp, divided 2 medium onions, cut into 1/4 inch slices 8 cloves garlic, slivered salt, to taste pepper, to taste 6 to 8 orange roughy fillets 1/2 fresh lemon In a large skillet or frying pan, heat 1 tbsp olive oil and 1 tbsp butter over medium high heat. When hot, sauté onion and garlic. Add salt and pepper, to taste. Stir regularly for about 10 minutes or until onions are limp and slightly browned. Turn heat to low. In a second skillet or frying pan, heat 1 tsp olive oil and 1 tsp butter over medium heat. When hot, place orange roughy fillets in pan and cook for 3 to 4 minutes. Turn fillets over, and pour onion and garlic mixture over fish. Cover and cook another 3 to 4 minutes, or until fish flakes with a fork. Squeeze lemon over dish and serve. (Lobster or shrimp may be substituted for the orange roughy, if desired.) Peppered Swordfish Steaks 1 lemon 1 lb swordfish steaks 1 onion, thinly sliced Seasoned Pepper Garlic Salt Thinly slice 1/2 of the lemon and place in a single layer in center of large sheet of heavy duty aluminum foil. Cut remaining lemon into wedges and set aside. Generously sprinkle both sides of swordfish steaks with seasoned pepper and garlic salt. Place steaks on lemon slices. Top with onion. Wrap foil around steaks and fold to seal in juices. Cook on grill 10-12 minutes per side or until fish flakes easily. Serve with lemon wedges. Quail over Rice (Chatdi) 1 can cream of mushroom soup 1 can milk or cream mushrooms (reserving juice) 3 cups cooked wild rice 1/4 tsp. garlic salt 1/4 tsp celery salt 1 cup shredded cheese 1 pkg Lipton onion soup mix First, mix all the ingredients together (except the onion soup mix) and layyour quail over the top of the mixture, sprinkle Lipton soup mix over the top, cover with tin foil and cook for 1 hour at 350. Now uncover and sprinklecheese over the top and return to the oven for another half hour. One Skillet Spaghetti 1 lb ground venison 2 medium onions, chopped (I use about 2 tbsp minced) 1 pkg (7 oz) spaghetti 1 can (28 oz) diced tomatoes, undrained 3/4 cup chopped green pepper 1/2 cup water 1 can (8 oz) sliced mushrooms, drained 1 tsp chili powder 1 tsp dried oregano 1 tsp sugar 1 tsp salt 1 cup (4 oz) shredded cheddar cheese In a large skillet, brown meat and onions; drain. Stir in uncooked spaghetti and the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the spaghetti is tender. Sprinkle with cheese; cover and heat until melted. Venison Pot Roast 1 2 to 3 lb venison shoulder or rump roast 2 tbsp cooking oil 1 can (6 oz or 3/4 cup) tomato juice 1/2 cup finely chopped onion 1/2 cup finely chopped carrot 2 tsp instant beef bouillon granules 3 tbsp all-purpose flour 1/2 cup dairy sour cream or plain yogurt 4 cups hot cooked noodles In a Dutch oven, brown meat on all sides in hot oil. Drain fat. Stir in tomato juice, onion, carrot, and bouillon granules. Bring to a boil; reduce heat. Cover and simmer for 1 1/2 to 2 hours or until meat is tender. Remove meat from pan. For sauce, add enough water to pan juices and vegetables to equal 2 cups. Return mixture to pan. Stir flour into sour cream or yogurt. Add to pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season to taste. Slice venison thinly; spoon sauce over. Serve with noodles Marinated Venison Chops 4 single or 2 double venison chops or steaks, cut 3/4 inch thick (about 1 1/4 lbs) 1/4 cup vinegar 1/4 cup ketchup 2 tbsp cooking oil 2 tbsp Worcestershire sauce 3/4 tsp dry mustard 2 cloves garlic, minced 1/4 tsp salt 1/4 tsp pepper Snipped parsley (optional) Place chops or steaks in a plastic cooking bag set into a shallow dish. For marinade, combine vinegar, ketchup, oil, Worcestershire sauce, dry mustard, garlic, salt and pepper. Pour over meat; close bag. Marinate in refrigerator for 6 to 24 hours, turning bag occasionally. Remove venison from bag, reserving marinade. Place meat on the unheated rack of a broiler pan. Broil 3 inches from the heat for 7 minutes. Turn and brush meat with marinade. Broil 5 to 7 minutes more for medium or 7 to 9 minutes more for well-done. Sprinkle with parsley if desired. Grill directions: Marinate the meat as above. Grill meat on an uncovered grill directly over medium-hot coals for 8 minutes. Turn and brush with reserved marinade. Grill 6 to 8 minutes more for medium or 8 to 10 minutes more for well-done. Sprinkle with snipped parsley if desired. Venison Tenderloin Appetizers 1 (1 1/2 to 2 lb) venison tenderloin 1/2 cup red wine 2 tbsp olive oil 1 1/2 tbsp Worcestershire sauce 1 tsp dried whole thyme 3/4 tsp onion powder 1/2 tsp cumin seeds 1/4 tsp pepper 1/8 tsp ground cloves 1/8 tsp garlic powder Remove any white membrane surrounding tenderloin. Tie tenderloin with string, if necessary, to hold pieces of meat together. Place tenderloin in a shallow dish. Combine wine, oil and Worcestershire sauce; mix well. Add thyme and remaining ingredients, mixing well. Pour over tenderloin, and cover tightly. Refrigerate 8 hours, turning meat occasionally. Remove tenderloin, reserving marinade. Place on a rack in a roasting pan. Bake at 425° for 30 minutes or until a meat thermometer inserted in meat registers 160° (medium), basting occasionally with marinade. Allow meat to stand 10 minutes. Slice thinly with an electric knife. Serve with rolls, mustard and mayonnaise. Venison Kabobs 2 lbs boneless venison sirloin, cut into 1 1/2 inch cubes 3 cups vegetable oil 1/4 cup dry Burgundy 2 tbsp cider vinegar 1 1/2 tbsp liquid smoke 2 tsp salt 1 tsp white pepper 1 tsp garlic powder 1 tsp onion juice 16 cherry tomatoes 24 small fresh mushrooms 8 small onions 2 large green peppers, cut into 24 (1 inch) pieces Hot cooked wild rice Place meat in a shallow glass container. Set aside. Combine oil and next 7 ingredients, pour over meat. Cover and refrigerate 48 hours, stirring occasionally. Remove meat from marinade, reserving marinade. Alternate meat and vegetables on skewers; brush with marinade. Grill kabobs over medium hot coals 15 minutes, turning and basting frequently with marinade. Serve with wild rice. Venison Burgundy Crockpot 2 lbs venison steaks cut into cubes 1 can cream of mushroom soup 1 can campbells golden mushroom soup 1 pkg dry onion soup mix 1 can or jar of mushroom slices or pieces 3/4 to a cup red burgundy cooking wine Brown the stew meat in 2 tbsp oil, drain and place in crockpot with other ingredients. Mix well and cook in crockpot on low for 6 hours. Serve with rice or noodles. Venison and Parmesan Pasta 1 1/2 lb ground venison 1 can (14 1/2 oz) ready to serve beef broth 1 can (15 1/2 oz) Italian style diced tomatoes 2 cups uncookedfarfalle (bow tie) pasta 2 cups thinly sliced zucchini (1/4" thick) 3/4 cup parmesan cheese In a large skillet, brown meat over medium-high heat 6-8 minutes or until meat is no longer pink, breaking into 3/4 " pieces. Remove with slotted spoon, pour off drippings. In same skillet, add broth, tomatoes, and pasta, pushing pasta into liquid. bring to boil, reduce heat to medium. Cook, uncovered, 15 minutes stirring frequently. Add zucchini, continue cooking 5 minutes or until pasta is tender. return meat to skillet and stir in 1/2 cup cheese, heat through. Sprinkle with remaining cheese. Crockpot Venison 2 1/2 lbs venison steaks - cut into 2 inch cubes 1 pack dry onion soup mix 1 can cream of mushroom soup 1/4 cup water Mix together in crockpot and cook on low 6 to 8 hours. Sauce will thicken as it cooks and will make gravy for mashed potatoes. Orange Salmon Steaks 1 large naval orange, peeled and diced 1 small grapefruit, peeled and diced 1 medium tomato, seeded and diced 1 small red onion, diced 1 small fresh jalapeno pepper, seeded and finely chopped 2 tbsp snipped fresh cilantro 2 tbsp red wine vinegar 1 tbsp vegetable oil 1/2 tsp seasoned salt 1/4 tsp garlic powder 4 small salmon steaks lemon juice In a medium bowl, combine all ingredients except salmon and lemon juice. Mix thoroughly and refridgerate. brush salmon steaks with lemon juice. Grill or broil until flakey (about 15 minutes). Spoon chilled fruit salsa over salmon. Lemon Halibut 1 onion 1 tbsp olive oil 2 cups chicken broth 1 head romaine lettuce, cut into 1 inch squares juice of 2 lemons pinch of ground black pepper 4 halibut fillets (6 oz each) 2 tbsp water 1 tbsp corn starch 1/4 cup snipped chives 1 tbsp rinsed capers (optional) In a large no stick frying pan over medium heat, saute onions in the oil until transparent, about 5 minutes. Add the broth and bring to a boil. Add the lettuce and cook for 2 to 3 minutes, or untilt he lettuce starts to wilt. Stir in the lemon juice and pepper. Add the fish and cook for 5 minutes or until firm to the touch. Carefully drain the excess liquid from the frying pan into a 2 quart saucepan. Over high heat, cook until reduced by half, about 5 to 7 minutes. In a cup, mix water and corn starch until smooth. Add to the saucepan and cook for a few minutes to thicken the sauce. Stir in the chives and capers. To serve, transfer portions of lettuce and fish to dinner plates. Spoon on the sauce. Broiled Walleye with seasoned crumb coating 2 tbsp margarine, melted 1 tbsp lemon juice 1/2 tsp dried tarragon, crushed 1/4 tsp pepper, 1 1/2 lbs walleye fillets 1/2 cup dried bread crumbs Combine margarine, lemon juice, tarragon and pepper. Brush fish with margarine and dredge in bread crumbs. Arrange fish on broiler pan coated with cooking spray and broil 4 to 6 inches from heat for 6 to 8 minutes or until lightly browned and fish flakes easily. Lemon Orange Roughy 3 tbsp lemon juice 1 tbsp Dijon Mustard 1 tbsp margarine, melted 1/4 tsp pepper, coarsely ground vegetable cooking spray 16 oz orange roughy fillets additional pepper lemon wedges Combine first 4 ingredients, stirring well. Coat rack of a broiler pan with cooking spray; place rack on pan. Place fillets on rack and burhs with half of the lemon juice mixture, reserving remaining half. Broil 5 to 6" from heat for 5 minutes or until fish flakes easily when tested with a fork. Drizzle with reserved lemon juice mixture. Sprinkle with additional pepper and serve with lemon wedges, if desired. |
