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Wild Game and Fish Recipes (11/08/2006)
by Kris Winkelman

Venison Hash

I usually make this recipe as the main course for a hearty dinner. But it's also great as a side dish. And if you make it in conjunction with poached eggs and wheat toast, you've got an incredible breakfast.

2 tablespoons of butter

1/3 cup finely chopped onions

1/4 cup grated carrot

2 cups chopped cooked venison

2 cups diced cooked potatoes

1/2 cup light cream

Seasoning salt

Salt and pepper to taste

Melt butter in pan, sauté onions until tender. Add carrots and cook for 3 minutes and add the rest of the ingredients except the cream. Cook for 5 minutes. Pour cream over all and cook until well heated.

Fruity Elk Meat Loaf

Put a new spin on meat loaf AND elk with this delicious and healthy recipe. The fruit gives the meat a delightful and unique flavor.

Meat Loaf:

1-1/2 lb. ground elk

1/2 lb. ground pork

2 eggs

1 cup soft bread crumbs

Salt and pepper to taste

Pre-heat oven at 350 degrees. Mix all ingredients together. Place on aluminum foil. Spread out into rectangle 1/2 inch thick.

Filling:

1/4 cup raisins

1/4 cup dried apricots (chopped)

1/4 cup chopped parsley

1/2 cup chopped onion

1/2 cup beef broth

1/2 tablespoon sage

Mix together and spread onto meat. Then roll up and wrap foil around the roll and place onto cookie sheet. Bake for 1-1/2 hours. For the last 20 minutes, open foil to let surface brown. Bake for 30 minutes more.

Salmon Loaf

If your family likes salmon, they'll love this recipe as much as you'll enjoy preparing it... because it's so simple to make!

1 pound salmon (drained)

1?2 cup fine dry bread crumbs

1 egg (slightly beaten)

1/4 cup finely chopped onions

1 can cream of mushroom soup

1/3 cup milk

1/8 teaspoon garlic salt

Pepper to taste

Heat oven to 350 degrees. Flake salmon with fork into a mixing bowl. Add bread crumbs, eggs, onion, garlic salt and 1?4 cup soup and milk mixture. Shape into an oval loaf and bake for 1 hour in a greased pan. At serving time, combine remaining soup and milk in a small saucepan over low heat. Place salmon loaf on a serving platter and spoon sauce over it.

Oven Crispy Walleye

Here's a quick, easy way to prepare walleye that beats any restaurant's recipe hands-down!

6 walleye fillets

1/4 cup butter, softened

1/4 cup fresh parsley (chopped)

1 egg

1/4 cup milk

Pinch garlic powder

3/4 cup bread crumbs

1/2 cup shredded Swiss cheese

Salt and pepper to taste

Sprinkle walleye fillets with salt, pepper and garlic powder. Combine the softened butter and parsley; spread mixture on walleye. Beat egg with milk. Combine bread crumbs and cheese. Dip fillets in egg, then into bread crumbs. Place fish in buttered baking pan. Bake on a very high heat (500?) for 10-15 minutes until fish flakes.

Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is for sale. Cost of the cookbook is $19.95 plus $6.00 shipping & handling. To order, log onto www.winkelman.com or call 1-800-333-0471. 

 

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