What you need 2 pounds fresh perch Lemon pepper Bread crumbs 1 tsp seasoned salt
What to do Preheat oven to 350 degrees. Line shallow baking pan with aluminum foil. Spray baking Pam on foil and place fillets skin side down. Shake lemon pepper, bread crumbs and seasoned salt over fillets. Bake fillets for 6-12 minutes until flesh is just firm.
What you need 1 large salmon fillet 1/2 cup soy sauce 1/4 cup honey 1/4 cup orange juice 4 cloves minced garlic 1 teaspoon ground ginger 1/4 teaspoon red pepper flakes
What you do Remove any bones from fillet and place in a shallow dish or gallon sized resealable plastic bag. In a small bowl, whisk together soy sauce, honey, orange juice, garlic, ginger and pepper flakes. Pour over salmon. Refrigerate and let marinate 30 minutes. Cook salmon over a grill, in a large skillet, or to bake, preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Place salmon filet in center and loosely wrap aluminum foil around to trap steam. Bake in preheated oven for 15 to 20 minutes, or until salmon flakes easily with a fork.
What you need 1 pound ground venison or venison sausage 3-4 cups water 1 quart tomatoes 1 medium to large onion 2 celery stalks 2 medium to large carrots 16-ounce can of sliced mushrooms 2 beef bullion cubes (or salt) 1 tsp. pepper 1/8 tsp. crushed red pepper 1/2 cup barley
What you do Brown venison in oil in Dutch oven. Once browned, add water, tomatoes and onion. Chop all vegetables and add along with barley and spices. Bring to a boil and let simmer for one-half hour before serving.
What you need 2 pheasants, cut up in pieces suitable for frying Flour Salt and pepper Butter or oleo 1/2 cup cream
What you do Roll pheasants pieces in flour, salted and peppered. Brown pheasant slowly in enough butter or oleo to cover the pan about 1/4 inch deep. Dribble cream over pheasant about every half hour until done. Cook on low heat. Serve with wild rice.
What you need Cooking spray 1 1/2 pounds ground venison 1 1/4 cups chopped sweet onion 1 bell pepper 4 garlic cloves 2 tablespoons chili powder 1/2 teaspoon salt 1/2 teaspoon black pepper 16-ounce can diced tomatoes, undrained 16-ounce can chicken broth 1 tablespoon tomato paste 16-ounce can dark kidney beans, rinsed and drained Shredded cheddar cheese
What you do Spray bottom of Dutch oven, add venison burger and brown. Remove venison burger and keep warm. Add onion, bell pepper and garlic to dutch oven and heat until tender. Add venison, chili powder, salt and pepper, diced tomatoes, chicken broth, and tomato paste and bring to a boil. Cover and simmer for about 30 minutes. Add kidney beans and cook uncovered for another 15 minutes. If desired, place grated cheddar cheese on top when serving.