Ana's Baked Honey Dijon Salmon

1/4 cup butter, melted
3 tablespoons prepared Dijon-style mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce ) filets salmon
1 lemon, for garnish
salt and pepper to taste

Preparation:

1.Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, stir together butter, mustard and honey. Set aside. In another bowl, mix together bread crumbs, pecans and parsley.
3.Brush each salmon filet lightly with honey mustard mixture, and sprinkle the top of the filets with the bread crumb mixture.
4.Bake salmon in preheated oven until it flakes easily with a fork, approximately 10 to 15 minutes. Season with salt and pepper, and garnish with a wedge of lemon.

Moose Bourguignon

1/4 lb. salt diced pork
3 strips diced bacon
flour
salt and pepper to taste
3 lb. Moose round or rump cut in cubes
1 Moose kidney, thinly sliced (if available)
1 Tb. brown sugar
1 1/2 Tb. currant jelly
1 tsp. Kitchen Bouquet
3 bouillon cubes
2 onions chopped or two dozen pearl onions
4 carrots, sliced
1 Tb. Worcestershire sauce
2 bay leaves
2 tsp. thyme
1/2 lb. mushrooms, sliced
butter
3/4 cup cream
3 Tb. chopped parsley
2 cloves garlic, sliced
2 cups red wine
1 can cream of mushroom soup

Preparation:

1. Fry salt pork in skillet and cook bacon. Put aside.
2. Shake the meat chunks and kidney slices in salted and peppered flour. Brown the meats in the salt pork fat. Remove to the casserole dish.
3. Stir sugar, jelly, and Kitchen Bouquet into skillet, then smash in the 2 bouillon cubes and melt, stirring to blend over low flame. Glaze the onions, carrots, and garlic slices until sticky with glaze but not caramelized. Remove to casserole. Stir in red wine, then the can of mushroom soup,(can use beef broth).
4. Sir in bay leaves and thyme and smooth out the liquid. Set aside.
5. Cover and simmer for 2-21/2 hours, adding water if stew thickens too much. Add vegetables to casserole for the last 30-40 minutes of cooking.
6. Sauté the mushrooms in butter for 2-3 minutes, then add the cream. Cook down until the cream has thickened-about 5 minutes. Add bacon to the mushroom mixture just long enough to warm them, and add to stew along with parsley.

This is excellent served with noodles. Serves 6

AC's Dijon Olympia Pheasant

2 pheasant breasts (spruce hens or chicken) halved
1 tablespoon lemon pepper
1/4 cup mayonaise
1/4 cup of Dijon-honey mustard dressing
1 tablespoon garlic salt
1/4 cup dry garlic bread crumbs
1/4 cup parmesian grated cheeze

Preparation:

1. Rinse and pat dry the halved pheasant breasts and place on aluminum foil.
2. Brush coating of mayonaise on breasts after mixing with garlic salt and lemon pepper.
3. Pour honey mustard dressing over halved breasts.
4. Sprinkle parmesian and bread crumbs over all halved breasts.
5. Wrap in aluminum foil and bake at 400 degrees for 40 minutes.

Moosekiller Mark's Salmon with Lemon-Caper Butter

1 stick (8 tablespoons) butter
3 tablespoons minced fresh parsley
2 garlic cloves, minced
2 tablespoons capers, rinsed and drained
2 tablespoons grated lemon zest
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon extra-virgin olive oil
6 salmon steaks, cut 1 inch thick, approx. 8 oz each
(or a 3 to 4 lb fillet of salmon )

Preparation:

1. Preheat oven to 350 degrees. In a medium bowl, beat butter with an electric mixer until soft. Add parsley, garlic, capers lemon zest, 1/4 teaspoon salt,
and 1/8 teaspoon pepper. Beat just to combine. Set lemon-caper butter aside.
2. Brush salmon with olive oil and season with remaining 3/4 teaspoon salt
and 1/8 teaspoon pepper. Bake until just opaque throughout, 15 to 18 minutes depending upon thickness of salmon. Serve hot fish with cold lemon-caper butter.
3. In the alternative, spread lemon-caper butter mix over salmon prior to baking. Serves 6.

Richard's Cranberry Creek Grilled Salmon

1/2 of whole salmon (preferably king or sockeye) filleted w/skin on 1 side
2/3 lb. of butter, melted
3 tablespoons of garlic salt
3 tablespoons of lemon pepper
1 1/2 diced onions

Preparation:

1. Filet salmon in one piece from behind the head to the tail. Rinse and pat dry.
2. In a small pot, place the butter, then the diced onions and garlic salt plus lemon pepper. Warm pot slowly until all ingredients can be mixed together with the melted butter.
3. Place fish on barbeque grill or on open fire grill with skin side up for 5 minutes.
4. With large spatulas (2) flip the fish over with skin side down.
5. Score fish longitudinally with shallow knife cuts (3) to allow butter mix to seep into filet. Baste or spoon butter & onion mix onto filet about every 5 minutes.
6. Continue cooking fish until done to taste. Usually 15 to 20 minutes for medium sized salmon. Serves 6 to 8.

Glady's Moose or Beef Brisket

1 can of coca cola
1 tablespoon onion powder
1 tbspn garlic powder
2 capfuls of liquid smoke
½ tbspn of cayenne

Preparation:

1. Pierce meat several times and sprinkle with meat tenderizer, onion powder, garlic powder, and cayenne powder. Then, marinate with cola and liquid smoke overnight.
2. The next day cover and bake at 250 degrees for 5 hrs.
3. Then, take off top, drain, and put on your favorite BBQ sauce, 1/3 cup brown sugar, and a 1/2 teaspoon of cayenne. Then, bake 1 more hour.

Mark's Cranberry Venison

    2-3 pounds venison roast
1 can cranberry sauce
½ stick butter
½ cup sugar
1 medium onion
3 cups water

Preparation:

1)cook venison in 3 cups of water in a crockpot on low heat setting for 10 hours with onion that has been quartered
2)melt butter and then mix cranberry sauce and sugar into butter (until smooth) at 8th hour of cooking venison and add this mixture to the venison
3)allow to finish cooking for the remaining 2 hours
***serves 4-6 people

Mark's Venison Cutlets

  1/2 pound venison (backstrap or loin as they are referred to)
1/4 stick butter
3/4 cup flour
1 teaspoon salt
1 teaspoon pepper

Preparations:

1)soak venison in 1 cup salt and water for 24 hours, then cut into 1/4 inch thick pieces
2)combine flour, salt, and pepper into a sealable plastic bag and shake thoroughly
3)add venison chunks to bag and shake thoroughly, making sure that all venison is completely covered with four mixture
4)put half butter into a frying pan and when it is melted place venison into pan
5)fry at medium heat (4-6) for about 10 minutes or until bottom side of venison is crispy to desire (generally observed when flour mixture turns dark yellow to light brown)
6)put the rest of the butter into the pan and then flip venison over to fry the other side to desired crispiness
7)fry for another 10 minutes or so, checking regularly
***serves 1-2 people
***some stove tops may take more than 10 minutes when frying for crispiness

Mark's Berry Batter-Fried Trout

3-6 trout fillets (10-12 inchers)
1/2 cup cornstarch
1/2 cup flour
4 egg whites
2/3 of one bottle of Leinenkugel’s Berry Weiss
16 ounces vegetable oil

Directions
1)combine flour, cornstarch, and egg whites into a bowl and mix thoroughly until
2)mix beer in and mix thoroughly until batter is smooth without lumps (using a whisk or fork works well to mix)
3)turn oil on to medium heat (4-6) and check to see if hot enough by putting a drop of water on it—if it sizzles, then it is warm enough to begin frying
4)add 1 piece of fish to oil, frying until golden brown on each side
5)pad down all pieces of fish with paper towels to eliminate extra oil
***serves 1-2 people

 

Richard's Baked Lemon Salmon

• 1 whole wild salmon
• Lemon pepper
• 2 Lemon, thinly sliced
• Garlic powder
• 2 white onion, thinly sliced Parsley

Preparation:

Filet and Skin the wild salmon. Cut the fillets into 3” to 4" wide pieces.
Tear off a piece of tinfoil 8-12 inches long and place the salmon on the tinfoil.
Lightly sprinkle the Lemon Pepper and Garlic powder on the salmon. Slice the lemon and the onion into very thin slices and arrange on top of the salmon at this time also place the parsley on the salmon for decoration.
Wrap the salmon with the tinfoil and seal the seams very well.
Repeat for the remainder of the salmon.
Preheat oven to 350. Place the tinfoil wrapped salmon into the oven on a cookie sheet and bake for 20 to 25 minutes or until the opaque color in the center is barely visible.
Serves 8-10.

Moose Meatloaf

1 lb. Ground Moose Meat 1 Green Pepper, chopped 1 Red Pepper, chopped 1 cup Seasoned Bread Crumbs 1/2 cup Onion, chopped 1 clove Garlic, minced 1 Egg, beaten 1 Beef Bullion Cube, crushed 3 tbsp. Ketchup 1 tbsp. Mustard 1 tbsp. Steak Seasoning 1 tbsp. Worcestershire Sauce Salt & Pepper to taste

Preparation: In a large mixing bowl start by combining ground moose meat with dry seasonings, mix well. In a separate bowl combine bread crumbs, onion, peppers and garlic, mix well. Add mixture to moose meat then pour in remaining ingredients. Using your hands, mix all ingredients together and form into a log shape. Place formed loaf into a bread pan and cover with tin foil. Bake at 325 for 35-45 minutes (or until done in the center).

Fritz's Salmon with Fresh Basil

3 tablespoons extra-virgin olive oil
3 tablespoons minced fresh basil
2 tablespoons fresh parsley
2 tablespoons of lemon-pepper
2 tablespoons of garlic salt
1 tablespoons of oregano
1/2 teaspoon fresh ground pepper combined with 2 tbsp lemon juice

6 salmon steaks, cut 1 inch thick, approx. 8 oz each
(or a 3 to 4 lb fillet of salmon )

Preparation:

1. Preheat oven to 350 degrees. In a medium bowl, mix all ingredients.
2. Brush salmon with mixture. Bake until just opaque throughout, 15 to 18 minutes depending upon thickness of salmon.
3. In the alternative, fillets may be grilled skin side down while basting the top of the fillet frequently with the mixture until done. Serves 6.

 

To add your favorite salmon or moose recipe, please contact us.

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