Tuesday, July 11, 2017

Wild Turkey and Mushroom Meatloaf


Ground wild turkey is healthy and easy to cook. Debone the tougher leg and thigh meat and grind with the breasts, and you won’t have to fuss with complicated cooking methods and cooking times had you kept them whole. Instead, what you get is a lean, flavorful protein that can substitute any ground red meat in your favorite recipes, including burgers, meatballs, casseroles, and even meatloaf. We use the same spices, cooking times, and methods, and heartily find that ground wild turkey can stand well on its own. 


Morel mushrooms, left, and dryad's saddle, right.
This recipe is the healthier version of classic meatloaf. Lower in fat and with a good helping of chopped onion, carrot and celery blended in, maybe this is the recipe that will get the pickiest of diners at your table to eat their vegetables. And the mushrooms that speckle the loaf also contribute a savory, toothsome bite to the dish. If you have access to wild mushrooms, it would make the meatloaf even better. We recommend dryad's saddle/pheasant back mushrooms, but only pick them while they're tender and young. 

We enjoy this dish best the day after—so it’s great for making ahead— when the loaf has cooled in the refrigerator and is easy to neatly slice. Then brown the slices in a hot pan with some olive oil, which adds a flavorful crust. This was some damn good meatloaf. 

To view the recipe for Wild Turkey and Mushroom Meatloaf, visit Outdoor Channel online: http://outdoorchannel.com/article.aspx?id=52948&articletype=article&key=wild-turkey-and-mushroom-meatloaf-recipe

Saturday, July 8, 2017

Crappie Fish Tacos


Everyone loves fish and chips, but at your next fish fry, wow your guests by offering a taco bar. You don’t have to do anything different with your fried fish. Fry it like you’ve always done, but serve it with warm tortillas, freshly made creamy guacamole, crunchy shredded Brussels sprouts (or cabbage), hot sauce and queso fresco cheese. Make it a buffet by laying out all the ingredients on a table. People can fix their tacos any way they like. 

Fish tacos remind me of the West Coast, of where I lived for many years. While I no longer reside there, I do miss the warm summer evenings by the beach and having tacos and margaritas late at night. So for old times’ sake, and because it’s delicious, I try to recreate that experience here in the Midwest. I throw small, intimate taco parties with friends, and we drink beer and margaritas on the rocks. And for some reason, tacos always taste better when eaten outside in the open air. We may not be near an ocean, but we do have some nice lakes in Nebraska. And I’d say that the fresh fish we catch ourselves tastes just as good if not better.

To view the recipe for Crappie Fish Tacos with Spicy Guacamole, visit the World Fishing Network: http://www.worldfishingnetwork.com/recipes/post/crappie-tacos-with-spicy-guacamole-recipe

Friday, June 30, 2017

Thai Curry and Coconut Walleye Stew


Here’s a different way to cook up your walleye — an Asian inspired stew that is spicy, creamy and full of vegetables. Not only is it easy to make, but it will also add a different spin to your spring catch. You can use any white fish for this recipe, but I chose walleye because it is so mild that it will easily take on whatever flavors you apply to it. And with a bigger catch, you end up with nice, thick chunks for the stew. 

The brand of curry I used may be difficult to find. If so, I recommend the brand Mae Ploy, which makes very nice curries that are simple to use. Other curries — instant or not will work fine, but be sure to read the directions on the packaging and add it to your stew accordingly. Also, use whatever vegetables and starches you have on hand. 

To view the recipe for this Thai Curry and Coconut Walleye Stew, visit Outdoor Channel online: http://outdoorchannel.com/article.aspx?id=52756&articletype=article&key=thai-curry-and-coconut-walleye-stew-recipe

Sunday, June 11, 2017

Scandinavian-Style Fish Cakes


If you live by the ocean, chances are there is a fish cake tradition floating about. New England, New Orleans, San Francisco, Seoul, Dan Nang or Cornwall… just about every culture has its own version of the fish cake. 

In the mostly water-bound reaches of Scandinavia, this is no exception. Fiskekaker is a true Scandinavian meal, an everyday dish symbolic of the seafood-heavy Nordic diet. But what if you live in the Midwest, as I do? While you won't find haddock or cod in this recipe, you will find potatoes and white-flesh freshwater fish. I chose Missouri River paddlefish for this recipe; it’s firm and fatty, resembling ocean fish. I have found it tastes quite close to tuna.

If paddlefish meat is not accessible, I suggest catfish, but any white-fleshed fish will work just fine. The beauty of this dish is that it's also fantastic with fish that you may not want to eat otherwise, such as carp, drum or bass. The seasonings in the recipe are merely suggestions; flavor your fish cakes with any herbs and spices you like.

For the full recipe, visit World Fishing Network online: http://www.worldfishingnetwork.com/recipes/post/scandinavian-style-fish-cakes-recipe

Monday, June 5, 2017

Fried Tacos with Wild Turkey and Chipotle


Most hunters I know just don’t know what to do with wild turkey legs. It’s true— these legs are tough, especially from a dominant, old tom turkey, and the pin bones can be intimidating to cook. For this reason, these underrated parts are often thrown away, and that’s a shame because that’s a ton of meat wasted; from just two turkey leg and thighs, I was able to make about 25 tacos for this recipe. And just because turkey may be considered a “white meat,” don’t be fooled. Wild animals are a different and their leg meat is dark and flavorful. However, you do have to put in some work to make them fit for the table. 

If you have a slow cooker, then you can cook turkey legs. It’s as easy as seasoning the legs and throwing it into the crockpot for a few hours to tenderize—no more difficult than slow cooking a roast. After 6 to 8 hours, the meat will be so tender that you can do anything with it. Use the meat in your favorite casseroles, soups, stir fries, BBQ sandwiches … or tacos. 

These turkey and chipotle fried tacos are by no means healthy, but I promise that they will be gobbled up so quickly. Remember those fast food Jack in the Box or Burger King fried tacos? They were filled with a weird meat paste that was so disgusting but also so addicting at the same time. Well, these tacos are all crunchy, greasy goodness—filled with wholesome ingredients hunted by you.

For the recipe, visit Outdoor Channel online:  http://www.outdoorchannel.com/article.aspx?id=52011&articletype=article&key=wild-turkey-leg-chipotle-fried-tacos-recipe
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