Oven Fried Fish Recipe

Garry has a great recipe for oven fried fish, which we hope is a healthier alternative to the deep-fried version. A few weeks ago he went fishing with his friend and caught their limit of 25 bluegills each. So, after a lot of fish-cleaning (by Garry, not me), we shared some with our family and had a good meal. 

The method is easy. You just need your fish, cleaned and filleted, olive oil in a spray bottle (I use a Misto) and some Bakin' Miracle coating mix. We've also used Fryin' Magic, but it seems too salty for our taste. We like to stop at local grocers when traveling, and our last experiment with "hot Cajun" coating mix resulting in burning mouths. 

1. Preheat your oven to 500 degrees, with your rack or racks close to the center of the oven.
2. Pour some of the coating mix into a shallow pan or bowl. 
3. Spray your baking sheet with olive oil. 
4. Coat each fish filet in the coating mix and place them on the pan. 
5. Then - here's the trick to crispy fish: Take your Misto or spray bottle of oil and hold it about an inch from the fish fillet, and spray a bit on top. It should wet the coating and sort of drip down the sides. 
6. Bake at 500 degrees for 8 minutes. No need to turn the fillets. You can add a little time if they are larger than average. Serve with lemon, tartar sauce, or our favorite, malt vinegar. 

 Bluegill fillets ready for the oven

Baked and ready to serve! 

Spring Turkey Hunting

In May, during turkey hunting season, Garry had been getting up at 4:30 a.m. to take some friends turkey hunting on some private land owned by his friend, and going out alone to  "play with the turkeys", (his words), calling them and taking photographs. 

3 Jakes 

We always have a supply of wild turkey meat in the freezer.  Here is the recipe we like for turkey gumbo. Turkey Gumbo Recipe.  It's a good way to use up the tough turkey legs. 

Big tom seen while taking photos

Melanistic (black color phase)Turkey from South Dakota, 
mounted by Garry Senk. 

Wild Turkey & Sausage Gumbo

Originally printed in Turkey Call Magazine, May-June 2007
Makes 8 to 10 servings

1 turkey carcass, minus the breast meat
1/2 cup cooking oil
1/2 cup flour
1 1/2 large onions, chopped
1/2 green pepper, chopped
1 stalk celery, chopped
1 1/2 lbs Andouille or smoked sausage, cut into 2 inch pieces
salt
red and black pepper
1/4 cup chopped parsley
1/4 cup chopped green onion tops
hot cooked rice
gumbo file powder, optional

Boil the turkey carcass for three hours, or until meat falls off the bones. Cut up turkey meat and set aside. Reserve broth, add water to make 2 quarts, if necessary. Discard bones. Combine oil and flour in a large pot. Cook over medium heat, stirring constantly, until a medium brown roux is formed. Add onion, green pepper, and celery, cook about five minutes or until tender, stirring constantly.  Add sausage, turkey meat and broth. Simmer one hour.  Season to taste with salt and pepper. Stir in parsley and green onion, simmer 10 minutes. Thicken with gumbo file powder, if desired. Serve over rice. 

Pheasant Poppers

Pheasant Poppers!

This is one of our favorite recipes, which can be served as an appetizer or main dish. Guests ask for it. It could also be made with other thin cuts of poultry. 

Makes 12 pieces

Ingredients

2 pheasants, (4 thighs, deboned and split, 4 breasts, split to make 8 pieces)

6 medium jalapeno peppers
4 oz cream cheese (not whipped style)
12 slices of bacon (not thick cut)
Cajun seasoning blend (optional) or salt & pepper
24 toothpicks (soaked in water for a few minutes)

Begin by cleaning the meat and checking for pellets if using wild game. 

Place meat on a tray and sprinkle with Cajun seasoning or salt and pepper if you prefer a less spicy finished product. 

Cut each pepper in half, scoop out the seeds and membranes, and dispose.
(You might want to wear plastic gloves while working with hot peppers).



















Fill each pepper half with cream cheese.

Wrap each pepper half with one slice of meat, followed by one slice of bacon. 
Secure with a toothpick on each end.


















Grill over medium heat. We use the top shelf of our gas grill. Cooking time is approximately 20 minutes total, turning them mid-way through cooking. Watch for flare-ups from the bacon grease, and douse with a spray bottle of water if needed.








Plate up and enjoy! 

Ready to eat! 

Spicy Orange Sesame Marinated Pheasant Kebabs

The marinade recipe is from Ducks Unlimited Magazine, May/June 2016.

Ingredients

2 Pheasant breasts, cut into strips

Marinade (makes about 2 cups)
1 cup low sodium soy sauce
1/4 cup olive oil
1 TBS Asian sesame oil
1/4 cup orange juice concentrate
2 TBS freshly squeezed lemon juice
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1/4 tsp black pepper
1/4 tsp crushed red pepper

Combine marinade ingredients in large bowl or pan. 
Marinate for 1 hour.
Thread strips of meat onto skewers. If using wooden skewers, soak them in water for about 30 minutes before using.
Grill on medium heat for about a total of 10 minutes, turning halfway.
For maximum tenderness, do not overcook the meat.

Meat in the Marinade

Making the Marinade

Skewered Up!

On the grill, along with some Portobello mushrooms

Ready to eat, with a side of quinoa pilaf and
Portobello Mushroom.