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Pan-Fried Venison

Pan-Fried Venison
EASY. This recipe is so good and doesn't over season the wonderful taste of fresh venison. 1 pound venison tenderloin, cut into 1/2 inch slices 2 cups crushed saltines 2 eggs 3/4 cup milk 1 teaspoon salt  1/2 teaspoon pepper 5 Tablespoons canola oil DIRECTIONS: Flatten venison to 1/4-in. Thickness. Place saltines in shallow bowl, then whisk the eggs, milk, salt and pepper.Coat venison with mix and coat! Place in large skillet over medium heat, cook until desired doness. Yield: 4 servings.
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14766 Hits
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Grilled Bacon Wrapped Bear Roast

Grilled Bacon Wrapped Bear Roast
This recipe will make you think you are eating a beef prime rib roast! I promise!  The amount of each ingredients will vary with roast sizes.  I tried to explain the amounts to use based on how much of the roast to cover.  I like to use the "smell" test.  If it smells good after the marinade and rub is added, it will TASTE good!   Ingredients: Bear Roast (trimmed well for better quality and taste) 1 LB Bacon Toothpicks 1-2 Cups Red Wine Honey Olive Oil 1/4 Cup Orange Juice (or Pineapple) Garlic Powder Brown Sugar Cinnamon Seasoning Salt One...
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44145 Hits
3 Comments

Fish Tacos

Fish Tacos
Fish Tacos with Mango Salsa and Cilantro Lime Sauce Makes 2 servings. Recipe from Culinate. Ingredients 1 lb. flaky white fish, such as halibut, tilapia, sole, or snapper (we used Amberjack) 4 Tbsp. fresh lime juice 2 Tbsp. vegetable oil 2 Tbsp. soy sauce 10 to 12 corn tortillas 3 cups shredded cabbage For Lime Sauce: 2 tablespoons mayonnaise 1/2 cup low-fat yogurt 2 tablespoons fresh lime juice 1 chipotle chile in adobo sauce, finely chopped 1 garlic clove, finely chopped or pressed Salt For Mango Salsa: 1 bell pepper (red, yellow, and/or orange), deseeded and chopped into 1/4-inch squares 1/2 small...
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11138 Hits
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Fish chowder

Fish chowder
Favorite fish chowder INGREDIENTS: 1 large onion, chopped1/2 cup butter or margarine4 cups water6 cups diced peeled potatoes2 pounds fresh or frozen cod fillets, cut into large chuncks3 tablespoons lemon juice2 cups milk2 (12 fluid ounce) cans evaporated milk2 1/2 teaspoons salt2 teaspoons pepperChopped fresh parsley DIRECTIONS: 1. In a Dutch oven or soup kettle, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Garnish with parsley and serve piping-hot. I used what fish...
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11765 Hits
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Squirrel Jambalaya

SQUIRREL JAMBALAYA1 squirrel (i make it 2)salt & pepper3 TB of oil2 large onions3 celery stalks1 clove garlic1/4 bell pepper (i use the whole pepper)4 TB parsley (i use 2)2 cups uncooked rice1 quart tomatoes w/juice (rough chop them if they are whole; i use homemade)2 TB saltpackage of okra (use fresh if ya got it)Cut squirrel into pieces and salt and pepper. Saute in oil until brown; remove from skillet. Chop and saute onion, pepper, celery, parsley and garlic in oil until wilted. Put squirrel back in skillet, cover and cook on low about 20 minutes or until squirrel is...
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17496 Hits
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