Boiled Speckled Trout Recipe

4 ea Speckled trout, cleaned

1 x Water, boiling

1 x Onion tops

1 x Thyme

1 x Bay leaf

10 ea Cloves

24 ea Allspice, mashed fine

1 ea Lemon peel, small piece

1 ea Red pepper pod

Clean and wash fish thoroughly, score with an "S" on back, wrap twine around the body of the fish to secure it, but never tie in a cloth. To the boiling water add onion tops, thyme, bay leaf, cloves, allspice, lemon peel and red pepper. Let boil thoroughly for about 10 minutes, then slip fish in carefully so as to avoid breaking (verbatim in old recipe). Let cook another 10 minutes and remove from water. Drain, lay on a platter, sprinkle thickly with minced parsley and serve with drawn butter sauce

Barbecued Venison Ribs Recipe

2 1/2 c Water

3 c Ketchup

1 tb White vinegar

1/4 c Lemon juice

1/2 c Worcestershire sauce

1/2 c 100% Wisconsin maple syrup

1/2 c Brown sugar

2 md Onions,diced

2 tb Chili powder

1/2 ts Salt

6 lb Venison ribs with some loin

Meat attached Freshly ground black pepper To taste Preheat oven to 325 degrees.In large bowl,combine all ingredients except ribs and pepper.Blend well.Sprinkle ribs with pepper and additional salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce over ribs.Increase heat to 350 degrees and bake until ribs just begin to char on top,about 1 1/2 hours.Turn ribs over cover pan and bake about 30 minutes longer,until ribs are tender and sauce is thick. To serve,place ribs on serving platter.Pour sauce over ribs.Makes about 6 servings. Note: If venison is a little gamey tasting,increase vinegar in sauce to 3 tbsp..Taste sauce after mixing and add additional brown sugar to taste,about 1/2 cup.

Caribou Meat Pie Recipe

1 1/2 lb Ground Caribou or

1 1/2 lb Stewing meat; coarsely diced

1 md Onion, chopped

1 cl Garlic, minced

3 tb Oil

2 c Water

2 tb Worcestershire sauce

1 ts Marjoram

1 ts Thyme

1 ts Celery seed

1 ts Salt

1/2 ts Pepper

1 Bay leaf

1 lb Diced potatoes

1 Diced carrot

2 tb Flour

1/2 c Green peas

Pie crust Saute meat, garlic and onions in heated oil in a large skillet, until meat has browned. Transfer to a large saucepan. Add water, herbs, Worcestershire sauce, salt and pepper. Bring to a boil, reduce heat, simmer 1/2 hour if ground meat and 1 hour if cubed meat. Add potatoes and carrots, cook 20 minutes longer. Remove bay leaf; make a slurry of the flour and a little water and stir in. Bring to a boil until the mixture thickens. Add peas. Remove from the heat and set aside. Prepare your favorite pie crust and place the bottom crust into a pie pan. Pour the meat mixture into the pie pan. Cover with pie crust, flute edge, cut slits in top. Bake 15 to 20 minutes or until crust is nicely browned.

Caribou Curry Recipe

1 lb Caribou meat

1 lg Onion, chopped

1 Inch ginger root;

-finely chopped 2 cl Garlic, minced

1 ts Pepper to taste

1 ts Cumin powder

1 ts Tumeric

1/2 ts Salt or to taste

2 tb Mustard oil

1/2 c Water or broth

Heat oil in a pan and add the tumeric, then the remainder of the spices except for the garlic, and mix well. Cut the meat into bite-sized pieces and add, frying until it becomes brown. Add the garlic, then the water. Simmer gently until the meat is tender and the sauce has thickened somewhat, about 30 or more minutes.

Broiled Swordfish Mirabeau Recipe

4 ea Swordfish steaks, 1-1/4"

2 tb Butter

1 tb Anchovy paste

1/2 c Olive oil

1 ea Lemon

4 ea Anchovy fillets

Roll the steaks in olive oil and broil seven minutes on each side. Season with salt and freshly-ground pepper while the fish is cooking. Mix butter and anchovy paste and spread on the hot steaks as they come from the broiler.

Bluefish Rolls Recipe

2 lb Bluefish fillet 12" long

1 c Wine, white

3/4 t Salt

1/2 t Lemon pepper

1 t Oregano

1/2 c Parsley, chopped

1/2 c Almonds, crushed

12 ea Cherry tomatoes

3 c Noodles, cooked

1/4 c Parsley, finely chopped

1/4 c Romano cheese

1 T Olive oil

1 x Lemon pepper, pinch

Preheat oven to 400 degrees. Soak fish strips in wine for 5-10 minutes in fridge. Mix in small bowl spices, parsley and almonds. Dip fish in mixture, then roll each strip around cherry tomato. Place rolls on lightly oiled baking dish. Bake for 10-14 minutes. Prepare noodles while fish is baking. Drain and add parsley, cheese, oil and pepper. Place fish rolls on noodles and serve.

Baked Catfish And Pecans Recipe

Ingredients and Instructions

2 lb Catfish fillets

1 t Salt

1 c All-purpose flour

1/4 t Red pepper

1 t Lemon rind, grated

1/2 c Butter

1/4 c Pecans, chopped

1 T Lemon juice

1 T Worcestershire sauce

Make pecan sauce by combining 1/4 C butter, chopped pecans, lemon juice and Worcestershire sauce and blend well. Combine flour, salt, pepper, lemon rind. Roll fillets in mixture, coating well. Melt 1/4 C butter in large skillet. Brown fillets over medium heat until light brown; turn once to brown both sides. Place fillets in well-greased 12X8X2 baking dish. Sprinkle pecan butter sauce over fillets.

Sprinkle with additional chopped pecans if desires. Bake uncovered at 350 degrees for 12 minutes or until fish flakes easily when tested with a fork.