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Recipes
Send us your recipes for game and fish. info@CamoDiva.com
Duck Wraps
3 to 4 ducks cut into bite size peices
8 oz cream cheese
Jalepeno peppers
1 lb of bacon
Toothpicks
Cut jalepenos into rings, apply 1/2 tsp of cream cheese, add one piece of duck, wrap with 1/2 slice of bacon, stick it with toothpick, put it on a cookie sheet, bake on 350 F for 20 minutes, put on plate serve and enjoy!
Venison Casserole
This recipe I use when we have guest that are non venison eaters. They never know that they are eating venison, and I never tell them.
1 ½ - 2 pound venison cubed
Lipton Dry Onion Soup Mix
Jar of Mushrooms (whole, cut, diced, whatever you prefer)
Family size can of Campbells Cream of Mushroom
½ - ¾ cup Sherry (I just pour so I’m figuring about this amount)
Salt and Pepper
In a large glass rectangle pan place items as listed above. Spread venison on bottom, then sprinkle with soup mix, mushrooms, pour creamed soup over and spread. Add sherry and shake some salt and pepper to your preferred taste. Cover tightly with foil and bake at 350 for 1 hour. Turn oven off and let sit for 15 or 20 minutes.
Serve over egg noodles. I usually turn oven off then make the noodles, by the time noodles are done its time to take out the casserole. Linda Holme
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Pecan Crusted Salmon
4 8-ounce Salmon fillets
2 Cups milk
1 Cup Pecans finely chopped
1/2 Cup flour
1/4 Cup packed brown sugar
2 Tsp. seasoning salt
2 Tsp. pepper
3 Tblsp. vegetable oil
Place Salmon fillets in a resealable plastic bag. Add the milk. Let stand for 10 minutes. Drain, but don’t dry. In a shallow bowl, combine the pecans, flour, brown sugar, seasoning salt and pepper. Coat the fillets with the pecan mixture, gently pressing it into the fish. In a large skillet, brown the salmon in oil over medium/high heat. Transfer the fish to a baking sheet. Preheat the oven to 400 degrees. Bake the Salmon for 8 to 10 minutes or until the fish flakes easily with a fork.
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Walleye Stew
5 lbs. Walleye fillets, cut into large chunks 1/4 lb. Butter
4 tablespoons flour 2 cups small white onions, peeled
2 cups dry red wine 2 cups chicken broth
1 cup assorted vegetables 1 cup fresh corn
Salt and Pepper to Taste
Melt half the butter in a small saucepan. Add flour and stir constantly over low heat until mixture browns, forming a roux. Add remaining butter and onions and stir for 10 minutes. Remove roux to a larger stew pot, add wine and broth and bring sauce to a boil. Reduce heat and simmer for 30 minutes. Add salt and pepper and stir. Add vegetables, stirring for a few minutes. Add fish chunks and cook over medium-high heat, uncovered, for an additional 30 minutes or so. Add wine and broth as necessary to maintain a heavy sauce consistency and to avoid scorching.
Venison Rollups
The deer loin that is taken from the neck is narrow and difficult to cook because it tapers making it unsuitable as a roast or steak. This piece works well for this recipe but you can use other sections of the loin as well.
½ lb. Venison loin Bacon
Onion powder Brown sugar
Pepper Worchester sauce
Toothpicks
Trim all fat and silver skin from venison loin. Cut across loin making pieces ¼’ thick or less, 1” wide and 1” long. Generously sprinkle pieces with onion powder, pepper, brown sugar and Worchester sauce. Let marinate while performing next step. In frying pan cook bacon until it is half cooked, frying it on both sides. Bacon should still be slightly wiggly. Remove from pan and blot grease. Roll up venison pieces and wrap just enough bacon around venison to barely overlap the ends. Trim off excess bacon. Secure bacon with a toothpick. Continue rolling and wrapping until all venison is used. Preheat frying pan on medium high. Place rollups in pan and cook for about 2 minutes or until bacon is crispy. Flip rollups and cook another minute, crisping bacon. Serve immediately.