Looking for new ways to prepare the wild game and fish you harvested this season? Do you want recipes that produce unique and delicious results? You have come to the right place.
Hunting and fishing are the perfect ways to source healthy, high-quality meat. The OHA Field to Fork Recipe “Cookbook” will show you how to transform your harvest and catch into flavorful feasts that your whole family will love.
Submit your favorite recipe to Rick Nolan and Rick will add your recipe to the site.
Simple Fried Crappie
Ingredients needed
- 12 +/- Crappie Filet’s
- 1 cup buttermilk
- 1 cup yellow corn meal
- 1/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (optional)
- 1 1/2 cup’s vegetable oil
Steps to take
- Marinate your crappie filets in buttermilk a covered dish, in the refrigerator for 2+ hours.
- Mix the dry ingredients.
- Dredge the marinated filets in the cornmeal mixture.
- In a heavy skillet, heat the vegetable oil to 350 degrees. Be sure that your skillet is deep enough so when you put the fish in it will not overflow and create a fire hazard.
- Fry about 2 minutes on each side, until golden brown on both sides.
- Remove and place on a paper towel to drain.
Enjoy!
Venison Marinade
1-1 /2 inch thick venison steak (hind quarters) or
4-1 /2 inch thick slices from tenderloin, or 2 cups cubed meat for stews or stir-fry
ADD:
1 cup dry red wine (burgundy preferred) 1 /4 cup apple juice (cider or apple
3 tablespoons light soy sauce jack)
2 tablespoons balsamic vinegar 2 tablespoons dry garlic chips
1 tablespoon fresh ground pepper 1 /2 teaspoon powdered fennel
Marinate for 24 hours, turning 3 or 4 times. Remove meat and cook as you would for the recipe you prefer. My favorite is below.
For tenderloin sauce:
Remove tenderloins from solid piece cutting them in 1-inch slices. Flatten to 1 /2-inch and roll with a rolling pin to give a bigger cooking surface. Marinate 4 hours in above marinade.
Remove meat; reserve liquid for sauce. Sauté in 1 tablespoon butter or margarine and 2 tablespoons olive oil that has been heated to HOT. Sear each piece on both sides. Salt and pepper each side. Remove meat and keep warm. Add reserve marinade, 1 /4 cup beef or veal stock or just plain water. Reduce to 1 /2 volume.
Add
1 pat of butter or margarine to slightly thicken. Pour over tenderloins.
H. M. Balch
Erie, PA
Grilled Venison Tenderloin
Marinade:
1 /4 cup red wine vinegar
1 tablespoon ketchup
1 tablespoon soy sauce
1 tablespoon olive oil
Nature Seasoning to taste
Pepper to taste
Cut tenderloin across grain of meat approximately 1/2-inch thick. Soak steaks in marinade for 2 hours at room temperature. Place on hot charcoal grill and cook accordingly.
Michael L. Bankhead
Great Falls, SC.
Venison Steak Teriyaki Marinade:
3/4 cup vegetable oil
1 /4 cup soy sauce
1 /4 cup honey
2 tablespoons vinegar
1 medium onion, finely chopped
1 large clove garlic, finely chopped
1-1 /2 teaspoon ground ginger
1-3 pounds venison steaks, chops or back strap or butterfly steaks. 1/2- to 3/4-inch thick.
Marinade: Mix all ingredients (except venison) in a large mixing bowl. Pour a small amount of thoroughly mixed marinade into a shallow glass dish or marinade container.
Arrange venison in marinade dish and pour remaining marinade over meat.
Cover and refrigerate for 24 to 48 hours. Turn steaks every 12 hours.
Preheat grill or broiler. Grill or broil steaks over a high heat approximately 3 minutes on each side. Remove steaks and test, by slicing into thickest part of steak. Cook until pink in center. Do not over cook.
Dan Murphy
Old Bridge, NJ
Grilled Deer Ribs
Cut rack of ribs into hand-size pieces using a meat saw or hack saw. Rib bones fragment easily; therefore, a hatchet or meat cleaver should never be used to divide ribs.
Season ribs with powdered garlic, black pepper, Lawry's seasoning salt, ground ginger and thyme leaves. Tenderize ribs in a pressure cooker for 20-30 minutes. Apply your favorite barbecue sauce (mine below) and cook over charcoal or broil in oven. A thick sauce is desirable when cooking with charcoal.
Barbecue Sauce
2 bottles (34-ounce) ketchup 1 /2 cup apple cider vinegar 1 /2 cup yellow mustard 1 /2 cup sugar Add a few drops of hot sauce if desired 2 squirts of lemon juice
Joe Hamilton, Biologist
SC Wildlife & Marine Resources Dept.
Venison Chili
pounds ground venison
medium onions, chopped
16-ounce can tomato sauce
2 16-ounce cans chili beans
1 stalk celery, chopped
1 /2 cup green peppers, chopped
1 package chili mix
1 teaspoon cumin powder
1 teaspoon liquid smoke
1-1 /2 cups tomato juice
1 cup water
Brown meat, onions, celery and green pepper. Put in a slow cooker; add rest of ingredients.
Mix well; simmer on low for about 6 hours. After 3 hours check to see if you need to add more liquid.
Serve with chopped onions and grated cheese.
Jack Toms, Jr.
Danville, IL
Venison Meatballs
1 pound ground venison 1 teaspoon parsley
1 /2 cup Italian-style bread crumbs 1/5 teaspoon pepper
1 /3 cup chopped onion 1 tablespoon Worcestershire sauce
1 /4 cup milk 1 12-ounce jar chili sauce
1 egg
1 10-ounce jar grape jelly
Mix together and form into balls. Brown in shortening. Add: 12 ounces chili sauce, 1 10-ounce jar grape jelly. Simmer 30 minutes.
Lori A. Klinger
Valley View, PA
Wild Rice and Venison
1 /1/2 pounds ground venison
1-1 /2 cups cooked wild rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sliced celery
1 cup sliced mushrooms
1 cup water
1 chopped onion
3 teaspoons soy sauce
Brown venison in skillet. Add remaining ingredients and mix well. Pour into twoquart
casserole dish, cover and bake in 350 degree oven for 30 minutes. Uncover and
bake for 30 more minutes.
Venison Jerky
2-3 pounds meat
1 /2 cup soy sauce
1 /2 cup Worcestershire sauce
2 teaspoons Accent
2 teaspoons onion powder
2 teaspoons seasoned salt
2/3 teaspoon garlic powder
2/3 teaspoon black pepper
Cut meat with grain in 1/2-inch strips. Mix other ingredients to make marinade.
Submerge meat in marinade for 24 hours. Place meat strips on oven rack in oven and cook for 8 hours at 150 degrees or use a dehydrator.
Wild Turkey Bites
Cut about one pound of wild turkey breast into 1/2 to 1-inch cubes. Make a mixture of:
1/2 cup flour
1/2 tsp. garlic salt
1/4 tsp. celery salt
1/2 tsp. onion salt
1/2 tsp. dried parsley
1/4 tsp. pepper
Roll the turkey very lightly in the flour mixture — just barely coat. Fry in hot oil until just browned on all sides. Really good served with a dipping sauce like ranch or blue cheese dressing.
Sue Howard
Air Fryer Jerky
Air fryer jerky is the best way to make beef jerky at home
Ingredients
1 lb thinly sliced steak (sirloin steak, round steak)
½ cup Worcestershire sauce
½ cup soy sauce
1 tbsp honey
1 tsp onion powder
½ tsp chili flakes, optional, or add more for spicy jerky
Instructions
- Mix all the marinade ingredients together in a bowl.
- Cut beef slices into strips or squares.
- Add the meat strips to the marinade, ensure that all surfaces of the beef are covered by the marinade.
- Cover the bowl and place in the refrigerator overnight or for at least 3 hours.
- Remove meat from marinade and pat dry with paper towels.
- Place meat strips in air fryer basket in a single layer – ensure it is not overlapping.
- Air fry meat strips until completely dehydrated. Set to air fry at 210°F (100°C) for two hours, then check the jerky. If it is not completely dried out continue to air fry for 15–20-minute intervals until it is ready. It needs to reach 160°F/71°C [Note 2].
- When the jerky is ready, allow to cool and store in an airtight container.
.
