Cooking With Game

    Fold under thin ends      Can coat differently for taste       Ready for the oven


Salmon fillets - 4 oz to 6 oz; 1” to 1 1/2” thick - with or without skin
Mayonnaise or Fat Free Ranch Dressing
Garlic Powder
Onion Powder
Dried Dill
Paprika (optional)
2 Tablespoons water

A half hour before baking, spray Pam on large enough baking pan for fish to fit in without touching.
Rinse fish, pat dry and put in the baking dish skin side down (unless skinned).
Spread a coating of mayonnaise or fat free dressing on the fish. You can do both in the same pan. My husband likes the mayonnaise, but I prefer the fat free ranch, so I do half of the fillets his way and half my way.
Sprinkle the garlic powder, onion powder and dill on liberally. Dust with paprika if you like.
Pour the water in the pan around the fish.
Bake uncovered in a 375 degree oven for 10 to 12 minutes.
DO NOT OVERCOOK
Remove from the oven and cover with a piece of foil just layed on top and let sit to finish cooking for 5 minutes.

NOTE: To keep the thin ends of a fillet from over cooking, you can overlap two pieces to get close to the overall thickness of the rest of the fillet.

Posted by Gamekeeper at 12:06 AM | Permalink | Comments (0) | TrackBacks (0)

Spicy Elk Stew
Serves 10 - 12

6 tablespoons all-purpose flour
3 teaspoons chili powder
4 teaspoons cumin
3 pounds elk stew meat (I use up all the tough bits and pieces)
3 tablespoons olive oil - split in half
3 cups salsa
1 1/2 cup water
1 teaspoon honey
5 cups sweet potato -- peeled and cut into 1 inch cubes (2 - 3 medium)
1 - 11 oz can whole kernel corn
1 - 15 oz can black beans - drained and rinced

Heat oven to 350 degrees. Mix the flour, chili powder and cumin.
Rinse the elk and pat dry. Lay the stew meat on a cutting board. Sprinkle half of the flour mixture over it. Cover with a gallon size plastic bag cut down each side to form a large rectangle. (This keeps the flour from going everywhere as you pound). Pound in the flour seasoning mix. Turn elk over and pound in remaining flour mixture.

Heat half the oil in a Dutch oven over medium heat. Cook half the elk in oil about 5 minutes, turning several times, until brown on all sides. Remove. Heat rest of oil, add the rest of the elk and brown for about 5 minutes. Remove. Drain any oil left out of pan. Don’t worry about any browned flour/spice mix stuck to the bottom. Put the salsa, water and honey in the pot. Then add the browned elk, sweet potatoes, corn and beans.  Heat to boiling; remove from heat. Cover and bake 1 hour or until beef is tender.

Serve with warm, low carb tortillas.

NOTE:  You can control the “heat” by how spicy the salsa is. Also you can cut down the amount of chili powder, but I wouldn’t cut it by more than half. It’s not that hot and adds  lot of flavor.

ALSO:  If you think your elk is real tough, you can add a little Adolf’s tenderizer to the flour mix. I would suggest 1/2 - 1 teaspoon. Don’t over do it. You don’t want the meat to be  mushy or the stew to be too salty (tenderizer is salty). The tomato in the salsa will help break the meat down. Especially if you make this a day ahead.

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