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Old 07-07-2011, 04:39 PM   #151
imyomama
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man, that's a ton of good recipes right there.. can't wait to try some!!!

Travis , got any recipe for crappie .. prefferably not fried ? (i'm reluctantly getting on a diet!)

maybe blackened or baked ? ( opened another thread before I saw this one... didn't realize you had these mad skills!!! ... thanks in advance!)
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Old 07-07-2011, 04:51 PM   #152
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man, that's a ton of good recipes right there.. can't wait to try some!!!

Travis , got any recipe for crappie .. prefferably not fried ? (i'm reluctantly getting on a diet!)

maybe blackened or baked ? ( opened another thread before I saw this one... didn't realize you had these mad skills!!! ... thanks in advance!)
Crappie is a very delicate sweet fish. You want to lightly season it and don't over cook it. I have a ton of them in the tank at my house. My grandmother would simply scale them, knock the heads and fins off and lightly season them with salt pepper and garlic. Roast them in the oven pretty dry around 375 with convection until they are flakey. The skin has a decent amount of oil to keep them moist. When you pull them, just brush with melted butter, and squeeze a lemon over. Pure heaven! Haven't made that in years. Watch out for bones!
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Old 07-07-2011, 07:01 PM   #153
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cool! mine are already pure fillets...my buddy and I caught 28 one night and 12 the other .. we fished all night and we were dead tired... so he cleaned them and brought them back to me in a 4 big zip lock bags frozen ... I was hoping to bake them and add some kind of sauce .. maybe a creamy crawfish sauce ????? serve over rice with some veggie of sort ..

I found tons of recipe on the net but most seem to fry them .. although i've eaten them that way and they are really good that way, I've got to stay off fried foods .. or mama will kick my butt!
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Old 07-07-2011, 07:18 PM   #154
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Just lightly pan fry them unbattered in olive oil. Season lightly though. A cream sauce will do well and so well a light white wine and tomato sauce with some green olives. Use a sweet wine like a Riesling or a Pinot grigio. Use a cup of wine and a cup of 1/2 cup of tomato sauce, spoon this over your cooked fish. Season the sauce with a little basil, and salt and pepper.
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Old 07-07-2011, 10:32 PM   #155
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Just lightly pan fry them unbattered in olive oil. Season lightly though. A cream sauce will do well and so well a light white wine and tomato sauce with some green olives. Use a sweet wine like a Riesling or a Pinot grigio. Use a cup of wine and a cup of 1/2 cup of tomato sauce, spoon this over your cooked fish. Season the sauce with a little basil, and salt and pepper.
that's the ticket.. i'll try that recipe .. sounds good!! thanks Travis!
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Old 07-07-2011, 11:08 PM   #156
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I was real vague on those directions. Here's what I meant. Pan fry the fish lightly with just some sea salt and pepper, maybe a touch or cracked coriander also. No harsh herbs on the fish.

Simmer the sauce I described. Season with a bit of onion powder, salt, pepper and a squeeze of lemon, an oregano sprig if you feel up to it as well. Make the sauce a little briny or slightly salty. Trust me, with the sweet flakiness of the fish it will be spot on. Reduce it for a couple minutes to combine the Flavors in a sauce pan. Roll up some fresh basil and slice it in rings. Place that on top of the lightly seasoned fish. Then pour the hot sauce over the fresh basil and fish. Serve with steamed broccoli florets tossed in a little melted butter, with garlic, pepper, and a little salt. You are talking mucho flavor in a 500-700 calorie meal.
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Old 07-10-2011, 09:38 PM   #157
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thanks Travis had it tonight... went with asparagus instead of broccoli and some rice ..the sauce on the fish was awesome... and healthy!!

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Old 07-11-2011, 06:45 AM   #158
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Nice add on the capers!
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Old 07-26-2011, 04:11 PM   #159
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Thanks for sharing! Not sure which recipe I want to try first!
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Old 08-13-2011, 09:31 PM   #160
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Tried the sweet cream corn...dang good thanks for sharing Mesquite Country!
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Old 11-05-2012, 11:17 PM   #161
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Thanks for the time and killer sounding meals!! I'm wanting to process my own meat this year and remember seeing your killer spreadsheet thread. Looking for them again. Your da man!! Aloha
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Old 11-14-2012, 12:20 PM   #162
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thanks for the recipe thread. do you have a good biscuit recipe that is deer lease easy? thx
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Old 11-14-2012, 01:36 PM   #163
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following
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Old 11-25-2012, 04:30 PM   #164
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Old 01-10-2014, 10:49 AM   #165
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Could this possibly get sticky'ed??
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Old 01-10-2014, 11:38 PM   #166
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This is a awesome thread! Thanks
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Old 01-28-2014, 03:27 PM   #167
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One of the best threads I have found on the recipes
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Old 01-28-2014, 08:33 PM   #168
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So to keep the spirit of the thread going. Does anyone have any requests?
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Old 01-28-2014, 08:36 PM   #169
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Default Chilli Relleno

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So to keep the spirit of the thread going. Does anyone have any requests?
Travis
I want to do Chilli Relleno's for Superbowl what ya got?
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Old 01-29-2014, 06:40 AM   #170
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My favorite chile relleno is stuffed with chorizo and Monterrey jack.


I assume you have a batter? Or do you need one?
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Old 01-29-2014, 07:48 AM   #171
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Deer sausage carmelized onions and Monterrey jack would be awesome also.

Make sure you fully cook any meat you add prior. I believe I have a seafood version in here also on one of the prior pages and a batter.

If you have the time and patience roast them first. Some people do roast some don't, I just love the charred flavor on the outside.

To char you can throw them straight on some coals or do it carefully on a gas burner. After charred throw them in a ziploc while hot and let them sit for 10 minutes then peel under cold water.
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Old 01-29-2014, 05:28 PM   #172
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Quote:
Originally Posted by mesquitecountry View Post
Deer sausage carmelized onions and Monterrey jack would be awesome also.

Make sure you fully cook any meat you add prior. I believe I have a seafood version in here also on one of the prior pages and a batter.

If you have the time and patience roast them first. Some people do roast some don't, I just love the charred flavor on the outside.

To char you can throw them straight on some coals or do it carefully on a gas burner. After charred throw them in a ziploc while hot and let them sit for 10 minutes then peel under cold water.
I went back and searched for a chilli relleno batter and could not find it how do you do that I think I am going with shrimp in the relleno and cheese of course.
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Old 01-29-2014, 05:36 PM   #173
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If you are fine with beer, do this.

I always over make batter, I hate running out. You can do water instead of beer if you want. Should be enough for about 5-6.

Be sure to dust with flour first. Then dip.

1 cup flour
1 cup cornmeal or even better corn flour if you can find it.
2 eggs
3 cups beer
Teaspoon chili powder
Teaspoon garlic
1/2 teaspoon cumin
1/2 teaspoon salt
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Old 01-31-2014, 07:10 AM   #174
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WOW this is great.
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Old 02-18-2014, 08:11 PM   #175
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Making some Italian Venison Hamburger steaks tonight! Pics and instructions inbound shortly!

Tease.


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Old 02-18-2014, 08:21 PM   #176
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Default MesquiteCountry's Recipe thread

Instructions

One pound ground venison. I add no beef to mine. Just straight lean venison.


Dice up one red bell pepper and 7 basil leaves (I didn't really count them who am I kidding).


Oh looky here, found some fresh mozzarella from whole foods left over from valentines. Oh that's going in.


Pour in 1/4 cup egg whites (or just a whole egg, I'm trying to get a six pack of abs over here this year) and a teaspoon of olive oil.

Salt and pepper to taste. Don't over do it.

Add everything to a bowl to mix. Be gentle. Don't work this thing like you are trying to take out your case of the Mondays on it. Be gentle!

Make it look like this.


Now put in a heated pan with olive oil on medium heat and not a degree higher.


Cook for approximately 8-10" on this first side. It should be turning brown half way up the sides before you flip so the protein sets and this doesn't break into 80 pieces.

Flip


Then cook for another 8-10.

This meats been frozen for a month or so, so I'm going to cook it to medium. Cook it to your preference to hit the degree doneness you prefer.

Serve with veggies if you are on a diet (whom whomp) or better yet, serve it with 4 sides of bacon and a baked potato. Either will work.

Voila!


Enjoy!

Last edited by mesquitecountry; 02-18-2014 at 08:35 PM.
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Old 02-25-2014, 02:45 PM   #177
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looks good
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Old 02-25-2014, 02:51 PM   #178
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Tagging this
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Old 12-06-2014, 12:46 PM   #179
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Bumping this so I can make some fat man potatoes
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Old 01-02-2017, 09:57 PM   #180
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To the top for some good looking recipes. One request.
Have a kid in college and I gave some deer meat ground and roasts. Do you have a no brainer recipe for deer that a college kid with a George Foreman grill and minimal utensils for one or two people and maybe leftovers. I did can some venison for him as well.
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Old 02-15-2017, 04:36 PM   #181
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Looking good!! Marked for later
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Old 04-25-2019, 03:31 PM   #182
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Bringing this back around. I just added over 10 new recipes to my cook book
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Old 04-30-2019, 11:18 AM   #183
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There are some great recipes. What else do you have for venison back strap and steaks. The back strap has been butterflied and the steaks tenderized. Thanks.
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Old 04-30-2019, 11:28 AM   #184
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For Crappie, I did some Crappie Poppers....MMMMM Good! Core a jalapeno stuff with cream cheese and a slice of crappie, wrap in bacon and grill...another great way is to do the same thing except dredge the popper in spicy corn meal or fish fry and deep fry...
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