Outdoor Campus West Program Cookbook
Looking for some new recipes to spice up the dinner table? Try one of these:
Fish Taco
Ingredients:
Any white fish filets (ex : Halibut, Walleye, Perch or Crappie)
Taco shells
Recommended toppings:
Fresh tomato
Diced black beans
Grated sharp cheddar cheese
Lettuce or cabbage
Ranch dressing
Taco meat seasoning
Directions:
Prepare and cook fish using any method you prefer. Jeff recommends using large strips of fish and deep-frying them.
Place fish and other preferred toppings in a taco shell of your choice. Large flour tortillas work nicely.
Enjoy!
From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West
Crab Stuffed Walleye
To prepare: preheat oven to 375 degrees.
Ingredients:
3-6 Walleye (1 fish, 2 filets and slice each filet in half)
Stuffing:
2 small cans of crab meat
1 cup shredded cheese
1-2 pkgs cream cheese, depending on amount of fish
2 Tablespoons lemon juice
1 Tablespoon Lawry's seasoned salt
1/2 Italian bread crumbs (additional bread crumbs for topping)
Directions:
Mix ingredients for stuffing and form a small ball, about 3 inches in diameter.
Wrap half of a filet around the cheese ball and hold in place with a toothpick. Place in baking dish. Place an additional layer of bread crumbs over the top of the cheese. Bake at 375 for 20 minutes.
Make a Hollandaise sauce to place over each individual patty after they are placed on a serving plate.
From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West
Pheasant Paprikas
To prepare: preheat oven to 350 degrees.
Ingredients:
2 boiled pheasants, chunked
4 chopped shallots
4 T. fat from pheasant broth
1 T. paprika
1 tsp Lawry's
1 T. olive oil
1/2 pint sour cream
2 T. flour
2 T. butter
Dumplings:
3 eggs
3 cups flour
1 teaspoon salt
1/2 cup water
Directions:
Combine shallots, fat, paprika and Lawry's in saucepan.
Add 1 1/2 cups water and simmer.
Add 1 T. salt and 1 T. olive oil to a pan of boiling water.
Mix dumpling ingredients. Drop by teaspoon in boiling water. Cool 10 minutes before draining.
Add pheasant to a large baking dish with the liquid from the saucepan and the dumplings. Stir in sour cream, 2 tablespoons flour and butter. Bake for 30 minutes, stirring occasionally to thicken sauce.
From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West
Very Berry Duck
To prepare: warm oven.
Ingredients:
4 duck breasts (skin on or off)
Lawry's salt
2 T. olive oil
1/4 cup Balsamic vinegar
1/2 cup red wine
2 cloves minced garlic
1 T. brown sugar or plum preserves
1 T. fresh or dried rosemary
4 T. butter
1-2 cups fresh berries (raspberry or blackberry recommended)
Directions:
Season duck breast with Lawry's. Sear in olive oil in 1-2 minutes per side. Add balsamic vinegar, red wine, garlic and brown sugar. Cook until medium rare (about 10 minutes).
Remove duck breast and place in warm oven. Add rosemary to balsamic and wine mixture. Reduce sauce to 1/2. Add butter and berries until butter is melted.
Slice duck and spoon sauce over the top.
From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West
Pheasant Linguini
Ingredients:
1 whole pheasant, diced into pieces
1-2 packs of linguini noodles
2 T. olive oil
1 bundle of chopped green onion
1/2 cup white wine or cooking sherry
1 stick butter
2 T. sweet basil
1 pkg. mushrooms, sliced
1 cup fresh grated parmesan cheese
Directions:
Saute mushrooms.
In a separate pan, brown green onions in olive oil before adding pheasant and sweet basil. Cook pheasant just until color changes. Add wine and butter. Reduce to 1/2 before adding mushrooms. Add mixture to plate of noodles and top with parmesan cheese.
From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West
Corned Goose Breast
Ingredients:
Up to 10 goose breasts, skin off
Tender Quick salt
Pickling spice
Directions:
Rub Tender Quick salt into both sides of goose breasts.
Place in zip-lock bag. Grind pickling spice in coffee grinder.
You need one container of pickling spice per 4 goose breasts.
Add pickling spice to zip-lock. Refrigerate for 10-12 days, turning daily.
Place breasts in crock-pot, cover with water and cook on low for 10 hours.
Rinse breast in cool water and refrigerate or vacuum pack.
From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West
Stuffed Venison Backstrap
1/4 cup olive oil
1 cup crushed seasoned croutons
1/2 cup dried cranberries
1/2 cup shredded mozzarella cheese
1 venison backstrap
Age and trim meat. Make 2 lengthwise cuts so you have a square piece of meat 1/2 to 1 inch thick. Use your hands to get it as flat and even as possible.
Rub olive oil over meat surface. Add croutons, cranberries and mozzarella cheese. Roll lengthwise and tie off or skewer.
Grill over medium to high heat. Make a one-quarter turn approximately every 5 minutes. Cooking time will vary based on your grill and the size of the loin. Venison should be cooked to medium rare.
From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West
Sesame Antelope Backstrap
Marinade:
1/4 cup sesame oil
1/4 cup balsamic vinegar
1/2 cup brown sugar
2 tsp. sweet basil
Other:
1/2 cup sesame seeds
1 antelope loin (backstrap)
1 lb. bacon
Age and trim meat. Marinade meat for 8 hours. Roll backstrap in sesame seeds. Wrap with bacon. Tie off or skewer.
Grill over medium to high heat.
From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West
Mushroom Blue Cheese Venison
1 lb. cubed venison (hind quarter)
1 cup flour or pancake mix
4 tsp. Lawry’s Seasoned Salt
1/4 cup olive oil
1 cup sliced mushrooms
1/4 cup balsamic vinegar
1/4 cup butter
1/2 cup blue cheese
Age and trim meat. Cut into 1-inch cubes.
Mix flour and Lawry's. Add dry cubes of meat to coat. Add olive oil to hot skillet. Brown meat on all sides.
Add mushrooms and vinegar. Cook over medium heat until medium rare. (This will happen quickly!) Remove venison and keep it warm in oven.
Add butter and blue cheese to mushrooms and balsamic mixture. Allow to thicken. Add venison to other ingredients and serve.
From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West
Chicken Fried Venison
Backstrap steaks or hind quarter steaks.
1 egg, beaten
1/2 cup milk
Flour or pancake mix
2 T. Lawry’s Seasoned Salt
Olive oil
Butterfly steaks open. Wrap meat in Saran wrap or plastic Zip-lock. Place on cutting board and use meat tenderizer to pound flat on both sides.
Dry meat. Dip in egg/milk mixture and then bread with flour/salt mixture.
Cook a few minutes on each side in hot olive oil.
From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West
