Kris Winkelman-June

Arizona Outdoorsman / AZOD

The first of this week’s recipes is for saucy walleye, but it could be made with other fish as well.

To begin, sauté in 3 tablespoons of butter:
1 small onion, chopped

When the onion is tender, add to pan over low heat:
2 to 3 walleye fillets
1/2 tomato, chopped
1/3 cup dry white wine
1/2 tablespoon Snappy Seafood and Fish seasoning

Cover and heat until fish flakes. Remove the fish and keep warm. Stir together and add to the pan:
1/3 cup milk
2 teaspoons cornstarch

Cook and stir until thickened and bubbly. Pour the sauce over the fish, sprinkle with chopped parsley and serve. The second recipe is for Thai fish. Wash the skinned, boned fillets
from two fish in the two-pound range (walleye works well). Pat dry and
sprinkle liberally with lemon pepper and salt.

Next, spray a glass baking dish with a non-stick spray and place in a 400-degree oven until the fish is flaky.

To prepare the sauce, combine:
2/3 cup buttermilk
5 tablespoons of mayonnaise
1 tablespoon Thai seasoning
Chopped dill
Pour the sauce over the fish and return to the oven until the sauce is heated.

Meat ‘n Tater Venison Recipes
By Kris Winkelman http://www.winkelman.com/

A reader says her husband is a “meat and taters” kind of guy who wants some simple but tasty dishes for venison. “Any ideas?” she wanted to know.

I have a couple recipes that fill the bill.

The first involves ground venison. In a large stainless steel or cast-iron skillet, combine and brown:
1 pound of ground venison
1 medium onion, chopped

Remove the meat, increase the heat and deglaze the skillet by pouring in:
2 cups venison stock (or low-sodium beef broth)
Using a wooden spoon, stir up all the caramelized bits in the skillet.

When the stock comes to a boil, stir in enough roux to thicken to gravy. To make a roux, melt a stick of butter in a small saucepan over low heat. Stir in eight ounces of flour until the two are thoroughly combined.

Once the gravy has thickened, return the browned meat and onion to the skillet and salt and pepper to taste. Pour the gravy over a heaping helping of mashed potatoes.

The second recipe works well with a small venison roast, steak or chops. Cut the meat into bite-sized pieces and season with salt and pepper and whatever else your taste buds are craving. Cajun seasoning works well.

In a cast-iron or stainless steel skillet, brown half a medium onion in one tablespoon olive oil and one tablespoon butter. Next, roll the meat in flour, add to the skillet and brown thoroughly. Once the meat is browned, remove to drain off any excess fat. Reserve the skillet.

To an oven roaster, add:
The meat and onion
2 cups of venison stock (or low-sodium beef broth)
1 bay leaf

Cover and place the roaster in a 275-degree oven for two hours. When done, strain the stock back into the skillet (discarding the bay leaf) over high heat, scraping up the caramelized bits with a wooden spoon. Return the meat to the skillet and thicken with roux as in the first recipe. Season with salt and fresh-ground black pepper and pour over mashed potatoes.

Fish Fettuccine Two Ways
By Kris Winkelman http://www.winkelman.com/

Here are two recipes for fish (our choice) fettuccine, both of which are very simple to make.

To prepare the first, fry two pounds of boned, skinned fish fillets in:
1/4 cup butter
2 green onion tops, chopped

When the fish is done, mix:
1/4 cup white wine
2 teaspoons cornstarch
Stir the cornstarch/wine into the fish mixture and bring to a boil.

Reduce heat and stir in:
1/2 cup heavy cream

Add:
3/4cup finely shredded Swiss cheese
3 cups fettuccine noodles, al dente

The second recipe is for Fettuccine Alfredo, one of my favorites. In a glass baking dish, combine and place in a 350-degree oven:
2 pounds of fish fillets (boned and skinned)
1/2 cup white wine
1 tablespoon fresh lemon juice

While the fish is baking, in a large, non-stick skillet over low heat, melt:
1 stick of butter

When the butter is melted, add:
1 cup heavy cream

Shake the skillet until butter and cream are combined, then reduce the cream until the fish is flaky. Drain the liquid from the fish.

To the skillet, add:
1 cup fresh Parmesan cheese, shredded
3 cups fettuccine noodles, al dente
2 cup broccoli
2 tablespoons pine nuts
The fish

If you like Cajun food, add Country Cajun seasoning to the cream and butter (to taste) before adding the rest of the ingredients.

Pheasant and Dumplings
By Kris Winkelman http://www.winkelman.com/

A friend recently introduced me to a new recipe for one of my all-timefavorite dishes, Upland Bird and Dumplings. The best choices for upland birds are pheasant or ruffed grouse. I like this recipe not only because it tastes great, but also because it’s a wonderful way to utilize the entire bird, including the legs.

Begin by thoroughly washing one whole skinned pheasant or two ruffed grouse. Place the birds in a stockpot, cover with cold water and add:
1 stick of celery, chopped
2 large carrot, chopped
1 medium onion, chopped

In a small piece of cheesecloth, combine:
10 black peppercorns
1 bay leaf
1 clove of garlic, chopped
Parsley

Bring the water to a boil, then reduce the heat and allow to simmer for one hour, periodically skimming the fat off the surface. After an hour, remove the birds and pick as much meat off the carcass as you can. Placethe meat in the refrigerator until needed. Return the carcass to the stockpot and continue to simmer for another two to three hours. Strain the stock into a large saucepan, discarding the vegetables and cheesecloth.

When it’s time to make the dumplings, add to the stock:
1 stick of celery, diced
1 can cream of chicken soup

Prepare the dumplings by combining in a large bowl:
2 cups of flour
2 tablespoons of baking powder
4 eggs
Salt
3/4 cup of milk

Mix thoroughly, then spoon the dumplings into the stock, allowing to simmer for 10 minutes uncovered. Add the bird pieces and some mixed vegetables (corn, peas, carrots or whatever you like), cover and simmer for another 10 minutes. Before serving, stir in enough roux (equal parts melted butter and flour thoroughly combined over a very low heat) to thicken the stock. Season with salt and pepper and serve.