Don Netek - Example Recipes for Sportsman's Cookbook and Then Some

Sportsman's Cookbook and Then Some Recipe Examples
Deer Camp Venison or Elk Stew	Quail With Venison Stuffing	Redfish On The Half Shell

Deer Camp Venison or Elk Stew
2 lbs. of venison or elk - cubed 3 Tbsp. of olive oil 1 small onion - chopped 2 stalks of celery - chopped 4 medium sized potatoes - peeled and cubed 2 cans of beef broth 2 cans of chicken broth 4 carrots - sliced and peeled Flour Salt and Pepper to taste ½ Tsp. of oregano ½ Tsp. of garlic powder 1 cup of mushrooms	Soak venison or elk cubes in milk for 2 hours. Take venison or elk cubes and sprinkle with salt, pepper and garlic powder to taste. Now take venison or elk cubes and coat with flour. Make sure they are coated well. Then proceed to brown in skillet with olive oil under medium to high heat. Now remove venison or elk cubes from skillet and place on a paper towel to drain any excess oil. Take medium to large pot and add chicken and beef broth, carrots, celery, potatoes, oregano, onions, mushrooms and salt, pepper and garlic powder to taste. Add the venison or elk cubes. Cook in pot for 3 to 4 hours or until meat is tender and vegetabes are done. Be sure to periodically stir. Mix ¼ cup of cornstarchand ½ cup of chicken broth in separate bowl. Once mixed, add to the stew. This step will thicken the stew mixture.

Deer Camp Venison or Elk Stew

2 lbs. of venison or elk - cubed
3 Tbsp. of olive oil
1 small onion - chopped
2 stalks of celery - chopped
4 medium sized potatoes - peeled and cubed 2 cans of beef broth
2 cans of chicken broth
4 carrots - sliced and peeled
Flour
Salt and Pepper to taste
½ Tsp. of oregano
½ Tsp. of garlic powder
1 cup of mushrooms

Soak venison or elk cubes in milk for 2 hours. Take venison or elk cubes and sprinkle with salt, pepper and garlic powder to taste. Now take venison or elk cubes and coat with flour. Make sure they are coated well. Then proceed to brown in skillet with olive oil under medium to high heat. Now remove venison or elk cubes from skillet and place on a paper towel to drain any excess oil. Take medium to large pot and add chicken and beef broth, carrots, celery, potatoes, oregano, onions, mushrooms and salt, pepper and garlic powder to taste. Add the venison or elk cubes. Cook in pot for 3 to 4 hours or until meat is tender and vegetabes are done. Be sure to periodically stir. Mix ¼ cup of cornstarchand ½ cup of chicken broth in separate bowl. Once mixed, add to the stew. This step will thicken the stew mixture.

Quail With Venison Stuffing
10 to 12 quail 2 lbs. of ground venison 12 slices of bacon ½ cup of chopped celery ½ cup of chopped onions Salt and Pepper to taste 2 eggs - beaten ¼ Tsp. of cayenne pepper ¼ cup of chicken broth ½ clove of minced garlic 1 stick of margarine or butter 1-½ cups of Stove Top Stuffing Mix (Chicken flavored) or use bread crumbs ¼ cup of mushrooms	Take each quail and rinse in cool water. Once finished, dry each quail using paper towels. Salt and pepper each quail. Be sure to rub it in. Now set the quail aside and let us make the stuffing. Using 1 stick of margarine or butter, saute the onions, celery, garlic, and mushrooms under medium to high heat in skillet. Now add the ground venison. Continue to stir. Now add cayenne pepper, salt and pepper to taste. Continue to stir. Now take the stuffing mix and moisten with water and drain in a separate bowl. Add chicken broth to the mixture and continue to stir. Now add the moistened stuffing to mixture along with the beaten eggs. Continue to stir. Continue to cook for another 5 to 6 minutes. Now stuff each quail with the venison stuffing. Tie each quail's legs together or use a large toothpick. Wrap each quail in one slice of bacon after stuffing. Take a roasting pan and spray with a non-sticking cooking spray or just pour a little chicken broth in the bottom of the roasting pan. Put all of the bacon wrapped stuffed quail in the roasting pan. If you have any left over stuffing, put it in the roasting pan with the stuffed quail. Cover the pan and cook in a preheated oven at 350 degrees for 55 minutes to an hour and 15 minutes. A tasty meal

Quail With Venison Stuffing

10 to 12 quail
2 lbs. of ground venison
12 slices of bacon
½ cup of chopped celery
½ cup of chopped onions
Salt and Pepper to taste
2 eggs - beaten
¼ Tsp. of cayenne pepper
¼ cup of chicken broth
½ clove of minced garlic
1 stick of margarine or butter
1-½ cups of Stove Top Stuffing Mix (Chicken flavored) or use bread crumbs
¼ cup of mushrooms

Take each quail and rinse in cool water. Once finished, dry each quail using paper towels. Salt and pepper each quail. Be sure to rub it in. Now set the quail aside and let us make the stuffing. Using 1 stick of margarine or butter, saute the onions, celery, garlic, and mushrooms under medium to high heat in skillet. Now add the ground venison. Continue to stir. Now add cayenne pepper, salt and pepper to taste. Continue to stir. Now take the stuffing mix and moisten with water and drain in a separate bowl. Add chicken broth to the mixture and continue to stir. Now add the moistened stuffing to mixture along with the beaten eggs. Continue to stir. Continue to cook for another 5 to 6 minutes. Now stuff each quail with the venison stuffing. Tie each quail's legs together or use a large toothpick. Wrap each quail in one slice of bacon after stuffing. Take a roasting pan and spray with a non-sticking cooking spray or just pour a little chicken broth in the bottom of the roasting pan. Put all of the bacon wrapped stuffed quail in the roasting pan. If you have any left over stuffing, put it in the roasting pan with the stuffed quail. Cover the pan and cook in a preheated oven at 350 degrees for 55 minutes to an hour and 15 minutes. A tasty meal

Redfish On The Half Shell
Redfish fillets with scales left on one side. Two fillets per fish with scales left on. (You can also use Red Snapper and Sheephead also.) Lemon juice Melted margarine or butter Garlic powder Salt to taste White pepper to taste Tony Chachere's Creole Seasoning	Take each fish fillet on the half shell and spread lemon juice and melted margarine or butter. Sprinkle salt, white pepper, garlic powder and Tony Chachere's Creole Seasoning over the fillets. Put fish on hot grill. Baste with melted margarine or butter. Cook on grill for 20 to 30 minutes. You know that you are done when fish flakes off with a fork. The scales on these fish make a perfect insulator while grilling.

Redfish On The Half Shell

Redfish fillets with scales left on one side.
Two fillets per fish with scales left on.
(You can also use Red Snapper and Sheephead also.)
Lemon juice
Melted margarine or butter
Garlic powder
Salt to taste
White pepper to taste
Tony Chachere's Creole Seasoning

Take each fish fillet on the half shell and spread lemon juice and melted margarine or butter. Sprinkle salt, white pepper, garlic powder and Tony Chachere's Creole Seasoning over the fillets. Put fish on hot grill. Baste with melted margarine or butter. Cook on grill for 20 to 30 minutes. You know that you are done when fish flakes off with a fork. The scales on these fish make a perfect insulator while grilling.

Sportsman's Cookbook and Then Some Recipe Examples

Deer Camp Venison or Elk Stew

Quail With Venison Stuffing

Redfish On The Half Shell

Deer Camp Venison or Elk Stew

Quail With Venison Stuffing

Redfish On The Half Shell

Sportsman's Cookbook and
Then Some Recipe Examples

Deer Camp Venison
or Elk Stew