Venison, Bison, Catfish, salmon, cod...need recipes!

My salmon is super easy I love it. Marinade salmon in Kikoman Teriyaki Marinade/Sauce for a few hours and bake in the over at 350 till the flesh flakes. So good.

I have two great ideas for you!

I love to put a little extra virgin olive oil on fresh fish (any kind) and use different flavored MRS DASH grilling blends seasoning and bake.
Another great GREAT recipe is any fish again....add light miracle whip on the top (very very light coat) and sprinkle OLD BAY Low sodium Seasoning on it....again bake. This one is my absolute FAV YUMMY!

Both recipes are baked at 350 for about 20 minutes...when they are done garnish with fresh lemon and Enjoy!!

DH is a hunter, so I get what you're saying. My favorite thing to do with venison is cut it in strips like teriyaki and put Myron's 20 Gauge (marinade) on it. It's SO yummy. The traditional way his mom always cooked the tenderloins, etc was to quickly pan fry them, then add onion, mushrooms and a can of cream of mushroom soup. It's yummy but not necessarily calorie friendly unless you use a non-stick pan and Healthy Request soup. You can marinate the steaks and grill them, or if you have access to a meat grinder grind it and use it in place of ground beef (really, you don't taste the difference at all in things like meatloaf and meatballs or tacos) If you're grinding your own, you might have to add a tiny bit of pork fat to it just to give it some fat, most venison is really trim.

I have no idea on the bison but I'd think you might be able to cook it similar to venison. Or if you have a roast pop it in a crockpot with tons of veggies, stewed tomatoes, etc.

When I think catfish I think cornmeal crusted catfish and Old Bay Seasoning.

Cod is a great fish. You can bake it or grill it in tinfoil pouches with a tiny bit of butter, lemons salt and pepper. Of course you can do that in a baking dish too. Last night I had some haddock that was almost an inch thick. I mixed mayo, crushed garlic and lemon juice and spread it on top in a baking dish and cooked it for 10 minutes at 400. Then I sprinkled bread crumbs on top and put some shrimp that I had tossed with lemon pepper seasoning and olive oil on top and returned it to the oven for 10 minutes. It was yummy. DH isn't into creamy/cheesy things and he even liked it.

have fun!

I get the equivalent of 1 to 2 deer a year to stock my freezer. I use my ground venison in place of ground beef in my recipes. I haven't used ground beef in ages. My family prefers the venison. I either marinate my venison cubed steak and then pan fry it. Or I place it in a 9 x 13 pan, pour a can of golden mushroom soup with 1 can of water mixed in over the meat and bake at 350 for about 45 minutes. I have several other recipes that I could message you. Just add me as a friend and I can message them later when I get home from work. I am doing low carb as well.

Salmon - Lawry's Honey Teriyaki marinade is delicious!

Catfish - lightly coat with light mayonnaise. Sprinkle with cornmeal. Bake on 350 until flaky - about 20-25 minutes. Broil for 2 minutes at the end of cooking time to crisp. Can also sprinkle with a little lemon juice. Great with oven-baked fries!

Venison - Soak in milk. Remove from milk, cut several 1-inch slices in top and slide a piece of fresh garlic into each slice. Wrap in bacon. Marinade in italian dressing and dale's (or worchestshire). Bake or grill. (Can also put in crockpot like a roast!)

Damn! Your dad can visit me ANYTIME!

LOVE Bison! I use it instead of hambuger,(meatloaf, spag sauce etc). The steaks are VERY low fat so take extra time when cooking to allow what fat is has to break down for tenderizering. Super rich in protein. You can find recipies just by typing Bison into your search box.

Our diet consists of meat we hunt, deer, elk, pronghorn, moose water fowl etc. IThe only one I treat differantly is Goose. The other I use just like beef. We have not eaten beef in years even though we raise cattle :bigsmile:

i'm originally from way down south and we eat catfish all the time! some people don't like the taste because it can get a little "fishy" or strong tasting...we always soak it in a milk and egg bath...just take a couple of eggs and some milk (enough to cover the fillets), mix it up and let them soak for about 20 or 30 min and then you season and grill them, or bake or broil them and they taste delish!

happy monday!

sorry just saw the carb note, you could try cooking in the spray oil with out the coating.

Wow! You're so lucky! I'm jealous of you right now. You can use the venison or bison just like you would beef. I think the bison tastes more like beef than the venison does though. The great thing about bison is it is lower in calories and fat and higher in nutrients than beef. My favorite things to do with venison is make jerky, use it ground in chili (omg it makes the best chili ever!), and have it made into summer sausage. If you're going to make bison steaks make sure you use a marinade to tenderize since it can cook kind of tough or dry if you're not careful. As for the fish, etc. there's a ton of recipes on the web.