Fish and Game

Chipotle Venison Burger

Serves: 4
  • 1 1/2 pounds ground venison
    (preferably mixed with some 20% fat ground beef)
  • 1/4 cup yellow onion, minced
  • 3 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons chipotle chilies with adobo sauce, minced
    (look for the small can in the Hispanic section of your market)
  • 4 slices pepper jack cheese
  • 4 sturdy burger buns or Kaiser rolls
  • 4 large lettuce leaves
  • 4 slices tomato
  1. Combine ground venison with next 7 ingredients and mix well.
  2. Form into 4 patties about 3/4-inch thick. Place on a white-hot, well-oiled barbecue grill and brown evenly on both sides, about 4 minutes per side.
  3. Melt cheese over top before removing from grill.
  4. Place in buns with lettuce, tomato and your choice of condiments.
Serve with lemon wedges.

Spicy Stuffed Wild Turkey Breast

Serves: 4-6
  • 4 wild turkey breast halves, boneless and skinless, butterflied
  • salt and freshly ground black pepper
  • 1 1/2 cups jack cheese
  • 1/2 red onion, diced
  • 2 limes, juice only
  • 4 garlic cloves, minced
  • 1/2 cup seasoned breadcrumbs (or cornmeal stuffing – my favorite)
  • 1 jalapeno pepper, seeded and finely diced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 cup cilantro leaves
  • 1 cup tomato salsa
  1. Season turkey breasts liberally with salt and pepper. In a bowl, combine remaining ingredients except salsa. Place some of the stuffing mixture, about 1/4 inch thick, evenly on each breast. Starting from one end, roll the breast tightly, tucking in the ends with your fingertips as you roll.
  2. Place each breast, seam side down, in a greased shallow baking dish.
  3. Cover with lid or foil and bake in a 375 degree oven for 15 to 20 minutes, depending upon the size of the breasts.
  4. When cooked, allow the breasts to rest for a few minutes and then slice each into 3 to 4 sections.
  5. Serve with salsa.
Serve with tomato salsa mixture.

Skillet Pheasant Breasts

Serves: 4
  • 4 – 6 boneless pheasant breasts, skin on or off
  • 1/4 cup olive oil
  • salt and pepper
  • 2 cloves garlic, minced
  • 3 tablespoons onion, finely diced
  • 2 tablespoons capers
  • 1 teaspoon Dijon mustard
  • 1/4 cup white wine vinegar
  • pinch sugar
  • 1/4 cup black olives, chopped
  • 1 cup small tomatoes, quartered
  • 1/4 cup fresh basil or parsley leaves, chopped
  • 1/3 cup shredded parmesan cheese
  1. Rub meat with 2 tablespoons of the olive oil and season with salt and pepper.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat.
  3. Add meat and lightly brown on both sides.
  4. Add garlic and next 5 ingredients.
  5. Cook for 2 – 3 minutes.
  6. Remove pheasant from the pan when just cooked and keep warm.
  7. Whisk remaining oil into the pan.
  8. Remove from heat and add olives, tomato and basil and season with salt and pepper to taste. Spoon tomato mixture over cooked breasts and top with cheese.

Tuna with a Spicy Lime Glaze

Serves: 4
  • 4 6-8 ounce tuna fillets
  • 2 tablespoons olive oil
  • salt and white pepper
  • 2 limes, juice only
  • 1/2 cup low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon ginger root, peeled and minced
  • 1/2 teaspoon Sriracha (Thai hot sauce)
  • 1 tablespoon cold water mixed with equal part cornstarch
  1. Rub fish with olive oil and season with salt and a pinch or two of white pepper. In a small saucepan over medium-high heat, combine lime juice and next 6 ingredients. Bring to a boil, then reduce to low and simmer for 5 minutes. Combine cornstarch and cold water and add mixture to saucepan while stirring. Once thickened, remove from heat.
  2. Place fish on a white-hot, well-oiled grill until lightly charred on both sides, but not past medium-rare. While grilling, baste tuna with a light coating of the glaze, reserving half to drizzle over fish just before serving.
  3. Serve this with a side of sliced mango or orange segments to temper the heat from the spicy glaze.

Fish Cakes

Serves: 4
  • 1/2 cup red onion, finely diced
  • 2 garlic cloves, minced
  • 2 large eggs, beaten
  • 1 teaspoon Dijon mustard
  • 1/2 cup seasoned breadcrumbs
  • 1/4 cup mayonnaise
  • 1/4 cup fresh basil, minced (or substitute 2 teaspoons dried basil leaves)
  • 1/2 teaspoon salt
  • 3/4 teaspoon Old Bay Seasoning
  • pinch white pepper
  • 1 1/2 pound fish fillets, flaked
  • 3 tablespoons olive or vegetable oil
  • 2 lemons, quartered
  1. Combine first 10 ingredients in a bowl and mix well.  Add fish and combine mixture with hands until blended.  Do not overmix. Mixture should be chunky. 
  2. Form into 8 round cakes, about 3/4 to 1 inch thick. 
  3. Heat oil over medium heat in a large skillet. 
  4. Add cakes and lightly brown on first side, about 4 minutes. 
  5. Turn cakes over carefully with a spatula and cook for 3 minutes more or until cakes or just cooked throughout.

Fish with Citrus

Serves: 4
  • 4 6-ounce fish fillets
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 large navel orange
  • 1 large lemon
  • 1 large lime
  • 1/4 cup thinly sliced red onion
  • 1 garlic clove, minced
  • 3 - 4 tablespoons chilled butter, cut into chunks
  • 1 tablespoon fresh parsley leaves, minced
  1. Season fish with salt and pepper.
  2. Heat oil in a large skillet over medium high heat.
  3. Brown fish on one side and then flip over.
  4. Using a zester (see intro. above), peel the zest of the orange, lemon and lime and spread over the fish.
  5. Cut each fruit in half and squeeze juice through a strainer over fish.
  6. Add onion and garlic.
  7. Cook for a few minutes more.
  8. Remove fish from the pan when just cooked. Remove pan from heat and stir butter into the sauce until melted. Stir in parsley.
  9. Spoon sauce over fish.