Wednesday, June 30, 2010

Red, White, and Blue 4th of July Venison Burgers!

In celebration of the 4th of July, try this "Red, White, and Blue" burger...sure to be a crowd pleaser. The "red" is from sun dried tomatoes, the "blue" is blue cheese and the "white" is white tailed deer. Hopefully you have some ground venison in your freezer, but if not, you can get some from a local butcher or substitute with grass-fed beef.

Recipe was
developed by Cagey T.

Red, White, and Blue Venison Burger

1.5 lbs. ground venison meat
1/2 cup diced sweet onion, such as vidalia, red, or shallot
1/2 cup diced sun-dried tomatoes
1/2 cup crumbled blue cheese
1-2 Tbsp. olive oil
1 egg or just egg white
1 Tbsp Italian seasoning (or 1 tsp thyme, 1 tsp oregano, 1 tsp parsley flakes)
salt and pepper to taste

Mix all ingredients and form into 6 hamburger patties. Grill patties until cooked through. You can top patties with additional blue cheese and chives. It is important to not over cook venison or it will dry out due to it's lack of fat, which also makes it a healthy choice of meat! Serves 6.

Monday, June 7, 2010

National Trout Derby on Seneca Lake

Seneca Lake is renown as a trout fishery. Every year over Memorial Day weekend the National Lake Trout Derby is held with the largest Brown, Landlocked Salmon or Lake Trout taking home a $5,000 Grand Prize. Trout is delicious on the grill, smoked, or in almost any Salmon recipe. Below are some photos of filleting to compliment this previous post description of the technique,
"To fillet the trout start with a very sharp fillet knife (a good fillet knife should have some flex to it). Place the fish on a cutting board with it's spine facing you. Cut behind the gill in a slight arc to the backbone and slide the knife in a gently see-sawing action along the backbone and ribs to the tail. Leave the fillet attached to the end of the tail and turn the fillet over so the skin side is down. Then, starting where the fillet is attached to the tail, gently slide your fillet knife along the skin, keeping the skin taught, to remove the skin from the fillet. West Virginia Extension has an excellent Trout processing resource, including pictures and videos on how to butterfly fillet trout."