| Welcome to the Plugsplus Recipe Page. As sportsmen, most of us face a common problem. Now that we've bagged our game, how do we prepare it? We have received little or no culinary training over the years and our wives draw a blank when faced with something they've never cooked before. Therefore, the preparation of wild game and fish falls squarely our laps. As I soon found out, the catching and cleaning was the easy part. The sorting through of hundreds of so called wild game cook books and recipes became a nightmare. Sadly, most of the recipes I found were not very good or too complicated for the average person. The recipes on my site are quick, easy and taste great. They have come from many sources and I do not claim them to be my own. Anything that I thought was worth while I wrote on note cards and saved over the last 30 years. I am presenting them here to help the average guy and keep the catch from sitting in the freezer forever. I am not a chef and make no claim of being a great cook. However, these are the recipes that people keep asking me for. So I think they will become your favorites. When it's time to cook, just log onto my site and the recipes will be right here for you. Thank you and good luck in the field and on the water. (The recipe page is a work in progress and will continue to grow as time permits.) |
| Recipes |
| Assumptions, Tips and Reminders 1. I assume you know how to fillet a fish. For practically all trout and salmon the skin will stay on. For pike the skin and Y bones are removed. The skin stays on for anything you're going to smoke. Bluegills and perch have a mild flavor skin and can be scaled. 2. Some lakes produce a fishier tasting fish than others. Milk and lemon juice are the answers here. Soak the fish in milk for at least a half hour before cooking. Lemon juice is also a great way to go. It can be added while cooking or wedged and put on the plate. One word of caution here. As you age, your pallet changes. If you are serving children back off on the lemon and any hot sauce if you use it. 3. Fresh is always best! I've eaten salmon that was frozen for two years and it didn't kill me. That's the best say can say about it. Label your bags and if it's older than one year toss it! All of your game, fish and the spices for that matter should be as fresh as possible. If you can serve it the same day you caught it, people will rave. 4. Freezing your catch. I've seen all the books and articles here too. I rinse all of the blood out of my fish with cold water. Then stick them in a zip lock with water and a teaspoon of salt. Squeeze out as much water as possible without letting any air back in and seal the bag. If a tiny bit of air gets in, position the bag in the freezer so it's not touching the meat. For game, I use the vacuum bagger God gave me. First, I soak all game in salted ice water for several hours before freezing. It removes a lot of blood and helps preserve the meat. Then I put it in a zip lock and seal the bag until there is just enough room to put a kids straw through the seal. Then I use the straw to suck out the air collapsing the bag around the meat. Quickly pull the straw and seal the bag. It takes some practice but the results are great. |
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| Recipes |
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