Wild Game Simple

By Mike Gnatkowski

The recipes in Wild Game Simple are intended to be simple, something the average Joe can make in his or her own kitchen with the ingredients that are on hand. Wild Game Simple features some beautiful full-color images, impressive artwork, it’s printed on high-quality laminated paper and is spiral-bound so it lays flat while being used in the kitchen. Wild Game Simple has seven different sections including soups, chowders and chilies and hors d’oeuvres and appetizers. The book also includes a wine list with each section and suggestions for 140 different entrees. Each section also begins with a narrative or antidote of my 30 years in the outdoors.

As fellow outdoor writer Tom Huggler said about Wild Game Simple, “It’s not only a good feed; it’s a good read.” I trust you agree.

• Language: English
• Publisher: Mike Gnatkowski
• Release date: Feb 21, 2012
• ISBN: 9780977846115

Mike Gnatkowski

Mike Gnatkowski has worn a lot of different hats during his years in the out-of-doors. He has been an outdoor writer, photographer and book author for more than thirty years. His award-winning images and articles have been honored by the Michigan Outdoor Writers Association as some of the best in the field. He has published hundreds of articles and images in publications such as Colorado Outdoors, Wyoming Wildlife, Ducks Unlimited, Wildfowl, Game & Fish Publications and many others. His first book, Wild Game Simple, which contains more than 140 recipes for wild game and fish, is highlighted with personal antidotes that make it more than just a cookbook. Mike continues to contribute to an array of outdoor publications as a freelance writer and photographer and is hard at work on his next two books.Mike's newest endeavor is called Lens To The Heavens. It’s been said that God works in mysterious ways. But sometimes chance happenings are not nearly so mysterious or random as one might think. They happen for a very specific reason.I was in pre-op waiting to have a procedure done some time ago. As I lay there in the bed, I couldn’t help but noticed the images on the fluorescent lights above. Of course, that was the whole idea. The images were of flowers, clouds and rainbows and they were designed to take the patient’s mind off the procedure they are going to have done. They were nice, but not great. Instantly, I smiled and thought, “God, you put me here for a reason didn’t you?”Having been an outdoor writer and photographer for nearly four decades, the light bulb turned on. Seeing the images on the fluorescent lights, I immediately thought of the literally thousands of stunning, eye-catching and striking images that I had in my portfolio of 28,000 plus images. And so Lens To The HeavensTM was born.Lens To The HeavensTM are original, distinctive images taken by award-winning writer/photographer Mike Gnatkowski. They are not generic, run-of-the mill images that you can get off the Internet that some companies produce. Lens To The HeavenTM images are one-of-kind, unique, stunning works of art that will brighten any environment.The images are printed on transparent back-lit film and are designed to be placed on the inside of the acrylic diffusion lens on ordinary fluorescent lights that can be found in hospitals, offices, basements, schools, libraries, man caves and other places where fluorescent lighting is used.Numerous studies prove that back-lit images like these sooth, calm, lessen anxiety, increase productivity of employees, and promote positive physiological, psychological and healing effects on people and their mood. Who wouldn’t rather be looking at a striking scene rather than a glaring fluorescent light while confined to a dentist’s chair or work cubical? Or be looking at a brilliant panorama of mountains instead of the inside of an MRI machine? Everyone would rather be enjoying beautiful, relaxing, cheerful images rather than glaring lights while waiting and waiting to see the doctor. Lens To The HeavensTM images are the coup de grace for your personal man cave.Lens To The HeavensTM images are easy to install. Simply pull the tabs down to unlock the light frame, gently lower the frame, place the Lens To The HeavensTM image on the light lens with the art work facing down, straighten the image so it lays flat on the lens diffuser, raise the frame and lock the tabs. Then simply enjoy your Lens To The HeavensTM image. Lens To The HeavensTM images also make for stunning, unique window treatments.We welcome the opportunity to talk about how Lens To The HeavensTM images can enhance your workplace or home. Lens To The HeavensTM images can be configured to fit standard 2- x 4-foot and 1- x 4-foot fluorescent light lens. You pick the images. The portfolio includes scenics, clouds, wildlife, horses, recreation, fish, big game and much much more.

Book preview

Wild Game Simple

Simple recipes for wild game AND FISH

Mike Gnatkowski

Copyright © 2012 by Mike Gnatkowski

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www.gnatoutdoors.com

Smashwords Edition

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Some featured image and others are available for purchase. Visit gnatoutdoors.com.

Mike Gnatkowski loves to fish and hunt, loves to cook the critters he catches and shoots, and also happens to love good cigars. I can attest to the fact that there is nothing quite so satisfying as lazily enjoying one of those cigars while gently burping away the effects of an overfull belly after one of Mike's legendary dockside fish boils.

If all of the recipes in this book are as good as the ones he has prepared in the past, I'm going to enjoy many happy years of preparing them for friends -- and failing to mention that they were cribbed from Mike.

Eric Sharp

Outdoors Writer, Detroit Free Press

Hunter, angler, writer, cook. Mike Gnatkowski knows fish and game and in this little book offers exquisite, yet simple recipes sure to grace any food gatherer's table. I learned new ways to prepare game birds; for that alone, I am indebted. Enjoy the read...and the feed, as I did.

Tom Huggler

Author of A Fall of Woodcock

If you're one of those guys who begins every recipe by opening a can of mushroom soup, you must read this book. Fix a few of these recipes for the family and your wife will actually encourage you to spend more time hunting and fishing

Bob Gwizdz

Outdoor Editor, Booth Newspapers

Most Michigan residents love to fish, and even more of them love to eat fish. So why not learn the tastiest ways you can cook your catch from one of the best anglers around? Capt. Mike Gnatkowski has been fishing for bajillions of years, and now he shares his awesome culinary creations in this colorful, informative book. And trust me, you'll absolutely love the smoked salmon.

Dennis Schmidt

Editor, Game & Fish

Acknowledgments

Thank you to the following people whose contributions have helped make this book a reality: Jim Karr, Dennis Schmidt, Toni Del Greco, Marvin McDonald, Jim Balzer, Stacia McConnell, George Freeman, Karen Williams, Maxine Gnatkowski, Judy Enger, Kris Lesley, Greg Ellison, Jeff Sartor, Dan Wright, Pat Gnatkowski, Dick Pulse, Dan Solomon, Nancy Banninga, Jeff Stawiarski, Sherri Gnatkowski, Greg Runnels, Don Ingle, Ed Stowe, Ron Hanna, Lorranie Murlick, Cyndi Gnatkowski, Mike Strong, Mike Smith, Tom Irwin, Don Hall, Dave Rose, Terry Gilbert, Christine VanHouten, Jay VanHouten, Debby Gajewski and Steve Banner.

Special thanks to

Ed Sutton/Sutton’s Wildlife Art - Being an accomplished writer, photographer or artist is a God-given talent, and Ed Sutton has been truly blessed. To think that a human being could sit down with only a pencil, inspiration and vision to fashion the intricate, detailed renditions that Sutton creates is awe-inspiring. His works of art have been a tremendous contribution and compliment to the overall appearance and content of Wild Game Simple. You can contact Ed Sutton at [phone].

Roger Martin - Modern technology has made printing, publishing and book writing easier than ever. But it still takes knowledge, a creative eye and artistic talent to manipulate images, arrange copy and format pages to make a book a reality. Roger Martin is a master at all of the above, and Wild Game Simple would not have been possible without his talents and input.

Jim Durand/Durand Wine Company - Started from humble beginnings in the little village of Pentwater, Jim Durand has nurtured and cultivated Durand Wine Company with great care and dedication to become one of the most respected wine shops and specialty stores in West Michigan. Jim’s expansive wine selection, recommendations and knowledge make his suggestions the perfect compliment to the recipes offered in Wild Game Simple. Contact Durand Wine Company at 161 N. Hancock St., Pentwater, MI 49449, [phone] or www.durandwineco.com

Table of Contents

Acknowledgments

Introduction to Wild Game Simple

How to Fillet and Skin Fish

How to Fillet Northern Pike

Easy Method for Dressing Grouse

How to Portion Upland Birds

How to Field-Dress Squirrels

How to Breast Waterfowl

How to Butcher a Deer

Storing, Freezing and Preserving Fish

How to Portion Small Game

Appetizers and Hors D’oeuvres

Wines

Smoked Salmon and Asparagus Bundles

Salmon Monte Cristo

Crappie-Stuffed Mushrooms

Dove Kabobs

Goose Lac la Belle

Perch Les Cheneaux

Duck Rumaki

Blanched Bluegills

Salmon Cheese Ball

Toni’s Salmon Spread

Strong Salmon Spread

Sweet and Sour Meatballs

Apple-Stuffed Woodcock Breasts

Venison Snackers

Fried Pheasant Tenders

Italian Smelt

Pickled Pike

Xtreme Jerky

Barbecued Salmon Wraps

Honey-Glazed Woodcock

Venison Swedish Meatballs

Fish-Stuffed Tomatoes

Salmon Eggs

A-1 Duck

Fish Egg Rolls

‘Eye Balls

Venison Peppercorn Sausage Crescents

Fish Rangoons

Soups, Chowders & Chilies

Wines

Pheasant Noodle Soup

Dr. Pepper Chili

Salmon Chowder

Pheasant and White Bean Chili

Venison Chili

Venison and Beans

Grouse and Wild Rice Soup

Wild Duck & Sausage Gumbo

Boar & Bean Soup

Pheasant Fiesta Soup

Quail Lime Soup

Fish Tater Chowder

Venison Burger Soup

Creole Gumbo

Simple Salmon Bisque

Duck Soup with Noodles Chinese Style

Italian Rabbit Soup

Squirrel Gumbo

Deer Camp Soup

Walleye Corn Chowder

Pheasant and Mushroom Bisque

Panfish Bisque

Fish

Wines

Walleye Veronique

Sweet and Sour Bluegill

Fried Walleye

Maple Salmon

Perch Scampi

Italian lemon Pepper Salmon

Sweet & Spicy Grilled Salmon Fillets

Cheese Ball Salmon

Plain Brown Wrapper Walleye

Mango Salsa Salmon

Crabby Walleye

Crappie Tempura

Walleye Provencal

Baked Trout with Mushroom Cream Sauce

Baked Walleye

Pecan-Crusted Salmon

King Cakes

Bristol Bay Salmon

Simple Salmon Oscar

Crawfish-Stuffed Trout

Stuffed Whitefish

Sautéed Walleye with Shrimp Sauce

Catfish Creole

7-Up Salmon

Coconut-Crusted Pike

Sautéed Walleye with Brazil Nuts

Lemon Dill Salmon

Stuffed Steelhead Pinwheels

Candied Steelhead

Salmon Pasties

Walleye Jambalaya

Potato Pike

Cheese-Encrusted Walleye

Catfish Marsala

Cornflake Crappies

Trout Au Bleu

Trout Almondine

Sesame Trout

Perch Au Gratin

Blackened Black Bass

Game Birds

Wines

Onion-Glazed Hungarian Partridge

Pheasant and Rice

Pheasant Lasagna

Pheasant Marsala

Picante Marinated Pheasant

Wild Turkey Enchiladas

Wild Turkey Tetrazzini

Lemon-Dijon Sharp-Tailed Grouse

Cheesy Pheasant Florentine

Almond Grouse in White Wine Sauce

Turkey Stew

Pheasant Fettuccine Alfredo

Pheasant with Mushroom Cream Sauce

Pheasant with Succotash

Grouse Kiev

Turkey Scaloppini

Lime Grouse Picanté

Creamy Pheasant Stew

Grouse Parmesan

Rosemary and Peppercorn Pheasant

Pheasant A La Orange

Sharp-Tailed Grouse in Shotgun Sauce

Pheasant Kebobs

Stuffed Quail in Cherry Mariner Sauce

Marinated Quail

Pheasant Pizza

Grilled Turkey Breast Fillets

Castillane

Turkey Biscuit Pie

Yooper Grouse

Fried Pheasant

Honey-Curried Chukar

Quail Veronique

Fowl

Wines

Blackened Goose Medallions

Goose with Spicy Mango Salsa

Goose Ragu

Divers Down

Coca-Cola Mallard

Ginger Duck Stir-Fry

Goose Stroganoff

Stuffed Goose with Orange Juice

Braised Goose Medallions with Mustard Sauce

Gnat’s Duck Breast Sauté

Mallard Breasts with Port Wine Sauce

Goose Fajitas

Wild Duck and Sauerkraut

Duck Breasts with Creamy Orange Sauce

Roast Mallard with Bourbon Glaze

Lemony Duck Picatta

Duck with Caper Sauce

Tarragon Duck Breasts

Stuffed Duck Breast

Mandarin Goose

Goose Picatta with Orange Sauce

Brandied Mallard

Simple Crockpot Duck

Duck Breasts with Mushrooms and Herbs

Goose with Sour Cream and Mushrooms

Duck Provencal

Venison

Wines

Venison Stuffed Peppers

Apricot-Stuffed Venison Loin

Maple-Glazed Venison Round Steaks

Venison Cabbage Rolls

No-Peak Venison Roast

Ultimate Venison Burger

Venison Kabobs

Venison lasagna

Venison Swiss Steak

Marinated Venison Chops

Venison Stroganoff

Italian Venison Roast

Easy Venison Pepper Steak

Venison Stir-Fry

Venison Curry

Venison Goulash

Creamy Venison and Noodles

Sweet N’ Tangy Venison Meatloaf

Grilled Ginger Venison Chops

Venison Tenderloins with Peppercorn Mustard Sauce

Venison Rollups

Venison Pasta Bake

Hunter’s Pie

Oniony Venison Chops

Venison Tenderloins with Horseradish Sauce

Easy Venison Wellington

All-In-One Venison Casserole

Italian Venison Meatloaf

Bacon-Wrapped Venison Tenderloins

Venison Chop Suey

Venison Skillet Pasta

Old Buck Stew

Venison Bourguignon

Saucy Venison Pasta Skillet

Smothered Venison Tenderloin

Stuffed Venison Chops

Venison Teriyaki

Venison Pot Pie

Venison Tenderloin with Morel Mushroom Wine Sauce

Italian Venison Sandwiches

Chicken-Fried Venison Steak

Small Game

Wines

Rabbit Cacciatore

Rabbit Stew

Rabbit Jambalaya

Garlic-Fried Rabbit

Sour Cream Rabbit with Paprika

Oven-Baked Rabbit

Sherry Rabbit Curry

Rabbit Ala’ King

Southern-Fried Rabbit

Beer-Simmered Squirrel

Hasenpfeffer

Squirrel with Sour Cream and Mushrooms

Tender Fried Squirrel with Gravy

Rabbit in Apple Cider Sauce

Hawaiian Rabbit

Rabbit with Sauerkraut

Rabbit Potato Casserole

Rosemary Rabbit

Squirrel Diane

Cabbage ‘n Rabbit Casserole

Browned n’ Baked Cottontail

Squirrel in Raisin Gravy

About the Author

Introduction to Wild Game Simple

Most sportsmen and sportswomen would agree that the reason for going hunting or fishing is not to fill the larder. The reasons to go hunting and fishing go way beyond that. It’s the chance to see a flock of mallards with wings cupped come slip-sliding into the decoys against a brilliant October sunrise. It’s the opportunity to hear the woods come alive on a warm, spring morning, listening to the cacophony of birds greeting the day. It’s letting your nostrils fill with the pungent aroma of balsamic aspen and wild leeks, and the thunderous gobble of a wily tom turkey that makes the hair stand up on the back of your neck as he’s managed to slip in on your backside undetected. It’s the feel of power as a Chinook salmon streaks off on a 100-yard run for parts unknown as you hold on for dear life and watch the line peel off the spool of the reel. Non-hunters or non-anglers can’t comprehend that the sports we take so much pleasure in have very little, if anything, to do with killing or harvesting or filling the freezer.

But one of the rewards of being a successful outdoorsperson is the fish and game you get to cook and savor throughout the year. Golf balls don’t make very good chowder. You can’t make a scrumptious dinner of fuzzy tennis balls. There’s a fringe benefit of the outdoor pursuits, and a cherished one if you like to eat wild game and fish.

Wild game has it own unique flavor. It doesn’t taste like beef or pork or chicken. Most wild-caught fish also have a unique flavor. I think that’s why many of us enjoy it so much. And that’s possibly why some people take offense to it, but that’s exactly why it tastes so good, too – it’s different; different in a better way.

A lot has to do with how it’s prepared, too. A good example is sharp-tailed grouse. I love hunting sharp-tailed grouse. They are wily, elusive birds and a challenge on the wing, but they’re not one of my favorite game birds on the table. Their meat is very dark and somewhat strong compared to pheasant or ruffed grouse, and they are usually one of the last packages of wild game left in my freezer.

True to form, I found a package containing two sharp-tailed grouse in the freezer this winter left from last season’s Saskatchewan trip. I asked an acquaintance if he had any recipes for sharptails, and he said to bring them over and we’d have them for dinner one night. He removed the meat from the breasts of the grouse and hammered them flat with a meat mallet. He then browned them slightly and concocted a sauce with cranberries and pecans, and his usual little-of-this-andlittle-of-that ingredients and allowed them to simmer. The sharptails were absolutely fabulous! So, it just depends on how they are prepared. You can bet that the last thing in my freezer next season will not be the sharp-tailed grouse.

One important ingredient for having good-tasting wild game and fish to enjoy throughout the year is how you store and preserve it. Vacuum sealers are a godsend for wild game and fish. Because most of the wild game in your freezer is accumulated in the fall, the meat must be properly sealed and stored during the coming months as the cache is consumed. Freezer burn is the biggest culprit of bad-tasting or ruined wild game. Vacuum sealers make it easy to store and inventory the wild game in your freeze and to ensure good-tasting meat in the months to come. Make sure to write on the package when it was taken and the particular cut so you can consume the meat in a timely fashion. In fact, prolonged freezing and storage of some wild game, like venison, allows the muscles to break down and to tenderize making for better-tasting meat.

The best recipes for wild game and fish are often the simplest ones. Recipes that are favorites are often those that take advantage of the distinctiveness or special flavor of a particular game or the subtle taste of a specific type of fish. Who doesn’t like beer-battered perch or venison tenderloin wrapped in bacon and cooked on the grill or broiler? Many times, simpler is better.

The theme of this cookbook is recipes that are simple to make yet capture the unique flavor of the game or fish. The emphasis here is on SIMPLE. You don’t have to be Emeril Lagasse, Bobby Flay or Wolfgang Puck to prepare an exquisite wild game or fish dinner. Find out for yourself!

How to Fillet and Skin Fish

1. Lay the fish on its side on a cutting board. Using a sharp, fairly flexible fillet knife, make a diagonal incision just behind the gill plate the width of the fish to the backbone.

2. On large fish, use the tip of the knife to cut a long, narrow 1⁄2 to 1-inch strip from just behind the gill plate along the belly to the anal fin. Removing the belly strip eliminates a lot of the fat and any contaminants that are in the fish and will result in a leaner fillet.

3. Place your knife parallel to the cutting surface and against the fish’s backbone with the cutting edge toward the tail. Push the knife along the backbone toward the tail with a slight sawing motion while cutting through