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  1. #11
    Join Date
    Apr 2011
    Location
    Georgetown, SC
    Posts
    240
    I do 99% of the cooking in the River Rat household. My lovely Cynthia does many things well, but cooking is not one of them. The following is a really simple way to bake fish. It's not 5-star restaurant fare, but it tastes great and it's quick and easy. I've used this method to cook just about every fish that can be caught around here, and every single one was good.

    Take some fish fillets and place them on a lightly greased (I use butter or olive oil, depending on my mood) baking sheet. Season with salt, pepper, Old Bay, and lemon juice. I usually drizzle some more olive oil on top of the fish too, but this bit isn't necessary. Bake at 350. Cooking time will vary depending on size/species of fish. Again, not gourmet, but very tasty and even Cynthia has a hard time screwing it up.

  2. #12
    Join Date
    Mar 2007
    Location
    OR
    Posts
    269
    Venison Chili with Cornbread



    c. canola oil

    3 Lbs. ground venison

    1 Large sweet onion, chopped

    2c. Roasted, peeled and diced poblano chiles or (4) 4 oz. cans

    1 c. bell pepper, chopped

    2 Tbs. Chili powder

    2 Tbs. ground cumin

    1 Tsp. salt

    1 Tbs. Garlic powder

    1 c. water

    2 Qts. Tomatoes chopped. I use whole home canned tomatoes and chop them up in the pot with a flat bladed spatula.

    2 Tbs. sugar

    2 Tbs. vinegar

    oz. unsweetened chocolate, grated

    4 c. cooked beans

    1 12 oz. can tomato paste

    In a large stockpot, brown meat in oil, then add onions, chiles, and bell pepper. Cook until onions are soft.

    Add spices and water, and cook on medium heat for 10min. Add tomatoes, sugar, vinegar, chocolate and beans, and simmer for 1 hour. Preheat the oven to 450 for the cornbread. When the cornbread is almost done, add the tomato paste to the chili and reduce heat to barely lit (warm). This will make it really thick!

    Serve topped with shredded cheese, chopped onion and cilantro. And, of course,

    Cornbread

    1- c. flour, sifted

    2 Tbs. baking powder

    Tbs. salt

    2- c. Cornmeal

    3 Tbs. Sugar

    2 eggs

    1/3 c. corn oil

    2 c. Milk

    (1) 4 oz. can of roasted and diced chiles

    c. corn niblets, thawed to room temp.

    Mix dry ingredients in a large bowl. In a separate bowl, beat eggs, then add oil, milk, chiles and corn. Combine with dry ingredients with as few rapid strokes as possible.

    Pour into (2) 9x9 oiled baking dishes, or (1) 10x15. Cornbread doesn’t seem to last, so make plenty. Bake at 450 for 20-25 minutes or until top is golden brown and a toothpick comes out clean.

  3. #13
    Join Date
    Jan 2009
    Location
    winchester, va
    Posts
    570
    stuffed vension loin

    1 deer tenderloin, can be beef loin or bone out prime rib
    make a pita type of pocket in loin, almost all the way through.
    put a few slices of bacon in pocket
    mix up some mozz cheese and backfin crabmeat stuff as muck into pocket as possible
    tie up with string, cotton not nylon
    wrap in bacon and then put on grill cook until desired level
    IT IS EASIER TO GET OUT OF JAIL THAN TO GET OUT OF DEAD.
    BRUCE HILLYARD, WYOMING HUNTING GUIDE

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