Cooking Club Blog

Hunters who have taken proper care of their animal in the feild and then aged the meat know how delicious it can be Even rutting buck and bulls can make great table fare, if prepared properly.

Years ago we were a bit hesitant when cooking a buck taken in the peak of rut.  he was the strongest smelling deer we'd ever harvested.  This recipe was developed specifcaly for the taste of game venison, as it combines a very flaorful marinade and gravy and come out delicious ever time.

1 pound of steaks (cut 1/2" Thick)

1 Cup of ItLIAN DRESSING (NOT FAT FREE)

2 table spoon of peanut oil

Place in a sealable plastic bag with Marinade 30 min to 12 hours in the refrigerater

In a large skillet heat the peanut oil on high heat and cook steaks to the desired heat temp

prepare the gravy

Caper Gravy

2 Tlbs butter, 1/2 cup Onions, 4 shallots finely sliced, 1/4 cup capers chopped, 2 tablespoons of flour, 1 cup of beef broth, 1 cup of water,1/4 cup of fresh parsley chopped, 1/2 teaspoon of white pepper, Salt to taste.

In a heated skillet, melt butter on medium heat.  add onions and shallots and saute' util tender add capers and sprinkle flour evenly over the skillet.  Slowly add the broth and water to the mixter until thick.  Pour over the steaks and enjoy.

John Diamond

How do you cook one of these after you have caught one?

I have tried so many ways to cook this fish I personaly don't like them this big they start to get a little grainy.

I have a good recipe in the Fish slam Club magazine.

Lemon Pound cake

2 1/2 cups Flour

1 1/2 cups sugar

3 tsp baking powder

1/2 tsp salt

3/4 cup Orange juice

3/4 cup Oil

4 large eggs

Mix on med for 3 min

butter and flour a punt pan and pour mixer in and shake and tap on the counter to times

cook in a pre-heated oven a 325 for 40-50 min

Make the glaze

1 1/2 cups of powdered sugar

1/2 cup of lemon juice and zest of the lemons

pour 1/2 the galze over the cake while in the pan let sit for two min, and then turn the cake out onto a plate and pour the rest of the galze on the cake and serve.