As many of you know, I am ALWAYS on the go between working full time as a Medical Technologist and being an outdoors obsessed woman. Although I do not always have a large amount of free time, cooking a home cooked meal using the game and fish that I have harvested/caught is always preferred over a fast food burger or boring salad. So here are a few of my favorite “quick” meals that I throw together when in a time crunch.
Crock Pot Wild Game Spaghetti:
2 Large onions, 2 bell peppers, and garlic (chopped)
Wild game meat of choice (my personal favorite is to use green onion seasoned ground deer and deer stew meat together to have varying textures)
Can each of tomato sauce and tomato paste
2 Cans of stewed tomatoes
Mushrooms (canned or fresh)
Seasonings: Italian herb blend, garlic powder, “Tony’s” Season All, Salt and Pepper
Large Slow Cooker and a Large Skillet
Before bed, brown your wild game thoroughly and saute the vegetables until tender. Throw this along with the cans of stewed tomatoes, tomato sauce, paste, mushrooms, and two cups of water into the slow cooker and stir well. Season to taste using the above seasonings (for added spice I throw in cayenne also). Set the slow cooker to low and get some rest it will be there waiting for you after the morning hunt!
**CAUTION: IT WILL BE HARD TO SLEEP WITH YOUR HOUSE SMELLING SO AMAZING**
Grilled Fish with Creamy Crab and Mushroom Sauce
Fish of choice ( my favorites: redfish “on the half shell” or scaled whole bluegill)
Can of low fat cream of mushroom soup
Lump crab meat
Onion (chopped) , Garlic (minced), and Mushrooms (now is a good time to use the morels you’ve been collecting)
Butter and Lite Italian Dressing (I prefer using the Olive Garden Light dressing)
Seasonings: Garlic powder, Louisiana hot sauce, “Tonys” Season All, Cayenne, Lemon juice
The fish: Marinate the fish with the minced garlic, hot sauce, Tony’s Season All, Garlic powder, lemon juice, and a little Italian dressing. Make a basting sauce of softened butter, Italian dressing, hot sauce, garlic, lemon juice, and Tony’s/Season All. Grill until fish is thoroughly cooked basting regularly throughout the cooking process.
The Sauce: Saute onions and garlic until tender, then add cream of mushroom and a half a can of water. Toss in crab meat, mushrooms, and desired seasonings then simmer on low while you grill your fish.
I like to serve the fish and sauce along with fresh vegetables from the garden such as squash and zucchini which are delicious grilled on the pit or cut into “noodles”.
Back Strap Salad
Whole Deer Back Strap (or for the brave… same recipe can be used on deer heart)
Baby Spinach or Spring Mix Salad
Red onion and garlic
Feta cheese and Parmesan cheese
Beer or wine (or for the non alcoholic version… Italian dressing)
Seasonings: (I think you get the hint by now that I put Tony’s, hot sauce, and garlic in everything)
Marinate the back strap with garlic and seasonings along with beer/wine/Italian dressing. Sear the back strap in a skillet until cooked medium/ medium rare. Set strap aside and DO NOT CUT until the meat has rested 5-10 minutes to allow for the juices to soak back into the meat. In the same pan, add a handful of chopped onions and some garlic and cook down until tender then add any remaining marinade and more of the beer/wine/dressing and reduce by half. Mix together your salad, cheese, and raw red onions. Top with the sliced back strap and the reduced pan mixture.