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Written By: Paulette Kenyon, November 2, 2012
Wow! A couple of days ago, I was wearing shorts and a tank top; all of a sudden, I’m wearing warm gloves & winter clothes. Shoot! I hope it’s not too late to plant the rest of my garlic.
Eric just got back from Wyoming, where he went for antelope. Last month, Eric got a real big black-tailed deer buck up in Trinity; but, in Wyoming, he got 3 antelope and the other two hunters got only one a piece.
So, Eric kindly has given them his third antelope so they have more, since he is more able to walk further and find more antelope. But, we can’t complain; Eric’s got the meat from that buck and lots of fish this year.
And, they got these two weeks into the season; so, it’s understandable that the antelope were getting wise to what happens when they go near the dirt roads….
After watching a film called “Genetic Roulette” and reading what the “Yes on Prop 37” people have to say, I am really scared now to eat most of the super market meat and a lot of other foods in the market. They say that 70% of the foods in supermarkets contain genetically modified organisms!
How wonderful that we outdoors people can eat foods from the wild, whereas, those who do not enjoy this are pretty much stuck. I was all set to put in a recipe which included some products with GMO’s in them before I read about GMO’s; so, since I will have to rework that recipe, I am going to share with you two short recipes instead. I vow to try very hard to write recipes that do not include GMO’s in the future.
If it’s good enough for a myriad of medical associations, a long list of farmers, and the California Nurses Association, Prop 37 and someday a GMO free world is good enough for me. So, it would appear that this coming election has changed my recipes this month.
When Eric brought home his deer last month, the liver on it was quite large. We had liver a lot that week! I made the standard liver and onions recipe using flour to bread it and frying up two large onions so we both had a passel of onions each and some bacon and using the bacon grease to cook the liver in… . Geez! That liver was sooo good! Another time, I used an old recipe that I thought up years ago and Eric thought it was great too.
So, since you probably know how to cook liver and onions the usual way, I thought I would give you my Asian style version. I also got a very easy recipe from Eric’s mom last week. I used Best Foods mayonnaise; but, I wouldn’t recommend that now, since it probably has GMO’s in it. I’m certain there are mayonnaise products that are organic and/or GMO free.
Asian Style Venison Liver & Onions
Sliced venison liver
Organic or non-GMO soy sauce
1 bunch of green onions, sliced diagonally into 1” pieces
Toasted sesame seed oil (opt.)
Slice the venison liver crosswise, between 1/4-1/2”thick, so you have nice small pieces that aren’t really thick or really thin. You want it to cook quickly; but, you want it to be pink inside and lightly browned on the outside. So, between those measurements should be just about right. Then, dredge the sliced liver in the wheat germ.
Heat up a heavy skillet and add enough olive oil to make it about 1/4” of oil in the pan. If you want, you can shake in a few drops of the toasted sesame seed oil; although, it’s not really necessary. When the skillet is heated up, put the liver into the pan and cook on both sides. Right before they are done, splash both sides of the cooked liver with some soy sauce.
Remove to a warmed plate in the oven. Then, add a little more oil, if you need it, and immediately add in the green onions while the pan is still hot, sprinkle in a little more soy sauce (go lighter on the soy sauce this time), cover and steam for a minute, and then, pour the green onions with the remaining juices over the sliced liver. Yum! Hot, steamy Basmati rice is a good with this.
Joan’s EZ Whitefish recipe
Halibut or other white fish
Seasonings of your choice
Stir enough vermouth into the mayonnaise to make it slightly thinner. Joan says about one third of vermouth to the mayonnaise. That’s what I did. You brush that onto the fish before you barbeque it or broil it. If you want to add a favorite seasoning or some salt & pepper, then, you can do that. I did. But, Joan doesn’t use any other seasoning other than the mayo and the vermouth.
When you cook one side of the fish, you flip it over, brush more of the mixture onto the fish, and cook until the fish is done. Most people cook fish at 7 minutes per inch. So, if you have an inch thick piece of halibut, then, you cook it about 3- 1/2 minutes per side or according to how long you think it might take.
We all have different heats on our broilers and barbeques; so, it all depends on the heat too. Just keep an eye on it so it doesn’t overcook. Almost any fish recipe tastes good if you don’t overcook or undercook it.
If you have any questions, cooking tips or recipes to share, feel free to write me at: Cookin yer Catch or Paulette; c/o The Fish Sniffer; PO Box 776; Colfax, CA 95713-0776 or email me at firstname.lastname@example.org.
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