Recipes

Trout Cakes

Ingredients

1 pound cooked trout (about 5 filets)

1 red bell pepper, seeded and finely chopped

2 green bell peppers, seeded and finely chopped

Small onion diced

2 cloves garlic

1 tablespoon oil

1 cup seasoned bread crumbs (hot and spicy) or (bread crumbs and hot sauce)

1 eggs

1 tablespoon mayonnaise

salt and pepper

Prepare the trout, lightly spray a baking pan and lay the filets skin side down in the pan. Bake for 10 to 20 minutes. Remove the pan from the oven allow to cool. Remove the meat from the skin with a fork. Flake and remove bones. Place in a large bowl and set aside. (Wild Game Dinner Tip: to remove more fine bones from the flaked trout, pulse the trout in a food processor. The fine bones come to the top and center of the food processor blade and are easily removed.)

Sauté the red and green pepper, onion and garlic in the cooking oil. Add this mixture to the trout along with the, egg, mayonnaise, (bread crumbs and hot sauce), salt and pepper. Mix well.

Preheat the oven to 350.

Using a biscuit cutter to form the tout cakes and place them on a baking sheet.  Bake them in the preheated 350 degree oven for 10 minutes until golden brown and hot throughout. Serve immediately

Goat Loaf (Goat Meatloaf*)

  Ingredients
1 onion, chopped
3 garlic cloves, chopped
1 ½ lbs. ground Mountain Goat (or Venison)
½ lbs. spicy pork sausage
¾ cup milk
¾ cup breadcrumbs
½ cup ketchup
3 tablespoons Worchester sauce
1 egg
1 teaspoon salt
½ tablespoon pepper and steak seasoning each (mixed)
1 (8 ounce) can tomato sauce
1 teaspoon dried basil
½ cup ketchup

Directions

  1. Preheat oven to 375 F
  2. Sauté the onion in a little butter over medium-low heat. When onion just starts to look done, add the chopped garlic and sauté just a few minutes longer (this brings out the flavor of the onion and garlic instead of adding them raw).
  3. Mix together all the ingredients except tomato sauce, basil, and ½ cup ketchup.
  4. Put into loaf pan and cook at 375 for 50 minutes. Mix together tomato sauce and ½ cup ketchup and pour over top of goat loaf, then sprinkle basil over that.
  5. Cook an additional 10 minutes. Let sit for 10 minutes after pulling out of the oven.

*(Adapted from Food.Com recipe Venison Meatloaf)

 

Slow Cooker Mountain Goat Stew

 *Note: this recipe is delicious with Lamb or Venison roast also.

 Ingredients

1 ½ lbs. sweet potatoes, peeled and cut into 1 ½ inch cubes

1 onion chopped

1/3 cup raisins

1 teaspoon cumin

½ teaspoon salt

1/8 teaspoon cayenne pepper

1 ½ pounds mountain goat (or lamb or venison) either a roast or stew sized cubes

1 (15 ounce) can diced tomatoes

1 (15 ounce) can chickpeas

1 tablespoons fresh cilantro, chopped

 

Directions

  1. In 1 quart crock pot, layer potatoes, onion and raisins.
  2. In a bowl, combine cumin, salt, and cayenne. Add goat and toss to coat.
  3. Place the goat on top of the potatoes. Add tomatoes and juice.
  4. Cover and cook for 8-10 hours on low.
  5. Stir in chickpeas during the last 5 minutes of cooking.
  6. Sprinkle with cilantro prior to serving.
  7. *(Adapted from Food.Com recipe Slow Cooker Lamb Stew)

Leave a comment