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Fish, Venison and Quail

September 18, 2018
By Vernon Summerlin , Ohio Valley Outdoors

Stripers are the largest member of the temperate bass family, sometimes called the True bass family. In their natural habitat they are anadromous, meaning they live in saltwater and migrate to fresh water to spawn. With stocking in landlocked freshwater systems stripers rarely reproduce, hence the need for continued stocking.

Many anglers have difficulty telling stripers from striper (white bass) and hybrids. The stripes on the striper are solid, unbroken and most will extend all the way to the tail. On stripe and hybrids, the stripes are faint and only one will extend to the tail on each side. Striped bass also have a longer, sleeker body with a larger head than stripe and hybrid. In addition, striped bass have two tooth patches on the tongue, as opposed to one on the stripe and hybrid.

Stripers live on the coasts of the United States. The Mid-Atlantic (Virginia, Maryland and North Carolina) stripers migrate north in the summer and return during the fall. The Chesapeake and Hudson River systems are the primary spawning grounds. In the Gulf of Mexico they can be found from Florida to Texas.

Article Photos

Sauteed fish fillets make for a great meal when cooked with onions, peppers, garlic, olive oil, paprika, butter and a little worcestershire sauce. Photo courtesy of Andrew Claypool

Introduction of stripers into inland waters met with great success and Tennessee reservoirs are fortunate to have been one of those successes.

Although they are unable to spawn in most cases when landlocked they still migrate into tributaries to attempt to spawn in early spring. This is when stripers are more easily found below dams and in coves and creeks. They prefer water temperatures between 60 and 68 degrees F.

Successful spawning requires the presence of current strong enough to keep the fish eggs suspended long enough to hatch, about 48 hours. During spawning, as many as eight males will bump a female inducing her to release between 180,000 and 4,000,000 eggs. Stripers continue feeding during the spawning cycle, stopping only long enough to release their eggs or milt. The spawners are easy to catch.

Stripers are fast-growing and long-lived and reach weights of more than 60 pounds. Sexual maturity occurs at about two years of age for males and at four years for females. They grow 10 to 12 inches the first year. The legal length of 15 inches is usually reached in its second year.

Be sure to remove the red meat when cleaning your fillets and preparing it for this yummy recipe.

Sauted Striper

Ingredients:

Striper fillets (hybrids or stripe)

Bell peppers

Onion

Garlic

Olive oil

Lea & Perrin's White Wine Worcestershire Sauce

Salt & pepper to taste

Paprika

Lemon or lime juice

Melted butter

Instructions: Use an aluminum pan (like rolls come in) or make one out of heavy aluminum foil, big enough to fit on a grill. Slice bell peppers, onions and a few cloves of garlic. Put enough olive oil in the pan to just cover the bottom and then set it on the rack of a hot grill. Add your peppers, onions and garlic. Saut for a few minutes in the oil. Add striper or other fish fillets and continue to saut, adding several dashes of Lea & Perrin's White Wine Worcestershire Sauce (not too much or it will over power the fish flavor), spices (pepper, salt, paprika, lemon or lime juice, and whatever else you prefer). Also add some melted butter if you like. Let it just saut for 10 minutes or so or until fish flakes with a fork.

You can also cook stripers in the oven but it taste better on a grill, especially if you have one that you can close the top for a few minutes to keep the flavors in.

Venison Steak Casserole

Ingredients:

2 pounds of steaks 3/4 inch thick

6 tablespoons all-purpose flour

Salt and pepper to taste

1 crushed garlic clove

1/8 teaspoon oregano

Canola oil or shortening (enough to brown the meat)

4 thinly sliced medium potatoes

2 sliced medium onions

2 sliced carrots

3 cups beef bouillon

1 green pepper cut in rings

2-3 hot peppers thinly sliced (optional)

Instructions: Tenderize steak; roll in part of flour seasoned with salt, pepper, garlic and oregano. Brown in oil or shortening. Place one layer in bottom of baking dish. Layer half of potatoes, onions and carrots on top. Sprinkle with remainder of seasoned flour. Layer remaining half of potatoes, onions and carrots over flour, pour bouillon over top, add pepper rings and hot pepper slices. Cover and bake 1 hour in 350-degree oven or until vegetables are done. Makes 4 to 6 servings.

Cognac Quail

Ingredients:

4 to 6 quail

8 chopped shallots

4 tablespoons butter

1/2 cup cognac

2 cups chicken broth

1 cup whipping cream

Salt and pepper to taste

Instructions: Brown quail with shallots in butter. Pour cognac over quail and carefully light it. Stir lightly over low heat until cognac extinguishes. Place quail and shallots in oven dish and cover with broth. Cook 30 minutes at 350 degrees. Pour whipping cream over birds and cook 20 minutes more. Salt and pepper to taste and serve with wild rice using gravy from dish. Makes two to three servings.

Sassy's Rainbow Trout

Ingredients:

4 rainbow trout fillets

Salt and pepper to taste

4 tablespoons olive oil

2 egg yolks

2 sticks butter

1 tablespoon lemon juice

1 cup cooked chopped shrimp

1/2 cup crabmeat

1/2 cup sliced mushrooms

2 tablespoons dry white wine

2 to 4 drops hot sauce, to taste

Instructions: Dry the fillets and season with salt and pepper. Place in a baking dish, add oil and bake in a preheated 375-degree oven for about 20 minutes. Make sauce while the fish bake. Put the 2 egg yolks in the top of a double boiler over hot, but not boiling water and beat until slightly thickened. Melt butter and slowly add it to the egg yolks, stirring constantly until the mixture thickens. Add lemon juice, shrimp, crabmeat, mushrooms, wine and hot sauce. Mix well and season to taste with salt and pepper. Stir and cook for 10 minutes longer. Place the baked fillets on an ovenproof platter. Spoon sauce over the fish and place it under the broiler, browning slightly. Makes 2 to 4 servings.

 
 

 

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