Woman Midwest-style

We eat most the fish caught for the sheer love of the taste of fish. The only “catch and release” fish is one that is too small or isn’t within that water’s length limit, returned unharmed to its home. I’m the designated bass cleaner. I soak the fillets in the frig overnight in salted cold water. My husband caught the Channel catfish; they are always cleaned at the water’s edge; same prep. Larger fish are filleted to fit in an iron skillet. I prefer not dealing with bones. The dark belly meat is also fried, fed to my dogs w/o bones.  7 lb Blue catfish CATFISH   BASS  FRESHWATER FISH  Bass fillets Four  2 oz. fillets per serving Cooking oil Large skillet Paper towel Tongs or long spatula COATING 2 Cups finely crushed Corn Flakes or pkg of FishFry mix 1 Cup seasoned flour sprinkle of paprika Layer paper towels on a pan next to the stove Pour oil into skillet to half cover fish Pat dry fillets, drop in an empty bread bag “shake

FAJITA VENISON MIXTURE One lb. thin-sliced LOIN or ROAST venison 1/2 cup chopped or sliced onion several small or 1/2 bag qt. red and yellow peppers 1/2 tsp. Kosher or table salt 1 tsp cayenne pepper or chile powder  shake of black pepper  1/2 tsp garlic powder  OR  1/4 crushed garlic clove  OR 1 tsp minced garlic a dribble of cooking oil 2 large flour tortillas Thick salsa (enough for 2 servings) sour cream handful of sharp cheddar cheese additional_options   : jalapeno peppers, black olives, pepper jack cheese, guacamole dip    HOW-TO : Julienne-slice the venison and peppers chop onion Add oil into heating WOK, add the meat just before it starts to smoke, then all spices. Saute' only till slightly brown, add onion and peppers, then saute' till tender (your liking), mine takes apx 5 minutes.  Cover with a lid to keep hot, prepare your tortilla. Spoon the meat mixture onto a tortil

CATEGORIES:  venison recipes                            kid-friendly meal 1: Brown deer burger, saute' chopped peppers, onions, salt, pepper, Mex spices.     2:  Boil shell pasta, add can of stewed tomatoes, whole kernel corn. Simmer.   3:  Drain pasta, stir all ingredients, add cheese packet, heat, stir constantly .     SO YUMMY!  SERVES 4

We eat most the fish caught for the sheer love of the taste of fish. The only “catch and release” fish is one that is too small or isn’t within that water’s length limit, returned unharmed to its home. I’m the designated bass cleaner. I soak the fillets in the frig overnight in salted cold water. My husband caught the Channel catfish; they are always cleaned at the water’s edge; same prep. Larger fish are filleted to fit in an iron skillet. I prefer not dealing with bones. The dark belly meat is also fried, fed to my dogs w/o bones.  7 lb Blue catfish CATFISH   BASS  FRESHWATER FISH  Bass fillets Four  2 oz. fillets per serving Cooking oil Large skillet Paper towel Tongs or long spatula COATING 2 Cups finely crushed Corn Flakes or pkg of FishFry mix 1 Cup seasoned flour sprinkle of paprika Layer paper towels on a pan next to the stove Pour oil into skillet to half cover fish Pat dry fillets, drop in an empty br

2013  One warm afternoon during bow season we opted for the hour drive to hunt  Urich Conservation Area   prior to gun season's crowd chased off all the  deer..... By then it would be futile to hope to have even a modicum productive deer hunt in that small area .   We loaded the Jeep with his climber stand and the ground blind I use, also an assundry of other supplies necessary including the small homemade deer cart. The usual mass mayhem of traffic kept us from making significant speed toward our hunting area that beckoned.       Pulling in the long gravel road my heart sank seeing another truck parked at the lot. Takes a lot to rile him, no surprise Ed displayed nothing.  As we gathered our gear the other hunter walked across the field toward us, Ed greeted the young man while I was immersed in my gear in the back seat. I was wishing I hadn't so much to carry on my back and the weather would cool down. The men were exchanging typical "how's the huntin'