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Cayla's Kitchen

Cutting block with some vegetables by it

Duck Phillys

Ingredients

  • 6 - 8 duck breasts sliced into strips
  • 1/4 cup + 2 Tbsp. olive oil
  • 3 Tbsp. red wine vinegar
  • 1 yellow onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cloves of garlic, minced
  • Salt and pepper
  • Pepper jack cheese
  • Italian rolls, hoagie buns, or philly bread

Instructions

In a medium bowl, combine duck meat, ¼ cup olive oil, red wine vinegar and salt and pepper. Marinate for at least 2 hours but can be as long as 24 hours.

Heat remaining olive oil in a skillet over medium heat. Add onions, peppers and garlic. Cook until lightly browned. Then add duck slices, cook for 2-3 minutes more.

Top rolls or buns with mixture and a slice of pepper jack cheese.

Grilled Fish Tacos

Ingredients

  • 4 fish fillets (walleye, pike, perch, or catfish)
  • White corn tortillas

Marinade

  • 2 tbsp olive oil
  • 2 bsp lime juice
  • 1 tbsp chili pepper
  • 1 tsp garlic salt

Pico de Gallo

  • 1 c chopped red cabbage
  • 2 roma tomatoes diced
  • ½ c. red onion diced
  • 1 tbsp cilantro
  • 1 tsp lime juice

Lime Sauce

  • ½ c sour cream
  • 1/3 c mayo
  • 2 tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp Siracha or other hot sauce

Instructions

  • Combine olive oil, 2 tablespoons of lime juice, chili pepper and garlic salt. Marinate the fillets in this mixture for at least 30 minutes, up to 8 hours.
  • Remove fillets from marinade and place in foil ensuring they’re still evenly coated with the marinade. Seal foil packets so they can be flipped on the grill.
  • Grill for 10 minutes, flipping half-way through on medium high heat or until fish is white and flaky.
  • Meanwhile, dice tomatoes, cabbage, red onion and cilantro. Mix with lime juice to make a pico de gallo.
  • Combine sour cream, mayo, lime juice, garlic powder and hot sauce to make fish taco sauce.
  • Serve fish atop tortillas with pico and taco sauce.

Pheasant Tortilla Soup

Ingredients

  • 3-4 pheasant breasts
  • 1 ½ cup chicken broth
  • ½ can black beans
  • 1 ½ cup corn (canned, frozen, or fresh)
  • 1 can red enchilada sauce
  • 1 cup diced tomatoes and peppers (or 1 can Rotel)
  • 1 cup onion diced
  • 1 jalapeno pepper diced (optional)
  • 4 tbsp lime juice
  • 4 tbsp cilantro
  • Shredded cheese and tortilla chips to top (optional)

Instructions

Lightly brown pheasant breasts on both sides.

Mix all ingredients in CrocPot EXCEPT lime juice and cilantro.

Cook on low for 4 hours.

Remove breasts and shred.

Return shredded meat to the pot, add lime juice and cilantro and cook 30 more minutes on low.

Crunch tortilla chips and cheese on top

Simple Pickled Recipe
(Modified from a Hank Shaw recipe)

(Ingredients - per pound of fish)

Brine: 1 cup kosher salt, 4 cup water

Pickling solution:

  • 1 cup water
  • 2 cup cider vinegar
  • 1/3 cup sugar
  • 2 tsp pickling seasoning
  • 2 bay leaves
  • Peel of 1 lemon
  • 1 medium red onion - thinly sliced

Venison Sausage Egg Bake

Ingredients

  • 1 lb venison breakfast sausage (60:40 venison:pork with breakfast seasoning, ground and froze as loose sausage)
  • 1 tube of refrigerated biscuits
  • 2 cups shredded cheddar cheese
  • 1 small can of diced green chiles
  • 8 eggs
  • ¼ cup milk
  • Salt and pepper to taste

Instructions

  • Preheat oven to 350 degrees
  • Cook sausage in medium skillet until brown
  • Cut or tear each biscuit into pieces and place in the bottom of a 9 x 9 baking dish sprayed with cooking spray.
  • Add cooked sausage, then cheese and green chiles on top of biscuits.
  • Whisk together eggs, milk, salt and pepper and pour over everything else.
  • Bake 35-45 minutes or until eggs are cooked through.

More Game and Fish Recipes