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How to make the best spice mixes

Lean fish (halibut, perch, bass, walleye)

Lean fish with spices

Marinade & grill

Cornmeal (seasoned with garlic, lemon and pepper), butter

Pan sear with sauce

White wine, capers, lemon juice, butter
Coconut milk, granulated sugar, chili paste

Oven-roasting

Onions, sliced lemon, butter
Mayonnaise, ketchup, Worcestershire sauce, garlic powder

Fatty fish (salmon, trout)

Fatty fish with spices

Marinade & grill

Soy sauce, lemon juice, maple syrup, black pepper
Mayonnaise, dill
Catalina salad dressing, lemon juice, onions

Pan sear with sauce

Dijon mustard, lemon juice, butter
Apple juice, onions, bell peppers

Oven-roasting

Mayonnaise, garlic, mustard, seasoned bread crumbs

Intro, venison

Venison

When it comes right down to it, there are three primary methods for cooking up your wild game or fish: marinating and grilling on the barbecue; pan-searing with a sauce; and oven-roasting. Selecting the right mix of ingredients for each method is key to getting the taste just right. Here are some time-tested seasoning suggestions that will have everyone coming back for seconds every time, whether you’re serving venison, upland birds, waterfowl or fish. With all these seasoning combinations, we’ll leave the addition of salt and pepper to your taste, if not otherwise listed.

Venison

Marinade & grill

Red wine, olive oil, basil
Dijon mustard, garlic, rosemary, olive oil
Soy sauce, sesame oil, granulated sugar, garlic

Pan sear with sauce

Brandy, beef stock, green pepper corns, cream
Red wine, beef stock, mushrooms, cream

Oven-roasting

Cumin, paprika, rosemary, black pepper, garlic
Coriander, thyme, juniper, garlic

Upland birds & waterfowl

Waterfowl dish

Upland birds

Marinade & grill

Gin, olive oil, orange marmalade, black pepper
Olive oil, lime juice, soy sauce, garlic

Pan sear with sauce

White wine, lemon or orange juice, thyme, chicken stock, black pepper

Oven-roasting

Orange juice, garlic, thyme, bacon strips on top
White wine, garlic, butter
Oyster sauce, onions, Granny Smith apple slices

Waterfowl

Marinade & grill

Soy sauce, balsamic vinegar, basil, garlic
Any oil-based salad dressing
Buttermilk, Cajun spice

Pan sear with sauce

Port, chicken stock, sage, blackcurrant jam
Chicken stock, orange juice, vermouth, tarragon
Grand Marnier, granulated sugar, crushed oranges

Oven-roasting

Apple and sage dressing (bacon on top)
Orange slices, garlic (bacon on top)

Ken Bailey

Ken Bailey

An all-around hunter, Ken Bailey enjoys pursuing waterfowl the most. Based in Edmonton, Outdoor Canada's longtime hunting editor Ken Bailey has hunted every major Canadian game animal, in every corner of the country. For many years, he’s shared his deep knowledge of game behaviour, and wide expertise with all manner of firearms with OC's readers. His work has been recognized numerous times by both the Outdoor Writers of Canada and the National Magazine Awards. Ken is a committed conservationist, dedicated to habitat preservation, sustainable harvests, and passing along our hunting heritage to the next generation. He's also an avid fly fisherman, and a pretty darn good game chef.

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