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Lean fish (halibut, perch, bass, walleye)
Marinade & grill
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Cornmeal (seasoned with garlic, lemon and pepper), butter
Pan sear with sauce
White wine, capers, lemon juice, butter
Coconut milk, granulated sugar, chili paste
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Oven-roasting
Onions, sliced lemon, butter
Mayonnaise, ketchup, Worcestershire sauce, garlic powder
Fatty fish (salmon, trout)
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
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
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)