re: Outdoor Board Cookbook

That's pretty much the same as my triggerfish recipe

Hey Neck, you been compiling all these into a document? I'm ready to get an email with all of them!!

Bass Courtbullion

Big Black Pot
2 quarts Bass filets (can use any fish, we use Bass or Trout mostly, Redfish works too)
Onions, Bell Peppers or 2 small bags of Season All Blend
Green Onions
Parsley
2 small cans Tomato Paste
1 can Rotel Diced Tomato w/peppers
2-4 sticks of butter (I use 2, my buddy uses 4)
Slap Ya Mama seasoning
Blackening seasoning

Marinate fish in water and Slap Ya MaMa/Tony's/or whatever you use.

Usually cook this on a burner outside.

Add Butter and Onions, Peppers, Green Onions and cook it down on medium fire. Stir occasionally.

Add Tomato Paste and Rotel. Add 2 cans of water from Tomato Paste can.
Add Green Onions and 1/4 teaspoon of Blackening seasoning.

Cook this on Medium fire for about 30 minutes. Add water to make desired amount of gravy, if gravy is too thin add flour or baking powder and water to thicken. I usually dont thicken it.

Add fish and about a cup of the seasoned water from the fish.
Cook about 10 minutes then cook on low fire with lid on for about an hour.

Shake pot occasionally, DO NOt Stir! Or fish will fall apart.
Add Parsley and more Green Onion Tops and serve over rice.

This recipe is to cook outside or while camping.
If it doesnt burn your mouth you didnt add enough Slap Ya MaMa/Tony's/Zatarain's.
If its too salty use Who's Ya Daddy in place of Slap Ya MaMa etc...

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Hey Neck, you been compiling all these into a document? I'm ready to get an email with all of them!!

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I have not made a document yet, I was thinking about waiting until prime fishing season when everyone is pumped about that and posting recipes to when I could do it all at once. However, I guess I could make a deer/duck version and a seafood version. Also, I was contacted about a possible printing company who might be willing to put it together and make it look professional, i will let yall know!

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prime fishing season

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This is it for Speckled trout!

Greek Waterfowl Pasta

2 Snow Goose Breast (or equivalent amount of other waterfowl) cut into ¼ inch wide strips
¼ cup pitted kalamata olives sliced in halves
½ lb smoked link sausage sliced in ¼ inch slices
1 tsp roasted garlic in olive oil
1/8 tsp ground thyme
1/8 tsp dry basil flakes
Crumbled Feta or Blue Cheese
½ tsp brown mustard
¼ cup merlot or cabernet
Pasta of choice cooked al dente

Dissolve mustard in the wine
In large skillet place sausage, garlic, and olives with small amount of olive oil on high for 4-5 min
Add goose strips then season with the basil and thyme
When goose is no longer bleeding when pressed, add the wine/mustard mix
Stir continuously after adding the liquid.

Plate pasta and top with the meat and sauce and garnish with the cheese.
Add salt and pepper to taste.


Pan Fried Duck Legs



6 duck legs skinned
Liberally season all sides with Grill Mates Roasted Garlic and Herb seasoning and allow to sit in fridge for 24 hours
Scramble 1 egg and ½ tsp brown mustard togther
Crush 1 single serving box of cornflakes and about 1 cup of sesame water crackers into a shallow dish
Melt 2 Tbsp butter in a small frying pan
Dredge legs in egg/mustard combo and then crust with cornflake/cracker crumbs
Fry in butter on medium heat until crispy and brown on the outside.
If still not done on the inside, microwave the wings for 10-20 seconds for every 2 wings

This recipe works well for duck breasts too.



Duck in Island Sauce


Place small can of crushed pineapple in a 9” dish
Slice ¼ of a small red onion in to the dish, sprinkle on some cayenne pepper, onion salt, and a dash of ginger.
Submerge 2 to 4 duck breasts in the bottom of the dish and cover
Let sit in fridge for 24 hrs
Heat on medium heat until duck is cooked and serve over dirty rice



Brine for small pieces of wild hog
(increases the moisture content of this relatively dry meat and adds a little flavor)

1 ½ cups of warm water
1 cup of cabernet
1 tbsp brown sugar
3 tbsp salt
¼ tsp ground thyme
¼ tsp ground sage
¼ tsp cayenne
½ tsp black pepper
½ tsp onion powder
1 tsp roasted garlic in olive oil

Soak meat completely submerged in the fridge for 24 hours
Double the recipe if needed to cover all of the meat

So I got off work last night at 8 and my GF surprised me with this ( and I've shown her the OB Cookbook a couple times and she took the pics w/o me telling her too cause she knew I would post them on here)

Deer back straps covered in bacon and onions.





And vodka on the rocks...



I'm not sure all that went into making it, I just ate it...

The dates are way off in the pics...

No, not posting pics of my GF...

And, it's safe to say she got the business later that night.

Profits should go into an account to fund an OB hunting or fishing trip.

I have not gotten any details yet so I am not sure if or what it would cost but yeah if it somehow turns a profit it will go towards an OB function