Great Sporting Links
For those who love the great outdoors.
Great Sporting LinksFor those who love the great outdoors. |
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 Mule deer stop for a last look before bounding away. |
Got steak? Try this Great Sporting Links Teriyaki Marinade 1/2 cup soy sauce 1/2 cup oil 1/2 cup water 1/4 cup brown sugar 2 to 3 cloves garlic, chopped Pepper to taste 2 lb steak Combine and pour over steak; refrigerate 24-48 hours turning occasionally. Can also be used to marinate pheasants, roasts, pork chops. Works for a stir fry. Is very good with venison butterfly steaks. |
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NOTE: the staff of GSL has tried this recipe - it is absolutely wonderful! We use it mainly on venison steaks. Makes the mouth water just thinking about it. Kabob Marinade 1 lb. Venison, cubed in bite-size pieces. 1/4 c. soy sauce 1/4 c olive oil 1 tsp. lemon/pepper salt 1 tsp. garlic powder
Marinate at least 3 hours or overnight in refrigerator.
To make Kabobs:
1 lb. Venison Sausage precooked and sliced into bite-size pieces
Vegetables to your liking - Potatoes (precooked), green pepper, red pepper, onion, mushrooms etc.
Intermix all items on the skewer and grill until venison is done to your liking. I like to pour the remaining Marinade over the entire Kabob before grilling so all pieces get the flavor. It also help the other items from drying out.
Also makes a great steak marinade!! |
1 pheasant, quartered 1 can (10-1/2 oz.) condensed cream of chicken soup 1/2 cup apple cider 1 Tbsp plus 1 tsp Worcestershire sauce 3/4 tsp salt 1 clove garlic, minced 1 can (3 oz.) sliced mushrooms, drained Paprika 1/3 cup chopped onion Heat oven to 350 degrees. Place pheasant in ungreased baking pan, 9 x 9 x2". Mix all ingredients except paprika and pour on pheasant. Bake uncovered 1 hour, spooning off excess fat and basting occasionally with sauce in pan. Sprinkle with paprika and bake until tender, about 30 minutes. Serve over a bed of rice. Sweet & Sour Pheasant 2 eggs |
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By Arnold and Betty Brudvik Kelso, WA The following instructions are from a conglomerate of trial and error, as well as instructions and suggestions from friends. Some of which never smoked a fish in their life. BEST FISH – fresh-caught salmon – not too much fat, leave skin on. Cut into pieces 1 ½ inches wide and 3 to 4 inches long. BEST MARINATE – SALMON – Brine = ½ cup sugar (either brown or white), ¼ cup non-iodized salt, 1 ½ cup soy sauce, 1 cup water, ½ teaspoon each of onion powder, garlic powder, and pepper. Use 1 ½ cup dry white wine and 1 teaspoon liquid smoke. Brine chunks of fish 8 hours. Keep refrigerated, do not rinse. NORTHERN PIKE – Brine = 2 quarts water, 3/4 cup non-iodized salt, 1/2/ cup brown sugar, 2 tablespoons lemon juice, ¼ Tablespoon each of garlic and onion powder, 1 teaspoon liquid smoke. Brine 8 hours. Keep refrigerated, do not rinse. Drain and pat dry. Place on smoking racks, large on bottom and small on top. With regular home fan, blow dry for about 5-10 minutes. Place rack in smoker. Use alder wood and mix in smaller amounts of apple and cherry woods. Never use any wood that has been painted or treated. Use 4 pans for 8 hours of smoking. Length of smoking will vary with the weather. Colder weather can add as much as 1 to 2 hours. We have also wrapped smoker in pieces of carpet. It is necessary to have some draft to keep fire burning. Very hot weather can shorten time. We have also found that it works great to finish fish off in the microwave. Use 50% power for 3 to 5 minutes. Best to eat after a night in the refrigerator. If you have some you want to save, dry can in the pressure cooker. Enjoy, Arnold and Betty | |
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