Browsing Category Recipes

Speckled Trout Ceviche

By at January 27, 2014 | 9:34 pm | 0 Comment

6 trout ceviche

I love ceviche.  I especially love it with fresh caught speckled trout.  I have made this recipe with speckled trout, redfish, black drum, flounder, sheepshead, and mangrove snapper.  Ceviche is a raw preparation of fish, with the acid in the citrus juice “cooking” the fish, by denaturing the proteins.  I know some of you guys may be a bit squeamish about eating

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Thai Red Curry with Venison

By at December 15, 2013 | 12:56 pm | 0 Comment

9 Thai red curry venison over rice

Thai curries are some of my absolute favorite dishes.  They are spicy and packed full of flavor.  Thai curry usually contains chiles, garlic, lemongrass, shallots, galangal, shrimp paste and salt.  When choosing a curry paste, look for one that contains shrimp.  I have tried a couple that didn’t, and they do not have near the flavor. This curry is not completely

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Recipes

Blackened Trout with Mango Salsa

By at November 25, 2013 | 11:12 pm | 0 Comment

1 blackened trout with mango salsa

First let me apologize for the lack of photos on this post.  Got too excited cooking!  This is without a doubt, my wife's favorite fish dish.  This can be done with just about any white fleshed fish, such as speckled trout, redfish, flounder, catfish, or tilapia.  I love to go down to the Texas coast and fish.  And without fail, this dish is one of the first one's

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Recipes

Venison Bulgogi

By at October 27, 2013 | 8:30 pm | 0 Comment

8 finished venison bulgogi

Bulgogi is one of my favorite things to get at Korean restaurants.  Traditionally, it is made with beef, but you will sometimes see it with pork or chicken, as well.  So, I decided to do my own version with venison.  This recipe would also work well with a hog.  I decided to go with backstrap, but you could just as easily use the tenderloins, or one of the ham

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Recipes

Venison Enchiladas

By at October 27, 2013 | 7:33 pm | 0 Comment

14 melted cheese

This recipe can be made with just about any game animal you've got.  I've made enchiladas from whitetail and axis deer, beef, pheasant chicken, and duck.  Any kind of deer or antelope would be great.  If you are using a bird, such as a pheasant, I would roast it whole, coat it in oil (olive, vegetable, whatever), salt and pepper, and put it in the over at 350˚F til

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