Fish and Wild Game Recipes
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Welcome to our Recipes page.

This page was in part due to the very high demand for some of our delicious Fish and Wild Game Recipes.
Many of the recipes below have long been client favorites and have been posted here for your enjoyment.

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Welcome to our Recipes Page

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Fish Recipes

John's Family Smoked Salmon Recipe:

As this is one of the most requested recipes I have, I decided to put it first. If anyone has another smoked salmon recipe they really enjoy, please pass it on to us. This recipe is a family recipe used by our family for years.

It works not only for salmon but trout and sturgeon as well

First thing you will need of course is some fish, preferably frozen first and then thawed out. Freezing your fish first will help to break down the meat's enzymes making it easier to accept a brine and speeding up the curing process.

Brine Ingredients:

- 2 Cups of brown sugar
- 1/3 Cup of salt (pickling or coarse)
- 2 Tbs. garlic salt
- 2 Tbs. onion salt
- 2 Tbs. celery salt
- 2 Tbs. dry mustard
- 2 Tbs. coarse black pepper

Mix ingredients together in a large mixing bowl. As this is a dry brine recipe, no liquids should be added.
You will need a large 2 inch deep pan to cure fish in. Place fillets skin side down in your pan and coat heavily with brine ingredients. Cover with a piece of foil or Saran wrap and place in refrigerator for 24 hours. After salmon has cured for 24 hours remove from refrigerator and rinse fillets off in cool water. Pat dry with paper towels and place on smoker rack. If you like a stronger tasting smoked salmon as I do, you can pepper lightly and brush fillets with liquid and brine left over in the bottom of the tray you used to brine your fish. Use either alder or apple wood for smoking. Smoke to desired doneness. Depending on the size and thickness of the fillets you are smoking, it can take anywhere from 4-6 hours to smoke.

Gravlax Recipe:


- 1/4 cup coarse Sea Salt
- 1/4 cup coarsely ground black peppercorns
- 1/3 cup granulated sugar
- 2 Tbs. whole coriander seeds
- 2 pounds skinless salmon fillet
- bunch of fresh Dill

Cook coriander seeds in a small saute pan until aroma of seeds is released. Crush seeds using a pestle, mortar or bottom of a pot. Mix seeds with salt, pepper, and sugar in a small bowl.
Slice salmon in half across width and lay pieces side by side on plastic wrap. Divide dry spice mixture in half and sprinkle one half over both pieces. Place half the dill on 1 piece of salmon and top with remaining piece of salmon, kind of like making a sandwich to enclose the dill and spices.
Evenly coat the outside of your "salmon sandwich" with remaining spices and dill and tightly wrap with plastic wrap. Place in shallow baking dish and top with weight. Refrigerate for 3 days, turning over every 12 hours.
To serve, scrape off spices and dill. Thinly slice with grain of fillet and serve cold.

Barbecued Salmon:


- 1-2 pounds salmon fillet
- 1 bottle liquid smoke
- 1/2 cup ketchup
- 1/4 cup lemon juice
- 1/2 Tsp. dry mustard
- 1/2 Tsp. salt
- 1 small minced onion
- 1/4 cup water
- 1/8 cup molasses
- 1/4 cup butter
- 1 Tbs. soy sauce

Combine all ingredients, except salmon and liquid smoke, in saucepan and simmer for 10 minutes. Let cool. Rub salmon with liquid smoke and let sit until marinate is cool. Marinate salmon in cooled sauce for 2 hours.
Preheat grill. Place salmon on grill skin side down and baste often. Grill for 10 minutes. Brush final coating of marinate on salmon and serve.

Oven or Campfire Cooked Salmon:


- 1-2 pounds salmon, whole or steaked
- 1 bottle liquid smoke
- 1 onion sliced
- 1 garlic clove, chopped
- 8 Tbs. butter
- 1 lemon
- 1/2 cup white wine
- salt and pepper to taste
- foil

Rub salmon thoroughly with liquid smoke. Place fish in foil. Put onion, garlic and butter in pocket of fish or on top if steaked. Squeeze lemon juice and sprinkle white wine over all. Salt and pepper lightly. Double wrap salmon in foil. Cook in oven or on campfire until tender. Remove from oven or campfire and let sit until done. Done when salmon flakes with a fork.
Remember it is important to remove salmon from oven or campfire before completely done. It will keep cooking itself in the foil.

Wild Game Recipes

Venison, Elk or Caribou Biscuits and Gravy:


- 1 Lb. ground or finely chopped wild game
- 1 small onion
- 1 Tbsp. vegetable oil
- 3 Tbsp. flour
- 2 beef bouillon cubes dissolved in 1-1/2 cups water
- 1 Tsp. Worcestershire sauce
- salt and pepper to taste

Brown meat and onion in oil in a skillet. Drain excess oil. Add remaining ingredients and simmer for 20 minutes. Serve over biscuits.

Biscuit Ingredients:

- 2 cups sifted flour
- 3 Tsp. baking powder
- 1/2 Tsp. salt
- 4 Tbsp.butter
- 3/4 cup milk

Sift dry ingredients together and cut in butter. Add milk to make a soft dough. Place on a lightly floured board and knead a few seconds. Roll out to 1/2" thick and cut with a biscuit cutter. Place on greased baking sheet and bake in 450 degree oven for about 12 minutes.

Venison Stew:


- 2 Tbsp. cooking oil
- 2 Lbs. Venison stew meat
- 2 large onions coarsely chopped
- 1 cup carrots, cut into 1" pieces
- 2 cups white wine
- 5-6 potatoes, peeled and quartered
- 2 1/2 cups water
- 2 beef bouillon cubes
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. salt
- 1 Tsp. pepper

Brown venison meat in oil in Dutch oven. Add onions, Worcestershire sauce, salt, pepper, wine, and water. Simmer, covered for 1 1/2 to 2 hours or until meat is tender. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30 minutes. Add bouillon cubes. Thicken stew with 1/4 cup cold water and 1/4 cup flour mixed until stew is thickened.

Bear Cooked Hunters Style:


- 3 Lbs. Bear meat
- 2 Tbsp. butter
- 1 onion, chopped
- 2 square inches ham, minced fine
- 1 Tbsp. flour
- 1 clove garlic
- 2 sprigs thyme
- 2 bay leaves
- 1/2 box mushrooms
- Zest lemon
- 1 glass white wine
- salt and pepper to taste

Cut meat into 2 inch squares. Salt and pepper well. Put 2 Tbsp. butter into sauce pan with meat and brown. When nearly brown add onion, ham, garlic, bay leaf and thyme. Stir in with meat and brown 2 minutes. Add 1 Tbsp. flour and brown. Add wine and simmer 5 minutes. Add 1 quart consommé or water; cook 1/2 hour longer and serve hot over cooked noodles.

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