HEALTHY, DELICIOUS RECIPES, YOUR INBOX.
Whether you’re back from a weekend hunting trip or you’re buddy has gifted you a fresh fish fillet or some venison, and now you need to cook it – if you’re ready to try your hand at preparing and eating your fresh catch and game meats, we’ve got you covered with some of our favorites from the wild recipes.
Rich and spicy with the sweet, briny flavor of shellfish, our recipe for Étouffée (pronounced ay-too-fay) uses a traditional French-style blonde butter roux to make a thick, velvety stew served over rice with plenty of crawfish and Creole seasonings.
A mix of tender fish with shrimp bathed in a savory white sauce with leeks and peas then baked beneath a blanket of creamy mashed potatoes. Fish pie is the culinary equivalent of a warm “blankie” to cuddle and warm your tummy despite the lacking pastry crust. It’s easy to make ahead and perfect for cooler days during the Lenten season. So, who could fail to court flakey cod, fall head over heels over haddock, or satiate on salmon and shrimps when wrapped in a succulent velvety sauce underneath a crowd-pleasing crust of golden mashed potato?
Gluten-Free Lemon Pepper Fry Coating Mix – A mildly spicy coating great for pan-frying, baking fish, coating vegetables, or even for homemade deep-fried pickles.
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