Kevin Dahlke's Outdoors

New England Fishing and Hunting

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Saltwater Fish

Basil Shrimp with Feta and Orzo

1 regular-size foil oven bag
Cooking spray
1/2 cup uncooked orzo (rice-shaped pasta)
2 teaspoons olive oil, divided
1 cup diced tomato
3/4 cup sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp, peeled and deveined
1/4 cup chopped fresh basil

Preheat oven to 450°
Coat inside of oven bag with cooking spray
Place the bag on a large shallow baking pan
Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain
Place the pasta in a large bowl
Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper)
Place the orzo mixture in prepared oven bag
Combine shrimp and basil
Arrange shrimp mixture on orzo mixture
Fold edge of bag over to seal
Bake at 450° for 25 minutes or until the shrimp are done
Cut open bag with a sharp knife, and peel back the foil
Drizzle with 1 teaspoon oil

Venison Scaloppini

1 egg
1 C fine bread crumbs
1/4 C minced fresh parsley
Salt and pepper to taste
1/4 C butter
1/2 C dry sherry
1/3 C light cream
1 C grated parmesan cheese
1 1/2 lb boneless venison roast
1/4 C all purpose flour
1 clove garlic, minced
1/2 C venison of beef broth

Preheat oven to 375°
Combine eggs and cream, set aside
Mix bread crumbs, parmesan and parsley in large bowl
Slice meat into 3/8" thick portions
Pound with mallet to 1/4"
Salt and pepper
Dredge in flour, dip into egg mixture and press into bread crumbs
In oven safe frying pan w/lid, melt butter and cook garlic
Place venison in pan, brown both sides
Pour in sherry and venison broth
Bring to simmer, cover
Transfer to oven, bake until venison is tender, about 45 minutes

Freshwater Fish

Game Bird

Chili Pheasant

8 pheasants, breasts boned
1 (10 1/2 oz) can green chilies, chopped
8 oz monterey jack cheese, cut in 8 strips
1/4 C breadcrumbs
1 tbls chili powder
1/4 tsp cumin
1 (15oz) can tomato sauce
1/3 C onion, sliced
Salt and pepper
1/4 C parmesan cheese
1/2 tsp salt
10 tbls butter melted
1/2 tsp cumin
Hot pepper sauce to taste

Flatten pheasant breasts then place 1 tbls of green chilies and 1 strip of jack cheese on each breast, roll to wrap filling
Secure with a toothpick
Combine the bread crumbs, parmesan cheese, chili powder, salt, pepper and half of the tsp of cumin, mixing well
Dip the breast rolls in butter, coat with crumb mixture
Place in a baking dish, chilling in frig for 4 hours or more
Drizzle the remaining butter on the breast rolls and bake at 400° for 20 to 30 minutes or until brown
Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through
To serve: spoon sauce over rolls. Add hot sauce if desired.

Wild Game


Baked Butter Herb Perch Fillets

1/2 C butter
2/3 C crushed saltines
1/4 C grated Parmesan
1/4 tsp garlic powder
1/2 tsp salt
1/2 tsp basil
1/2 tsp oregano
1 lb perch fillets

Preheat oven to 350°
Pour melted butter into shallow dish
Combine cracker crumbs, Parmesan cheese, basil, oregano, salt and garlic powder in separate shallow bowl
Dip fillets into melted butter, press into crumbs to coat
Place on baking sheet
Bake til browned and fish flakes easily with a fork, 25-30 minutes