I offer wild game and fish holiday recipes because you and your family deserve a special meal with meat and fish that you brought to the table; including all the delicious side dishes.
This page is dedicated to year-end holidays. Your first choice will be to pick and choose cold weather meal that satisfies the hungriest appetites. Save room for dessert because there is plenty to choose from
Then grilling season comes to play and you will pick fresh meat and fish recipes including warm day salads and dessert ideas. All for you my hunting and fishing readers.
Thanksgiving and Christmas Meal Ideas
"It's the most wonderful time of the year." Yeah, yeah, but what is there to eat? I know that's what I hear and I bet dollars to donuts you do to.
Hot, steaming food in the forefront with a crackling fire in the background and Christmas music playing...... okay, not the music.
Recipes & Wine Pairings Below
Glazed Christmas Goose Recipe
Goose has a stronger taste than duck and I'm going to give you a tip that works with the flavor. Always marinate the goose in buttermilk in the refrigerator the entire day before cooking. Cleans up the taste and tenderizes the meat. Rinse and re-marinate with your favorite flavor (if any).
You can't go wrong with this marinated goose recipe.
10-12 lb goose
4 cups water, divided
2/3 cup soy sauce
celery stalk, chopped
small onion, chopped
1 TBS white sugar
2 TBS vegetable oil
2 tsp cinnamon
1 tsp garlic powder
1/2 to 1 tsp anise seed (optional)
1/4 cup apple cider vinegar
1 TBS soy sauce
1/4 cup honey
2 tsp cornstarch
2 TBS cold water
For the marinade, in a large saucepan combine 2 cups water the 2/3 cup soy sauce, celery, onion and sugar. Bring to a boil, reduce heat and simmer until celery is tender (stirring frequently).
Cool mixture to room temperature and add to large resealable bag. Add goose, reseal and turn to coat entire bird. Marinate in the refrigerator for four hours; turning frequently (this is in addition to soaking the goose in buttermilk overnight).
After marinating for 4 hours, discard the marinade. Sprinkle just the cavity with salt and pepper (you will be salting the bird during the last 1-1/2 hours of baking).
PREHEAT oven to 325 degrees.
Rub the skin of the goose with vegetable oil, and place on a shallow roasting pan.
In a small cup or bowl, combine the cinnamon with garlic powder and anise (if you are using). Rub spice mixture all over the outside of the goose. Bake uncovered for 30 minutes.
In a small saucepan, combine the vinegar with 1 tablespoon of soy sauce, honey and the remaining 2 cups of water. Bring to a boil, reduce heat and simmer uncovered until reduced by half.
Bring the goose out of the oven and baste the goose heavily with the honey mixture. Lightly sprinkle the outside with salt. Return back to the oven and bake another 30 minutes uncovered.
Remove from oven and cover with foil and return to oven to bake for another 1-1/2 to 2 more hours depending on the size of the goose or until a meat thermometer reads 180 degrees. You may baste occasionally with the honey mixture during baking.
Let stand covered with foil for at least 20 minutes before carving. Do not prick with a fork or slice during this time because you will lose all the juice from the meat.
For the gravy, strain pan juice and skim off the fat. In a small saucepan, combine cornstarch with cold water and mix until smooth. Whisk into the pan juice and bring to a boil, cooking and stirring for 2 minutes or until thickened. Serve the gravy with the sliced goose.
Homemade applesauce is often served with goose.
Cono Sur Vision 2005 ($12)
Bridgeview 2001 Merlot ($10)
Red Truck 2006 Merlot ($8)
Venison Pot Roast with Cranberry Sauce
venison roast (you can fit into roasting pan)
large onion, sliced thick
two celery stalks, cut in 3 inch lengths
five carrots, cut in 3 inch lengths
1/4 cup soy sauce
1 tsp Worcestershire sauce
1 TBS steak sauce
1 garlic clove, minced or crushed
2 bay leaves
1 tsp onion powder
1/2 tsp black pepper
2 bouillon cubes
1/2 tsp oregano
pinch of thyme
water to cover
PREHEAT oven to 300 degrees.
Rub garlic on roast and place in a roasting pan. Arrange roast so it sits on top of the onion slices. Surround with celery and carrots.
Fill pan with water so just the top of the roast is exposed. Add soy sauce, steak sauce, bouillon cubes, Worcestershire sauce and remaining spices - pouring over roast and water. Bake in oven for 4 hours. It should cut with a fork when done.
Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth; stirring constantly.
You may also make this in your slow cooker. You add more water to cover everything in the crock and cook for an extra hour. Extra water results in more stock for the gravy.
1 bag of fresh cranberries
1 cup water
1/2 cup sugar
1 shake of ground cinnamon
Bring the first 3 ingredients to a boil. Lower heat and simmer until most of the cranberries have popped. Sprinkle with cinnamon and cool to room temperature or place in the refrigerator to chill.
**Add 1 jalapeno pepper (seeded and minced) for a little "kick" to your sauce.
2009 Castle Rock Pinot Noir ($12)
2009 Doña Paula Los Cardos Cabernet Sauvignon ($10)
2009 Bodegas Nekeas Vega Sindoa Tempranillo ($8)
Christmas Duck Recipe
duck prepped for roasting
kosher salt and freshly ground black pepper
3/4 cup orange marmalade
1-1/4 cups frozen orange juice concentrate, thawed
2 cans cherries in sweet syrup
1/2 cup red wine
3 TBS brown sugar, packed
2 TBS cornstarch
PREHEAT oven to 350 degrees. Prick just the skin of the duck (do not go into the meat).
In a bowl, mix the orange marmalade with the thawed orange juice concentrate. Pour this mixture over the duck.
Roast duck for 1-1/2 hours. Raise the oven temperature to 425 degrees and baste every 10 minutes for 30 minutes.
Meanwhile, puree the cherries (including syrup) and pour into a saucepan. Add the wine, brown sugar and cornstarch. Bring to a boil and simmer until it thickens. Pour over the duck before serving. Garnish with orange slices, figs and blueberries.
2009 Alamos Chardonnay ($13)
2010 Santa Rita Reserva Sauvignon Blanc ($12)
2010 Lindeman’s Bin 90 Moscato ($8)
Salmon and Asparagus in Hollandaise Sauce
2 minced garlic cloves
6 TBS extra virgin olive oil
1 tsp dried basil
1 tsp sea salt
1 tsp freshly ground black pepper
1 TBS fresh lemon juice
fresh parsley, 1 tablespoon chopped
2 salmon fillets
PREHEAT oven to
In a medium glass bowl, prepare marinade by mixing everything (but the salmon) together. Place fillets in a glass baking dish and pour marinade over salmon.
Marinade in the refrigerator for 1 hour (no longer), turning occasionally.
PREHEAT oven to 375 degrees. Use a large piece of foil and place fillets in the center and pour marinade over them. Roll up sides (as in a pocket) and place in a baking dish. Cook for 35 to 45 minutes or until fillet flakes with fork. Serves two.
While the fish is cooking, make the sauce.
1/2 cup butter
3 large egg yolks
1 TBS + 1 tsp fresh lemon juice
1/8 tsp salt
dash cayenne pepper or hot sauce (optional)
2 TBS hot water
finely chopped fresh parsley for garnish
Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce.
Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately salmon or let stand over warm water for up to 30 minutes. If desired, sprinkle with chopped fresh parsley before serving. Makes about 2/3 cup.
bunch of asparagus
1/2 cup water
Pour water in the bottom of a frying pan and add the asparagus. Cover and steam 5-10 minutes (depending on the size of the asparagus) Then, once it is a bright green color, saute it in a tad of olive oil for about a minute. Serve with salmon.
To serve: Pour sauce on bottom of plate and top with salmon and asparagus. Sprinkle fish with fresh dill if desired.
2009 Bonterra Riesling ($14)
2009 Edna Valley Vineyard Paragon Chardonnay ($12)
2010 La Vieille Ferme Côtes du Luberon ($9)
We always have oyster stew on Christmas eve. It is our Christmas tradition. Serve with garlic toasts or oyster crackers. You may also add crispy bacon or potato to this stew.
Oyster Stew Recipe
two (12 oz) fresh oysters, shucked and cleaned
1 quart (or more if you desire) half-and-half
1/2 cup butter
1 cup minced celery
3 TBS sweet onion, minced
salt and pepper to taste
Melt butter in a skillet and saute celery and onion until tender. Pour half-and-half into a dutch oven and add the butter, celery and onion mixture. Stir until almost to a boil and add the cleaned oysters.
Oysters are cooked with the ends curl. Turn off the heat and it's ready to be served.