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Kentucky's Sporting May's Edition:

Welcome to" Kentucky 's Game Kitchen", where you'll find the very best in Kentucky 's own Game Cooking recipes for all to enjoy.

Here at the KGK , you can also share your favorite game recipes with others, share the fun, taste and the excitement in preparing and cooking game delights. So, without further drool, step this way and see what's cooking this Month. Well, now that spring is almost here, I dusted off the old fishing rods and setting out for an angling adventure in the back pond, where I know there's a load of Bass just waiting to be caught and cooked up. So, to kick Spring off, I dug out a few Bass recipes to get everyone in the mood. I hope you'll enjoy them, I did!

Remember, if you're also looking for other BBQ / Grilling recipes, please check-out my website at: www.chef-fatboy.com , you'll be glad you did and so will I. Don't forget to E-Mail me your favorite Game or recipes to: fatboy@chef-fatboy.com .

Shoot Straight and EAT WELL!
Chef FatBoy




Bass Greek Style Recipe
Submitted by: James Witt, Annville , Ky.
Serves 8


Ingredients:
-8 - 8oz bass fillets 1/2 cup flour (or as needed)
-2 tbsp light olive oil 1 lemon, juiced
-3 tbsp vegetable oil 2 large yellow onions, chopped fine
-6 garlic cloves, crushed 1 bunch parsley, chopped
-1 pinch pepper 3 1/2 cup canned tomatoes
-1 tomato, chopped 3 bay leaves
-1/2 tsp rosemary 1/2 cup dry white wine
-1 lemon, cut into 8 wedges

Directions: Dust the bass fillets with the flour. In a large skillet place the 2 tablespoons of olive oil and heat it on medium high until it is hot. Quickly sear the fillets on both sides so that they are sealed. Place the fish in a large baking pan and sprinkle on the lemon juice. Set the fish aside. In a medium skillet place the 3 tablespoons of vegetable oil and heat on medium high until it is hot. Add the onions, garlic, and parsley. Sauté the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the pepper and stir it in. In a medium large saucepan place the sautéed onion mixture, canned tomatoes, chopped tomato, bay leaves, rosemary, and white wine. Stir the ingredients together and simmer them on low heat for 40 minutes. Preheat the oven to 350 F. Pour the sauce over the fish and bake it for 20 minutes, or until it is just done. Garnish the dish with the lemon wedges.

 Cajun Bass and Rice


Ingredients

-1 1/2 lbs. bass fillets 1 cup mushrooms, sliced
-1/2 cup red or green pepper, sliced 1/2 cup celery, sliced
-1/2 cup onion, chopped 1 14 1/2-oz. can whole tomatoes (with juice)
-3/4 cup chicken broth 3/4 cup long grain rice
-1 tsp. paprika 3/4 tsp. dried thyme leaves
-3/4 tsp. salt 1/2 tsp. dried red pepper
-1/4 tsp. ground black pepper

Directions: In 2 1/2 or 3-qt. casserole or baking dish, combine mushrooms, pepper, celery, onion, tomatoes, broth, rice, paprika, thyme, salt and red and black pepper. Cover and bake for 25 minutes at 400 degrees F. Stir vegetable-and-rice mixture. Place the bass over ingredients in casserole dish. Spoon some sauce over the bass. Cover and continue baking for 20 more minutes or until rice is tender and bass flakes easily. Garnish with fresh parsley and lemon if desired. If using microwave: In large microwave-safe baking dish, place all ingredients except the bass. Microwave on high power, uncovered, for about 8 minutes. Stir. Place the bass fillets on top, cover and vent. Microwave on high power for about 15 minutes more, spooning some juice over the bass about every 5 minutes or so.

 Bass 'N' Beer Recipe

Ingredients
-6 fillets bass; (1/2 to 3/4 thick) 1/4 tsp. pepper
-1 paprika 1/4 c chopped onion
-1/4 c butter 2 tbsp. all-purpose flour
-2 c beer 1 tbsp. brown sugar
-2 whole cloves 1 tbsp. lemon juice
-1 hot cooked wild rice or white rice

Directions: Sprinkle fish fillets with 1 teaspoon salt, the pepper, and some paprika. In a skillet, cook onion in butter till tender. Stir in flour; cook and stir till brown. Gradually stir in the beer. Cook and stir till the mixture bubbles. Stir in the sugar and cloves. Add fish fillets to sauce. Cover and cook for 10 to 15 minutes over low heat till fish flakes with a fork. Remove fish to a platter. Stir lemon juice into sauce in the skillet. Serve sauce over fish with rice, if desired.

Blackened Catfish
6 servings

Ingredients:
-2 tablespoons paprika 2 1/2 teaspoons salt
-2 teaspoons lemon pepper 1 1/2 teaspoons garlic powder
-1 1/2 teaspoons ground pepper 1 1/2 teaspoons dried basil
-1 teaspoon onion powder 1 teaspoon thyme
-6 catfish fillets 1 cup unsalted butter, melted

Directions: Heat a large cast iron skillet (recommended) or heavy aluminum skillet over high heat for 10 minutes. In a small bowl stir together first 8 ingredients. Dip catfish into melted butter and coat both sides of fish with spice mixture, using about 1 T spice mixture for each fillet. Place fish on waxed paper. Place 3 fillets at a time in hot skillet. Drizzle each fillet with 1 T melted butter. Cook over high heat about 2 minutes per side or until fish flakes easily. Serve immediately.

 Fried or Grilled Back Strap Medallions
Submitted by: Fred P. Jones, Corbin , Ky.


Ingredients
-1 pound venison loin
-3 cups of milk (if frying)
-1 pound package of bacon
-2 cups flour (if frying)
-Season to taste with your favorite seasoning(s).

Instructions: Cut loin into half-dollar or about bite-size pieces. Wrap a piece of bacon around each medallion and season accordingly. If you are going to grill them, they are ready to go on the grill over a bed of coals. Heat about 7-10 minutes on each side. If you are going to fry them, drop in milk and cover thoroughly in flour. Drop breaded bacon-wrapped medallions in deep fryer until golden brown. You will love the bacon and venison taste together, not to mention how moist the meat will be. ENJOY!

 
Grilled Venison Loin Steaks
Submitted by: Craig Dixon, Somerset , Ky.

Ingredients:
-1-2 lb. Venison back strap sliced 1/2-3/4 inch 1/2 cup olive oil
-1/4 cup Worcestershire sauce 1/4 cup Steak Marinade
-1 tablespoon balsamic vinegar 1 tablespoon garlic powder
-1 teaspoon Montreal steak seasoning (spicy) 1/2 teaspoon ground thyme
-1/2 teaspoon ground celery seed 1/4 teaspoon black pepper
-1/4 teaspoon ground cayenne 1/4 teaspoon kosher salt

Directions: Combine all ingredients in a 1 gallon zip top bag and shake well. Marinate for 4-6 hours. Preferably overnight. Turn bag to mix every couple hours. Set up charcoal grill for direct high heat grilling. Throw on a few mesquite wood chips. (I use a handful) Grill steaks for 2-3 minutes per side for med. rare with the grill covered for smoke retention. For well done 4.5 min per side. Serve with Lea & Perrins traditional steak sauce on the side, along with grilled silver queen corn and green beans.

Now for the GOOD STUFF!


Melody's Chocolate Apple Crisp

Ingredients:
-1 1/2 c All-purpose flour 1 c Firmly packed brown sugar
-1/2 tsp. Baking soda 1/4 tsp. Salt
-3/4 c Butter 1 1/2 c Quick oats, uncooked
-12 oz Semi-sweet chocolate mini morsels, divided
-3 Apples, unpeeled if desired, chopped 1 c Pecans or walnuts, chopped

Directions: Preheat oven to 375'F. In large bowl, combine flour, brown sugar, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Stir in oats; press half of oat mixture into greased 13x9 inch baking pan. To remaining oat mixture, add semi-sweet chocolate mini morsels, apples and pecans; stir to combine. Sprinkle over base. Bake 35-40 minutes until lightly browned. Cool slightly; cut into squares. Makes about 15 servings.


Melody's Carrot Pineapple Cake

Ingredients:
-2 cups all-purpose flour 2 teaspoons baking soda
-1 teaspoon baking powder 1 teaspoon salt
-2 teaspoons ground cinnamon 1 3/4 cups white sugar
-1 cup vegetable oil 3 eggs
-1 teaspoon vanilla extract 2 cups shredded carrots
-1 cup flaked coconut 1 cup chopped walnuts
-1 (8 ounce) can crushed pineapple, drained 1 (8 ounce) package cream cheese
- 1/4 cup butter, softened 2 cups confectioners' sugar

Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Oh! Yeah! Spring has SPRUNG!