food Wild Game or Fish

Edmick said:
They can be pretty good. I guess I should have explained the second pic too. I'm marinating overnight in lemon lime soda before seasoning and cooking. Never done it before but some people swear by it.
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Ginger ale with lemon juice is good too. Dove is funky to me but the lemon juice tones it down. We always soak dove in at least salt water with lemon juice before doing anything else to it. Cuts down on the liver flavor.
 
ShowMeDaSauce said:
 
Ginger ale with lemon juice is good too. Dove is funky to me but the lemon juice tones it down. We always soak dove in at least salt water with lemon juice before doing anything else to it. Cuts down on the liver flavor.
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I've eaten a lot of dove and this way is by far the best I've had. There was zero liver flavor and it was totally delicious. That lemon lime soda really worked.
 
I have some how grow up to love the liver flavor in dove and I dont mask it with brines or milk. Its nostalgic to me. Reminds me of the good ol days when I was a young kid and hunting with my dad.
 
Scored a big elk shank and a couple pounds of ground elk from my buddy. He harvested it in northern utah.
 

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dragon49 said:
 
The Chain Pickerel has a special place in my heart, as it was my first catch.
 
My recent catch provided dinner.
 
Pickerel aren’t popular to keep because their bony structure makes the fish a pain to fillet. I just gut them and eat around the bone. I fried these for around seven minutes a side. They were delicious!
 
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A pickerel or a small/medium pike is an overlooked fish.  They are indeed delicious.  We fillet and deep fry.  Hard to beat (yep - right up there with crappie, walleye, yellow perch and bluegill).  
 
dragon49 said:
 
The Chain Pickerel has a special place in my heart, as it was my first catch.
 
My recent catch provided dinner.
 
Pickerel aren’t popular to keep because their bony structure makes the fish a pain to fillet. I just gut them and eat around the bone. I fried these for around seven minutes a side. They were delicious!
 
 
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Explain that frying thing you talk about. Why they look charred?
 
The meat looks good but that bark on fish has me scratching my head.
 
pike and pickerel not quite the same but similar bone structure
i still have not mastered the "Y- bone" removal either, there is also a butterfly filet, "zipper technique"  that ive seen a couple times but not ever attempted.
 
My Personal best was a MN, 37.5"  (95+cm) Pike my 2nd time ice fishin'  :!:
 
here's another vid about them "Y bones"
 
 
 
Rajun Gardener said:
Explain that frying thing you talk about. Why they look charred?
 
The meat looks good but that bark on fish has me scratching my head.
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I'm a simple and lazy cook:
 
Step 1 - Hide the smoke detector in a drawer.
 
Step 2 - Open a window.
 
Step 3 - Dump a lot of butter into a frying pan and turn up the gas flame as high as it goes.
 
Step 4 - As soon as the butter melts, put the fish in and leave for a predetermined time.  From experience with thickness, I chose 7 minutes which worked out.  After the time is up, flip and leave in for the same amount of time.  I usually end up adding additional butter along the way.  
 
My method produces delicious fish, but with anything not very thin that I don't have to cook long, I run into issues with the smoke point of butter; hence my smoking out my apartment, and the charring.  The charring was only bad in the one separated tail, and didn't penetrate too deeply.  One cool thing about Chain Pickerels is that they don't have scales and their skin is also quite tasty, so no need to remove it.

I don't use my oven ever, but welcome recommendations for less harsh frying methods.
 
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