SAUTÉED MORELS
Morel mushrooms are a great delicacy, and I have three favorite ways of preparing them. In each case, soak the mushrooms in salt water and then clean thoroughly. Dab dry with a towel or paper towels and slice in half. It is hard to beat introducing the mushroom pieces to simmering butter in a pan, sautéing until they begin to brown and eating them right from the pan. Another approach is to beat up a couple of eggs and dip each mushroom piece in the eggs before putting in hot butter to cook. Finally, crumble up saltine crackers, use the same egg dip, but follow with a coating of crushed saltines and then cook. Whatever your choice, it’s food for the gods.
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In company with his late wife, Ann, Jim Casada wrote a number of cookbooks focusing on game or foods from the wild. One of those, The Complete Venison Cookbook, is available from him or the Sporting Classics Store. Jim’s next book, Fishing for Chickens: A Smokies Food Memoir, is due out from the University of Georgia Press in mid-2022. He is currently taking advance reservations for copies. To reserve a copy or learn more about his many other books, include his recent multi-award winning A Smoky Mountain Boyhood: Memories, Musings, and More, visit his website at www.jimcasadaoutdoors.com or e-mail him at jimcasada@comporium.net.
Hundreds of kitchen-tested recipes make this cookbook your answer to a table of hungry hunters or out-of-town guests! Even the choosiest of eaters will enjoy the savory variety of recipes from crockpot cookery to venison on the grill.
Deer hunters and popular culinary creators Jim and Ann Casada have personally tested these recipes in their own home, assuring you of quality, delicious venison dishes. From traditional favorites to more exotic recipes, you’ll enjoy every venison dish imaginable, including: Stir fry, French dip, Fajitas, Kabobs, Piccata, Sloppy Joes, Lasagna, Ribs, Meatballs, Jerky and hundreds more! Buy Now
