Fish Pitas
Leftovers are commonplace after a big family fish fry or a hunt camp gathering, but many folks make the mistake of thinking that fried fish has no appeal unless it’s piping from the stove. If you have leftover catfish fillets, whole bream or crappie, or mild saltwater species such as cod, by all means, wrap them up and store in the refrigerator. You have the makings of a first-rate fish pita, and preparation is the essence of simplicity.
Scrape away most of the breading that covered the fillets and chop or shred the cooked fish before heating in a microwave. Stir in tartar sauce until well mixed immediately after removing from the heat and place atop a piece of pita bread along with lettuce and slices of tomato. You have a tasty fish sandwich.
Wright Swamp Chili
As the name of this chili recipe suggests, it came from a pair of longtime friends named Wright. As for the swamp part, your guess is as good as mine, although I suspect it traces to a waterfowling or deer camp in a South Carolina Lowcountry setting. Whether served in a swamp or atop a soaring ridge in elk country, it’s scrumptious, satisfying, and, as the tips at the end indicate, quite versatile.
You’ll need:
- 6 pounds ground venison
- 2 large onions
- 2 bell peppers
- 1 stick butter
- ½ cup ground chili pepper
- 1 tablespoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon red pepper
- 2 teaspoons salt
- 1 tablespoon paprika
- 1 large can stewed tomatoes
- 2 (8-ounce) cans tomato sauce
- 3 cans red kidney beans
- 4 cups water
Brown venison in a large skillet and drain in a colander. Chop the onions and peppers, then sauté until translucent. Mix the venison, onions, peppers, and all other ingredients in a large stew pot. Simmer on low heat for at least 30 minutes (an hour is better).
Tips:
- A smaller batch can be made by halving all ingredients.
- Freezes well.
- Use leftovers for sloppy joes, chili topped baked potatoes, or in a taco salad.
- Serve as a hearty appetizer with scoop-type chips.
- Makes a great camp, especially when topped with shredded cheese or sour cream and served with crackers and a salad.
Eat Like a Wildman is a collection of the top rated wild game and fish recipes that Sports Afield magazine has published over the last 110 years. Lifelong food critic and cookbook author, Rebecca Gray selects and infuses a wonderful-tasting standards with her own culinary wizardry and provides instruction on the best methods for preparing fish and wild game to cook. Buy Now
