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NS:
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INGREDIEN
Fish
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• 1 pound fis
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ns fresh lim
• 3 tablesoo
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ns chili pow arlic
• 2 teaspoo
d g
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• 1 teaspoo
in
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• 1 teaspo
pepper
on cayenne
oil
• 1/4 teaspo
or coconut
t
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• 2 tablesop
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• 16 small so
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• 1 cu
carrots
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• 1/2 cup
arnish
• Lime for g m sauce
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a single laye h. Let sit 10 minutes
in
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dish, spre
NS:
DIRECTIO bite-sized pieces. In a shallo ou w ghly combined and sprinkl
ue.
to
thor
longer opaq
Chop fish on bowl mix spices until
til fish is no
un
l
al
or
sm
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a
ut
min
juice. In
rnish.
h heat for 5
rature.
d lime for ga
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room tempe
h in oil on m bbage, carrot, sauce an
fis
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In a large sk
topped with
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Serve in do
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AVOCADO
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• 1 cup mas
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ek yogurt o
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• 1/2 cu
horseradish
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• 2 tablespo
ice
on lemon ju
• 1 tablespo ground coriander
on
• 1/2 teaspo epper to taste
p
• Salt & white
d.
ly combine
til thorough
gredients un
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In a small bo
MyEagleNews.com
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• 1/2 cup flo ns olive oil
oo
• 3-4 tablesp
n, chopped
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• 1
ped
garlic, chop
ing
• 4-6 cloves
ian season
al
It
s
n
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• 2 tablesp
ns salt
• 2 teaspoo
on sugar
o
sp
• 1 table
f broth
• 3 cups bee
wine
d
re
s
p
• 2 cu
rl onions
• 1 cup pea
ots, sliced
• 2 cups carr matoes
to
ed
ic
d
• 1 can
iced
shrooms, sl
u
m
s
p
cu
2
•
ni
ium
oil on med
1. Dredge ve
t, heat olive
po
ew
minutes.
st
3
e
2-
uté
2. In a larg
d garlic. Sa
an
n
io
on
inutes.
ped
n for 5-7 m
3. Add chop
n and brow
so
ni
ve
ed
4. Add flour
gently.
pearl onion.
onings, stir
carrots and
5. Add seas
h, red wine
ium-low.
ot
ed
br
m
ef
to
be
at
d
he
til stew
6. Slowly ad
low heat un
then reduce
il
bo
a
to
ho
2 urs on
re
toes.
tu
er
ta
ix
m
m
po
m
g
Si
d
in
s.
ke
Br
m
ba
d mushroo
ead or over
an
br
s
oe
ith
at
w
m
e
7. Add to
nder. Serv
venison is te
is thick and
30 minutes
PREP TIME: hrs. 30 mins.
2
E:
M
TI
K
COO
6
SERVINGS:
nt Legs
a
s
a
e
h
P
ised
Beer Bra
TS:
INGREDIEN hs from 3-4 pheasants
thig
• Legs and
r
spoons flou
le
b
ta
2
• 1-1/
n
io
n
o
• 1 sliced
hed
garlic, smas
• 4-6 cloves
f beer
on
• 1 bottle o
Open Seas
ns Cabela’s
• 2 tablesoo & Beer Sesoning
lic
Roasted Gar
t want
. (If you don’ bird.
en-safe dish
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or
the openin
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Pr
th
1.
a large ov
stock.) Twist
150° F and
gredients in
or chicken
cape.
eat reahes
2 Place all in
apple juice
steam to es
until the m
te
w
or
lo
itu
s,
al
bs
ur
to
su
,
ho
g
ba
1-1/2
to use beer
e top of the
ast for 1 to
all slit in th
oven and ro
Make a sm
n rice.
preheated
ow
e
br
th
er
to
ov
in
4-6
Serve
the dish
SERVINGS:
d tensons.
3. Transfer
r. 30 mins.
e bones an
1h
th
E:
m
M
fro
TI
y
COOK
fall easil
30 minutes
PREP TIME:
NS:
DIRECTIO to 325°-350° F
Grant County Hunting Journal 2015 • 21