ITALIAN VENISON SANDWICHES
Hearty enough for a meal, you will certainly be pleased with these sandwiches. The recipe has a lot of ingredients, but is wonderfully easy to prepare. Excellent fare for Sunday afternoon football!
3-4 lb venison ham, boneless
or
2 venison shoulders, boneless
2-3 Anaheim peppers, cored and sliced thin
1 sweet red or yellow pepper, cored and sliced thin
1 green pepper, cored and sliced thin
1 onion, peeled and sliced
1 stick butter
4 cups water
4-5 beef bouillon cubes
1-2 tablespoons oregano
1 clove garlic, crushed
2 teaspoons pepper
5-6 Tuscan peppers (pepperoncini) plus 1 tablespoon juice
(These are found next to the pickles and olives at your grocers, they’re also called Tuscon peppers)
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2 loaves crusty french bread
Provolone cheese
Load into crock pot in order given. Cook on HIGH 5-6 hours or LOW 8 hours. Shred meat using 2 knives scissor fashion. Slice bread lengthwise, top with cheese. Pop in oven at 350 degrees till cheese melts. Pile high with shredded venison and peppers, spooning au jus over top.
COBIA KABOBS
When it’s cobia season and the best way to prepare this meaty fish is make kabobs!
1 lb of cobia filet, (bloodline and any tough skin removed) cut into 1 inch cubes
1/2 bottle Zesty Italian salad dressing
1 red pepper, seeded and cut into 1 inch pieces
1 vidalia onion peeled and cut into 1 inch pieces
1 green pepper, seeded and cut into 1 inch pieces
1 tomato cut into 1 inch pieces, or cherry tomatoes
Marinate the cobia in the salad dressing for 1 or up to4 hours. Alternately thread veggies and fish on skewers. Pour marinade over prepared skewers. Grill on medium heat till fish is cooked through but still tender. Bon apetite!
JALAPENO BLUEFISH BALLS
3 BLUE FISH (2-3 LBS. EACH) FILLETED
1-2 JALAPENOS SEEDED AND DICED
2 STALKS CELERY FINELY DICED
1/4 CUP ONIONS FINELY DICED
1-2 TSPS. OLD BAY SEASONING
1/2 TSPS. THYME LEAF
1 EGG
1/2 TO 3/4 CUP MAYO
3/4 CUP PLAIN BREAD CRUMBS
OIL FOR FRYING
BOIL BLUE FISH IN WATER TILL COOKED THROUGH, BUT STILL MOIST. STRAIN AND BLOT DRY WITH PAPER TOWEL. ADD REMAINING INGREDIENTS, SAVING 1/4 CUP BREAD CRUMBS ON SIDE. FORM INTO 1 INCH BALLS AND ROLL IN RESERVED BREAD CRUMBS TO COAT. HEAT OIL IN LARGE SKILLET AND FRY TO GOLDEN BROWN. DRY ON PAPER TOWELS. SERVE WITH
HORSERADISH CAPER SAUCE.
1 CUP SOUR CREAM
1 TBS HORSERADISH
JUICE OF 1/2 LEMON
1 TBS CAPERS.
MIX INGREDIENTS IN SMALL BOWL AND SERVE.