Recipes
Cayley’s Balsamic Orange Venison Backstrap
I love balsamic vinegar. I marinate things in it, make reduction sauces out of it ( for salmon, halibut, etc), use it in dressings, heck, I would probably drink it, if it were a high enough quality. I ran out of my “good” balsamic, so I’m using a cheaper one from the local grocery store,…
Read MoreRoger Sager’s Bonito Tips
When I was young I fished the Malibu pier. My dad was a school teacher so we had lots of time during the summer. When we could afford to we fished from the barge and occasionally the 1/2 day boat. We caught a lot of bonito. Back then I was more a catcher than an…
Read MoreSauteed Trout with Garlic-Chive Compound Butter
The beauty of this butter is you can make it anything you want. Why not try limes and chiles, lemon and mint, rosemary, thyme and sage? Anything goes when you are in the kitchen. Use needle-nosed tweezers to remove all the bones from the trout.
Read MoreSmoked Wild Turkey Salad
If you don’t have a smoker or any smoked wild turkey meat on hand, substitute any cooked upland game bird meat. Leave the turkey whole in legs or wings, like in the picture, for a different method of serving. Try making your own dressing too – it tastes much better than store bought.
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