FRIED WILD TROUT
BROOK TROUT serves 2 to 4
RAINBOW TROUT serves 6 to 12
BROWN TROUT serves 6 to 12
LAKE TROUT serves 6 to 12


1 Fillet Trout 6 oz. oil
2 c. flour 1 onion
1 egg 1 can peas
¼ tsp. black pepper lemon juice
1 tbsp. minced parsley salt
garlic powder


Thoroughly mix flour with beaten egg, salt, pepper, minced parsley, and garlic. Fully coat fillets in mixture. Heat oil in frying pan.
Fry trout over medium heat until both sides are bronze in color. Add finely chopped onion in frying oil; continually maintain sufficient oil in pan to prevent fish from burning.
However, do no cause oil to smoke from excessive heat.
When trout has been fried, throw peas in remaining oil and fry for 2 to 3 minutes, stirring constantly to prevent sticking.
Serve trout with peas while hot. Add lemon juice for extra flavor.


VENISON STEW
Read: “Special Preparation For Venison” First.
Serves 4


2 to 3 lbs. Venison Meat (any cut)
Enough red wine to marinate Meat,
plus 6 extra oz. for stew use.
½ c. flour ½ c. uncooked barley
salt 1 pepper
black pepper few oz. oil
1 potato 2 bacon strips
2 qts. water onion
garlic 2 leafy celery stalks
2 carrots


Marinate meat in wine about 4 hours. Then, cut meat into 1½ inch size pieces. Mix flour, salt and pepper, and coat all sides of venison pieces.
Place meat in lightly oiled pan, and cook over low flame until singed – and color changes slightly (not too much), turning pieces once.
Place meat in large pot with water. Boil over very low flame few minutes, then throw in bacon and garlic. Allow to continue cooking few extra minutes.
Next, cut onion, pepper, carrots, celery, potato, into small pieces and throw into pot along with barley. Stir well. Then, throw in 6 ounces wine. Cover. Allow to cook extra 1 hour to 1¼ hours. Approximate total cooking time: 1½ to 1¾ hours.