Healthy Fish | Elk Meat Balls | Stuffed Pheasant Loaf
Developed for:
Ingredients
10 new potatoes, medium washed and cut in half
5 med onions, peeled
3 lbs. shrimp, peeled and de-veined
2 lbs. Salmon or any fish you like, washed cut in 2 inch lengths
6 ears corn, cleaned cut in small pieces
2 lbs lean sausage, cut in 2 inch lengths
1 Old Bay Crab boil pack
1 Case of Beer, one for the pot the rest for your guests
1 stick butter
Old Bay seasoning
Step 1: Place 4 Qts. of water and a can of Beer in your Can Cooker with 2 Tbsp. sea salt with the Old Bay Crab Boil pack.
Step 2: Place Potatoes, Onions, Corn and Sausage in the Can Cooker and lock lid down, Cook for 20 minutes.
Step 3: Remove lid SLOWLY with hot mitts, place Shrimp and Fish in Can Cooker, Cook for another 10 minutes.
Step 4: Melt butter in a sauce pan and set a side
Step 5: Remove lid SLOWLY with hot mitts and drain, place in a dish or tin foil pan large enough to hold all food items.
Step 6: Pour melted butter over all food items and sprinkle with Old Bay seasoning
ENJOY
Prep time 15 minutes
cook time 30 minutes
makes 8 large servings
4 lbs. Elk burger
1 lbs. Italian sausage
1 med onion diced
4 cloves garlic crushed
2 eggs
1 cup Italian bread crumbs
1 table spoon Italian seasoning
salt and pepper
Combined all ingredients in a mixing bowl, mix well. Form meat balls into golf ball size and place on a cookie sheet. Bake about 20 minutes on 375 or until done. Place all meat balls in a crock pot with your favorite Barbecue sauce and serve.
4 pheasants, breasted and pounded out to about 1/4 thick
1/2 cup celery diced small
1/2 cup green pepper diced small
3 shallots diced small
3 gloves garlic crushed
1/2 stick butter
1 can of chicken stock
1 package of crab meat diced small
1/4 cup grated Parmesan cheese
3 cups Italian bread crumbs
1 tea spoon sage
1 tea spoon thyme
1 tea spoon oregano
1 tea spoon old bay seasoning
In a sauce pan melt butter then add celery, green pepper, shallots, garlic and season with salt and pepper. Cook on medium heat until veges are clear then add crab meat, seasonings, Parmesan cheese and bread crumbs. Pour in as much chicken stock as needed, you want the mixture to be like wet clay. Once complete set a side, in a bead making dish or pan take a layer of pheasant breast and form a layer on the bottom of pan. Now add a 1/2 inch layer of the stuffing you just made. Add another layer of pheasant meat and stuffing, you should get about 3 layers of each. You will have some stuffing left over, I always buy some mushrooms so I can stuff them as well. Cover the dish with plastic rap make sure you press down firmly on the loaf to work out any air bubbles. Let stand in fridge for 2 hours or over night is best. Bake at 375 for about 45 minutes or until dune. Once done let cool for 20 minutes, turn the pan over to remove the loaf and place on a serving dish, cut into slices and serve.
