The Armchair Outfitter

- by the Sporting Wife

Hello from the Sporting Wife! The Armchair Outfitter has requested (over and over) that I do a guest spot on the website, and I have finally relented. One of my primary duties in our home is the preparation and presentation of meals. While the majority of our household cuisine runs toward the mundane, occasionally my husband brings home and insists that I cook something he has procured for us with either a gun or a fishing rod. Being raised in a household with a father who didn’t hunt and rarely fished, I have acquired my expertise in wild game cuisine over the years of our marriage.

Having said all that, there is pretty much one rule I follow. I do not handle anything that does not already look like meat. By which I mean I do not gut, skin, or scale animals. While I do participate in the consumption of almost all the game my hubby presents, I am a girl. I am admittedly somewhat grossed out by the actual mechanics of reducing living creatures to table fare.

That serves as a lead-in to the upcoming recipe: Pheasant Enchiladas. I’d have to say this is more of a proof of concept than a real recipe. Do not hesitate where possible to use wild game in tandem with convenience products. It may take a little longer, but it will be well worth it, and the end result is usually healthier for you. To accomplish today’s dish, I thawed out three skinned and dressed pheasants , rubbed them with oil, sprinkled them with salt, and roasted them at 275 degrees until done. (I’m not sure how long it took, just check it much like you would a chicken. When the juice runs clear, it’s done). Cover the dish to keep in the steam. This keeps the bird moist. Allow the pheasants to cool, and then pull the meat from the bone. Buy whatever enchilada kit you prefer. As you can see from the photo, I chose the Old El Paso variety. Follow the directions on the back of the package beginning after the point where the instructions direct you to brown whatever meat you are using and drain the fat. Finish and serve with yummy embellishments like sour cream, cheese, salsa, jalapeños, hot sauce, and cilantro. You can also do this with ground venison, or practically any other game meat. My only admonition is to remember that most wild game has no additives and less fat. Be mindful of this, and take what precautions you can to keep the meat moist.

I hope this lesson has been helpful. Please e-mail with questions, and I will answer them to the best of my ability. In my real life I am a librarian, so if I don’t know, I know how to find out. Until then, Sporty Cooking!

The author’s son Scott and a friend, Lee Gilstrap, with a nice amberjack Lee caught on his first offshore trip.

- by Jim Overman

(Editor’s note: For those who have never ventured offshore but are fortunate enough to be planning a trip in the near future, here are some tips from a salty dog.)

1. When the marine forecast states a wave height number (as in 1′ – 2′, 3′ – 5′, etc.) that is the AVERAGE height of the wave from the normal sea level. In other words a 2 to 3 means that the average wave is 2 to 3 feet higher than the normal sea surface . . . it also means than it is 2 to 3 feet below the sea surface level . . . so the waves are actually 4 to 6 feet tall from top to bottom. There will be some waves that are larger, so do not be caught off guard. The wave period, direction, and steepness are important as well, but these are considerations for the more advanced fisherman or boat owner.
2. When the forecast is 1 to 2….do not believe it!!!!
3. Take Dramamine the night before the trip. It lasts up to 24 hours, and it works best if taken the night before. You can take another dose in the morning, but this is usually not necessary unless you are very prone to motion sickness.
4. Ginger also works well to settle your stomach and ease motion sickness. You can find ginger tablets at most health food stores and some pharmacies. It is great because it does not make you sleepy.
5. Ginger ale is a good choice to ease your stomach and quench your thirst.
6. Drink extra water the day before the trip.
7. SUNSCREEN!!! Apply at least SPF 30 every 4 to 6 hours. It helps to apply EARLY in the morning, maybe even before you leave the dock. Do not forget your ears, lips, eyelids, feet, ankles, nose, the backs of your legs, the back of your neck, and the top of your head. (I have burned all of the aforementioned locations while fishing.)
8. Bring extra zip lock bags and hand towels; you will find uses for them.
9. Wear a hat, and do not let it blow away.
10. No glass on the boat.
11. No block ice in the drink cooler. (It can crush cans or plastic bottles.)
12. Bring extra water for drinking. (Drink more water than beer.)
13. No bananas on the boat (It’s bad luck, and most captains believe this one!)
14. Wear quick-drying, light-colored clothes that you do not mind staining. This is especially important if you use squid for bait. Swim trunks are great for the guys and bikinis are perfect for the attractive gals . . . but maybe that’s just my opinion.
15. A light jacket is a good idea if you are the least bit cold natured. (It can get cool early in the mornings or if you encounter a sudden thunderstorm.)
16. DO NOT go barefoot on the boat if you are anywhere near the fish or fishing equipment.
17. DO NOT place your hands or fingers inside the mouth or near the gills of any fish!!! (The crew will instruct you on how to handle fish if the need should arise.)
18. Do not let go of the rod if it is not secured in a rod-holder…even for a second.
19. Prepare for after the trip is over.
    1. Place one 2-liter container of water (rinsed and refilled Diet Coke bottles work fine) for each person in your party either in the back of your truck or inside the trunk of your car before leaving on the boat. This is to serve as a quick rinse before heading home. The water will be hot and it will be greatly appreciated. Trust me on this one.
    2. Have extra bath or beach towels as well as a few washcloths in your vehicle to be used for drying after your two-liter shower and to sit on while driving or riding.
    3. A small bottle of tear-free shampoo is a good thing. It smells good and does a great job removing salt.
    4. A small container of hand sanitizer is nice for a final rinse of the hands and to clean any small cuts.
    5. Have some extra clothes, especially shirts.
    6. Bring a cooler with ice for the fish! (Include extra zip lock bags if you are going to have the fish cleaned by the crew.) In some cases you can save money if you clean the fish yourself. If you properly pack the fish in ice, it is NO PROBLEM waiting until the next day to clean them. The only real exceptions are sharks.
    7. One tablespoon of lemon juice, salt, pepper, garlic powder, cajun spice, ¼ cup of olive oil, and a cup or two of wine (white or blush) over most saltwater fish works great for grilling, baking, or broiling. I like to mix the ingredients ahead of time and put them into a gallon plastic bag. Then as soon as some of the fish are cleaned, I place the fish in the bag for at least 15 minutes (you can leave them up to 24 hours.) This makes a great pretreatment before cooking. The fish can be removed from the bag, wrapped in foil, and then thrown on the grill or into a 400 degree oven. (It is really cool to eat fish that fresh!)
    8. If you are staying in a hotel or other location where you cannot cook the fish that day, try some of the local restaurants or resorts. Often you can carry in your own fish and the chef will cook it for you. There is a charge of course for the cooking as well as the side items, but it is well worth it. You will need to call ahead of time and make arrangements. (In Key West, FL, and in Savannah, GA, this is really popular.)

From landlubber to sea dog on his first voyage! “Lucky” Lee Gilstrap with a barracuda he caught on the same trip as the A.J. Nice going, swabby.

“Never in all my life did I sail a boat better than on that day. I was keyed up to concert pitch, my brain was working smoothly and quickly, my hands never fumbled once, and it seemed that I almost divined the thousand little things which a small-boat sailor must be taking into consideration every second.”

- Jack London, Tales of the Fish Patrol