CrappieNow 2018

Crappie and Venison

Vernon Summerlin               CrappieNow editor Tim Huffman and I have exchanged emails about deer season; he was bragging ’bout the bucks he’s taken and I was … Continue reading Crappie and Venison
A nice, northern black crappie. “Where the crappie were holding at 12 feet,” Toalson explains, “when the cormorants arrive they go deeper than twenty feet.”

Vernon Summerlin


            CrappieNow editor Tim Huffman and I have exchanged emails about deer season; he was bragging ’bout the bucks he’s taken and I was complaining that I didn’t have what it takes to haul one out the holler. We swapped a few laments of the gifts age gives you such as graying hair at the temples and beyond. I’ve been snow-white for years but I forgot to ask Tim what color he used on his hair ;>).

            The serious part of our conversation was about venison recipes; so this month I’ll forego my usual research of some ingredient and move straight to crappie recipes and then to venison. I expect many of you will have plenty of succulent red meat stashed for winter.


Oven Fried Crappie

            1 pound crappie fillets 

            1 cup Italian Style bread crumbs 

            1 egg 

            1/4 cup milk 

            Vegetable, canola or peanut oil 

            Salt and pepper 

Preheat oven to 450 degrees. Pour oil into a medium sized casserole dish to a depth of approximately 1/8 inch. Preheat the oven (and the pan of oil). Combine milk and egg in a small bowl and beat until completely mixed. Dip fillets in milk/egg mixture and then roll in bread crumbs. Add salt and pepper per your preference. Place fillets into the pan of oil, allow oil to soak into first side and then turn fillets over to oil second side. Bake 8-10 minutes or until golden brown.  


Cornmeal Crappies
2 pounds fresh fillets
1/8 teaspoon curry powder
1/4 teaspoon black pepper
1/2 teaspoon homemade lemon pepper
2 or 3 shakes homemade hot sauce
3-4 cups Aunt Jemima self-rising white corn meal
1/2 teaspoon seasoned salt
1/2 cold water
Canola oil, for frying 

Rinse fillets. In large bowl, mix all ingredients except corn meal. Mix well with hands. Cover with plastic wrap or plate to stop dry out. Refrigerate overnight, mixing every few hours. Place oil in a heavy frying pan and heat to 375 degrees; be sure not to overheat oil. 

Put corn meal in plastic bag. Shake 2 or 3 fillets at once. Place on plate. When all fillets are breaded, slowly place in hot oil. Fry on each side until fillet flakes and is deep golden brown in color. 



Onion Roasted Venison

            4 pound rump or shoulder roast

            Cooking fat

            Salt and pepper to taste

            1 package dry onion soup mix

            1/2 cup water


Brown roast in cooking fat on all sides on top of stove. Season with salt and pepper. Sprinkle package of onion soup mix on and around the roast. Add water. Cook in covered pan in 300-degree oven until tender.

Makes 6 to 12 servings.



Pot Roast of Venison

            Haunch or loin of venison


            Salt pork

            3 medium sliced onions

            4 chopped carrots

            2 small chopped turnips

            4 stalks of chopped celery

            Finely chopped parsley

            Pinch rosemary

            Pinch thyme

            2 strips lemon peel

            8 peppercorns

            2 bay leaves

            Dry red wine



            1/2 cup sour cream


Trim carefully and remove all surplus fibers, skin and fat from venison haunch or loin. In large skillet, brown venison in lard with salt pork. Place the sliced onions, carrots, small turnips, and celery, and finely chopped parsley, rosemary, thyme, lemon peel, peppercorns, and bay leaves in a Dutch oven with equal parts red wine and water, bring to a boil, and let simmer for 30 minutes. Add the larded venison and cover. Simmer for 2 hours. Remove meat, strain sauce, and place venison in a roasting pan. Pour the strained liquid over the roast, adding sour cream, and cook slowly until well done.

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