1 tablespoon butter
3 cloves garlic
Mash together and rub into trout gut cavity. Slice a lemon and place slices inside cavity, wrap in foil and place in 190 degree oven for an hour or so until cooked.
Boil 1 and a half to 2 cups of rice in a saucepan for 4 servings.

Prepare the sauce:
Sauté 1 onion and 1 clove chopped garlic in a little butter. Stir in 1 tbspn Green Thai curry paste. Add 1 tin coconut cream, 1 teaspoon sugar, 1 cup frozen peas and 1 cup chopped spinach. Salt and pepper to taste and fry for 10 - 15 minutes.
Serve the rice onto each plate and ladle on the sauce. Open trout foil and peel to lift off pieces of cooked trout and place on top of the sauced rice for a really tasty dish.

Seafood Chowder - for 6 or so - simply the best.

1 dozen mussels 2 cloves garlic
500 gm snapper fillets 2 onions
1 crayfish or a half dozen paddle crabs parsley, salt and spices
Cheese sauce: 1 cup grated tasty cheese
75 gm butter
3 tbsp flour
3 cups milk

Put your crayfish for 10 minutes in a large boiling pot of water. Take all meat from crayfish and set aside.
Fillet the fish. Flour the fish fillets and fry in butter. Break into smaller pieces and put aside. Shell and chop the mussels into several smaller pieces. Drop the mussel shells into the empty pot along with the broken crayfish shell and remaining bits of legs along with the fish heads and backbones. Add water to make a broth. Boil for 10 minutes then drain broth and keep.

Blanche the mussels for 2 minutes and then add the juice to the broth.

Finely chop the 2 cloves of garlic and the onions and parsley and add salt and spices to taste. Lightly fry and add to the dry fish ingredients.

Make a cheese sauce in a saucepan large enough for all ingredients including the broth: Melt 75 gm butter and add 3 tbsp flour. Cook for 2 minutes. Add 3 cups milk and whisk as you go. When it starts to thicken add 1 cup grated tasty cheese and let it melt and thicken. Then stir in all seafood dry ingredients.

A marinade can tenderise game meat. For 4 venison steaks try:
2 tbsp soya sauce (dark brewed), 2 tbsp oil such as rice bran oil, juice of 1 lemon, 1 cm cube of diced ginger, 1 chopped garlic clove, 2 tbsp brown sugar and salt and pepper to taste. Leave to marinate for at least 4 hours or up to 24 hours.

When frying, you are best to fry with a dob of butter or animal fat rather than with vegetable oils which can alter composition at high temperatures to form dangerous trans fat and vapour.
If you still wish to fry in vegetable oil then rice bran oil and grapeseed oil have high smoke points, (note: avoid canola oil).
Venison steaks are usually best served medium rare.

Marinade cubes of venison for 4 to 24 hours in the juice of 1 lemon, 2 tbsp rice bran oil, 2 tbsp soya sauce, chopped clove of garlic, chopped cube of ginger with salt and pepper to taste.
Metal skewers will not burn like wooden skewers over the flames. If no metal skewers then use the BBQ hot plate where the wood skewers won't burn thru. Wooden or Bamboo skewers can be soaked in water to moisten before barbecueing to help prevent burning.
Thread venison cubes onto skewers alternating with mushroom, cherry tomatoes and capsicum or your favourite vege that won't easily fall off the skewer. Grill over barbecue until venison is medium rare.

Venison and Dark Beer Pie
sent in by Doug B

1 kilo venison – cubed
1 onion – chopped
1 oxo cube
1 cup flour
1 can dark beer - 400ml
olive oil
salt and pepper.

Cube venison, coat in flour and brown in olive oiled pan.
Place in pot or crock pot and add onion, oxo cube and salt and pepper to taste. Pour dark beer over top of meat mixture and simmer gently until meat is tender. (overnight in crockpot on low to soften even toughest old boot).
Take medium sized casserole dish and and place meat mixture in dish. Cover with flakey pastry and cook in hot oven 200 -210 degrees c until pastry is golden brown - approx 15 minutes. Serve with vegetables of choice and enjoy.