Cooking With Game

Use the Venison, Elk, Duck and Fish that hubby brings home, in family friendly recipes.



Sturgeon Italiano

Sturgeon Italiano

2 Tbs butter

1 chopped onion

1 medium cubed zucchini

1 medium cubed sweet potato

1/2 tsp salt


1 – 10 oz Philadelphia Italian Cream Cheese and Herbs Cooking Creme

1 8 oz can mushrooms, drained – to use fresh mushrooms add 1 cup with the onions*

3 cups cooked Penne Pasta

3 Tbs grated Parmesan cheese (from the can)

1 tsp hot sauce


1 1/2 – 2 pounds cubed sturgeon, patted dry


Melt butter over medium high heat in large skillet. Saute onions, zucchini and sweet potato until slightly soft. Add salt, lower heat and cover. Simmer 5 minutes. Raise heat to medium and add cooking cooking creme, mushrooms, cooked pasta, parmesan and hot sauce. Heat until everything is hot but not boiling. Add the sturgeon and just heat through, about 3 minutes. Remove from heat, cover and let sit 5 minutes.

Serves 4 – 6

* sliced if large white mushrooms or whole if small button mushrooms

Sturgeon can be a very firm fish and it is important to not over cook it. Make sure your sauce is not boiling when you put the Sturgeon in.

Baked Sturgeon

Continue reading “Baked Sturgeon”

Sturgeon Marinades

Sturgeon can be a difficult fish to cook. It doesn’t have much flavor on it’s own. It also gets very tough quite easily. One very positive aspects is that it has NO bones!!
Today I am marinating a batch in a soy sauce mix and a different batch in an oil and vinegar dressing. Then I am going to wrap it in bacon and pan fry until the bacon is crisp. We’ll see what I get!

Well here are my results: I wasn’t happy with the oil and vinegar dressing marinade. It tasted okay, but the fish was dry and tough, strangely enough. My husband thinks the vinegar in the dressing is what toughened it. The soy sauce marinade was really good. The fish was firm, but not tough. Wrapping it in the bacon made it very flavorful, though I can see that some might find it a little salty. An argument could be made for using a lower sodium bacon and low sodium soy sauce.

Bacon Wrapped Marinated Sturgeon


Bacon Wrapped Marinated Sturgeon 

1 pound sturgeon sliced into pieces about 3/4” thick
1/2 pound bacon *

1/4 cup olive oil
1/4 cup low sodium soy sauce
1 clove garlic minced or smashed
1/4 teaspoon garlic salt
1/2 Tbs. lemon juice

Place fish pieces in a plastic bag. Pour in the marinade. Seal and mix well.
Place in refrigerator for 2 hours.

Remove fish from bag and let marinade drain off, but do not rinse. The flesh will have darkened from the soy sauce, so don’t be alarmed.
Wrap each piece in bacon and secure with a toothpick.
Fry in a very hot pan until the bacon gets cooked *, turning often.
Remove from pan to paper towel lined plate.

*The bacon will just barely be cooked, in order to not overcook the fish. If you want crisper bacon, place the bacon on a baking sheet and cook in the oven at 400 degrees until it is partly done, but is still flexible enough to easily wrap around the fish. This also removes some of the bacon fat, but does add an extra step and an extra pan to wash!


Bacon Wrapped Fingers                               In the Pan

Pan Fried Sturgeon Sticks

Sturgeon Stick gg

Continue reading “Pan Fried Sturgeon Sticks”

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