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The lead ice angler amongst the iBass360 team, James Vladyka, owner of FishHounds Outdoors Guide Service and tournament Director of the Champlain Valley Hardwater Tournament Series, finally got his deer. James also does Hudson River Striper trips in the spring, which provides our opportunity for a great Surf and Turf combo- venison tenderloin and striper fillets with Salsa Verde on a Warm Salad of New Potatoes and Baby Spinach. If you are an ultimate outdoorsman, like James, who also guides bowfishing and combination trips that include fishing and duck/ goose hunting, a surf and turf meal is always a goal. The following recipe is based on 6 Portions: Here are the ingredients:


  • 6*175g venison steaks

  • 2 garlic clove crushed

  • 3 tbsp. pink peppercorns, crushed

  • 2 tbsp. virgin olive oil

  • Maldon salt

Striped Bass

  • 2 fillets dived into six 6 oz. portions.

  • Juice of ½ of a lime

  • 2 tbsp. walnut oil or olive oil

  • Maldon salt and freshly ground pepper

Salsa Verde

  • 4 tbsp flat leaf parsley, roughly chopped

  • 2 garlic cloves, roughly chopped

  • 1 tbps olive oil

  • Freshly ground black pepper

Potato and Baby Spinach Salad

  • 200g new potatoes, washed

  • 100g baby spinach, washed

  • 2 plum or vine ripened tomatoes, finely diced

  • 3 tbsp. parmesan shavings

  • 2 tbsp. extra virgin olive oil

  • 1 tbsp. balsamic vinegar

  • Malden salt and freshly ground pepper

Here are the Instructions:

  • Marinate/coat the venison in the olive oil and lime zest and season with salt. Press the peppercorns and garlic.

  • Cover the venison and refrigerate for at least15 minutes

  • To prepare the Salsa Verde place all the ingredients except the olive oil in a food processor or blender and puree the ingredients.

  • Gradually add the olive oil with the motor running until you have a thick sauce.

  • Add the freshly ground pepper and mix in well. If sauce is too thick add a little more olive oil.

  • To prepare the Salad, get a saucepan large enough to hold the potatoes and bring to the boil.

  • Add the potatoes and leave on a strong simmer for 10-15 minutes depending on the size of the potatoes- they are cooked when a small knife can pass through them easily.

  • When cooked remove from the heat and allow to cool slightly.

  • To Cook the Venison heat a grill or grill pan over a high heat and, when hot, place the steaks on and cook for 3-6 minutes on either side depending on how well done you like them, Remove the steaks and keep warm while they rest for 8-10 minutes.

  • Preparing the Striped Bass or other firm fillet fish: Cover the fish with the garlic, seasoning and oil and either char grill sharing the same grill of grill pan with skin on and down over medium heat for 10-12 minutes depending on thickness of the fillets. Remove from the heat and take skin off as you do. Keep warm.

  • Preparing Salad bed: Slice the potatoes into ¼” slices. Place the spinach leaves in a bowl and add the tomato, potatoes, seasoning, olive oil and balsamic vinegar. Toss the salad together lightly.

  • Serving: Distribute the salad evenly among the plates. Place a piece of fish and a piece of venison at the center of each plate and place a tablespoon or more of the salsa Verde on the pieces. Sprinkle the parmesan around the plates.



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