Field & Stream Online Editors
Field & Stream Online Editors

**Cooking Outdoors **
When cooking outdoors, it is convenient to hang pots, pans, and utensils from the open clips of a chain-type fish stringer attached to a tree close to your cooking site. This will keep the utensils clean, out of the way, and within easy reach.

** Rule of Thickness **
A tried-and-true rule of thumb for preparing any type of fish until properly done is to cook it for 10 minutes for every inch of thickness. The rule applies regardless of how the fish is cookedwhether grilled, broiled, fried, baked, poached, or steamed.

** Fish for the Table **
To kill a fish for the table, stun it with a rap on the head, using a knife handle or fish billy. Then cut the gills with a knife. The stunned fish’s heart will continue to pump long enough to drain most of the blood out of the body through the cut gills. Removing the blood from the flesh reduces spoilage and makes the fish more palatable.

** Cleaning Your Catch **
To clean fish perfectly, use a teaspoon to scrape the inside of the backbone where the dark strip of kidney clings. The teaspoon will do a cleaner job than any other utensil. Once the fish is scraped clean, rinse it in cold water and use your fingers to pull away any remaining strands of tissue.

** Venison Burger **
To make excellent venison hamburger with a delicate smoky taste, grind diced, smoked bacon and trimmed deer meat together twice, at the ratio of 1 pound of bacon per 10 pounds of venison. Grill, broil, or saut¿¿ as patties, or add to any sauce that calls for ground meat.

** Turkey Meat as Veal **
The breast meat of a tough, older wild turkey is delicious when substituted for veal: Cut in 1/2-inch-thick slices; pound them with a meat-tenderizing hammer or the flat side of a cleaver; dredge in flour, salt, and pepper; and saut¿¿ quickly in melted butter or olive oil in a hot skillet until lightly browned.