Venison Chorizo Chilaquiles

 

Salsa Verde (Tomatillo Salsa)

Whole Tomatillos, 1 11oz can

6 Fresh, whole garlic cloves

¼ Cup loosely packed fresh cilantro. Stems and all

1 TB Chipotle puree

1TB Fresh lime juice

Salt, to taste

 

1.    Combine all in in blender

2.    Blend until completely pureed

3.    Check and see if you added enough salt

4.    Set aside

 

Lime Crema

 

1 Cup mayo

1 Cup sour cream

Zest and juice of 1 lime

¼ Cup loosely packed cilantro stems and all

1 TB Chipotle puree

 

1.    Combine all in blender

2.    Blend until completely smooth

3.    Set aside

 

 

Pico De Gallo

 

3 Large tomatoes, diced

1 Clove fresh garlic, finely minced

Juice and zest of 1 lime

1 Ripe avocado, diced

1 Whole jalapeno, diced

1 Small red onion, diced

¼ Cup cilantro, minced

 

1.    In large bowl combine all ingredients

2.    Stir to combine

3.    Set aside

 

 

Final Product

 

¼ Cup oil

½ LB raw venison chorizo

2 Large handfuls tortilla chips

2/3 Cup salsa Verde

¼ Cup lime Crema

½ Cup queso fresco or any other “Mexican” style cheese you like

4 Eggs cooked to your liking

¼ Cup Pico de gallo

 

1.    In nonstick pan over medium heat add oil and cook chorizo smashing into small pieces

2.    Once chorizo is cooked remove and place in a bowl large enough to hold it all

3.    In same pan sauté all tortilla chips in salsa Verde mixing until chips have been covered in sauce

4.    Divide chips onto 2 plates

5.    Top with chorizo

6.    Drizzle with lime crema

7.    Top with as much queso fresco as you would like

8.    Top with 2 eggs on each

9.    Place pico over eggs

10.Enjoy!

 

 

 

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Chorizo

Ground Meat	5LB
Salt		3TB
Ancho chili powder		2TB
Chipotle powder		1TB
Smoked paprika		1TB
Cumin		½ tsp
Cinnamon		½ tsp
Clove		½ tsp
Black pepper		1 tsp
Garlic, fresh, finely minced			10 Cloves
Mezcal, ice cold		¼ Cup

 

 

PROCEDURE: 1. Add all ingredients except mezcal to mixing bowl

2. With paddle attachment beat on speed 2 for 1 minute

3. Drizzle in mezcal and whip for 30 seconds

4. Whip on 3 speed until sausage pulls away from bowl

5. Chill over night

6. Label, date, refrigerate

 

 

Chorizo Dip

 

1 Lb chorizo

4oz minced onion

¼ cup oil

¼ Cup sweet corn

½ Cup Cream

2 Cups assorted cheese. Pepperjack, etc

¼ Cup queso fresco

¼ Cup Pico 

 

1.     In saute pan cook chorizo and onion in oil

2.     Add corn

3.     Once cooked top mixture with cheese

4.     In 350 degrre oven melt cheese

5.     Top all with pico and queso fresco

 

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                                       TATER TOT CASSEROLE

–       1 LB VENISON

–       1 LARGE CAN MIXED VEGGIES OR 2 SMALL

–       1 CAN CORN

–       1 CAN CREAM OF MUSHROOM SOUP

–       I CAN CREAM STYLE CORN

–       (IF YOU DON’T LIKE CREAM OF MUSHROOM OR CREAM STYLE CORN, JUST USE THE OTHER CANS OF CREAM SOUP LIKE CELERY OR POTATO)

 IN LARGE PAN BROWN AND SEASON VENISON

ADD CAN OF CREAM OF MUSHROOM SOUP AND CREAMSTYLE CORN AND WARM MIXTURE.

ADD VEGGIES AND CORN MIX TOGETHER.

GREASE 10X12 PAN POUR MIXTURE INTO PAN TOP WITH TATER TOTS. (PUTTING THE FROZEN TOTS IN MICROWAVE FOR 3-4 MINUTES BEFORE TOPPING TO THAW IS NOT A BAD IDEA)

BAKE AT 350 TILL TOTS ARE GOLDEN BROWN. YOU CAN BROIL FOR THE LAST FEW MINUTES IF YOU LIKE THE TOTS TO BE EXTRA CRUNCHY.

ENJOY!!! 

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Venison Pasta Norcina

Venison Sausage

 

1LB Ground venison, ice cold

2 Cloves fresh garlic, finely minced

1 ½ tsp salt

1 tsp black pepper

Pinch nutmeg

2.5 TB ice cold white wine

 

·      Add all ingredients except wine to mixer

·      Over high speed whip to incorporate

·      With mixer still on slowly add wine until mixture is sticky

·      Immediately place plastic wrap over sausage

·      Refrigerate for at least 2 hours, but ideally 24 hours

 

Pasta Norcina

 

2TB Vegetable oil

6oz Venison sausage

½ Of a small onion, very thinly sliced

½ Cup sliced mushrooms

1/3 Cup white cooking wine

1/3 Cup heavy cream

½ Cup reserved cooking water

12oz Cooked pasta

2TB  Fresh parsley, minced

3/4 oz Pecorino Romano, shredded with additional for garnish

Salt, to taste

 

·      In very large sauté pan brown sausage in ½ inch chunks

·      Once browned add the onions and cook until soft

·      Add mushrooms and cook until soft

·      Deglaze with white wine

·      Once wine is reduced add pasta water and cream

·      Bring to boil

·      Add pasta and cook until warmed through and most of the cream and water have been absorbed by the pasta

·      Add parsley

·      Off heat place the ¾ oz Pecorino Romano into pasta and toss until melted

·      Salt to taste

·      Garnish with more pecorino Romano and serve

·      Enjoy!

 

 

 

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Venison loin crustini with roasted garlic cream cheese, horseradish aioli, balsamic onions and apple cider gastrique

 

Apple Gastrique

 

I gallon apple cider

 

·      Bring apple cider to a heavy simmer over medium heat in a sauce pot large enough to hold the entire gallon

·      Reduce until apple cider becomes as thick as syrup. This may take over an hour. Be careful not to burn

·      Remove from heat and set aside

 

Horseradish Aioli

 

1 Cup mayo

½ Cup sour cream

2 TB Worcestershire

1.5 TB Horseradish

 

·      Place all ingredients in bowl and whisk to combine

·      Refrigerate

 

Roasted Garlic Cream Cheese

 

2 Cups vegetable oil

20 Cloves fresh garlic, peeled and left whole

1LB Cream cheese, room temperature

 

·      Place oil and garlic in oven safe pan and cover with tin foil

·      Roast in oven at 250 degrees for 2 hours or until very soft

·      Once garlic is done remove garlic from oil

·      Smash garlic with a large knife

·      Place in mixer

·      Place cream cheese in mixer

·      Whip at medium high speed for 3 minutes

·      Remove with a spatula

·      Set aside

 

Balsamic Onions

 

1LB Red onion, sliced very thin

1TB Vegetable oil

2 TB Brown sugar

2TB Balsamic onion

 

·      In sauté pan sweat onions in oil over medium heat for about 5 minutes

·      Once onions are soft add brown sugar and balsamic vinegar

·      Mix to combine and turn to low medium heat

·      Cook very slowly until onions look caramelized. They will taste very sweet. This will take 30 minutes or more

·      Once done chill in refrigerator

 

Venison and Bread

 

Salt 

Venison loin

Crusty bread, cut about ¼ inch thick into as many pieces as you would like

Green Onion

 

·      Salt venison loin to taste

·      Grill to desired temperature

·      Set aside for at least 30 minutes

·      In a sauté pan grill bread in butter over medium heat on both sides until browned

·      Slice venison about an eighth of an inch thick against the grain

·      Thinly slice green onion

 

Assembly

 

·      Spread cream cheese on one side of each bread slice

·      Place as much venison on as you want

·      Place a little horseradish aioli over venison

·      Spread a small spoonful of balsamic onions over the entire crustini

·      Squirt a little apple cider gastrique over crustini

·      Garnish the middle with a little thinly sliced green onion

·      Enjoy!

 

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Venison Stroganoff

The Braise

 2TB Oil

 2LB Medium diced venison, elk or bear shoulder or leg meat. Dry well with

paper towel

 Salt, to taste

 ½ Cup small dice onion

 ½ Cup small dice celery

 ½ Cup small dice carrot

 1TB tomato paste

 1Quart Venison or beef stock. If buying from store use no or low sodium

1. In large pot heat oil over medium high heat until it begins to smoke

2. Salt the meat and carefully add to pot

3. Sear on all sides until browned

4. With slotted spoon or tongs remove meat

5. Sauté the vegetables until brown

6. Add tomato paste and cook until it starts to smell sweet. This will

take 2 to 3 minutes

7. Add stock and bring to a simmer

8. If the pot you’re cooking with is oven safe just cover with aluminum

foil and throw in oven at 350 degrees. If not place all ingredients into

a roasting pan and cover with aluminum foil

9. Cook until its tender. This will take 2 to 2.5 hours

10. Remove from oven and allow to cool in refrigerator

11. Once cooled remove all vegetables

12. Separate the stock and the meat

13. Reserve for the stroganoff

The Stroganoff

 1lb Egg noodles

 2TB whole butter

 ¼ Cup oil

 1lb Fresh mushrooms, sliced

 1 shallot finely sliced. ¼ Cup of white onion will work if you don’t want to

use shallots. Just dice very small

 2 Cloves garlic, smashed and minced

 1/3 Cup brandy or cognac

 1 Cup reserved meat cooking liquid

 1.5 Cups heavy cream

 Reserved braised meat

 1Tb Dijon or whole grain mustard

 ½ Cup sour cream. Full fat

 Salt and pepper, to taste

 Sliced green onion

1. Boil noodles until just cooked

2. Toss in butter and place in container and keep warm by covering

container with plastic wrap or a towel

3. In large pan heat oil over medium high heat until it starts to smoke

4. Add mushrooms and sauté until soft and liquid the mushrooms gave

off evaporates

5. Add shallots or onion and cook for 2 minutes

6. Add garlic and cook for 2 minutes

7. Carefully add brandy or cognac and ignite

8. Once flame is gone add reserved meat cooking liquid

9. Reduce down to about a half cup

10. Add cream and reduce by half

11. Add braised meat until heated through. This should only take 2 or 3

minutes

12. Add Dijon and sour cream and reduce slightly

13. Pour mixture over the buttered noodles and garnish with green

onion

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Venison Pastie

 

 

The Dough

·      3.5 Cups all-purpose flour

·      1 tsp Salt

·      5oz Cold butter, diced

·      5oz Rendered duck fat, tallow or lard

·      2/3 Cup ice cold water

 

1.    Place flour and salt in food processor and pulse to combine

2.    Add butter and fat and pulse until mixture resembles coarse crumbs

3.    With machine running slowly add water and mix until dough just comes together. Do not over mix

4.    Remove from processor and form in a ball

5.    Place in the refrigerator for a minimum 4 hours or even better over night

6.    Remove from refrigerator and form into a log

7.    Cut 5 equal pieces from the log

8.    On a flour surface with a rolling pin roll each piece into a 1/8 inch thick 8-inch circle

 

The Gravy

·      4TB Butter

·      4TB All-purpose flour

·      1 Quart Beef, venison or chicken stock

 

1.    Melt butter in pan

2.    Slowly whisk in flour

3.    Slowly add stock while constantly whisking and bring to a simmer

4.    Simmer for 3 to 5 minutes

5.    Set aside

 

The Filling

 

·      ½ LB onion small dice sauteed in oil until softened

·      1LB Venison, bear, grouse, pheasant or any other game meat you might have lying around. Small dice

·      1LB Potatoes, small dice

·      4oz Parsnips, peeled and small dice

·      4oz Celery root, peeled and small dice (If you can’t find celery root o or parsnips or you simply don’t want to use you can substitute any root vegetable or use all potato)

 

1.    Combine all ingredients in bowl

2.    Salt to your liking

3.    Mix to combine

 

Assembly

 

·      5 rolled out pastie dough

·      Gravy

·      Room temperature pats of butter

·      All the filling

 

1.    In the middle of each dough round place 1/5 fifth of the filling leaving about a half inch on both sides

2.    Place a dollop of gravy over filing

3.    Place a few butter pats over the gravy

4.    Very carefully fold top over the filling making a half moon being very careful not to pierce the dough with the vegetables or butter

5.    Crimp the dough around the edges

6.    Brush with egg wash

7.    Make a small piercing in the middle with a knife for steam to release

8.    Bake in a 350-degree oven for 45 minutes to an hour or until done

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Sausage Medley

Using either pork sausage, venison sausage, or breakfast sausage, season to taste and smoke at 425 till burger is done.

Combine meat in new larger pan with vegetables of choice.  Smoke at 225 for roughly and hour or so until potates are soft.  

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Venison Burger with roasted garlic and herb cream cheese, cherry jalapeno bbq sauce and slaw

Herbed Cream Cheese

8oz cream cheese, softened at room temperature

4 Cloves garlic, roasted and smashed

½ cup parmesan

1tsp Italian seasoning

1.      Combine all in mixing bowl
2.      Mix until all ingredients are incorporated

Cherry Jalapeno BBQ Sauce

1.5 Cups sweet cherries

1 Cup ketchup

2TB Brown sugar

1tsp Dried minced onion

½ tsp liquid smoke

1 Jalapeno, sliced

1TB Fresh minced ginger

2tsp. Worcestershire

2tsp apple cider vinegar

2TB Dijon mustard

1.      Combine all in a pan, bring to a boil and drop to a low simmer
2.      Simmer until thickened. Approximately 15 minutes. Be careful not to burn
3.      Once thickened, allow to cool
4.      Once cooled puree in blender or food processor
5.      Refrigerate

Assembly

Venison burger patties

Buns

Slaw (whatever you prefer)

Herbed cream cheese

Cherry jalapeno BBQ sauce

1.      Cook the burger anyway you want to your desired temperature
2.      Toast bun
3.      Smear a good amount of cream cheese on top bun
4.      Place a small amount of BBQ sauce on bottom bun
5.      Place burger on bottom bun
6.      Top burger with more BBQ sauce
7.      Place slaw on burger
8.      Place top bun over slaw
9.      Enjoy!!!

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Venison Enchiladas

Enchilada sauce

10 Dried guajillo peppers, stems and seeds removed

¼ Cup golden raisins

1QT chicken stock

2 Tomatoes, halved
1 white onion, peeled and halved

4 Cloves garlic, peeled

1tsp salt

1tsp oregano

1tsp cinnamon

1.     In large nonstick pan over medium heat begin to toast the peppers. Do not add any oil
2.     Once peppers are toasted, 2-4 minutes, place in container with raisins and chicken stock and refrigerate for 2 hours
3.     Place tomatoes and white onion in the dry pan and toast until brown on bottom and top
4.     Place garlic in pan and toast until brown
5.     Place tomatoes, onion, garlic, salt, oregano and cinnamon in a blender with the peppers, stock and raisins
6.     Puree until very smooth. 
7.     Make sure that no lumps are present. If so puree longer
8.     Refrigerate until ready to use

Enchilada Assembly

1/4 Cup oil

1 Red onion, medium dice

1LB Ground venison or other game

Salt to taste

½ tsp cumin

½ tsp chili pepper

1 Cup canned or cooked black beans

1 4oz can of diced green chilies

1 cup cheese, whatever you like. I use a mixture of cheddar, Colby and pepper jack

Large flour tortillas

Enchilada sauce

Avocado (optional)

Sour cream or crema (optional)

1.     In large pan sauté red onion in oil over medium heat until softened. 3-5 minutes
2.     Add venison and cook through while breaking meat up with a wooden spoon
3.     Add salt to taste, cumin and chili powder
4.     Add black beans and green chilies and warm through
5.     While meat mixture is hot ladle a small spoonful of warm enchilada sauce over a tortilla
6.     Place as much of meat mixture as you would over sauced tortilla with a small amount of cheese
7.     Roll up like a burrito
8.     Place in pan
9.     Repeat with as many enchiladas as you want to make
10.  Ladle more enchilada sauce over top of top of the enchilada
11.  Place a small amount of cheese over top
12. Bake at 350 until top is melted and filling is warm
13.  Ladle more warm enchilada sauce over enchiladas
14.  Add additional ingredients if you like. Avocado, sour cream, cilantro, etc.
15. Enjoy

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Braised Rabbit Pasta

¼ Cup Cooking oil

1 Rabbit skinned and gutted and head removed

Salt

1 Cup white onion, finely diced

¾ Cup Carrot, peeled and finely diced

¾ Cup Celery, finely diced

½ Cup Diced bacon

2TB Fresh garlic, finely minced

1TB Dried fennel

1 Cup Dry white wine

1 Cup Rabbit or dark chicken stock

1 28oz Can of crushed tomatoes. Preferably San Marzano. No added spice

1 Sprig fresh rosemary

3 Sprigs fresh thyme

1 Dry Bay leaf

1Lb Fettuccine or other wider pasta

Orange zest (optional)

Shredded Parmesan (optional)

1. In sauce pot heat 1TB of the oil over medium high heat until it begins to smoke
2. Sear rabbit on all sides
3. Remove rabbit and place in a small oven safe pan
4. Move heat to medium
5. Add onion, carrot, celery, and bacon
6. Cook until bacon is cooked and vegetables are soft. Approximately 10 minutes. Add garlic and fennel and cook for 1 more minute
7. Add white wine and reduce by ¾
8. Add stock and reduce by half
9. Add tomatoes, rosemary, thyme and bay leaf
10. Bring to a simmer and pour over rabbit
11. Cover oven safe pan with tinfoil
12. Place in 350 degree oven
13. Check after an hour to check. You may have to add a little stock if it gets to dry
14. Rabbit should be done after 2-2.5 hours
15. Once rabbit is done remove from pan
16. Remove all herbs except fennel from tomato mixture
17. Once cool enough pull all meat from bones of rabbit and place in pan with the reserved tomato sauce
18. Taste. If too bitter add a pinch of sugar at a time tasting until you get your desired taste
19. Add salt to taste
20. Cook pasta
21. Add cooked pasta to tomato and rabbit pasta
22. Garnish with parmesan and fresh orange zest

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Venison Pot Stickers

½ Cup thinly sliced cabbage

2TB Cooking oil

½ LB Ground venison

¼ Cup thinly sliced green onion

2TB Fresh minced ginger

1tsp sesame oil

1tsp Sriracha (optional)

2TB Soy sauce

1tsp Salt

30 Pot Sticker/Gyoza wrappers. Wonton skins will work as well, but you want them to be round

¼ Cup water

1. In large nonstick sauté pan sauté cabbage in 1TB oil until softened
2. In large bowl add cabbage, venison, green onion, ginger, sesame oil, Sriracha, soy sauce and salt
3. Mix very well
4. In each wrapper place 2tsp meat mixture
5. Get a small bowl of water and brush a small amount on pot sticker edges. Only do ½ of each one. Dry side needs to stick to wet side and act as glue
6. Fold each pot sticker and crimp edges making sure all air is removed. Flatten the bottom on work area
7. Place remaining 1 TB oil in sauté pan and spread it around pan.
8. Place wontons in pan flat side down
9. Place pan over medium heat
10. After 3 or 4 minutes after pot stickers have browned on bottom add water and place a top over pan
11. Remove after 1 minute
12. Once all water has evaporated check doneness by cutting one open
13. Serve with Pot Sticker Sauce

Pot Sticker Sauce

1 Cup soy sauce

1TB Fresh, minced ginger

¼ Cup brown sugar

1. In bowl add all ingredients and mix well to combine

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Seared Venison Loin with Cherry Port Sauce and Root Vegetable Hash

Venison and Sauce

1 Whole Venison Loin cut into ½ inch medallions

Flour

Salt

Cooking oil, preferably grape seed or light olive

½ Cup dried cherries soaked in 1.5 cups port for at least 1 hour or up to 12

1 Cup venison or beef stock

¼ cup balsamic vinegar

2TB maple syrup

2TB butter, at room temperature

1. Season medallions lightly with salt
2. Coat in flour and season lightly with salt again
3. Place just enough oil to coat bottom of sauté pan
4. Heat over medium high heat until it just begins to smoke
5. Cook venison in batches about ¾ of the way through
6. Once all venison is cooked pour remaining oil out
7. Over medium heat add cherries and port to pan off of heat
8. Reduce by ¾
9. Add beef stock and balsamic and reduce by ¾
10. Add venison back to pan and cook to your desired temperature
11. Remove venison and keep warm
12. Once you have a thickened sauce whisk butter in
13. Pour sauce over venison

Root Vegetable Hash

This recipe will feed about 2/3 people. Feel free to add or take away

½ of a small white onion, small diced

2Tb cooking oil, whatever you used for venison will work

2 Cups of any root vegetable you might want. Potatoes, parsnip, rutabaga, sweet potato, turnips, etc. If dicing large you want to par cook in simmering water until about 80 percent of the way cooked through. If not par cooking make them a small dice

Salt

¼ cup cooked, diced bacon

1. Sauté onions over medium heat in oil until softened. About 5-7 minutes
2. Salt onions
3. Add bacon and root vegetables
4. Salt vegetables
5. Cook vegetables through
6. Add any fresh herbs you might like to taste. Basil, thyme, tarragon, etc
7. Serve underneath or next to venison
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Venison Ragu over Fettuccine

1 Cup onion small dice

1 Cup carrots, peeled and small dice

¾ Cup celery, small dice

½ Cup olive oil

1LB ground venison or bear

1 Cup red wine

1 Cup venison or beef stock

1 Cup canned crushed tomatoes (make sure the tomatoes have no herbs added)

1 Cup whole milk

2tsp sugar

½ Cup fresh basil, sliced

Salt

1. In large pot over medium heat sweat onion, celery and carrot
2. Cook for approximately 20 minutes. Do not brown. Add a pinch of salt to vegetables
3. Add ground meat and break up to very small, pieces
4. Once meat is cooked add a couple pinches more salt
5. Add wine and reduce by ¾
6. Add stock, crushed tomatoes, milk and sugar
7. Bring to a boil and reduce to a very low simmer
8. Simmer for about 20-30 minutes stirring every couple minutes until very thick
9. Add basil and stir

Assembly

1LB dried fettuccine

Venison ragu

Parmesan

1. Cook fettuccine a couple minutes less than what the box tells you
2. Strain pasta and reserve ½ cup of the cooking water
3. Add pasta cooking water to large pan and bring to a simmer
4. Add pasta
5. Add all of the ragu and warm through
6. Place pasta on plate and garnish with a good amount of parmesan cheese

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Venison Breakfast Burger

Maple Mayonnaise

1 Cup Mayonnaise

1 Tablespoon Dijon mustard

¼ Cup Maple Syrup

1. Combine all in bowl and whisk until completely incorporated
2. Place in refrigerator until ready to use

Burger Assembly

2 Tablespoons butter, separated

Venison patty. We used 8oz, but it’s up to you

¼ Inch thick cut piece of ham

Cheddar cheese, or whatever cheese you like

2 Slices thick cut bacon

2 Eggs

¼ Cup water

1 Burger bun split and grilled or toasted and held warm

Salt

2 Tablespoons Maple Mayonnaise

1. In nonstick pan over medium heat melt 1 Tablespoon butter
2. Salt burger on both sides
3. Place burger in pan
4. Cook until desired temperature is achieved. If you like medium rare like me and you have a ½ inch thick patty it will take about 3-4 minutes a side
5. Remove burger from pan and cover with foil while remaining ingredients are cooked
6. Place ham in pan, place bacon on top of ham and cheese on top of that
7. Pour water in pan and cover with lid or foil and stem until cheese is melted
8. Remove from pan and place on top of burger and cover again with foil
9. Clean pan with dry towel and place back on pan with remaining 1 Tablespoon butter

10. Once butter is melted cook eggs the way you want

1. Place 1 Tablespoon maple mayonnaise on top bun and 1 Tablespoon on bottom bun
2. Place burger on bottom bun
3. Place eggs on top of burger
4. Serve

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Venison “Roulade”

First and foremost there are really no boundaries here as to what you put in the roulade. Do what you want or like.

1 Venison loin

3TB oil or butter

Ham or prosciutto slices

½ Lb. mushrooms, sliced

1TB Brandy

1 Cup cream cheese, room temperature

¼ cup parmesan cheese

½ Cup crab, optional

Butchers twine

Salt, to taste

1. Make incision down the middle of the loin working from the front to back going lengthwise
2. Cut about 2/3 of the way through. Do not cut completely through
3. Place saran over loin and using a meat mallet gently pound it until you get even thickness throughout entire loin and forming into a rectangle
4. In a sauté pan over medium heat sauté mushrooms in 2TB oil until soft. About 4 minutes
5. Deglaze with brandy
6. Off heat melt cream cheese into the mushrooms in the pan
7. Once cream cheese is fully incorporated whisk in parmesan
8. Once parmesan is fully incorporated and melted add crab if using
9. Cool cream cheese mixture for 15 minutes
10. Spread cream cheese mixture all over loin
11. Lay ham slices over mixture
12. Working away from you roll roulade up
13. Tie with butchers twine every 2 inches
14. In sauté pan heat up remaining 1TB oil over medium high heat
15. Salt venison loin on all sides
16. Once pan is smoking very quickly sear roulade on all sides
17. Finish in 350 degree oven until you reach your desired temperature
18. For best results cook to 125 degrees

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Venison cutlets with Biscuits and Gravy

2 Venison loin medallions cut half an inch thick

1 Cup flour seasoned with 1 tsp garlic powder, 1 tsp onion powder and ½ tsp mustard powder

3TB Butter

Salt to taste

1. Pound venison medallions until they are thin like a cutlet
2. Melt butter over medium high heat
3. Coat venison in seasoned flour and season with salt to taste
4. Once pan begins to barely smoke and all butter is melted add cutlets to pan and cook to desired doneness
5. Remove from heat and set aside

Sausage Gravy

4TB butter

½ an onion, finely diced

1 Clove garlic, minced

4TB flour

1LB breakfast sausage

3 Cups heavy cream

1 Cup chicken stock

Salt to taste

1. Over medium heat melt butter
2. Add onion, garlic and sausage
3. Break up sausage into small bits until completely cooked through
4. Add flour and whisk to incorporate
5. Slowly add cream and stock whisking vigorously
6. Bring to a boil and reduce to a simmer
7. Simmer on low for 10 minutes
8. Add salt to taste

Assembly

2 Biscuits split and warmed

Warm venison cutlets

Warm sausage gravy

1. Place the 2 bottom slices of biscuits on a plate
2. Top with venison cutlet
3. Ladle sausage gravy over venison cutlet
4. Place top of biscuits over gravy
5. Ladle more sausage gravy over top of biscuits
6. Serve

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Venison Macaroni and Cheese

1.5LB Venison loin or tender loin, cut into ½ inch squares

Creole or Cajun seasoning, to taste

Salt to taste

3TB Oil or butter

1. In sauté pan heat oil over moderately high heat until it begins to smoke
2. Season venison on all sides
3. Place venison in pan and sear on all sides for approximately 1 minute
4. Remove from heat and set aside

1lb Macaroni, cooked per box instructions and set aside

2TB Butter

2 Cups heavy cream

1 cup shredded cheddar

¼  cup blue cheese

½ cup shredded parmesan

½ cup shredded Swiss or Fontina

Salt

Additional ½ cup shredded cheddar

1. Set oven to 350 degrees
2. In a large sauté pan melt butter over medium heat
3. Once butter is melted add heavy cream
4. Bring cream to a gentle simmer and simmer for 2 minutes
5. Slowly add 1 cup cheddar while whisking vigorously
6. Slowly add next 3 cheeses while whisking vigorously
7. Once the cheese has been completely integrated into sauce and melted add salt to taste
8. Add macaroni noodles and heat through while tossing
9. Place macaroni and cheese in a baking pan
10. Add additional ½ cup cheddar to top
11. Place seared venison over top
12. Bake for 3-5 minutes or until cheese is melted and bubbling

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ELK Over Pasta

¼ LB elk or other type of venison loin

2 slices bacon, diced

½ Cup fresh mushrooms, large dice

2TB white onion, finely diced

1 tsp dried morels or other wild mushroom pulverized to a powder

2TB finely diced onion

1/8 cup brandy

¼ cup chicken stock

12 oz cooked pasta

3TB whole butter, room temperature

¼ Cup parmesan, freshly shredded

1TB Fresh basil, sliced thinly

1/8 tsp truffle oil

Salt

1 egg

Freshly ground black pepper

Salt all sides of venison and sear in pan over medium high heat with just enough oil to glaze small pan until cooked to desired temperature. Remove meat and set aside. Drain fat out of pan

In same pan that the elk was cooked in sautee bacon until cooked over medium heat. About 4-5 minutes

Add fresh mushrooms and cook for 30 seconds

Add mushroom powder and onions and cook for 1 minute

Deglaze with brandy

Once flames go out add stock and cook for 30 seconds

Add butter and whisk in until melted

Add half of shredded parmesan and whisk until completely melted

Add basil, truffle oil and cooked pasta and cook until heated through

Salt to taste and take off heat

In a small sauté pan in butter cook an egg sunny side up over low heat and remove pan from heat

On a large pasta plate place pasta in the middle

Garnish with remaining parmesan

Place loin in the middle of pasta

Place sunny side up egg over loin

Garnish with freshly ground black pepper

Serve

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Pan Seared and Pistachio Encrusted Venison Loin

1TB Vegetable oil

Venison Loin

Dijon Mustard

1 Cup shelled pistachios run through a food processor or blender until roughly ground

½ Cup Pinot Noir

¼ Cup beef stock

¼ Cup blueberry preserves or any other type of fruit jam or jelly

1TB Unsalted whole butter

1. Salt both sides of loin
2. Over high heat sear salted venison loin on both sides for 15 seconds
3. Remove venison from pan and lightly paint Dijon mustard on one side
4. Roll the side you painted back and forth in the crushed pistachios
5. Bake in a 350 degree oven pistachio side up until medium rare is reached. This will vary due to the size of the loin being cooked. Check every couple minutes with an instant read thermometer
6. While venison is cooking in the oven place your pan back on the stove over medium heat
7. Add the pinot noir and reduce to a syrup
8. Add stock and reduce by 2/3’s
9. Add blueberry preserves and reduce until thickened
10. Whisk in butter
11. Remove from heat
12. Allow venison loin to cool for 5 minutes
13. Slice and place on plate
14. Drizzle sauce over top

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Venison Stir Fry

Ginger Sesame Sauce

2 Cups honey

1 Cup soy sauce

¼ Cup fresh ginger, minced

1.5 TB Sesame oil

2tsp. Soy sauce

½ Cup Asian chili sauce. Also known as Sriracha and can be found in the Asian section of your local supermarket

2tsp Roasted garlic, pureed to a paste

1. Combine all ingredients in a sauce pan and bring to a boil.
2. Once you hit a boil lower to a simmer and reduce until thick enough to coat the back of a spoon

Asian Marinade

¼ Cup soy sauce

¼ Cup rice wine vinegar

½ Cup vegetable oil

3TB Honey

1/8 Cup Fresh Garlic, minced

1/8 Cup Fresh Ginger, minced

1. Combine all ingredients in a bowl and whisk vigorously until all combined
2. Marinade venison loin for 4-12 hours
3. Cook on the grill until 120 degrees is reached

Fried Rice

¼ Cup Vegetable oil

1TB Fresh ginger, minced

½ Cup frozen diced carrots, thawed

½ Cup frozen peas, thawed

2 Eggs, whisked

3 Cups cooked rice at least a day old

½ tsp sesame oil

2tsp soy sauce

1. In a nonstick pan or wok cook ginger in vegetable oil for 10 seconds
2. Add carrots and peas and cook for another 30 seconds
3. Add eggs and scramble
4. Once eggs are all the way cooked add rice and don’t touch pan for 30 seconds
5. After 30 seconds add sesame oil and soy sauce and stir
6. 30 seconds later the rice will be done. If not heated through continue to cook until it is

Assembly

Cooked venison loin

Ginger sesame sauce

Fried Rice

Sliced green onions

Sliced almonds

1. Place fried rice on  a plate
2. Slice venison cooked venison loin and fan over top of fried rice
3. Drizzle ginger sesame sauce over venison and rice
4. Garnish with almonds and green onion

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Venison Medallions with Mushroom Marsala Cream

½ LB. Venison loin cut into ½ inch thick medallions coated in flour and salted

Enough butter to cook in pan

½ Cup of whatever mushrooms you like

½ Cup marsala

¼ cup beef stock

½ Cup cream

1tsp Dijon mustard

Salt to taaste

1. Add butter to sauté pan and when hot enough add medallions
2. Sauté’ for 1 minute
3. Add mushrooms and sauté 1 minute and flip medallions
4. Add marsala and reduce 5 seconds
5. Add au jus reduce 5 seconds
6. Add cream and reduce until meat begins to bleed
7. Add Dijon, salt to taste and mix through
8. Arrange medallions on plate and pour sauce over top

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Mustard Braised Rabbit

Rabbit Legs

2 Cups Flour

1 TB garlic powder

2 tsp. onion powder

1/4 Cup oil or butter

¼ Lb. diced bacon

1 Cup diced onion

½ Cup diced carrots

½ Cup diced celery

½ Cup chardonnay

3 Cups chicken stock

¼ Cup stone ground mustard

1 Cup cream

Salt to taste

1. Mix together flour, garlic powder and onion powder
2. Salt rabbit legs and dredge in flour mixture
3. Place oil or butter over medium high heat in a sauce pan and sear rabbit legs on both sides
4. Remove rabbit legs and add bacon, onion, celery and carrot and lower heat to medium
5. Cook for 10 minutes stirring every once and a while
6. Deglaze with white wine and reduce until wine has almost evaporated
7. Add chicken stock and mustard and bring to a simmer
8. Place legs in the pan and cover and cook over very low heat for 3 hours, or until meat is fork tender and falling off the bone
9. Once legs have cooked to almost falling off the bone remove and keep warm
10. Add cream and reduce until its thick enough to coat the back of a spoon
11. Salt to taste
12. Place rabbit legs back in simmering sauce until you have warmed them through
13. Divide legs onto plates and pour sauce over them

*This recipe could be made in a crock pot by doing steps 1-7 and placing legs in the crock pot and pouring the sauce mixture over the legs and cooking on low for 6-9 hours

*If using oven safe pan you could also place in a 350 degree oven for 2 ½ hours instead of the stove top

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Venison Loin Eggs Benedict with Michigan Cherry Hollandaise

Venison Loin Brine

½ Gallon Water

½ Cup Salt

½ Cup Maple syrup

1 Clove Garlic

1 Sprig Thyme

2 Bay leaves

½ to 1 whole venison loin. Wild boar loin or duck breast can be substituted

1. Bring water to boil
2. Add all ingredients to boiling water
3. Let boil 30 seconds and remove from heat
4. Let cool in refrigerator for 6 hours
5. Place venison in a non reactive container and pour brine over
6. If venison isn’t completely submerged under water weight down with something like a cereal bowl
7. Allow to brine 3 hours
8. Remove from brine and smoke at 185 degrees for 10 minutes. After this step you can refrigerate until you want to cook further
9. Grill to rare to medium rare
10. Let rest 5 minutes before slicing

Michigan Cherry Hollandaise

¼ Cup Cider vinegar, reduced over low heat in pan to ½ TB

4 Egg yolks

2 Sticks unsalted butter, melted

½ Cup Michigan dried cherries, chopped and soaked in 1 cup water for 1 hour and strained

Salt and freshly squeezed lemon juice to taste

1. In a bowl over simmering water beat egg yolks
2. Slowly stream in warm melted butter whisk constantly until combined.
3. Pour sauce into a bowl and whisk in cherries
4. Season to taste with salt and lemon juice

Assembly

4 English muffins, halved, buttered and toasted

8 Slices venison loin

8 Soft Poached eggs

Hollandaise sauce

1. Toast English muffins and place 2 on 4 plates
2. Top each English muffin with 1 slice venison loin
3. Place 1 poached egg on each venison loin slice
4. Evenly divide and pour cherry hollandaise on each soft poached egg

Venison Wellington

Ingredients:

1 Venison loin 1TB Olive oil 3TB Dijon Mustard 2 Puff pastry sheets, thawed Good quality ham or prosciutto, sliced thin Herbed cream cheese, recipe follows 2 eggs, whisked  Herbed Cream Cheese  8oz cream cheese, brought to room temperature ¼ Stick butter, room temperature 1TB Italian seasoning 1TB roasted garlic, pureed 1 tsp. salt ¼ cup grated parmesan 1TB Dry morel or another dried mushroom pulverized to a powder and soaked in 1 cup of water for 1 hour      Strain mushroom powder      In a mixing bowl combine cream cheese, butter, Italian seasoning, roasted garlic,        parmesan, salt and strained mushrooms      Either by machine or by hand whisk until fluffy and all ingredients are combined

Directions:

1. Cut the loin in half widthwise to make two pieces
2.  In a pan big enough to hold both pieces of loin comfortably sear loins quickly on both sides in olive oil over high heat and immediately place loin in refrigerator for 1 hour
3. Once you have removed your loin from the refrigerator brush each loin all over with 1.5 TB apiece of Dijon mustard
4. Take the puff pastry and press it flat on a floured surface
5. Lay the ham or prosciutto all over the puff pastry leaving one inch at the bottom uncovered
6. With a spatula carefully smear the herbed cream cheese over the ham or prosciutto
7. Place the venison 2 inches from the top of the puff pastry
8. Trim all but 1 inch off both sides of the puff pastry and roll up. When you get to the bottom one inch that isn’t covered brush with the whisked eggs
9. Seam side down place on a greased baking pan, cut 3-4 air slits on the top and repeat with remaining half of loin
10. Bake in a 450 degree oven for 8-12 minutes or until you have reached your desired internal temperature with an instant read thermometer. I prefer 120 degrees
11. Allow to rest for 10 minutes and slice accordingly and serve

Rabbit Pot Pie

Ingredients:

2 cups frozen mixed vegetables ½ cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour ½ teaspoon salt ½ teaspoon ground black pepper

¼ teaspoon celery seed ¼ teaspoon onion powder ¼ teaspoon Italian seasoning ¾ cup chicken broth 2/3 cup milk 2 cups cubed cooked rabbit meat (approximately 2 rabbits) 2 (9-inch) unbaked pie crusts

Directions:

1. Preheat oven to 425 degrees
2. Place mixed vegetables & celery into a saucepan; cover with water, bring to a boil and simmer over medium-low heat until the celery is tender, about 8 minutes.  Drain the vegetables in a colander set in the sink, and set aside.
3. Melt the butter in a saucepan over medium heat and cook the onion until translucent, about 5 minutes.  Stir in flour, salt, pepper, celery seed, onion powder and Italian seasoning.  Slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens.  Remove from heat; stir the cooked vegetables and rabbit meat into the mixture until well combined.
4. Fit one pie crust into the bottom of a 9-inch pie dish. Spoon filling into pie crust, then top with another crust.  Pinch and roll the top and bottom crusts together at the edge of each pie to seal.  Cut several small slits into the top of the pies with a sharp knife to release steam.
5. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30-35 minutes.Cool for 10 minutes before serving.

Venison steak with mushroom jelly wine sauce

Ingredients:

6 venison steaks, cut 1/2″ to 1″ thick 3 cups mushrooms – sliced 2 shallots or small onions – chopped 2 cloves garlic – chopped 1/2 cup port wine 2 tablespoons grape jelly salt & pepper olive oil

Directions:
Season steaks with salt & pepper to taste.  Heat non-stick pan on high heat with enough olive oil to lightly coat bottom.  Char steaks on both sides.  Remove from pan and set aside.

Saute mushrooms in pan on medium heat until soft, then add shallots and garlic until translucent.  Over high heat, add port wine and simmer until liquid is reduced by half.  Add grape jelly and stir until melted.

Serve mushroom wine sauce over venison steaks.

Venison steak with mushroom sauce – slow cooker

Ingredients:

Meat 2 venison steaks 1 (10 1/2 ounce) can cream of mushroom soup 1/2 cup fresh sliced mushrooms 1 tbsp dried rosemary black pepper to taste

Directions:
Place steaks in slow cooker
Pour can of mushroom soup over the top
add sliced mushrooms
sprinkle with rosemary and pepper
Cook for several hours or until meat is tender

Venison meatballs – slow cooker

Ingredients:

Meat 1 pound ground venison 1/4 cup uncooked instant rice 1 beaten egg 1tbs. onioni powder 1/4 cup tomato soup 1 tbsp creole seasoning cooking oil

Sauce 1 cup tomato soup 1/2 cup water 1 tsp soy sauce

Directions:
1. Combine venison, rice, egg, onion powder, creole seasoning and 1/4 cup tomato soup.  Shape into balls
2. Brown meatballs in skillet in oil over medium-high heat – than place in slow cooker
3. In large bowl mix 1 cup tomato soup, water and soy sauce together and pour over meatballs in dish
4. Let cook several hours in slow cooker

Seared loin of venison with brandy cream sauce

Ingredients:

Meat 1 1/2 Lbs. Venison loin Salt and pepper

Sauce 1 lb. Mushrooms of your choice cut into about 1 inch pieces 1 Shallot cut into small dice. You can substitute 1 tablespoon finely diced sweet onion 1/2 Cup brandy or cognac 3/4 Cup cream 1 Tablespoon dijon mustard Salt and pepper 1/2 Teaspoon raw brandy or cognac

Directions:
Preheat oven to 425 degrees
Heat pan over medium high heat with 2 Tablespoons vegetable oil until just smoking
Liberally salt and pepper venison
Being careful not to burn, sear venison for about 30 second on all 4 sides
Place venison on an oven safe sheet or disposable pie plate and roast in oven for 8-10 minutes for medium rare

Sauce
Add 1-2 tablespoons of vegetable oil to the same pan the venison was seared in while still hot
Add mushrooms to pan while maintaining the medium high tempeature on the pan
Let mushrooms brown for about 3-4 minutes without touching pan – add Shallot
With wooden spoon stir mushrooms around and allow to cook for 2-3 additional minutes
Add brandy or cognac to a cup
Remove pan from heat
Keeping pan away from you add brandy or cognac and ignite
Place pan back on stove and cook till flames are out
Add cream and reduce by 3/4
Add dijon, salt and pepper
You can now add additional 1/2 teaspoon of optional raw brandy or cognac if you like

Morel Mushroom Soup

Ingredients:

Morel Mushrooms 1/2 – 1 pound 1  Diced onion 2 lbs. peeled and cubed potatoes 4 cups beef broth

2 cups water 1/2 cup heavy whipping cream salt & pepper to taste

Directions:

Soak mushrooms overnight in water in the refrigerator.  Split mushrooms and rinse again.  Dice up mushrooms to desired size.  Dice up 2lbs potatoes and cook with 4 cups  beef broth and 2 cups of water; bring to boil.  Next take half stick of butter and sauté your mushrooms, 1 diced onion, salt and pepper to taste. Garlic powder and other spices can be added if desired. Cook mushrooms down and add contents of pan to the broth.  Simmer for 2 hours.  Add ½ cup heavy whipping cream (or more for a thicker soup) to the broth and mushroom mix.

Bear Stroganoff

Ingredients:

2 lbs Cubed Bear meat 1 c Diced onion 1 c Sliced Mushrooms 1 qrt Beef stock

1 c Sour Cream salt & pepper to taste Pasta or Rice

Directions:

Saute Bear cubes in hot skillet
Add onions and mushrooms. Saute until onions are transparent
Add beef stock. Bring to a boil. Thicken with roux (butter and flour)
Add sour cream and season to taste
Serve over your favorite pasta or rice

Stuffed Elk Meatloaf

Ingredients:

2 lbs Ground Elk (or any Venison) 3/4 c Bread Crumbs 1/2 lb Mild Pork Sausage 1/2 tsp Oregano salt & pepper to taste

1/2 tsp Basil 1/2 tsp Thyme 2 eggs 1 small diced Onion 1 small diced Pepper

Stuffing Mix
6 oz sliced ham – 6oz Broccoli – 4oz shredded cheddar – 4oz sliced Mushrooms

Directions:

Preheat oven to 350
Combine elk, sausage, bread crumbs, and spices.  Mix well
Place 1/2 of mixture on waxed paper and the other 1/2 in a 12×12 baking pan
Combine stuffing ingredients.  Mix well
Place stuffing mix on top of meatloaf mixture in baking pan
Place second 1/2 of meatloaf mixture on top of the stuffing mix
Bake for 1 1/2 hours or until center is 165 degrees

Venison Mulligan

Ingredients:

Venison burger Raw rice Cup or so diced onions

Sliced Potatoes 1 Can pork and beans Tomato juice

Directions:
Start with baking pan, cover bottom with diced onions.  Then cover with raw rice.  After that take your venison burger and cover most of the onions and rice.  From there take your sliced potatoes and make a nice even covering of the entire dish.  Add can of pork and beans and cover that with a cup or two of tomato juice.  Bake at 350 for about an hour and a half.  With a few minutes to go sprinkle some shredded cheese over the top.  Enjoy!

Elk Stuffed Green Peppers

Ingredients:

4 lbs Elk (or other big game) meat 2 quarts long grain white rice 1/2 cup diced onions 1 1/2 tbsp diced garlic 1/2 cups stewed, diced tomatoes Shredded asiago cheese – Fresh whole green peppers

Red sauce (Try Campbell’s Select Gold Label Roasted Red Pepper & Tomato Soup) Olive oil Seasoning blend:(Add to taste) Cayenne pepper, Chili powder, Cilantro Salt, White Pepper

Directions:
Put rice on to boil. In a separate pan, saute garlic and onions in 2 tbsp of olive oil. Core the green peppers and brush with herbed olive oil then grill for 3-5 minutes. Put peppers in a dish and cover with plastic wrap. Add meat to garlic and onions and cook to medium, put in a bowl and chill in refrigerator.

Add tomatoes to the rice, stir in seasoning blend and chill in refrigerator. Once chilled, remove meat and rice from refrigerator and mix well. Stuff the green peppers full with the mixture and put them in a deep pan. Cover peppers with your favorite red sauce. Top each pepper with asiago cheese and cook uncovered at 350-degrees for 30 minutes. Serve with mashed potatoes.

Gypsy Rabbit Dinner

Ingredients:

1 Rabbit, deboned & cut into pieces 1 Large Bay Leaf 3 Sprigs of Thyme 2 Whole Cloves Red Wine 1 ½ cups Diced Carrots 5 Med. Onions, minced 12 Small White Onions 12 Small Mushroom Caps, peeled 18 Small Potato Balls, raw

Chicken Fat, about the size of a small egg 6 Peppercorns, crushed 1 Tbsp Parsley, minced fine Dumplings: 1 Egg 1 cup Flour 2 Tbsp Baking Powder 1 pinch of Salt Milk

Directions:
(Can also be used for Muskrat, Woodchuck or Porcupine) Skin and clean a 3 pound rabbit. Cut into pieces for serving. Place in a kettle with a bouquet garni composed of the bay leaf, thyme & cloves tied together with kitchen thread. Also 5 medium-sized onions (minced), chicked fat, crushed peppercorns and salt to taste.

Cover with equal parts water and red wine. Bring to a rapid boil, lower the flame and let it simmer very gently for 2 ½ hrs. without disturbing. Then, add carrots, small onions, potato balls and mushroom caps.

Continue cooking, covered, until vegetables are tender or about 25 minutes longer. Remove bouquet garni and thicken the mixture with 2 tablespoons kneaded butter (equal parts butter & flour kneaded together). Adding the parsley, continue simmering for 4-5 minutes, then bring to a full boil and add the following dumplings.

Dumplings:
Sift together 1 cup flour, 2 tsp baking powder and 1 pinch salt. Then add alternately, 1 whole fresh egg, beaten until light and enough cold milk to make a stiff batter. Drop by tablespoons atop the rabbit ragout and let rise. Then cover and cook for 12-15 minutes more. Serve generously.

Brunswick Stew

Incredients: 

2 Rabbits (or 2-3 squirrels) 1 cup tomatoes 1 cup lima beans 1 cup corn

1/4 cup oil 1 medium onion, chopped 1 diced lemon

Directions:
Brown meat in hot oil until brown, along with onions. Add 1 cup water and tomatoes and cover. Simmer until tender. Add rest of vegetables and cook 10-15 minutes until done. Salt and pepper to taste.

Venison In Mushroom Cream Sauce

Ingredients:
(Makes 4 servings) 

2 pounds venison round steak (cut into 1″ pieces) 1 cup red wine 2 cups beef stock 3 Cups assorted sliced mushrooms (button, portabella, shitake, etc.)

2 tablespoon cooking oil 2 tablespoons flour 6 stalks green onions (diced) 4 stalks fresh rosemary 2 teaspoons thyme 2 gloves mashed fresh garlic ¾ cup heavy cream

Directions:
Pre-heat oven to 350 degrees and in a large oven proof pot over medium high heat add the cooking oil and heat through. Add the venison green onions, and garlic and cook until the meat is brown on all sides. Add the flour and make a paste with the oil. Cook the paste until the mixture has an even brown color to it (about 2 to 3 minutes). Add the wine to the paste and mix thoroughly until the wine has incorporated into the paste. Cook for several minutes so the alcohol can be cooked out of the wine. Add the beef stock a little at a time making sure to mix well as you are adding the stock. Add the mushrooms, button mushrooms, rosemary, and thyme and bring back to temperature. Cover the pot and place it in the oven for 1 hour making sure to stir occasionally. Remove the pot from the oven and place on the stove top and add the cream. Heat through and serve over mashed potatoes.

Taken from Wild Game Simple by Pat LaPorte and Mike Gnatkowski

Venison Tenderloin on Garlic Baquette

Ingredients: 

Marinade: (marinate for 24hrs in frig.) 1 or 2 venison tenderloins 1/2 cup soy sauce 1/2 cup sugar dash of cayenne pepper dash of white pepper 2 cloves of garlic

Sauce: 1 tbsp Horseradish 1 tbsp Worchestershire Sauce 1 1/2 cups of sour cream lemon juice from 1/2 of a lemon *Mix to taste Baquette Olive oil Minced Garlic

Instructions:
Mix together marinade in a glass bowl, put in tenderloin and place in refrigerator for 24hrs. Slice baquette and brush one side with olive oil and garlic. Toast on grill or under broiler. Mix together the horseradish sauce to taste. Grill tenderloin until medium-rare and slice into thin slices. Place a couple teaspoons of sauce on the grilled baquettes, then place a piece of tenderloin on top and garnish with more sauce and red peppers. Enjoy.

Cajun Injector Rabbit in Sawmill Gravy

Ingredients: 

2 Rabbits (cleaned and quartered) 3 Lg. White Onions All-purpose Flour Cooking oil of choice

Cajun Shake seasoning 1 16oz. jar of Creole Garlic or French Onion Cajun Injector Marinade. Marinade Injector

Preparation of Rabbit:
Inject 1/2 oz. of marinade of choice into each piece of rabbit. Season each piece of rabbit with dry Cajun Shake seasoning. Dredge each piece of rabbit in flour and pat off excess. In a pre-heated 10qt. pot, add 3/4 cup of cooking oil. Add rabbits and brown both sides for 3 minutes, remove and set to side. DO NOT DISCARD OIL. Flour will be added to leftover oil to make the Roux.

Preparation of Roux:
Add 1/2 cup of flour to the oil. On a medium-low heat, constantly stir the flour and oil mixture until the mixture turns the color of caramel. The Roux will have a paste consistency when cooked. For thicker gravy, additional flour and oil can be added. If darker gravy is desired, continue stirring until color choice is reached. Once color and consistency is reached, add chopped onions to Roux and stir over heat.

When onions become translucent, add 3 cups of water to Roux and stir to blend Roux into liquid. Add seasoning to taste.

After mixture is blended, add rabbits to liquid and cook covered for two hours on a medium-low heat setting stirring every fifteen minutes. Serve over rice.

Wild Turkey Kentucky Hot brown

Turkey Brine and Smoke

1 Gallon cold water

1 Cup salt

½ Cup sugar

2 Whole turkey breasts, cleaned

·      Whisk together water, salt and sugar until dissolved

·      Pour over turkey breast in a large enough container to hold all the brine and turkey

·      Make sure breast is completely submerged. If not weight down with dinner plates

·      After 6 hours remove turkey from brine

·      Smoke or roast at 300 degrees until you hit 155 degrees internal

·      Let turkey cool in refrigerator for at least 2 hours

·      Slice Turkey breast into ½ inch thick portions

 

Cheese Sauce

 

1.5TB Whole butter

1.5TB All purpose flour

1 Cup Whole milk or half and half

2 oz by weight or a 1/3 cup freshly shredded parmesan or white cheddar

Salt, to taste

·      Over medium heat in a sauce pot add butter

·      Once butter is melted add flour while constantly whisking to avoid lumps

·      Once completely whisked and incorporated cook for 45 seconds to 1 minute. 

·      Very slowly add a little milk at a time while constantly whisking 

·      Bring to a low simmer

·      Slowly add cheese a little at a time while whisking until completely melted

·      Add salt to taste

·      Keep sauce warm

 

Assembly

 

Butter

Pieces of thick cut brioche bread or any type of bread you would like

Cooked turkey breast slices

Dijon mustard

Sliced tomatoes

Warmed cheese sauce

Sliced or shredded swiss, fontina, or white cheddar

Cooked bacon slices

Egg, optional

·      Turn broiler on to high and position a rack about 6 inches below

·      In skillet brown bread in butter over medium heat on one side

·      Remove bread and keep warm

·      Brown turkey in skillet until warmed through

·      Brush the non grilled side of bread with as mush or as little as you like

·      Place turkey slices over bread

·      Place tomato slices over turkey

·      Pour a generous amount of cheese sauce over tomatoes and turkey

·      Place a generous amount of sliced or shredded cheese over sauce

·      Broil until browned

·      Remove and place bacon slices over broiled cheese

·___________________________________________________________________________________

    Smoked Duck Ham

 Duck breasts                

Water                                       2QTS

Salt                                          ¾ Cup

Sugar                                        ¼ Cup

Pink Salt, or curing salt              4 tsp.

Maple Syrup                             ½ Cup

Bay Leaves                                2

Fresh Thyme                             1 Bunch            

Apple Brandy                            ½ Cup

1. Place all ingredients except duck into a pot and bring to a boil.
2. Once you have done this place the liquid and ingredients in a plastic container and place in the cooler until the liquid registers 45 degrees or less
3. Once the proper temperature has been hit place duck in the same container and weigh down so every single part of the duck is completely submerged
4. Brine for 24 hours
5. Remove duck from brine and rinse thoroughly
6. Smoke at 225 degrees until it registers 155 degrees

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Sausage Stuffed Turkey Breast Roulade

Stuffing

¼ Cup cooking oil

1 Cup finely diced onion

½ Cup finely diced carrot

½ Cup finely diced celery

1 Cup finely diced apple, skin on

1 Cup ground croutons or bread crumbs

½ Cup whole milk

1 Egg, beaten

1LB Ground sausage

1. In a sauce pan over medium heat sweat onion, celery, carrots and apples until very soft. About 15 to twenty minutes
2. Once mixture has cooked down place on a sheet pan and refrigerate
3. While mixture is cooling combine croutons, milk and beaten egg and mix well
4. In a large bowl combine all stuffing ingredients and mix well to incorporate all ingredients. Best way to do this is with your hand

Gravy

1TB Butter

1 TB All purpose flour

1 Cup Chicken or turkey stock

1. In sauce pot over medium heat melt butter
2. Add flour and whisk well to avoid clumping
3. Add stock constantly whisking and bring to a boil
4. Reduce to a heat to simmer very gently for 3 to 5 minutes
5. Taste. If it needs salt add a pinch at a time to reach your desired taste

Roulade Assembly

1 Turkey breast

Salt

Plastic wrap

Tinfoil

Food mallet

1. Cut turkey breast into 1 inch thick slices
2. Place a large piece of plastic wrap on work surface
3. Place turkey 1 slice of turkey breast on plastic wrap
4. Place a large piece of plastic wrap over turkey breast
5. With the mallet gently pound until turkey breast is about an 1/8 of an inch thick
6. Complete the process with the remaining slices
7. Place a large piece of plastic wrap on work surface
8. Place 1 flattened piece of turkey on plastic wrap
9. Place a scoop of the sausage mixture in the middle of flattened piece. Do not over fill
10. Fold the turkey on all 4 sides and working with plastic wrap shape like a burrito
11. Grab both sides of plastic wrap on either sides of the rolled breast and spin to tighten
12. Wrap tinfoil over the breast the same way you did with the saran
13. Bake at 350 degrees until you get a thermometer to register 165 degrees. 15-25 minutes
14. When done let cool for 5 minutes
15. Carefully remove tinfoil
16. Carefully remove plastic wrap checking very closely that you didn’t leave any
17. Slice into ¼ inch thick slices
18. Pour gravy over the roulade
19. Enjoy

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Wild Turkey Breast Cordon Bleu

Honey Mustard

1 Cup mayo

½ Cup Dijon mustard

¼ Cup honey

1. In a bowl whisk all ingredients together and refrigerate until ready to use

Turkey breast

1 Cup all purpose flour seasoned with 1 tsp garlic powder, 1 tsp onion powder and ½ tsp mustard powder

6 Eggs, whisked

1 Cup panko, finely ground in a food processor or blender

¼ Cup olive oil

Salt, to taste

4 slices ham

4 slices Swiss or white cheddar cheese

4 Buns

Lettuce (optional)

Tomato (optional)

Honey mustard

1. Cut 4 ½ inch slices off of turkey breast
2. In between plastic wrap using a food mallet beat the turkey breast until it is about an 1/8 of an inch thick and the shape of the bun. This will tenderize the breast and make it cook quicker
3. Place flour, eggs and finely ground panko in separate bowls or pans
4. Lightly salt turkey on both sides
5. Working with one piece at a time dredge turkey on both sides in flour, than in eggs and finally in panko. Make sure to press panko into turkey breast very well
6. In a large sauté pan over medium heat add oil
7. When oil begins to very lightly smoke add turkey breast
8. Cook to a golden brown on one side. This may take a couple minutes
9. Flip over, place 1 slice cheese and 1 slice ham on top of each breast and cook until turkey registers 165 degrees
10. Carefully remove turkey from pan and place on paper towel lined plate and lightly salt again
11. Toast bun
12. Spread honey mustard on top and bottom bun
13. Place turkey on bottom bun
14. If using place tomato and lettuce on top of turkey
15. Place bun top bun on and enjoy

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Pan Seared Woodcock with Blueberry Sauce

8 Woodcock breasts

All purpose flour, enough to coat

Salt, to taste

4TB Butter

¼ Cup cooked bacon, diced

½ Cup Grand Marnier

1 Cup Game bird, beef or chicken gravy

1 Cup Blueberry preserves

1. In pan large enough to hold breasts melt butter on medium high heat
2. Mean while coat both sides of breasts with flour shaking additional flour off
3. Salt both sides of breasts with salt to taste
4. Once butter is melted and just begins to smoke add woodcock and quickly sear for 30 seconds on both sides. You want to brown breasts, but not burn them
5. Remove breasts from pan and place on a plate. They will be half way cooked
6. Pour half of the butter onto the breasts
7. Put bacon in pan and cook for 15 seconds
8. Off heat add Grand Marnier to the pan
9. Carefully ignite the alcohol
10. Once flame has subsided add gravy and blueberry sauce and whisk
11. Add breasts back to the pan with the sauce and cook to desired doneness. I highly recommend medium rare. Anything over and the meat gets tougher and tougher and can take on a liver taste

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Duck Stroganoff

Sauce

4TB Butter

All Purpose Flour, for dredging

Salt

3-4 Duck breasts, sliced into 1/3 inch wide strips

2 Cups sliced mushrooms. Any kind

1/8 Cup sweet vermouth

1/8 Cup Brandy

1 Cup duck, beef or chicken stock

1 Cup sour cream

1/4 Cup Dijon mustard

2TB green onion, green part only, very thinly sliced

1. Lightly salt duck breasts, dredge in flour and lightly salt again
2. In large sauté pan melt 2TB butter over medium high heat until it just begins to smoke
3. Add duck and sear on both sides cooking half way
4. Remove duck and place on plate
5. Wipe pan out and add remaining butter
6. Saute mushrooms until softened
7. Lightly salt mushrooms
8. Deglaze with vermouth and brandy and reduce by 3/4
9. Add stock and halfway cooked duck and bring to a simmer and reduce by 1/3
10. Add sour cream and Dijon mustard and reduce by 1/3 or until thickened
11. Add green onion
12. Season sauce to taste
13. Keep sauce warm

Plating

1LB Egg noodles

Stroganoff sauce

1. Cook noodles in salted water per packaged instructions or until cooked
2. Place warm noodles on a large plate
3. Pour warm sauce over noodles
4. Garnish with additional sliced green onion

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Pan Seared Pheasant Breast with Bacon Creamed Brussel Sprouts and Whisky Cheery Cider Jus

Bird Brine

2-4 Pheasant breasts

1 Gallon ice cold water

1 Cup salt

½ Cup sugar

1. Combine all ingredients except pheasant breasts in a large bowl and whisk until sugar and salt have dissolved
2. Pour into a container you can put in refrigerator
3. Place pheasant breasts in brine refrigerated for 1.5 hours

Bacon Creamed Cabbage

2 Slices bacon, small dice

2 Cups brussel sprouts, finely shredded

½ Cup carrots, shredded

Salt, to taste

1/3 Cup heavy cream

1. In sauté pan over medium heat, stirring often, begin to crisp up bacon
2. Once bacon starts to get crispy add the carrots and shredded brussel sprouts and stir often
3. Once vegetables have began to soften, but still retain their bright colors add salt to taste and the cream
4. Reduce cream until mixture has thickened and not runny
5. Place creamed sprouts aside and keep warm

Pheasant Jus (gravy)

1TB butter

1TB all purpose flour

1 Cup pheasant or chicken stock

Salt, to taste

1. In a medium sized sauce pot melt butter over medium heat
2. Once butter has melted add flour slowly while constantly whisking. Need to whisk fast to avoid lumps
3. Once flour and butter have completely been whisked together add stock slowly while whisking constantly to avoid lumps
4. Slowly bring to a simmer and simmer for 2 minutes
5. Add salt to taste. Be careful if using canned stock or base because it can tend to be very salty
6. Place jus to the side

Pheasant and Whiskey Cherry Cider Jus

2 Cups all purpose flour

Pheasant breasts

Salt, to taste

2 Tb butter

¼ Cup whiskey

½ Cup dry cherries soaked in 1.5 cups apple cider for 2 hours or over night

1 Cup pheasant or chicken jus (gravy)

1. After 1.5 hours remove pheasant breast from brine
2. Pat pheasant breast dry and discard brine
3. Dredge pheasant breast in flour and very lightly salt on both sides. Be careful because depending on the thickness of the breasts the brine will give it a salty flavor
4. In pan large enough to fit all breasts at once melt butter over medium high heat
5. Once butter is melted and pan is just beginning to smoke add the pheasant breasts and lightly brown on both sides
6. Once pheasant has browned and cooked approximately half way remove from pan
7. Clean pan by lightly whipping with paper towel being careful not to burn your self
8. Place pan back on medium heat and deglaze with whiskey
9. Once whiskey has reduced by ¾ add cherries and cider
10. Bring to a boil and add pheasant breasts back to pan
11. Reduce cider by ¾ or until it begins to thicken and resemble syrup
12. Check temperature of pheasant breast if done remove and keep warm and add gravy and warm through if not add gravy to pan while pheasant is in pan and cook until pheasant has reached your desired doneness

Plating

1. Place warm bacon creamed brussel sprouts on serving plate
2. Place cooked pheasant breast on top of creamed brussel sprouts
3. Place sauce over pheasant breasts
4. Serve

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Wild Turkey Cutlet with Morel and Sweet Wine Cream

Turkey Breast, Pounded to approximately 1/8 of an inch thick. Any white breasted game bird will work

Flour to dredge

3TB Butter

¼ Cup finely diced onion

Morel mushrooms, as many as you would like to add. Alternatively any mushroom of your choice will work

1/3 Cup Madeira or Marsala wine

2/3 Cup chicken stock

2/3 Cup heavy cream

½ TB Dijon mustard

1. Salt both sides of turkey breast and dredge through flour
2. Heat a big enough non stick pan to hold the amount of turkey you will be cooking over medium high heat
3. Add butter and swirl around pan to coat
4. Place salted and floured turkey breast in the pan going away from you so not to splatter hot butter on yourself. That will hurt. Trust me
5. Once all meat is in pan give the pan a good shake and reduce to medium
6. Once the turkey has browned on one side and cooked through 2/3 of the way flip over
7. Once flipped over add the onions and mushrooms
8. Once turkey is cooked through remove from pan and set aside
9. Deglaze with the Madeira
10. Boil for 20 seconds
11. Add stock and boil for 30 seconds
12. Add cream and bring to a boil
13. Reduce to a simmer
14. Reduce sauce by half
15. Whisk in Dijon
16. Add turkey back to pan and heat back up until sauce is thick enough to coat the back of a spoon
17. Place turkey on plate
18. Place sauce over turkey
19. Enjoy!

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Woodcock with Bacon Cream and Apple Cider Glaze

Woodcock breasts

Butter

Salt

1 Cup flour seasoned with 2tsp mustard powder and 2tsp garlic powder

3 Strips bacon, diced

½ Cup cream

¼ cup diced yellow onion

Cider glaze

1. Lightly dredge woodcock in seasoned flour and salt both sides
2. Over medium heat melt enough butter to saute’ breasts
3. Once pan is heated quickly sear breast for 30 seconds on each side and remove from pan
4. Add onion and bacon to pan and cook until bacon has rendered fat and become crispy. Make sure you are constantly stirring so you don’t burn onion and so that nothing sticks to the pan
5. Drain off fat and add 1TB of the seasoned flour to the pan and whisk for 30 seconds
6. Add cream and bring to a simmer
7. Salt to taste
8. Once sauce has thickened add breasts back to pan
9. Simmer until the breasts have come to medium rare. Do not overcook!
10. Place breasts on plate and pour bacon cream over
11. Drizzle the cider reduction over the plate

Cider Glaze

1QT Apple cider

1. Place apple cider in sauce pot and bring to a boil
2. Once cider has come to a boil reduce to a simmer
3. Reduce to approximately 1.5 cups
4. Be very careful not to burn the reduction
5. Once cooled the cider will turn into gelatin. You may need to warm up before drizzling

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Seared Duck Breast A l’Orange

 Duck Stock or replace with Chicken stock(see below)

5Lb Duck carcasses

2TB Oil

1.5 Gallons water

2 Cups onion, diced

1 Cup celery, diced

1 Cup carrot diced

½ TB Tomato paste

1 Sprig thyme

2 Bay leaves

Zest from 2 oranges

¼ cup sugar

1 Cup freshly squeezed orange juice

1. Rub duck carcasses with oil and roast on an oven pan at 350 degrees for 1 hour
2. While carcasses are roasting sauté celery, carrots and onion in a large stock pot in ¼ Cup vegetable oil until well caramelized
3. Add tomato paste and cook for 1-2 minutes until tomato paste obtains a sweeter smell
4. Once duck is done remove from oven and place in the stock pot with water, thyme and bay leaves
5. Bring to a very low simmer and simmer for 4-5 hours
6. Strain liquid
7. Reduce strained liquid to 3 cups
8. OR START HERE WITH 3 CUPS CHICKEN STOCK
9. Add freshly squeezed orange juice and sugar and reduce to 1 cup
10. Add orange zest and remove from heat

Seared Duck Breast

4 Duck breasts, skin on, scored in a diamond pattern

1tsp oil

Salt

½ Cup Grand Marnier

Reduced duck stock. If you don’t have duck stock take 4 Cups low sodium chicken stock and add 1 cup freshly squeezed orange juice and the zest from 2 oranges. Reduce to 1 cup

½ Stick butter, softened and cubed

1. Over medium heat add oil to a sauté pan large enough to hold duck breast
2. Once barely smoking season duck on both sides and place in pan skin side down
3. Slowly cook until cooked ¾ of the way
4. Flip over and cook until you hit rare to medium rare
5. Remove duck from pan and place on cutting board
6. Pour off and wipe any residual fat from pan
7. Place pan back on stove top and increase heat to medium high heat
8. Deglaze pan with grand Marnier and reduce to 1TB
9. Add reduced duck stock and bring to simmer
10. Whisk in butter until all is melted
11. Remove from heat

Assembly

4 Cooked duck breasts sliced thinly against the grain

A L’Orange sauce

4 Cups warm mashed potatoes with ½cup white cheddar or parmesan

1. Divide mash potatoes evenly in the middle of 4 plates
2. Take each sliced duck breast and fan over top of each mashed potato portion
3. Drizzle sauce around each plate and sliced duck breast                                                                                                        

PHEASANT ORZO SOUP

Ingredients: 

6 pheasants ½ chicken 1-1/2 cups beef broth 1  onion – cut in quarters 2 cloves garlic – whole ½ cup parsley

2 cubes chicken bullion 6 cups chopped mushrooms 4 cups chopped celery 4 cups chopped carrots 1 pound orzo olive oil

Boil birds, onion & garlic in 6-8 quarts of water until meat is done.  Remove meat, onion & garlic.  Keep pheasant stock simmering.  Coat the bottom of a hot skillet with a small amount of olive oil, add celery & carrots and sauté until soft.  Remove all bones & cartlidge from meat and set aside.  Puree the onion & garlic in a small blender or food processor, then add to pheasant stock.  Add carrots, celery, mushrooms, parsley, beef broth, chicken bullion & meat to stock and bring to a boil.  Boil for one hour.  After one hour, add orzo and boil for 10 minutes.  Season to taste with salt & pepper.  Serve.

Hot wings

Ingredients: 

1 1/2 pound chicken wings ground pepper to taste 1/3 cup Franks hot sauce 1 teaspoon cider vinegar

1/2 teaspoon Worcestershire sauce 1 garlic clove, minced

Preheat oven to 450 – or place in slow cooker

Place wings in dish or on cookie sheet
Combine hot sauce, vinegar, worcestershire and garlic in small mixing bowl
put wings in slow cooker and cover with sauce
Cook for several hours until meat is tender
(For use in slow cooker – browning wings first in pan is preferred)

Blue-Cheese Artichoke Dip

Ingredients: 

1/2 cup chopped onion  1/2 cup chopped red bell pepper small garlic clove, minced 2 ounces blue cheese crumbled

1/8 teaspoon fresh black pepper 1 (14 ounce) can artichoke hearts – drained/chopped 4 oz. fat free cream cheese 4 oz. sour cream

Directions

In large mixing bowl, stir in onion, bell pepper(sauteed for better results)  along with garlic and blue cheese
Add cream cheese, artichokes and sour cream and pepper. Stir well
Cook in slow cooker for at least 2 hours or until chese melts and mixure is completely heated

Sweet & Sour Pheasant 

Ingredients: 

1lb cubed Pheasant 1 med. chopped onion 1 med. diced red pepper chopped celery diced carrots

Drakes fry mix            Teriyaki marinade pineapple juice sweet & sour sauce rice

Preheat oven to 350
Combine Teriyaki marinade and pineapple juice. Marinate pheasant over night
Remove pheasant form marinade and coat with fry mix
Saute or deep fry until golden brown
In separate pan saute diced onion, celery and carrots
add cooked pheasant and diced red pepper
coat with sweet & sour sauce put all in baking dish
bake for 45 minutes – serve over rice

Recipe from The Villagers Restaurant – Holly, Mi

Pheasant with Shotgun Sauce

Shotgun sauce: 

1 cup currant jelly 1/2 cup butter

Dash worcestershire sauce Bring to a good boil and boil 5 minutes. Stir down, remove foam and serve.

Cut pheasant in half lengthwise. Salt & pepper both sides. On a sheet of foil place a slice of bacon – put one-half of bird on top of bacon. In the cavity put a generous piece of butter, 1 tablespoon currant jelly, large slice of onion and 1/2 slice of bacon. Place the other half on top and top that with slice of bacon. Wrap in the foil like a package. Put on cookie sheet and bake 3 hours at 350°. Open the foil and spoon shotgun sauce over bird and place under broiler until light brown. Serve with sauce.

(Recipe provided by Hunter’s Creek Club, Metamora, MI)

Honey Glazed Turkey

Ingredients: 

1/2 wild turkey breast 1/2 stick butter or margarine 1/4 cup sliced almonds 2 cloves garlic

1/4 cup honey Veggies or fruit chunks (optional)

Directions:
Cut turkey breast into fingers. Slice clove of garlic into thin slices and place in frying pan or wok with butter. Saute garlic until clear. Brown turkey fingers in garlic butter on high heat. Add honey and almond slices and simmer for about 10 minutes on low heat. Saute veggies and fruit (optional) and serve over rice. Serves 4.

by Steve Sharp, Reg. Director N.W.T.F.
From: The Sportsmen Against Hunger Cookbook

Duck with Apples and Raisins

Ingredients: 

2 plucked ducks 6 med. tangy apples 1 cup seeded raisins

4 Tbs. ham or bacon drippings 1 tsp. mixed pickling spices 4 strips bacon

Directions:
Pre-heat oven 300 degrees. Rub ducks inside and out with salt, place duck (breast up) on rack in roaster. Quarter the apples, stuff several pieces and a small handful of raisins into each duck. Put a strip of bacon across each breast.

Put the rest of the ingredients around the ducks. Add a mixture of one part Sauterne or sherry wine and three parts water to come about half-way up the ducks. Cover and bake one and a half hours. Remove lid and bake in hot oven (450 degrees) until brown, about one-half hour. When properly cooked, the meat should readily come away from the breast, wing and leg. Serves four.

Yogurt Baked Pheasant

Ingredients: 

Pheasant breast and thighs Plain yogurt – large container 1 cup breadcrumbs 1 Tbsp. paprika

Black pepper – to taste 1 tsp. hot ginger curry 1 tsp. sea salt 2 cloves minced garlic

Directions:
Pre-heat oven to 350 degrees. In a plastic bag, mix breadcrumbs, paprika, pepper, curry, salt & garlic. Scoop the yogurt into a bowl and dip the pheasant pieces into the yogurt until they are coated. Remove pheasant pieces from yogurt and shake in plastic bag one at a time until covered with breading. Remove pheasant from bag and lay pieces in a glass baking dish. Bake uncovered for 45 min. at 350 degrees.

Sweet and Sour Turkey

Ingredients: 

1 Wild or Domestic Turkey (cut up) 2 Onions (cut up) 1 Garlic clove 1 Bay leaf 2 Whole cloves 1/2 tsp. Mustard seed

2 tsp. Cornstarch 1/4 cp. Sugar 1/2 cp. Vinegar 2 tsp. Salt 10 Peppercorns

Directions:
Place turkey pieces in pot with 4 cups of water. Add onion, garlic, bay leaf, cloves, mustard, salt and peppercorns. Bring to a boil, reduce heat and simmer for 2 hours. Remove the turkey and strain the broth. Return broth to pot and add cornstarch, combined with sugar and vinegar. Cook, stirring constantly until the sauce thickens. Add turkey and simmer for 15 minutes. Serve over rice or noodles.

Duck Carbonara

½ Cup salt

1 Gallon water

1Lb Spaghetti, fettuccini, linguine or whatever pasta you want to use

¼ Cup oil

¼ Pound diced duck ham (recipe for duck ham is on this website under feathers)

½ Cup of Pecorino Romano, parmesan or Asiago. Try combining all. Must be freshly grated right before you cook. Do not use pre shredded

1 tsp black pepper

6 egg yolks plus 2 whole eggs

1 Cup used pasta water

1. Bring large pot of the water and salt to a boil
2. Add pasta
3. While pasta is cooking sauté the duck ham in a large sauté pan in the oil and crisp up. Do this over medium heat
4. When pasta is 85 to 90% cooked pull out of pot with tongs and place in pan with sauteed duck ham and place heat of pasta pot to low
5. Toss to coat with oil and duck ham
6. Take sauté pan off of heat
7. Whisk the cheese, eggs and black pepper in a large enough stainless steel or heat proof glass bowl to fit over pasta cooking pot
8. Turn pasta water to a just barely simmer
9. Place pasta, duck ham and the oil from sauté pan in the egg cheese mixture pot and place over simmering pasta pot
10. Add pasta water and using tongs toss the pasta and cheese mixture until all cheese is melted
11. Serve

It would really help to watch this episode so you can understand this recipe. It is season 22, episode 49

Sauteed Trout with Cold Potato Salad

 

 

Potato Salad

 

1lb. Potatoes, small dice and fried, boiled or roasted until just barely done

¼ Cup Finely diced red onion

¼ Cup Finely diced celery

1 Cup mayo

1TB Stoneground mustard

1 tsp. horseradish

1TB Sweet pickle relish

Juice of half a lemon

Few dashes hot sauce

1 tsp. Finely minced fresh dill

1 Green onion, thinly sliced, green part only

¼ tsp. Smoked paprika

½ tsp. Cajun seasoning

 

·      Combine all ingredients except potatoes in large bowl and mix to combine

·      When potatoes are done while they are still hot salt to taste. 

·      Add as much or as little of the sauce as you want

·      Refrigerate for at least 2 hours

·      If potato salad is dry after 2 hours add more

 

Sauteed Trout and Plating

 

2TB Oil

Flour to dust fish in. I recommend rice flour

Filets

Salt to taste

2TB Freshly squeezed lemon juice

4TB Whole unsalted butter at room temperature

1 tsp. Finely minced fresh dill

 

·      In nonstick pan large enough to hold all filets at once, heat oil on medium hih heat until just barely smoking

·      Dust filets with flour. If using skin on just dust flesh side if not dust both sides

·      Salt filets on both sides

·      Place filets in pan flesh side down

·      Cook on first side until 2/3 of fish is cooked thtough

·      Flip and cook the remainder

·      Remove fish and place on a plate lined with paper towel

·      Wipe pan out and place back on stove and turn heat down to medium

·      Add lemon juice and reduce by half

·      Add butter and whisk in quickly pulling the pan off heat every couple seconds so sauce doesn’t break

·      Once all butter is melted and sauce is emulsified remove from heat and add fresh till and whisk in

·      Place potato salad in middle of heat

·      Place filets over potato salad

·      Place sauce over fish

 

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Salmon Noodle Bowl

Sauce

¼ Cup Oyster sauce

1.5TB Dark soy

1.5TB light soy

3 tsp Sugar

1.5TB Water

1tsp sherry

4 Cloves garlic, finely minced

2 tsp Fresh ginger, finely minced

 

·       1. Combine all ingredients in bowl and whisk all to incorporate

 

 

¼ Cup vegetable oil

2 Salmon fillets

1 Cup bell pepper and yellow onion, sliced very thin

½ Cup button mushrooms

½ Cup chopped broccolini

1TB Fresh basil, finely chopped

4 Green onions, sliced thinly

1lb Cooked yaki soba

Sauce

 

·       Over medium high heat sear and cook salmon fillets to desired doneness in 1TB oil. Set aside and keep warm

·       With remainder of oil, sauté onion and bell pepper over medium heat until soft. About 4 minutes

·       Add mushrooms and cook for another 3 minutes

·       Add broccolini and cook for another 4 minutes

·       Add bail, green onion and sauce

·       Add yaki soba noodles and stir to coat noodles and cook until warmed through

·       Place noodles on plate

·       Top with salmon and more green onion

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Smoked Fish Cakes

4TB Butter

¼ Cup small dice yellow onion

½ Cup small dice bell pepper

¼ Cup small dice celery

¼ Cup sliced green onion. Green parts only

¼ Cup Mayo

2 Whole, raw eggs

1TB Whole grain mustard

1 tsp Worcestershire

1 tsp cajun seasoning

1 tsp lemon juice

1 Lb Smoked fish of your choice, flaked

½ Cup panko or other bread crumb

Salt and pepper to taste

 

1.     Over medium heat saute yellow onion, bell pepper and celery until soft in 2TB butter

2.     Once soft salt to taste and transfer to large bowl

3.     Add remaining ingredients except panko and smoked fish and whisk very well until all incorporated

4.     Fold in fish and panko

5.     Shape into cakes. If you feel mixture is to loose add more panko

6.     Place non stick pan large enough to hold 3 or 4 cakes over medium heat with remaining 2 TB butter. You don’t want pan to be crowded

7.     Once pan begins to smoke add butter

8.     Once butter is melted add cakes

9.     Brown for 2 or 3 minutes on each side depending on how big you made them

10.  Flip over and cook for another 2 to 3 minutes. If pan gets to hot remove from heat for 30 seconds during cooking

11.  Serve with remoulade

 

 

__________________________________________________

Lake Trout Piccata

Lake Trout filets or any other fish you may have on hand

Potato starch or rice flour

Oil

Salt to taste

1/3 cup chardonnay or cooking white wine

1.5 TB capers, drained

4TB unsalted butter, room temperature

1TB freshly squeezed lemon juice

1.5 TB fresh minced parsley or dill

1. In a pan large enough to hold all the fish in one batch add enough oil to coat the entire bottom of pan
2. Bring to just barely smoking over medium high heat
3. Salt fish on both sides and dredge in potato starch
4. Add fish to pan and cook 2/3 of way on first side
5. Flip fish and cook to desired doneness
6. Remove fish from pan and place on plate
7. Add chardonnay and capers and reduce wine by half
8. Remove from heat and whisk in butter
9. Place back on heat and whisk in parsley and lemon juice
10. Ask yourself why you never tried this

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Pickled Pike

5/8 cup of coarse canning salt for every quart of white vinegar – make as much as you need to cover pike.

Cut fish into one inch cubes and cover with mixture stirring well. Cover and refrigerate for 5 days….stirring once a day

After 5 days mix 2 cups white vinegar, to one cup sugar, 2 tbl pickling spices (make enough to fill your jars) bring to a boil for 10 min. Let cool.

Remove fish from brine rinse off thouroughly. Let stand in cold water for 1/2 hour rinse again.

Pack in jars – alternate layer of fish with onions,peppers, – your choice

Fill jar with pickling spice mixture and put lid on – refrigerate for 7 days

Enjoy!

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Smoked Pistachio Crusted Lake Trout with Orange liqueur Brown Butter

Smoked Pistachios

1LB Shelled, roasted and salted pistachios

1.      Place smoker on 250 degrees
2.      Place pistachios in a perforated pan
3.      Smoke for 10 minutes
4.      Allow pistachios to cool to room temperature
5.      Crush pistachios

Assembly

4 Lake trout fillets or whatever trout species you would like

1 Cup flour of choice

4 eggs, beaten

Smoked pistachios

4TB whole, unsalted butter

¼ Cup Grand marnier, Cointreau or Brandy

2TB Brown sugar

1.      Place Flour and egg wash in 2 separate containers
2.      Salt fish on one side
3.      Dredge salted side in flour
4.      Dredge salted, floured side in egg wash
5.      Carefully pour pistachios over the egg wash pressing pistachios in to completely cover
6.      Set pellet grill or oven to 450 or 500 degrees
7.      Place cedar planks that have been soaked in water for 2 hours on grates of grill or on oven rack for 5 minutes
8.      Remove planks and place fish pistachio side up on planks
9.      Place back in grill or oven until fish is done or begins to flake
10.   In a sauté pan place over high heat 
11.   Deglaze with liqueur
12.   Add butter and swirl around until it begins to brown
13.   Add brown sugar and swirl until it looks like caramel
14.   Pour over fish filets

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Walleye En Papillote – In Paper

Rectangle shaped parchment paper

Walleye filets or any other fish you may want to use

1 Stick unsalted butter at room temperature

In season vegetables. I used asparagus, sweet corn, grape tomatoes and zucchini

Fresh herbs. I used basil, but dill works great

Salt

1TB Freshly squeezed orange juice

1tsp Chardonnay

1.      Fold parchment in half and cut into a heart shape
2.      Salt fish on both sides and smear butter over top to cover fish
3.      Add vegetables and herbs to the middle of parchment
4.      Salt all vegetables
5.      Place fish in middle of vegetables
6.      Pour orange juice and wine over fish
7.      Fold parchment over and crimp to completely seal fish in
8.      Bake at 450 degrees for approximately 12-15 minutes depending on thickness of fish
9.      Cut open paper being careful not to burn yourself from the steam leaving the bag

_________________________________________________

Cedar Plank Roasted Walleye

1/2 Cup soy sauce

1 TB Freshly minced garlic

Walleye filets

Salt

Oil

1 Cup Mayo

2TB Freshly squeezed orange juice

1TB  Minced fresh green onion

1/2TB Minced fresh dill

1/2 TB Sweet pickle relish

1TB Minced fresh ginger

1.     Set grill to 350 degrees
2.     Place wooden planks on grill that has soaked in water for two hours
3.     Brush a small amount of oil on top of the plank so fish doesn’t smoke
4.     Allow to heat up for 10 minutes
5.     Combine soy sauce and garlic 
6.     In non reactive container place all fish filets and pour soy garlic mixture over them and marinade for about 5 minutes at room temperature
7.     Mix well to make sure all the marinade makes it to fish
8.     Meanwhile add mayo, orange juice, green onion, dill, relish and ginger to bowl and whisk well to combine
9.     Remove fish from marinade shaking any access marinade off
10.  Very lightly salt the fish on one side
11.  Brush the mayo mixture over the top side of the filets
12.  Place one filet on each wooden plank mayo side up. Depending on the size of filets and planks you may be able to fit more than one on or you may have to cut filets to make fit on planks
13.  Cook until fish has hit your desired doneness or it flakes
14.  This is best served with seasonal vegetables that were also roasted on planks

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Fish Cakes

2TB Cooking oil

1lb boneless, skinless, ½ inch diced flaky fish filets. Walleye and white fish work well

1tsp Cajun seasoning

Salt, to taste

½ Cup finely diced onion

1/3 Cup finely diced celery

1egg, beaten

¼ Cup Mayo

2tsp Dijon mustard

¼ Teaspoon hot sauce

Juice of half a lemon

1tsp Worcestershire

1TB Fresh dill, minced

¼ Cup Finley diced green onion. Green parts only

½ Cup panko, bread or cracker crumbs

Salt, to taste

2TB Whole, unsalted butter

2TB Cooking oil

1. In a non stick sauté pan big enough to comfortably fit all fish heat 1TB cooking oil over medium high heat until it just begins to smoke
2. Season fish with Cajun seasoning and salt to taste
3. Carefully add fish to pan
4. Cook until done. About 2-3 minutes depending on how thick fish is. It’s done when it all flakes easily
5. Remove from pan and place on a plate
6. Clean pan with paper towel and add remaining 1TB oil to it
7. Sautee onion and celery until softened. Don’t brown. About 3-4 minutes
8. Place sautéed vegetables on same plate as cooked fish
9. Refrigerate for about a half an hour
10. Remove fish and vegetable from refrigerator once they are cooled down and firm
11. Place in bowl and shred fish with the vegetables
12. In separate bowl combine egg, mayo, Dijon, hot sauce, lemon juice, Worcestershire, fresh dill, green onion and panko
13. Gently fold shredded fish and sautéed vegetables into mixture. Salt and taste mixture
14. Refrigerate for 30 minutes
15. Remove and patty into desired size. Remember the thicker they are the longer they take to cook.
16. Once all shaped refrigerate for another 30 minutes
17. In a large non stick pan over medium heat warm butter and oil mixture
18. Place a few crab cakes at a time in pan so you don’t crowd pan and steam cakes resulting in a cake that will fall apart
19. Cook until brown on one side and flip
20. Cook until internal temperature reaches 135 degrees Fahrenheit
21. Serve with your favorite tartar sauce

• These cakes can also be baked or deep fried
• Patty into burger sized patties and turn into a great fish “burger”.

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Shrimp Stuffed Walleye

4-6 Large boneless and skinless walleye filets

1LB Shelled and deveined shrimp

1 Egg white

¼-1/2 Cup heavy cream

1 tsp Salt

1/8 Cup thinly sliced green onion or chives

½ Cup White wine

1. In a food processor on full speed puree shrimp and egg white for about 30 seconds
2. With machine running add cream in a steady stream add cream until mixture is smooth and mixture is no longer course
3. With a rubber spatula transfer mixture to a bowl and fold in salt and green onion or chives
4. On work space spread enough of the shrimp mixture on the side of the filet that the skin was on
5. With the tail end of the filet facing you roll from bottom to the top
6. Do the same with the remaining filets
7. Carefully place filets seam side down in a big enough oven proof dish to fit them all
8. Season the tops of the filets with salt
9. Pour the wine in
10. Cover with aluminum foil
11. Bake in a 350 degree oven for 10-20 minutes or until shrimp mixture reaches 145 degrees
12. Remove and serve with your favorite sauce. We prefer some type of aioli or spiced tartar. Hollandaise is another outstanding choice if you want

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Pan Seared Salmon with Rice Pilaf and Whiskey Sugar Butter

Rice Pilaf 

3TB butter

½ cup onion, small dice

¼ cup celery, small dice

¼ cup carrot, peeled and small dice

1.5 cups rice

3 cups chicken stock

1tsp salt

1 bay leaf

1. Over medium heat in a stock pot melt 2TB butter and sauté onion, celery and carrot until softened. About 5 minutes
2. Add rice, chicken stock, salt, bay leaf and remaining 1TB of butter and bring to a boil
3. Once boil is achieved reduce heat to very low. Flame should barely be on
4. Cover and cook for 25 minutes
5. After 25 minutes remove from heat, but leave top on
6. After 5 minutes remove top and fluff with a fork
7. Serve

Seared Salmon with Whiskey Sugar Butter

4TB butter

4 Salmon or trout filets

Salt

¼ cup cherry whiskey or any other whiskey you might like

2TB butter

1TB brown sugar

1. Over medium high heat in a non stick sauté pan big enough to hold filets melt butter until it reaches a slight smoke
2. Salt salmon on both sides
3. Once slight smoke is achieved sear fish on both sides until desired doneness is achieved
4. Once fish is done remove and place on a plate with the rice pilaf
5. Wipe pan clean and carefully add whiskey and flambé
6. Once flame goes out add butter and sugar and shake until fully dissolved
7. Place sauce on top of fish

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Pan Seared Rainbow Trout with Summer Citrus Slaw

Citrus vinaigrette        

Juice of 2 large oranges

Juice of I lemon

Juice of 1 lime

¼ Cup honey

½ cup Grape seed or Vegetable oil

½ tsp salt

1. In bowl add orange juice, lemon juice, lime juice, honey and salt
2. Whisk well to combine
3. Slowly drizzle in oil while constantly whisking

Summer Citrus Slaw

1/3 cup mayonnaise

1/3 cup sour cream

2TB Citrus vinaigrette

1TB cooked and finely diced bacon

2 Large fresh basil leaves, very thinly sliced

1/2 a large cucumber, halved lengthwise, seeds removed and cut into ¼ in wide slices

12-15 Small sweet tomatoes like grape or cherry cut in half lengthwise

¼ of a red onion very thinly sliced

Salt

1. In small bowl add mayo, sour cream, citrus vinaigrette, bacon and fresh basil
2. Whisk well to combine
3. In separate bowl add all vegetables and salt to taste
4. Add mayo and sour cream mixture and mix well
5. Set aside

*Don’t let the vegetables above dictate what you use. When we filmed this sweet corn wasn’t quite ready yet, but if you have sweet corn than use it raw. Other vegetables that would work would be peppers, broccoli, and cabbage.

Assembly 

2-4 Trout filets, skin on

Salt

4TB unsalted butter

Summer citrus slaw

1. In a pan large enough to hold filets melt butter over medium high heat
2. Salt filets on both sides
3. When pan just begins to smoke add filets skin side up
4. Cook until 2/3 of raw flesh on the sides has changed to an almost orange color
5. Flip over and cook until desired doneness
6. Place filets on a plate skin side down
7. Place slaw over top of filets
8. Serve

*Jimmy likes his fish blackened. This would be a perfect recipe to do that so if you like your fish blackened go for it!

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Pan Seared Lake Trout with Summer Ratatouille and a Citrus Beer Broth

Jalapeno Maple Butter

2 Sticks unsalted butter, room temperature

2TB Finely diced canned pickled jalapenos

Juice and zest of 1 orange

¼ Cup maple syrup

½ tsp. Salt

1. In a mixer combine all ingredients and mix on medium speed until all combined and no liquid sits at the bottom of bowl
2. Scrape out of mixing bowl and place in a container
3. Refrigerate until ready to use. Will last about 2 weeks

Cooking and Assembly

4TB Butter

4 Boneless skinless lake trout filet, about 6-10 ounces

1/4 of a small white onion, thinly sliced

½ of a bell pepper, thinly sliced

½ of a summer squash, sliced

½ cup diced tomato

1 cup citrus beer

1/3 cup jalapeno maple butter

Salt, to taste

1. In a large sauté pan melt butter over medium high heat
2. Salt both sides of filets
3. Once pan begins to just barely smoke add filets
4. Cook on one side until cooked through about 2/3 of the way. Depending on thickness this should take 2-3 minutes
5. Once fish is cooked 2/3 of the way remove from pan and place on a plate
6. Add pepper and onion to pan and sauté for 2 minutes
7. Add squash and tomato and sauté for 2 minutes
8. Season the vegetables with salt
9. Add beer and bring to a boil and reduce to a simmer
10. Once beer is reduced by half add fish back to pan on the side that hasn’t been cooked yet
11. Cover pan and cook fish through
12. Once fish is cooked remove from pan and place on a plate
13. Whisk butter into the pan with beer and vegetables
14. Pour sauce and vegetables over fish

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Pan Roasted Salmon with Coconut Curry and Pineapple Relish

Citrus vinaigrette

Juice of 2 large oranges

Juice of I lemon

Juice of 1 lime

¼ Cup honey

½ cup Grape seed or Vegetable oil

½ tsp salt

1. In bowl add orange juice, lemon juice, lime juice, honey and salt
2. Whisk well to combine
3. Slowly drizzle in oil while constantly whisking

Pineapple Relish

1 Pineapple, skin removed, cored and small dice

¼ Cup red onion, minced

¼ Cup pickled or fresh jalapeno, minced

¼ Cup fresh mint leaves, minced

¼ Cup fresh cilantro leaves, diced

1TB Fresh ginger, peeled, minced. Fresh ginger from the tube works well also

½ Cup citrus vinaigrette

1. Combine all ingredients in a large bowl and mix well
2. Place in refrigerator and allow flavors to merry for 2 hours

Coconut Curry Sauce

1TB cooking oil

1TB fresh ginger, peeled, minced. Fresh ginger from a tube works well also

2tsp fresh garlic, minced

1TB red curry paste

1 Can full fat coconut milk

¼ Cup sugar

2TB Soy

Salt, to taste

1. In sauce pot over medium heat bring oil to almost smoking
2. Add ginger, garlic and red curry paste and sauté for 2 minutes
3. Add coconut milk and bring to a boil
4. Add soy and sugar and bring to a boil
5. Lower to a simmer and simmer until thickened. About 5 minutes
6. Taste and adjust flavor with salt to your liking

Assembly 

Salmon filets, or trout

1TB cooking oil

1TB butter, unsalted

1/3 Cup coconut curry sauce, warm

1TB pineapple relish

1. In a nonstick or cast iron skillet over heat butter and oil over medium heat heat
2. Salt both sides of filet or filets
3. Once pan is just smoking add fish to pan and don’t touch until you can see that the fish has cooked through 2/3s of the way through. You can tell this by watching the color of the filets changing along the sides. Once the entire side of fish is cooked than flip
4. Once you flip the fish over the color of the flesh should be “bronzed” and not burnt
5. Continue to cook fish until you have reached your entire level of doneness
6. For each portion of fish pour 1/3 cup of warm coconut curry on plate
7. Place 1TB of pineapple relish over each filet
8. Serve!

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Walleye BLT

Jalapeno Tartar

1 Cup Mayonnaise

Juice of 1 lemon

¼ cup chopped pickled jalapenos

¼ cup chopped green onion

1TB Chopped capers

1/3 Cup Sweet pickle relish

1. Put all ingredients into a bowl
2. Whisk to incorporate

Citrus vinaigrette

Juice of 2 large oranges

Juice of I lemon

Juice of 1 lime

¼ Cup honey

½ cup Grape seed or Vegetable oil

½ tsp salt

1. In bowl add orange juice, lemon juice, lime juice, honey and salt
2. Whisk well to combine
3. Slowly drizzle in oil while constantly whisking

Assembly (enough for 1 large sandwich)

1 large walleye filet

2TB Butter

2-3 Pieces cooked bacon

1 Cup shredded green cabbage

2TB Citrus vinaigrette

¼ Cup Jalapeno Tartare

3-4 Slices tomato

1 Toasted bun or hoagie roll

1. Over medium high heat in a saute pan large enough to hold filet melt butter
2. Once butter is smoking salt walleye on both sides and add to pan
3. Cook for 1-2 minutes on both sides, or until cooked through
4. Remove from heat
5. Toss the citrus vinaigrette with the shredded cabbage in a bowl to combine
6. Place half of jalapeno tartare on bottom bun and half on top bun
7. Place bacon on bottom bun
8. Place cooked walleye filet on top of bacon
9. Place tomato slices on top of walleye filet
10. Spread dressed cabbage over tomatoes
11. Place top bun on cabbage to complete sandwich
12. Enjoy!

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Blackened Whitefish with a Spring Ragu

2TB Butter

2 Whitefish fillets, walleye, rock bass or any other fish you might like

Salt, to taste

Blackening or cajun seasoning, to taste. All depends on the level of heat you enjoy

1. Place a sauté pan big enough to hold your filets over medium high heat and heat butter until starting to smoke
2. Season your filets on both sides with salt and blackening or Cajun seasoning
3. Place filets in pan and blacken for about 1-2 minutes on each side depending on how thick filets are
4. Once done remove from stove and keep warm while you make your sauce

Spring Ragu

2TB Butter

½ Cup Morel mushrooms or whatever mushrooms are available

¼ Cup finely diced white onion

½ Cup chopped raw asparagus

Salt

1TB Brandy and 1TB Sherry mixed together

½ Cup Cream

¼ LB Shrimp, crawfish or crab. Optional

1. In a sauté pan over medium high melt butter until it begins to smoke
2. Add mushrooms and saute for 2 minutes
3. Add onion and asparagus and sauté until they begin to soften. Approximately 3-4 minutes
4. Salt vegetables
5. Off the heat deglaze with Brandy and Sherry
6. Once reduced by half add cream
7. Bring to a simmer and reduce by 2/3
8. Add shrimp if using and heat until cooked through. About 2-3 minutes
9. Taste and adjust seasoning with additional salt

To Plate: Pour sauce directly over fish. If fish has gotten cold add fish to sauce and heat through in pan.

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Game Jambalaya

½ cup vegetable oil

1.5 Cups diced onion

1 Cup diced green pepper

1 Cup diced celery

2 Bay leaves

1TB Cajun seasoning

½ Lb Andouille or smoked sausage, diced

2 Cups diced tomatoes

2QTS Chicken stock

½ TB Tobasco

1tsp Salt

1TB Worcestershire

1LB 4oz long grain rice

½ Lb Crawfish, shrimp or any fish you may have around

1LB Pheasant or any other game you might have, chunked

1. In large pan sauté onion, pepper and celery over medium heat until soft. 5-8 minutes
2. Add bay leaves, Cajun seasoning, sausage and tomatoes and sauté for 3 minutes
3. Add rice and cook for 1 more minute
4. Add stock, tobacco Worcestershire and salt and bring to a boil
5. Once that a boil is achieved reduce to a simmer and cook for 15-20 minutes or until most liquid is evaporated and rice is cooked
6. Add all seafood and meat and cook until cooked through

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Sauteed Walleye Cheeks with Citrus Butter and Capers

1 Cup Cake flour

½ LB Walleye, whitefish, bass or any other Michigan fish cheeks

4TB Unsalted butter

2TB Capers

¼ Cup Diced tomatoes

¼ Cup white wine

¼ Cup Combination of freshly squeezed orange, lemon and lime juice

1/3 Cup Heavy Cream

6TB Whole unsalted butter at room temperature

Salt

1. Dredge the fish cheeks lightly in the flour and salt both sides
2. In a large non stick sauté pan over medium heat melt butter
3. Once butter starts to smoke add cheeks and sauté on both sides for about a minute or until cooked to your liking
4. Remove cheeks from pan and place on plate
5. With a towel wipe out pan
6. Add tomatoes and capers and heat through for about 15 seconds
7. Add wine and reduce until nearly dry
8. Add juices and reduce by half
9. Add Cream and reduce by half
10. Whisk in butter 1TB at a time until completely melted
11. Reduce until sauce consistency while still whisking. About 1 minute
12. Pour warm sauce over fish
13. Serve

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Walleye Chowder

¼ Pound bacon, diced

4TB Unsalted butter

1 Cup onion, small dice

½ Cup carrots, small dice

½ Cup celery, small dice

½ Cup all purpose flour

2 Cups clam juice or fish stock

2 Cups heavy cream

½ Lb or 2 medium sized potatoes, peeled and medium dice

1 Cup corn fresh or frozen

1LB Walleye, skin off, bone out, medium dice, raw or smoked. If you don’t have walleye this recipe really works for any fish

Salt, to taste

1. In a medium sized soup pot sweat bacon over medium heat until most of the fat has rendered out and bacon is cooked through
2. Strain most of the fat out and add butter
3. Sweat until vegetables are soft. 7-10 minutes
4. Slowly add flour while whisking vigorously with a whisk and cook for 1 minute
5. Slowly add clam juice while vigorously until a simmer is achieved
6. Slowly add cream while whisking vigorously until a simmer is achieved
7. Once a simmer is achieved bring to a boil and immediately add potatoes and reduce to a bare simmer
8. Once potatoes are just cooked through (10-15 minutes) add corn and fish and bring to a boil
9. Let cook until fish is cooked through. This happens fast, 1-3 minutes depending on size of fish
10. Salt to your desired taste

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Salmon Wellington

Salmon, lake trout, or other large fish filet

1 Sheet puff pastry, large enough to wrap around fish

2TB butter

½ cup mushrooms, any kind you like

1 garlic clove, minced

1 cup arugula or baby spinach

¼ cup dry sherry

2oz cream cheese, at room temperature

1/8 cup green onion, thinly sliced

¼ cup shredded parmesan

2oz crab meat

1 egg beaten with 1 tsp water

1. Set oven to 450 degrees
2. Over medium heat sauté mushrooms in the butter for 3 minutes
3. Add garlic and sauté for 1 minute
4. Add arugula and sauté for 1 minute
5. Sprinkle with salt to taste
6. Deglaze with sherry
7. Once flame is out and sherry is almost completely evaporated add cream cheese and take pan off heat
8. Whisk cream cheese until it is melted
9. Place pan back on heat and whisk in parmesan until completely melted
10. Fold crab meat in
11.  Remove pan from heat
12.  Place puff pastry on clean working surface
13.  Place cream cheese mixture in the middle of puff pastry and shape into a similar size shape as the fish
14.  Season fish with salt on both sides to your taste
15. Place fish on top of cream cheese mixture
16.  Take the egg wash and brush on half of the edge of puff pastry
17.  Fold back side over salmon
18. Fold front side over back side
19.  Fold both sides towards middle of the fish
20.  Flip the whole thing over and brush with remaining egg wash
21.  Make 4-6 small slits over puff pastry to allow steam to exit
22.  Lightly salt the puff pastry
23. Place on greased sheet pan and place in oven
24. Remove when puff pastry is golden brown and fish has hit 130-140 degrees. Will take about 8-15 minutes depending on size of filet
25. Enjoy

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Bang Bang Perch

Tempura Batter

2 Cups Cake Flour

1TB Baking Powder

1TB Salt

1 Egg

2 Cups Ice Cold Soda Water

1. Combine flour, salt and baking powder
2. In separate bowl combine soda water and egg and whisk well until frothy
3. Combine flour mixture with egg mixture and whisk until just combined
4. Refrigerate until ready to use

Bang Bang Sauce

1 Cup mayonnaise

½ Cup Sweet Asian Chili sauce

¼ tsp Sesame oil

½ tsp Sriracha

1. Combine all in mixing bowl and whisk to fully combine

Assembly

Perch filets

Cake flour for dredging

Tempura batter

Bang bang sauce

Black sesame seeds

Sliced green onion, optional

1. Heat deep fryer to 375 degrees
2. Dredge filets in cake flour
3. Dip filets into tempura batter
4. Cook until golden brown and cooked through
5. Toss in bang bang sauce and a sprinkle of sesame seeds
6. Place on plate and garnish with green onion

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Marinated and Grilled Salmon over Ginger Coconut Soba Noodles

Ginger Sesame Sauce

2 Cups honey

1 Cup soy sauce

¼ Cup fresh ginger, minced

1.5 TB Sesame oil

2tsp. Soy sauce

½ Cup Asian chili sauce. Also known as Sriracha and can be found in the Asian section of your local supermarket

2tsp Roasted garlic, pureed to a paste

1. Combine all ingredients in a sauce pan and bring to a boil.
2. Once you hit a boil lower to a simmer and reduce until thick enough to coat the back of a spoon

Asian Marinade

¼ Cup soy sauce

¼ Cup rice wine vinegar

½ Cup vegetable oil

3TB Honey

1/8 Cup Fresh Garlic, minced

1/8 Cup Fresh Ginger, minced

1. Combine all ingredients in a bowl and whisk vigorously until all combined

Marinated Salmon

1 Salmon filet or lake trout

¼ Cup Asian marinade

1. Marinade salmon for ½ hour in the refrigerator
2. Remove salmon and salt both sides
3. Grill until filet reaches approximately 135 degrees or to your liking
4. Set aside with a piece of foil over it to keep warm while you prepare noodles

Soba Noodles

1TB Oil

¼ Cup thinly sliced onion

¼ Cup thinly sliced bell pepper

¼ Cup chardonnay or other dry white wine

½ Cup Ginger sesame sauce

¼ Cup full fat coconut milk

½ tsp. Sriracha

8oz Cooked Soba noodles

1. Over medium high heat in a sauté pan heat oil until smoking
2. Add onions and bell pepper and cook until softened
3. Add ginger sesame sauce, coconut milk, and Sriracha and reduce by half
4. Add Soba noodles and toss to warm through

Assembly

Cooked Salmon

Cooked soba noodles in sauce

¼ cup thinly sliced scallions

1/8 Cup sliced almonds

¼ Cup Shredded carrots

1. Twirl noodles onto plate making sure to place remaining sauce and vegetables over top
2. Place salmon on noodles
3. Place scallions on salmon
4. Place almonds on scallions
5. Place carrots on almonds
6. Serve

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Perch Stuffed and Fried Morels with Maple and Mustard Aioli

Maple Mustard Aioli

1 Cup Mayonnaise

¾ Cup Stone Ground Mustard

¼ Cup Maple Syrup (use the real stuff)

1. Combine all and whisk well to incorporate
2. Refrigerate until ready to use

Tempura Batter

2 Cups Cake Flour

1TB Baking Powder

1TB Salt

1 Egg

2 Cups Ice Cold Soda Water

1. Combine flour, salt and baking powder
2. In separate bowl combine soda water and egg and whisk well until frothy
3. Combine flour mixture with egg mixture and whisk until just combined
4. Refrigerate until ready to use

Perch Stuffing

½ lb Boneless, skinless perch. Any fish will work, however a stronger tasting fish like lake trout or salmon works beautifully

1 Egg white

½ Cup Heavy Cream

1/8 tsp. White Pepper

½ tsp Salt

1. Combine fish, salt and pepper in food processor
2. Process on high for 30 seconds, stop and scrape. Repeat this process 3 times
3. Slowly drizzle in egg white and cream
4. Process until smooth
5. Refrigerate until ready to use

Assembly

Morels

Perch Stuffing

Batter

Additional cake flour in a pie pan for dredging

Aioli

Piping Bag

Deep fryer set at 375 degrees for small morels and 350 degrees for bigger morels

1. Fit your piping bag with a tip small enough to get into the base of the morels
2. Stuff piping bag with the fish stuffing
3. Stuff morels being careful not to tear them due to over stuffing
4. Once all morels have been stuffed dredge them lightly in the additional cake flour
5. After the dredge dip them in tempura batter and remove making sure to let all additional batter drip off
6. Fry in fryer flipping over halfway through
7. Once cooked remove and instantly season with salt
8. Serve with a side of the aioli for dipping sauce

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Blackened Salmon with a Creole Shrimp Sauce

3 TB Butter

¾ Cup Onion, small dice

½ Cup Celery, small dice

½ Cup Green pepper, small dice

¾ Cup Tomatoes, small dice

¾ Cup Andouille sausage, Large Dice

¾ Cup Sweet corn

¼ Cup white wine

½ Cup Fish stock or clam juice

1 Cup heavy cream

½ LB Raw jumbo shrimp, large dice

Salt, to taste

Cajun seasoning/blackening seasoning, to taste

Green Onion, sliced, green parts only

3TB oil

2LB Salmon filets, or other fish you may have on hand

3TB Butter

1. Sweat onion, celery and carrots over medium heat until soft. About 5-8 minutes
2. Add andouille and tomatoes and cook for another 2 minutes
3. Add corn and cook another 2 minutes
4. Add white wine and reduce until almost gone
5. Add fish stock or clam juice and reduce by half
6. Add heavy cream and reduce by about half
7. Add shrimp and cook until just barely cooked through
8. Add salt and Cajun seasoning to taste
9. Set finished sauce aside while preparing fish
10. In a pan large big enough to hold all fish add 3 TB oil over high heat
11. Season fish on both sides with salt and on the presentation side (opposite side the skin would be on) season with a generous amount of Cajun seasoning/blackening seasoning
12. Once pan is smoking hot carefully add fish presentation side down first (blackened side)
13. Once all fish is in pan reduce heat to medium
14. Once fish is cooked ¾ of the way up the side flip and add 3TB butter
15. Baste with butter until desired doneness is achieved
16. Ladle sauce on plate
17. Place fish in the middle
18. Ladle a little bit of the sauce liquid over fish
19. Garnish with sliced green onion
20. Serve

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Whole Steamed Walleye Asian Style

1 Whole walleye or other fish gutted, fins and tail removed, scaled and scored from the back to the belly about a 1/8 of an inch deep. Make incisions ½ apart

Salt

5 Whole green onions

1 Cup sliced green onions

½ Cup fresh ginger, peeled and sliced paper thin

2 Lemongrass stalks, crushed

¼ Cup rice wine vinegar

2 TB Sugar

1 Cup soy sauce

½ Cup freshly squeezed orange juice

2 TB Sesame oil

Fresh cilantro, whole not cut

Tinfoil, large enough to completely wrap around fish and seal leaving air inside

1. Salt the fish thoroughly making sure that the salt makes it into the incisions
2. Lay tinfoil on table and place 2.5 whole green onions, 1/8 cup of the ginger and half of the lemongrass down
3. Place fish on top of herbs
4. Stuff fish with 2.5 whole green onions, 1/8 cup of the ginger and remaining lemongrass
5. Combine remaining ginger, sliced green onions, rice wine vinegar, sugar, soy sauce, orange juice and sesame oil and whisk well to combine
6. Pour half of this mixture over fish
7. Wrap fish and seal so no air can get out during the cooking process.
8. Bake in a 350 degree oven for time associated with size of fish. For example a 4 LB walleye will take approximately a half an hour. Its done when meat can easily flake off fish
9. Remove fish from oven and let rest in tinfoil for 5 minutes
10. While fish is resting bring remaining soy ginger mixture to a boil
11. Remove fish from tinfoil and carefully place on serving plate
12. Place fresh cilantro over top of fish
13. Pour boiling liquid mixture over fish
14. Serve

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Whole fried pan fish with coconut red curry and Cinnamon rice

 Cinnamon Rice

4 Cups water

2tsp salt

1TB butter

1 Cinnamon stick

2 Cups water

1. Bring water, salt, butter and cinnamon stick to a boil
2. Add rice
3. Stir
4. Reduce to a very low simmer and cover and cook for 20-25 minutes or until rice is cooked and all liquid is absorbed by rice

 Curry Sauce

2 TB oil

½ White onion, finely diced

1 Whole bell pepper, diced

2TB Red curry paste

1 Clove garlic, minced

2TB fresh ginger, finely minced

¼ cup chardonnay

½ Cup clam juice, fish stock or chicken stock

1 Cup full fat coconut milk

2TB Brown sugar

Salt, to tast

1. Over medium high flame heat oil in  a sauté pan
2. Add onion and pepper and cook for 4-5 minutes
3. Add red curry paste and cook for 2 minutes
4. Add ginger and garlic and cook for 2 more minutes
5. Add chardonnay and reduce until almost all wine has evaporated
6. Add stock and reduce for 1-2 minutes
7. Add coconut milk and reduce for 3-5 minutes
8. Add brown sugar
9. Taste and adjust with salt if need be

Plating

Bluegill or any other panfish you may have scaled, gutted and flesh scored with a knife from top to bottom

Red curry sauce, warm

Rice, warm

Fresh cilantro, optional

1. In a 375 degree deep fryer fry fish until cooked through
2. Salt fish as soon as it is out of the fryer
3. Place rice on plate
4. Place some sauce over rice
5. Place fish over the sauced rice
6. Pour a little sauce over fish
7. Garnish with fresh cilantro

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Sautéed Rock Bass, Cauliflower Puree, Sweet Corn, Crawfish, Orange Pan Sauce

Rock Bass

Rock bass filets

All purpose flour

Salt

Butter

1. Over medium heat in a sauté pan melt butter
2. Meanwhile salt filets and dredge lightly in flour
3. Cook rock bass quickly flipping once
4. Keep warm in pan off heat

Orange Pan Sauce

1/8 cup chardonnay

Juice of an orange

¼ cup cream

2TB Butter

Salt, to taste

1. In a sauté pan boil wine until it is almost dry
2. Add orange juice and reduce by half
3. Add cream and reduce by half
4. Whisk in butter
5. Salt to taste
6. Keep warm in pan off heat

Crawfish and Sweet Corn

Kernels of 1 ear of sweet corn, raw

¼ LB Crawfish tails

2TB Butter

Salt to taste

1. Over medium heat in a sauté pan quickly melt butter and cook corn and crawfish until heated through
2. Salt to taste
3. Keep warm in pan off heat

Cauliflower Puree

1LB Fresh cauliflower florets

½ Cup butter melted

1 Cup heavy cream, warm

Salt to taste

1. Blanch cauliflower in boiling water for 4 minutes
2. Strain cauliflower and place on greased baking sheet
3. Dry in oven for 10 minutes at 200 degrees
4. Remove cauliflower from oven and place in blender or food processor while it is still hot
5. Add butter and turn blender on high speed
6. While blender is still running drizzle cream in until you get a smooth puree. You may not have to use all of the cream
7. Salt to taste

Assembly

1. Place 1 cup of puree on plate
2. Place ½ cup of crawfish and corn mixture on top of puree
3. Place a few filets on top of crawfish and corn mixture
4. Spoon sauce around puree
5. Serve

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Seared Lake Trout with a Potato and Mushroom Hash and a Fresh Tarragon Beurre Blanc

Fresh Tarragon Beurre Blanc

¼ Cup dry white wine

Juice from half of a lemon

1 TB Apple cider vinegar

2 Sprigs fresh tarragon

½ Cup Heavy cream

1 Stick Unsalted butter cut into small cubes and at room temperature

1 tsp Salt

1. Place wine, lemon juice and vinegar in small sauce pot and bring to a boil and reduce down to 1 TB
2. Add cream and fresh tarragon and reduce by half
3. Reduce heat to low
4. While constantly whisking add butter a few cubes at a time not adding additional butter until prior has completely melted into sauce
5. When all butter has been melted add salt and strain
6. Remove from heat and use within a hal

Seared Lake Trout

*Use as many filets as you would like. Recipe for beurre blanc and hash is enough for 6-8ppl

1. Make incisions about 2 inches long going through skin approximately an 1/8 of an inch into the flesh about a 1/4 inch apart
2. Salt both sides of fish making sure to get salt in the flesh through the incisions
3. Place 1TB of vegetable or olive in a sauté pan over medium high heat
4. Once pan is smoking place lake trout skin side down in pan and place a weight 3TB O
5. Over medium high heat cook mushrooms in olive oil
6. After 2-3 minutes add onion and reduce to medium and cook for 1 more minute
7. Add remaining ingredients and cook until everything is warmed through
8. Off heat mix in chives

Assembly

1. Place hash in the middle of plate
2. Place fish on top of hash
3. Spoon sauce around plted in husk until cooked through. Once cooked remove kernels from cob and place in a large bowl

¼ cup finely diced jalapeno

Juice from 1 ½ limes along with the zest

¼ Teaspoon salt

1 TB finely chopped cilantro

1/3 Cup finely diced red onion

1. Combine all ingredients with the corn and mix thoroughly

Crema

1 Avocado peeled and seed removed

1 Cup mayonnaise

1 Cup sour cream

¼ cup chopped cilantro

1 Canned chipotle chili, chopped finely

Juice and zest of 1 lime

1. Smash avocado
2. Combine remaining ingredients and whisk together

Pickled Onions

1 Lb sliced red onion

2 Cups red wine vinegar

¼ Cup sugar

½ TB garlic powder

1 TB salt

½ TB cumin

1. Place all ingredients except red onion in a sauce pan and bring to a boil
2. Place red onions in bowl and pour boiling liquid over onions
3. Cover bowl and allow to cool in refrigerator overnight. This can be held in refrigerator for approximately 1 month if no contaminants hit it. I.E. wear gloves or clean utensils to remove onions

Assembly

4 Cups Napa or any other cabbage you would like

Juice of 2 oranges

Juice of 2 limes

½ teaspoon salt

8  4-8 inch tortillas

Crema

Pickled onions

Cooked perch

Corn salsa

1. Heat tortillas to become pliable
2. Place ½ TB crema on each tortilla
3. Place 2 filets on each tortilla
4. Place ¼ Cup corn salsa on each filet
5. Dress cabbage with orange juice, lime juice and salt and place a ¼ cup of dressed cabbage on each tortilla
6. Top with a couple slices of pickled onion
7. Enjoy!

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Parmesan Encrusted Walleye with a Warm Potato and Bacon Salad :

Ingredients:                                                                             

Walleye: 1 Cup all purpose flour 3 Eggs 2TB Milk 1 Cup panko or other bread or cracker crumb 1 Cup parmesan Cheese 4 Walleye or fish of your choice filets

Preheat oven to 325 degrees

Salt your filets

Whisk your eggs and milk in a bowl

Place flour in  separate bowl

Place bread crumbs and parmesan cheese in separate bowl

Place one side of fish down into flour

Next place same side down in egg mixture

Next place fish same side down in bread crumbs and cheese

Repeat with remaining filets

Sear walleye in a little butter cheese side down for 1 Minute over medium high heat

Place walleye in the oven until done. Approximately 5-12 minutes depending on size of filets

Warm Potato and Bacon Salad:

1 Pound potatoes sliced a quarter inch thick

½ Cup diced bacon

5oz. Arugula or 4 good sized handfuls

¼ Cup Heavy cream or milk

¼ Cup thinly sliced red onion

1TB Sliced fresh basil, tarragon or chives

¼ Cup Stone ground mustard vinaigrette (recipe follows)

Blanch potatoes in heavily salted simmering water until just barely fork tender than drain and run cold water over. Reserve until ready in refrigerator

Place cream in sauté pan and bring to a simmer

Place potatoes and bacon in pan and heat through

Place arugula in pan and cook until it has wilted down

Add red onion and basil and cook for 30 seconds more

Salt to taste

Place salad in a bowl and pour over vinaigrette and toss to combine

Stone Ground Mustard Vinaigrette:

1 Cup Stone ground mustard

1 Cup Maple syrup

1 ¼ Cups White balsamic vinegar

1 ¼ Cups Olive oil

1 tsp. Salt

In a large bowl combine mustard, salt, maple syrup and vinegar

Slowly drizzle oil in while whisking constantly

This will last refrigerated for several months

Beurre Blanc:

¼ Cup dry white wine

1 TB Apple cider vinegar

½ Cup Heavy cream

1 Stick Unsalted butter cut into small cubes and at room temperature

1 Tsp salt

Place wine and vinegar in small sauce pot and bring to a boil and reduce down to 1 TB

Add cream and reduce by half

Reduce heat to low

While constantly whisking add butter a few cubes at a time not adding additional butter until prior has completely melted into sauce

When all butter has been melted add salt

Remove from heat and use within a half an hour

Assembly:

Make beurre blanc

Sear fish

While fish is in oven make warm potato and bacon salad

Remove fish from oven

Place warm potato and bacon salad in the middle of 4 plates

Carefully place fish on top of warm potato and bacon salad

Drizzle sauce on and around fish

Garnish with freshly chopped chives

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Salmon burger with late summer slaw:

Ingredients:

For burger                                                                              For slaw

1 lb. salmon cubed 1 egg white + 1 whole egg 4 green onions sliced, green part only

1 14 oz package of slaw mix 1 Jalapeno seeds removed and cut into match sized pieces 1 Cob of corn grilled, roasted or boiled kernels removed 3/4 cup Mayonnaise 1/3 cup sugar 4 Tablespoons fresh lemon juice 1 Teaspoon salt 1/2 Teaspoon black pepper

Put salmon in food processor and pulse for 10 seconds
Place green onions in processor and pulse for 3 seconds
Remove salmon from processor and form into 3 or 4 patties
Salt each side and cook on the stove top or grill for 2-3 minutes on each side

For the slaw:

Place slaw mix, jalapenos and corn in bowl.
In seperate bowl mix mayonnaise, sugar, lemon juice, salt and pepper
Combine mayonnaise mixture with slaw mix, jalapenos and corn and mix well
Put salmon on bun and top with slaw

Serves 3-4

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Pan seared Walleye with relish and sauce beurre blanc

Ingredients:

For Relish                                                                               For sauce

1 Fennel bulb, core removed and diced small 2 Cobs of corn, grilled or roasted in oven and then chilled and the kernels removed 1/2 Cup sweet tomatoes cut in half 1 Teaspoon sliced fresh chives 1/2 Teaspoon salt 1/8 Teaspoon black pepper

1 Tablespoon fresh lemon juice 1 Tablespoon apple cider vinegar 1/4 cup dry white wine. Chardonnay will work just fine 1/2-3/4 cup heavy whipping cream 1-1 1/2 Sticks unsalted butter at room temperature cut into smaller pieces 1/2 Teaspoon salt

Cook fennel in 1-2 tablespoons olive oil over medium heat until nicely caramelized. About 10-15 minutes
Add corn and cook for 2-3 minutes until heated through
Add tomatoes and cook until just heated through. About 1 minute
Add chives, salt and pepper
Take off heat and place in bowl and cover with plastic wrap

In sauce pan reduce lemon juice, vinegar and chardonnay to about a teaspoon
Add cream and reduce by half
Slowly whisk in butter on and off the heat until all combined
Add salt
Take off heat and cover with a towel

1 1/2 lbs walleye cut into about 8 pieces
Salt

Heat non-stick pan over medium-high heat with 2-3 tablespoons olive oil until it begins to smoke
Salt the walleye on both sides
Add walleye and cook for 1-3 minutes depending on thickness on each side

Place relish on plate
Top with walleye
Spoon walleye around fish

Walleye could also be grilled
Serves 4-5

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Cajun Walleye Supreme

Ingredients:

1 1/2 pounds walleye fillets in strips 2 teaspoons Cajun style blackened seasoning 4 tablespoons mayonnaise 1/2 cup butter 1 cup sliced mushrooms

1/2 cup chopped fresh parsley 1 cup sliced green onions 1 pound small peeled shrimp 2 10.75 ounce cans condensed cream juice

Directions:
1. Sprinkle walleye strips with blackened fish seasoning. Spread walleye with mayonnaise. place in shallow dish, cover, and refridgerate for 1 hour.
2. In large skillet, heat 4 tablespoons of butter until it begins to sizzle. Sear the fish strips until golden, turning over once.  Transfer to a 9×13 baking dish and arrange fish in single layer.
3. in same skillet, heat remaining 4 tbl of butter over medium heat. Cook and stir mushrooms in butter till golden.  Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender(if using precooked frozen shrimp just get them warm) stir in cream of shrimp soup, blend well. ladle soup mixture over the fish in baking dish.
4. Bake at 375 for 30 minutes. 

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BBQ Whitefish Recipe

Ingredients: 

whitefish fillets butter tomato sauce worcestershire sauce diced onions

diced green peppers sugar minced garlic salt juice from half a lemon

Directions:
Sautee onions, green peppers and garlic in butter. Add tomato sauce and worcestershire sauce. Stir in salt, sugar and lemon juice. Cover fish fillets with sauce and let sit for 30 minutes. Then put on grill and cook through. Garnish with parsley and lemon if you wish.

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Perch Parmesan

Ingredients: 

2lbs perch filets 1/2 cup salad oil 1tsp salt

1 clove garlic (minced) 1 1/4c grated Parmesan cheese 1c finely sifted bread crumbs or fish batter

Directions:
Combine oil, salt and garlic in small bowl. Place fish in oil mixture for 10 minutes. Remove from oil, drain and roll in grated cheese. Roll in bread crumbs and place in a single layer, skin side down, on a well greased cookie sheet 17×14″. Bake in oven 450 degrees for 12 minutes or until fish flakes easily. Garnish and enjoy.

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Walleye Cakes

Ingredients:

1 pound leftover walleye ¾ cup leftover potatoes or mashed potatoes Olive oil 2 beaten eggs diced green onions fresh chopped cilantro fresh chopped parsley lemon juice salt and pepper fresh shrimp (3-4 per person) linguine

fresh asparagus diced tomatoes yellow peppers Sliced Portobello mushrooms grated orange peel 1 cup white wine 1 ½ cups chicken stock your favorite fish breading red pepper aeole fresh parsley to garnish

Cakes:
Chop ½ pound of leftover walleye scraps very fine. Mix with ½ pound of chunky walleye scraps. Add 2 beaten eggs, ¾ of a cup of potatoes chopped or mashed, diced green onions, fresh chopped cilantro and parsley, 1 teaspoon of lemon juice and salt and pepper. Mix well. Form into cakes. Chill 3 hours.

Linguine & Vegetables:
Put 2 tablespoons olive oil in a hot pan and add shrimp. When the shrimp start getting pink on one side add vegetables. (The chef recommends asparagus, sliced Portobello mushrooms, diced tomatoes, yellow peppers and shallots, but you can use whatever veggies you wish.) Let shrimp and veggies cook through while you put your linguine on to boil.

Sauce:
Remove veggies and shrimp from heat and add a squeeze of fresh lemon juice, the grated orange peel, white wine and the chicken stock. Return pan to stove and cook 8-10 minutes longer.

Remove walleye cakes from the refrigerator and bread in your favorite fish batter and parsley. Brown cakes in hot pan with olive oil. Place pan in the oven for 4 minutes at 350 degrees. Add cooked linguine to pan with shrimp and vegetable mix. Serve linguine with veggies and shrimp with walleye cakes. Drizzle with red pepper aeole and garnish with fresh parsley.

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Stuffed Trout

Ingredients:

Trout- 4 whole Trout, cleaned (10-12oz) 4 Rosemary Sprigs (4-5 inches) 4 Bacon Slices Cornmeal 1/3 cup Olive Oil (for pan-frying)

Vinaigerette: 1 Lemon, cut in half 1 Small Shallot, finely minced 1 Clove Garlic, finely minced 1/3 cup olive oil 1 tsp Honey Salt and Pepper to Taste

Trout:
Rinse the trout under cold water and pat dry inside and out. Place salt, pepper and one rosemary sprig inside of each trout cavity. Wrap one piece of bacon around each trout, using wooden toothpicks to secure the bacon and close the cavities. Roll each in cornmeal, coating it completely and gently shaking off the excess. Preheat oven to 375 degrees. Heat a skillet over moderately high heat until hot. Add the oil, heat until hot but not smoking. Pan-fry the trout for three minutes on each side or until they are just firm and the bacon is golden. Transfer pan to the oven and bake 5 minutes or until the fish flakes and is heated through. Serve with grilled lemon vinaigrette.

Vinagrette:
Grill lemon over high heat until there are grill marks on the cut portion (about 4 minutes). Squeeze lemon juice into a blender and add remaining ingredients. Blend. With blender on, slowly add the olive oil until emulsified. Drizzle over plated trout.

from MI Legislative Sportsmen’s Caucus, “Wild Game Cookbook”

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Baked Bass

Ingredients:

Bass Fillets 1 Onion (diced) 1 Can Tomato Soup

Salt and Pepper Parmesan Cheese

Directions:
Mix Salt/pepper and parmesan cheese on a plate and coat both sides of bass fillets. Place in a baking dish and pour tomato soup over top. Sprinkle with parmesan cheese, diced onions and bake at 400 degrees for 8-10 minutes or until cooked all the way through.

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Blackened Steelhead

Ingredients:
(Serves 4 People)

Cajun seasoning: 1 tablespoon red pepper 3 teaspoon paprika 3 teaspoon black pepper 1 teaspoon salt 2 teaspoons sugar 1 teaspoon basil 1 teaspoon oregano 1teaspoon thyme 2 teaspoon rosemary 1 teaspoon onion powder 1 teaspoon garlic powder

4 8-ounce pieces of steelhead fillet 2 tablespoons olive oil

Directions:
Preheat gas grill or light charcoal grill and burn down until coals are bright red and ready for cooking. Combine all the Cajun seasoning ingredients and place in a shallow dish big enough for the filets to be placed in. In a separate bowl place the olive oil. Dip on side of the Steelhead filet in the olive oil and then in the Cajun seasoning. Place the filet on the grill and repeat with the remaining filets. Cook the filets until the sides are showing a nice even blackening and turn over. Cook an additional 10 minutes or until the fish is completely warm in the middle.

Taken from Wild Game Simple by Pat LaPorte and Mike Gnatkowski

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King Cakes with easy Remoulade Sauce

Ingredients: (Makes 4 servings)

2 tablespoons cooking oil 1 ½ pounds cooked or canned salmon filet meat 2 eggs 1 ½ cups seasoned bread crumbs 2 tablespoons Dijon mustard 1 cup diced green onions ½ cup pimento 1 teaspoon red pepper 1 tablespoon Italian seasoning

Sauce: 2 cups salad dressing or mayonnaise ¼ cup capers ½ cup pickle relish 1 tablespoon chicken base 3 hard boiled eggs (peeled and diced) 2 teaspoons lemon juice 1 tablespoon Italian seasoning

Directions:
In a large bowl combine the salmon, eggs, bread crumbs, Dijon mustard, green onions, pimento, red pepper, Italian seasoning and mix thoroughly. Using your hands, remove about 4 ounces of the salmon mixture at a time to form a nice sized patty and repeat the process until all of the salmon mixture has been formed into well formed cakes. Pre-heat the oven to 225 degrees and on the stove top warm the cooking oil in a large sauté pan. When the oil has come to temperature add as many salmon cakes to the pan as will not crowd the pan and cook until golden brown on one side. Turn the cake over and cook until golden brown on the other side and remove to an oven proof plate.

Place the cakes in the oven to keep warm and repeat the process until all the cakes are cooked adding more oil if necessary. While all the cakes are warming in the oven assemble the sauce by combining all the sauce ingredients and mixing well. To serve place two patties on a plate, top with a small amount of remoulade sauce and garnish with fresh parsley and lemon wedges.

Taken from Wild Game Simple by Pat LaPorte and Mike Gnatkowski

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Poached Citrus Salmon

Ingredients:

1 or 2 Salmon Steaks (skinned) 1 qt orange juice 1 sliced onion 1 (50oz) can of chicken broth

2 cups white wine 2 tsp white pepper 2 tbsp minced garlic lemon rind from 1/2 of a lemon

Directions:
Place all ingredients except salmon in a poaching pan and bring to a boil. Don’t forget the poaching rack to keep the salmon elevated slightly above the liqued. Once at a boil, place salmon on the rack and cook till salmon is done. Let cool for 15 minutes. Serve with crackers and whatever condiments you prefer. Red onions, dijon mustard, capers and chopped eggs go well with this recipe.

Broiled Salmon:
Brush with melted butter. A little lemon juice gives flavor. You may want to add dill. Try a lemon butter sauce with dill that has been refrigerated for several days.

Place salmon on greased broiler pan, skin side down, 4-6 inches from heat. Broil slowly. Fillets or steaks need not be turned if not too thick. Cook until flesh is delicately browned and flakes apart.

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Baked Lake Trout with Spinach and Bread Stuffing

Ingredients:

3-4lbs dressed lake trout 2 1/2 tsp salt 1 1/2 cups thinly sliced celery 1/4 cup sliced green onions 1/2 cup butter or margarine, melted

4 cups soft bread crumps (1/2 inch cubes) 4 cups fresh spinach leaves, washed and drained 1 Tbs lemon juice 1/4 tsp pepper

Directions:
Clean, wash and dry fish. Sprinkle inside and out with 1 1/2 teaspoons salt. Cook celery and onion in 6 tablespoons butter or margarine until celery is tender. Stir in bread cubes and spinach leaves. Cook and stir until spinach is tender. Add lemon juice, remaining 1 teaspoon salt, lemon and pepper; toss lightly. Stuff fish loosely. Close opening with small skewers. Place fish in well-greased baking pan. Brush with remaining butter or margarine. Bake in moderate oven, 350 degrees, 40-60 minutes or until fish flakes easily when tested with fork.

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Oven Fried Fish

Ingredients:

Fish Fillets (walleye or whitefish work best) Milk Bread Crumbs

Melted Butter Lemon Juice (optional)

Directions:
Dip the fillets in milk completely then thoroughly cover with bread crumbs. Set fillets on a metal pan or in a shallow casserole dish. Drizzle melted butter over the top and put into a pre-heated (450 degrees) oven until cooked through. Sprinkle with lemon juice and serve.

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Barbecue Bacon Wrapped Salmon

Ingredients:

Fish Fillets (salmon, trout, steelhead), cut into small chunks

Bacon BBQ Sauce, enough to cover fish Toothpicks

Directions:
Pre-heat oven 350 degrees. Wrap each salmon chunk with a half slice of bacon, secure with toothpick. Arrange in a glass baking dish, enough to make one layer. Pour BBQ sauce over top and place in the oven until bacon is done. Bacon will not become crisp because of the sauce so do not overcook.

Taken from Wild Game Simple by Pat LaPorte and Mike Gnatkowski