Recipes

This tasty soup recipe combines 2 of my favorite ingredients— pheasant and hen-of-the-woods (or sheepshead) mushrooms. Sheepsheads are the tasty alternative to the king of spring morel. I prefer the fall sheepshead for soup. They are the perfect wild mushroom to use in either a [...]Read more

Who needs a grill? You can cook deer loins right on hot embers. Using hickory or oak wood, make a fire and once the wood burns into hot coals or “embers”, rake some of the hot embers into a flat pile away from the ashes. Then lay your steaks directly on the hot [...]Read more

This is not your traditional Mexican spicy taco. I fry walleye in a light crumb mixture and use a fresh garden slaw that adds a cool, crisp flavor to the fish. With a mild fish like walleye, the tangy greens, olive oil, onions and guacamole make it a perfect combination, without [...]Read more

Nothing beats fresh smoked rainbow trout, until now. This recipe uses smoked trout soaked in High Mountain Wild River Brine to create a spectacular spread to serve on Ritz crackers or garlic bagel chips. This recipe comes from the Heartland of Kansas — Thanks to my good friend [...]Read more

A mild fish like walleye really doesn’t need a lot of heavy seasoning. Using honey gives it a touch of sweetness without overwhelming the taste of the fish. Mix some of the honey in the egg, then drizzle more honey on the filets immediately after removing then from the frying pan [...]Read more

OK, this one takes a little time, but these make great appetizers. The polish pastry Pierogie) is stuffed with potato, cheddar cheese, bacon, carmelized onions, and ground venison burger. Ingredients: 2 Flour 1 Teaspoon salt 1 egg 1 Cup sour cream half stick butter 5 red potatoes [...]Read more

If you hit the jackpot on morels, you HAVE to try this recipe. It takes large morels with really wide, thick stalks. We slice off the “head” of the morel, stuff it with a cream cheese and crab filling, bread and then deep fry. The great thing about this recipe, is you can freeze [...]Read more

Basically, it’s a seasoned venison-burger meatball with a chunk of cheddar cheese baked inside. It’s like a bacon-cheeseburger meatball. This can be served as an appetizer or as a main course. If you prefer an Italian flair, you can simply substitute the hamburger seasoning with [...]Read more

This baked dish calls for fresh walleye smothered in a lemon butter sauce with fresh dill from the garden. It takes about 5 minutes to make the sauce and another 15 to bake. With no heavy batter or breading, this is a great way to enjoy fresh walleye. Ingredients: 1/4 Butter 1 [...]Read more