Recipes

Pickling is a food preservation process that can be traced back as early as 2400 B.C.  The word Pickle is derived from the Dutch word “pekel” which means “brine” and was used to preserve food for long trips, usually at sea. As a salty, sour vinegar-based dish, it’s definitely an [...]Read more

If you are fortunate enough to have put some venison in your freezer this fall, put this one in your arsenal of deer recipes. If you grow your own peppers, well then it should taste even better. With all your meat and veggies in one place, this is definitely a “heart-friendly”, [...]Read more

Bluegill are fantastic table fare. But to make a meal for the family, you need to catch big ones or lots of little ones. Either way, this baked dish is a fast, simple and scrumptious way to serve up your gills. Served with fresh snow peas and some garlic bread, it makes a great [...]Read more

Next to a good old-fashioned shore lunch, this is arguably one of the next best preparations for your Northwoods walleye. It’s just as easy and just as delicious. The key is to use a hot black-iron. The blackening powder sears on the hot iron to form a quick crust that seals in [...]Read more

This tasty appetizer is my favorite way to cook and serve wild turkey.  It’s simple to prepare, and it’s always a big hit. This deep fried delicacy can have some kick, with the right sauce. I prefer Hooters Hot Wing sauce. For those with wimpier taste buds, you can choose a [...]Read more

We usually smoke our trout and salmon, but decided to give this new recipe a shot. The lemon slices really make this dish, and the accent of basil and garlic puts it over the top. It’s quick and easy, and is outstanding served with wild rice. Also high on the [...]Read more

This easy-to-make appetizer will MELT IN YOUR MOUTH! It’s marinated deer loin, wrapped around a chunk of cheese, then wrapped again with bacon. The combination of a chipotle marinade and pepper jack cheese create a tantalizing zesty flavor, without the spicy kick. The lime [...]Read more

This is by far, the best way we have prepared duck breasts. I tried it out on my faithful food testers and it passed with “flying” colors. The combination of garlic/teriyaki and pineapple give this dish a “sweet & sour” accent. The bacon enhances the flavor as well as keeps [...]Read more

This is a classic recipe that is simple, fast, and one that your family and friends will devour. Follow our family recipe for the best gourmet burgers you’ve ever had… Ingredients: 2 Ground deer meat Half Pound Bacon 2 Farm fresh eggs 1 Cup Bread crumbs (depending on how [...]Read more

This is a two-part recipe that is really best served as an appetizer. We create a crappie stuffing, then stuff into a halved-morel, and bake. Insanely good. Ingredients: Half Pound crappie stuffing (see crappie cake recipe) 2 Teaspoon Old Bay seasoning 1 Pound Large wild morles [...]Read more