2019

Episode 07 – Roasted Venison with Tomato

https://youtu.be/l5FmK08hk80 Ingredients: 1/4 c. olive oil 2 sprigs thyme, stripped ½ tsp- red pepper flake 4 garlic cloves, minced 1 sprig rosemary, stripped Salt and freshly ground black pepper to taste Directions: Mix together olive oil, thyme, red pepper flakes, garlic, rosemary, salt and pepper into a freezer bag. You may need more depending on the number of steaks you are preparing. Put the steaks into a sealable bag and move the bag around until all steaks are evenly coated. Leave steaks marinating in the refrigerator overnight (minimum 8 hours). In a sauté pan, on medium heat, cook the tomatoes on the vine for 3-4 minutes. At the same time, add the steaks to the pan and cook for 3-4…

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Episode 06 – Spicy Pan Fried Peacock Bass

https://www.youtube.com/watch?v=K-7swK4m4QQ Ingredients: 2 peacock bass fillets 2 limes, juiced 2 Tbsp white-wine vinegar 2 tsp salt 1/2 c all-purpose flour 4 Tbsp olive oil 4 Tbsp butter 2 cloves garlic, minced 1 medium white onions peeled and quartered ½ pt. grape tomatoes, quartered 14 oz can of corn, drained 1 jalapeño, finely minced 1 c water Chopped cilantro, to taste Directions: Mix the lime juice, vinegar, salt and coat the fish, working the mixture into the fish; let it sit for at least 3 minutes. Dry the fish off and then coat the fish with the flour. In a saute pan over medium heat, bring the oil up to temp (you’ll see wavy lines on the surface of the oil)…

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Episode 05 – Honey Lemon Walleye with Bacon

https://www.youtube.com/watch?v=0HWos9-kbaQ Ingredients:  4 walleye fillet 1/2lb bacon 1 Lemon 1/4 Stick melted butter 4 tbsp Honey 1 tsp onion powder Salt & Pepper to taste Directions: Preheat oven to 400 degrees F (200 degrees C)Line a 9x13-inch baking dish with foil. Lightly cook the bacon and create a bed on top of the foil with the cooked bacon. Place your fillets over the bacon. Coat the fillets with half of a lemon juice. Drizzle the melted butter over the fillets. Pour honey over each individual fillet. Sprinkle on onion powder, salt & pepper. Cook for 12-15 minutes in your oven. Plate & Serve.

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Episode 04 – Blackened Muskrat

https://www.youtube.com/watch?v=QQQKo0NH4aQ Soaking Ingredients: 1 lb Muskrat meat 1/3 cup salt 1 qt water 1 cup milk Cooking Ingredients: 1/4 blackening spice, separated into 2 1/8 cup portions 1 white onion, roughly chopped 3 carrots, roughly chopped 3 parsnips, roughly chopped 1 sweet potato, roughly chopped olive oil 2 cups chicken stock Soaking Directions: Place the muskrat in a resealable gallon bag with the water and salt. Refrigerate for at least 4 hours, overnight if possible. Dump the salt water out of the bag and add the milk. Let the muskrat soak in the milk overnight. Cooking Directions: Preheat your oven to 375 Dry off the meat. Lightly coat with olive oil, then coat with half of the blackening spice. In…

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Episode 03 – Poached Morning Dove With Sautéed Onions & Mushrooms 

https://youtu.be/FO0_h6Toqls Ingredients: 4 cups chicken broth, low sodium  sprig rosemary 1 Tbsp olive oil 1 Tbsp butter 1 pint crimini mushrooms, sliced 1 medium yellow onion, sliced ½ pint cherry tomatoes 3 doves, breasted Salt and pepper, to taste Directions: Add the chicken broth and rosemary to a saucepan over high heat. Heat the butter and oil in a skillet over medium heat. You’ll know the oil is ready when it starts to shimmer. Add the mushrooms, onions and tomatoes to the skillet and cook, stirring occasionally. Once the chicken stock is boiling, remove it from heat and add the dove breasts. Let sit in the broth for 12 minutes. Continue to stir the contents of the skillet while the…

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Episode 02 – Bear Stew

https://youtu.be/WVYTnbNVQOw Ingredients: 2 Tbsp olive oil, extra virgin 1 bear tenderloin, chopped into stew sized chunks (remove the fat) Salt and pepper, to taste Flour 1 yellow onion, roughly chopped 4 stalks of celery, roughly chopped 2 sprigs of thyme 3 cloves of garlic, minced 4 cups beef broth, low sodium 14 oz. crushed tomatoes 1 bay leaf 3-4 carrots, roughly chopped Directions: In a stock pot over medium heat, add olive oil. In a bowl, salt and pepper the bear and then add enough flour to coat the meat Once oil is hot, add bear meat and brown on all sides. Remove the meat from the pot and set aside. Add onion to pot and cook until translucent. Add…

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