- 2 tsp. paprika
- 1 tsp. cayenne pepper
- 1 tsp. ground cumin
- 1 tsp. black pepper
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 lake trout, filleted
- 3 Tbsp. mayonnaise
- 1 Tbsp. olive oil
- Baby spinach
- Cherry tomatoes
- Mix the paprika, cayenne pepper, ground cumin, pepper, thyme, oregano, garlic, and salt in a small bowl. Pull 1 teaspoon and set aside.
- Melt the butter in a shallow dish.
- Dip each side of each fillet in the butter. Sprinkle both sides of each fillet with spices, thoroughly coating.
- Heat a heavy cast iron pan on medium to high heat until hot enough to boil off 1 teaspoon of water in 5-10 seconds.
- Using long tongs to keep distance between yourself and the spattering butter, place fillets into the hot pan. Separate them, they shouldn’t be touching.
- Add 1 teaspoon of the butter to the top of each fillet. Cook for 2 minutes until fish has charred or “blackened”.
- Flip fillets, adding 1 teaspoon melted butter over each, and cook both sides match.
- Cut into one of the fillets to make sure it is fully cooked. If your fillets are thicker and aren’t finished cooking through, leave on second side until cooked to desired level.
- Remove fish from heat.
- Add the spinach and tomatoes to your plate. Top with the blackened trout.
- Mix the mayonnaise and olive oil with 1 teaspoon of the spice mixture and use as dressing.
- 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
- 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) and add the fillets, one at a time, and brown on all sides.
- Remove from the pan and set the fish on a paper towel lined plate.
- Using a large saucepan, melt the butter.
- Once it is melted, add the garlic, onion, tomato, green pepper and corn.
- Saute for 5 minutes, stirring occasionally.
- Then add the water and cilantro.
- Bring to a boil and cook for a 3-5 more minutes, allowing the sauce to reduce slightly.
- Serve while hot.
- 1 lb Muskrat meat
- 1/3 cup salt
- 1 qt water
- 1 cup milk
- 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
- 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.
- Preheat your oven to 375
- Dry off the meat.
- Lightly coat with olive oil, then coat with half of the blackening spice.
- In a large bowl, mix together the onion, carrots, parsnips, sweet potato, 1/4 cup olive oil and remaining blackening spice.
- In a large oven friendly skillet over medium heat, sear the muskrat for roughly 2 minutes, then flip and sear the other side for 2 minutes.
- Remove the skillet from the heat and spread the vegetables out along the bottom.
- Move the skillet to your preheated oven and roast the muskrat and vegetables for 20 minutes.
- Stir the veggies, add the chicken stock to the veggies, and then let cook for another 20 minutes.
- Stir again and continue to cook until the muskrat reaches an internal temperature of 165.
- 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
- 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 saute 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 minutes.
- Flip the steaks and cook the other side for an additional 3-4 minutes.
- Pull the tomatoes and set aside.
- Remove the steaks from the heat and tent with foil, letting them rest for 5 minutes.
- Slice and serve with the tomatoes.
- 1 lb. python or rattlesnake meat
- 1 28 oz. can chili beans, drained and rinsed
- 1 28 oz. can diced tomatoes
- 1 15 oz. can tomato paste
- 1 15 oz. can of yellow corn, drained
- 1 small white onion, roughly chopped
- 3 garlic cloves, minced
- 1 red bell pepper, cored and roughly chopped
- 1/4 cup chili powder
- Salt and pepper, to taste
- 2 cups of water
- If you haven’t already, debone the snake. If you have extra time, you can make this easier by simmering the meat first in water with the juice from 1 lemon for an hour. This will help separate the meat from the bones.
- Combine all the ingredients, including the deboned snake, into a large pot and bring to a boil.
- Once boiling reduce heat to low and maintain a simmer for 2 hours.
- After 2 hours spoon into a bowl and enjoy!
- 4 walleye fillet
- 1/2lb bacon
- 1 Lemon
- 1/4 Stick melted butter
- 4 tbsp Honey
- 1 tsp onion powder
- Salt & Pepper to taste
- Preheat oven to 400 degrees F (200 degrees C)Line a 9×13-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.
- 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
- 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 breasts poach.
- Once the twelve minutes is up, plate the onions, mushrooms, and tomatoes and top with the breasts.
- Salt and pepper to taste and enjoy!
- 2 Tbsp olive oil, extra virgin
- 1 bear tenderloin, chopped into stew sized chunks (remove the fat)
- Salt and pepper, to taste
- 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
- 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 celery, thyme, and garlic to pot and cook while stirring for 1-2 minutes until garlic is fragrant.
- Pour in beef broth and stir with a spatula, making sure to scrap the bottom of the pot to incorporate all the flavor from browning the meat.
- Add the bear, crushed tomatoes, and bay leaf to the stew.
- Allow to simmer for 30 minutes, then add the carrots.
Cook for an additional 30 minutes. Serve!
- Brook Trout, gutted and thoroughly cleaned
- Olive oil, extra virgin
- Salt and pepper, to taste
- 1 lemon, cut into wedges small enough to fit inside your fish
- Dill sprigs
- ½ white onion, halved and sliced
- Warm water
- Preheat oven to 400°F.
- Prepare a baking dish by lightly coating it with olive oil.
- Lightly salt and pepper the cavity of each fish.
- Place trout on oiled baking dish and drizzle with olive oil. Stuff each fish with 2 sprigs of dill, a lemon wedge and onion slices.
- Bake for 10 minutes.
- Add a couple tablespoons of water to the dish (this prevents the fish from drying out).
Continue baking until the fish flakes easy with a fork, about 10 more minutes.