- 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 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 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.
- 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.
- 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.
- 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.
- 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!