RECIPES

RECIPES FROM SEASON 3

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Episode 7 – Blackened Muskrat

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 [...]

EPISODE 6 – Roasted Venison with Tomato

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 [...]

EPISODE 5 – Python/Rattlesnake Chili

Ingredients: 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 [...]

EPISODE 4 – Honey Lemon Walleye with Bacon

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 [...]

EPISODE 3 – Poached Morning Dove With Sautéed Onions & Mushrooms 

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 [...]

EPISODE 2 – Bear Stew

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 […]

EPISODE 1 – Whole Brook Trout with Lemon and Dill

Ingredients: 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 Directions: Preheat oven to 400°F. Prepare a baking dish by lightly coating it with olive oil. Lightly […]