RECIPES

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RECIPES FROM SEASON 4

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Episode 5 – Season 4: Raccoon Fajitas

Ingredients: Light olive oil 1 lemon, juiced 1 lb. Raccoon meat, cut into thin strips 1/2 tsp chili powder 1/2 tsp paprika 1/2 tsp red pepper flakes 1 tsp salt 1 tsp ground cumin 1 tsp garlic powder 1 tsp dried oregano 1/4 tsp cayenne pepper 1 green bell pepper, julienned 1 red pepper, julienned [...]

Episode 4 – Season 4: Walleye Cooking

Ingredients: 1 Walleye fillet Aluminum foil 1 lemon, juiced Parmesan cheese 1 Tbsp capers small handful of green beans 1 tsp fresh Thyme, minced Salt and pepper, to taste Directions: Preheat oven to 375 degrees Get a long enough piece of metal foil to wrap all ingredients (24 inches) and fold in half. Lightly coat [...]

Episode 3 – Season 4: Blackberry Wild Boar Backstrap

Ingredients: Whole milk, for soaking 1 wild pig backstrap, about 18 oz. 1/4 cup soy sauce 1 Tbsp rosemary 5 oz. Blackberry Jam or preserves Directions: Soak the wild pig in milk overnight. Preheat grill to 375 degrees F. (Include any instructions that you included related to the grill for catfish). Mix the jam, soy [...]

Episode 2 – Season 4: Axis Deer Orange Venison

Ingredients: 2 lbs. of venison Salt water, for soaking 1/4 cup soy sauce 5 Tbsp cornstarch 2 orange peels, 1/4 inch strips (julienned) 2 Tbsp molasses 3 Tbsp rice vinegar 1.5 tsp sesame oil Vegetable oil (enough for frying and coating pan) 1 jalapeno, seeded and diced 2 Tbsp ginger, peeled and grated 3 garlic [...]

Episode 1 Season 4: Grilled Catfish with Ancho Chili & Lime

Ingredients: Whole milk 1 lime, juiced 1 tsp ground cumin 1/2 tsp Ancho Chili powder 1 tsp ground coriander 1 tsp cayenne pepper salt pepper Directions: Soak fish in milk for 15-20 minutes. Preheat grill to 375. Combine cumin, garlic, paprika, ancho chili, coriander, and cayenne in a small bowl. Add lime juice and enough [...]

RECIPES FROM SEASON 3

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Episode 13 – Cajun Baked Red Fish

Ingredients: Olive oil One small white onion, sliced Six stalks celery, chopped One red bell pepper One lemon Six sprigs of thyme Red drum fillets with skin removed One bunch of asparagus, end trimmed One cup ginger ale One tsp. baking soda One quarter cup cornstarch One cup all-purpose flour Directions for Baked Drum: On [...]

Episode 12 – Crawfish Etouffee

Ingredients: 3 cups chicken stock, low sodium 1 oz. dried mushrooms (we used porcini) ½ cup butter, unsalted ½ cup all purpose flour 1 small onion, chopped 2 stalks celery, chopped 1 medium red bell pepper, center/seeds removed, choose 2 cloves of garlic, sliced 15 oz can chopped tomatoes 1 Tbsp Tomato Paste 1.5 Tbsp [...]

Episode 11 – Baked Rosemary Rabbit

Ingredients 1 cottontail rabbit, patted dry 1 large white onion, thinly sliced 2 lemons, thinly sliced 1 Lemon 2 Tbsp. olive oil 2 tsp  dried rosemary 2 Tbsp parsley, chopped ½ tsp ground cumin 1 head broccoli, florets cut into bite size pieces Salt, pepper, and garlic powder to taste Directions Preheat oven to 350°F [...]

Episode 10 – Baked Northern Pike with Tomato Sauce

Baked Northern Pike with Tomato Sauce Ingredients: Extra virgin olive oil Salt and pepper to taste 2 ea.              northern pike fillets 4 ea.         bacon strips 1 ea.         medium white onion, minced 1 ea.         large carrot, minced 1 ea.         celery stalk, minced ¼ c.         parsley, roughly chopped 28 oz.           [...]

Episode 9 – Blackened Lake Trout & Spinach Salad

Ingredients 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  Directions Mix the paprika, cayenne pepper, ground cumin, pepper, [...]

Episode 8 – Spicy Pan Fried Peacock Bass

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 [...]

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 […]