RECIPES

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Jeffs _Recipes

View show recipes below and click on Jeff’s Recipes to view his favorites.

RECIPES FROM SEASON 3

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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 […]