Catch one and you’ll break your camera taking pictures, lose him and he’ll break your heart.
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The concept has been around a long time and it is a proven method of cooking using the sun.
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The old monarch swaggered through the field wearing his crown of antlers in pride.
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You can catch several Bluegills from the same slip but after two or three you will find that the bite has slowed.
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The young pup and his mother had been driven out of the delectable land of Sentinel Butte.
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Blackened Salmon 4 Salmon fillets (6-8 oz each) 3-4 tsp. Blackened Red Fish Magic Spice 1/2 lb. Unsalted butter (melted) The Salmon from the Great Lakes are usually very fat-for the best results the fillets should be skinned before cooking. To blacken any fish-Salmon included-you will need a Cast Iron Skillet, unsalted butter, Red Fish […]
Baked Crappie
Beer Catfish 2 c Self-rising flour 1 c Beer; (your favorite brand garlic powder; to taste Salt and pepper; to taste 4 3-5 oz. catfish fillets; cut Vegetable oil; for frying Combine 1 cup flour, beer, garlic salt, salt and pepper in a bowl. Mix well. Dip catfish strips in remaining flour and then in […]
Belgium Battered Walleye Very simple but unique tasting recipe here. Take walleye fillets, pat dry then dredge through whipped egg, then put in large zip bag with Belgium waffle mix. Shake well. Either deep fry or fry in skillet with vegetable oil. Cook until golden brown. Very sweet tasting. —— Potato Flake Walleye 4 to […]
Brandied Quail 4 Quail 1 Stick Butter — clarified, divided 1/2 c Currant Or Apricot Jelly ts Salt 2 tb Brandy — or to taste Cut quail into serving pieces, using breasts only or breasts and legs if you wish. Brown slowly in 1/2 of butter for about 1/2 hour. When nicely browned on all […]
Grouse In Red Wine 2 grouse quartered or filleted 2 T margarine 2 medium onions sliced 1/2 Cup chicken broth or bouillon 1 Cup red wine 1 T cornstarch Salt & pepper to taste. Melt margarine in bottom of small roasting pan. Brown onions and grouse pieces. Add chicken broth and red wine. Cover and […]
Baked Duck and Mushrooms 5-6 duck breasts, boned, skinned, cut into strips 1 lb. fresh mushrooms, sliced 8 oz. cheddar cheese 4 eggs, whipped 1/2 teaspoon salt 1 cup bread crumbs, fine crushed 1/2 cup butter 1 cup chicken broth 1/2 fresh lemon In a non metallic container, marinate duck strips in egg and salt […]
Cottontail Cuisine 2 Rabbits, quartered 1 c Olive oil 1/2 c Vinegar 1/2 c Red wine 1 sm Minced onion 2 Cloves minced garlic Juice from 1/2 lemon 5 tb Catsup 4 tb A-1 sauce 1/2 ts Cayenne pepper ts Tabasco 1/2 ts Black pepper Combine all ingredients except the rabbit in a medium saucepan. […]
Pheasant Amerind 2 lb Pheasant hen, cleaned (up to 2 1/2 lb) 1 Onion, quartered 1 Bay leaf 6 Peppercorns 1 sm Carrot, sliced 1 Celery stalk, sliced 1 ts Salt 4 tb Butter 1 pinch Thyme, powdered 1/4 ts Rosemary, dried and crumbled 1/4 c Mushrooms, chopped 2 tb Flour 2 tb Black walnut […]
Bar-B-Q Turkey 1 stick butter or margarine 1/2 chopped green onions or chives 1 cup of broth 1/4 cup lemon juice 1 tbs. thyme and savory – mixed 3 tbs. parsley Cook onions until tender in butter; add other ingredients. Bring to a full boil. Cut turkey in pieces, and cover each piece of turkey […]
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