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Lemon Walleye & Tarter Sauce
This Lemon Walleye Recipe brings out the mild taste of Walleye and with the tarter sauce, your guests will be looking for the second batch and asking when you are going fishing for more Walleye. I have made this fish on the Barbque without the crumb coating and used the lemon marinade as a sauce spread over the fish as it is grilling. This Lemon Walleye & Tarter Sauce will quickly become one of your favorite Walleye and fish recipes.
INGREDIENTS:
4 Tbsp lemon juice
½ tsp garlic salt
¼ tsp season salt
¼ tsp dried oregano
¼ tsp dry dill weed
2 pound walleye fillets
¼ cup cornmeal
¼ cup crushed ritz crackers
2 Tbsp all-purpose flour
1 ½ tsp canola oil
1 ½ tsp butter
TARTAR SAUCE:
¼ cup mayonnaise
1 Tbsp finely chopped dill pickle
2 tsp finely chopped onion
2 tsp minced fresh dill or
¾ tsp dill weed
DIRECTIONS:
1) In a zip lock plastic bag, combine lemon juice, garlic, salt, dill and oregano;
2) Add Walleye fillets to bag; Seal bag and turn to coat fish;
3) Refrigerate for 30-60 minutes, turning several times.
4) In a shallow bowl, combine cornmeal, crackers and flour.
5) Remove fillets; and dip fillets into crumb mixture to coat.
6) Heat a skillet to medium high, add in oil and butter
7) Cook fillets for 5 minutes on each side until golden brown
Fish flakes easily with a fork when done.
Tartar sauce:
1) In a bowl, combine the mayonnaise, pickle, onion and dill mix well.
Serve with fish.
NOTES:
Discard the marinade after removing fish or use as sauce if BBQing Walleye without crumb coating
ADDITIONAL:
This Lemon Walleye Recipe is very easy and a very good Fried Walleye or Grilled Walleye Recipe. Serve this recipe with a good coleslaw and home fries.
 Copyright © PRACTICAL SPORTMAN
Deer Camp Stew
You do not have to be at a Deer Camp to enjoy this Deer Camp Stew, but for some reason done over an open fire gives it a better taste. Maybe it’s the surroundings, not the stew. Like all stews this Deer Camp Stew tastes better the second day, if any left. For us when we go moose hunting, it is the starter base and we add more ingredients each day. There really is not much better than coming in from a morning or day of hiking, sitting watching and glassing, then stalking an animal, to a good bowl of warm stew for lunch or supper starter.
INGREDIENTS:
2 pounds venison (cut into 1 inch stew meat)
3 Tbsp canola oil
2 cups chopped celery
1 cup chopped onion
½ cup chopped green pepper
2 cans beef broth
4 cups of water
1 can diced tomatoes, with juice
2 large potatoes, peeled and cubed
3 large carrots, sliced
2 tsp garlic salt
1 tsp season salt
½ tsp ground pepper
½ tsp thyme
½ tsp oregano
½ tsp rosemary
Optional
1 cup thin sliced mushrooms
DIRECTIONS:
1) In a Dutch oven or stock pot, brown meat in oil;
2) Add the celery, onion, mushrooms, carrots and green pepper;
3) Cook for 5 minutes or until vegetables are tender;
4) Stir in the broth, tomatoes, potato, and remaining spices;
5) Bring just to a boil. Reduce heat;
6) Simmer, uncovered, for 1 hour or until meat is tender.
7) Add ingredients as needed to replenish stew
NOTES:
Make sure to add more water or broth each day and keep to the edge of the fire not directly on it.
ADDITIONAL:
This Deer Camp Stew gets so modified towards the end of the hunt. Some days a grouse can be put in for the meat, and steak the next, potatoes are added, one day it may be more soup style and the next a real thick stew depending on who was camp cook the night before.
Copyright © PRACTICAL SPORTMAN
Wild Game Chilli
A great hearty warming Wild Game Chilli that sticks to the ribs. Serve this Wild Game Chilli with your favourite wild game and watch as it disappears. Of course all chillis and stews taste better the second day after all the spices have a chance to mix and blend into everything.
INGREDIENTS:
2 pounds ground elk, venison, buffalo or moose meat
1 cup course chopped onion
1 cup course chopped celery
1 cup fresh small chopped mushrooms
½ tsp garlic powder
2 cans (141⁄2 ounces each) diced tomatoes, with juice
1 can (28 ounces) pork and beans,
1 Tbsp brown sugar
2 Tbsp chilli powder
½ tsp dry thyme
½ tsp pepper
3 or 4 drops hot sauce (optional and to your taste for heat)
DIRECTIONS:
1) In a Stock pot or dutch oven, cook meat, onion, celery and garlic over medium heat until meat is no longer pink;
2) Put all remaining ingredients in and stir to mix well;
3) Cover and simmer for 3 hours on lower heat; stir a few times.
NOTES:
Some people like a chunkier chilli so add about 1 pound of bite sized meat and the ground meat. This gives a thicker heartier meat.
ADDITIONAL:
The longer this hearty Wild Game Chili simmers, the better it tastes! It’s a cold weather favourite but can be enjoyed at any time. I have used Elk, Deer and Moose and found all are very good and each had a slightly different flavour.
Copyright © PRACTICAL SPORTMAN
Marinated Venison Steaks
These Marinated Venison Steaks are so good, it’s one of those recipes where your guests will say, “Wow, if I could make venison taste like this, I’d make it all the time.” The beer and vinegar will make the Marinated Venison Steaks very tender. You want to discard the marinade in the bag because of the blood from the meat. To make your basting sauce a little thicker add some additional BBQ sauce, before using as baste while grilling.
INGREDIENTS:
6 boneless venison steaks (6 to 8 ounces each)
Marinade:
½ cup white vinegar
½ cup ketchup
½ cup beer (your favourite of course)
½ cup BBQ Sauce (Old West Bold)
2 Tbsp canola or olive oil
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1 ½ tsp ground dry mustard
½ tsp season salt
½ tsp black pepper
½ Tbsp Dry Italian Spices
DIRECTIONS:
1) Place venison in a large zip lock plastic bag.
2) In a bowl, combine the remaining ingredients.
3) Pour half over the venison; seal bag and turn to coat. Refrigerate overnight;
4) Turn and mix marinade over steaks couple of times at least
5) Refrigerate remaining marinade
6)Remove Steaks from and discard marinade
7) On Medium grill cook for 3 – 4 minutes
 Turn steak over; baste with reserved marinade.
9) Grill 3 – 4 minutes. Turn and baste this side.
Grill until desired doneness; turning and basting often.
160° for medium or 170° for well-done; on meat thermometer.
NOTES:
Wild game drys out quickly, main reason is overcooking. Pink is right.
ADDITIONAL:
Marinated Venison Steaks uses a great marinade that you can use for other meat, not just venison. I have used this marinade on elk, moose and beef and found it tastes and does the same job on all 3. Works best on Beef Blade and little tougher cuts of meat as the beer and vinegar work very well in tenderising these.
Copyright © PRACTICAL SPORTMAN
Goose Bangers (Sausages)
 Ground Canada or Snow Goose Breasts are used in these Goose Bangers (Sausages). Bangers are claimed by both Ireland and England but traditionaly more recipes are found in Irish recipes than British. This recipe for Goose Bangers is a play on the my Grandmother’s Irish Bangers and Mash Recipe but has a "Canadian Flare" as it is made with Canada Goose that didn’t flare and really got the bang, bang, bang. (ha ha).
INGREDIENTS:
Bangers:
5 lbs ground Goose meat (Or other ground game i.e. venison, elk, caribou)
5 lbs ground Pork trimmings
4 Tbsp Salt
1 ½ Tbsp White pepper
2 ½ Tbsp Sage
1 Tbsp Oregano
1 Tbsp Thyme
1 Tbsp Garlic powder
½ Tbsp Cayenne pepper
2 c Ice water
Cooking:
4 med onions
1 cup water
¼ tsp each dry (Thyme, Oregano, Rosemary)
1 tblsp honey
¼ tsp garlic powder
¼ tsp chilli powder
Salt & Pepper
2 tblsp canola Oil
2 tsp butter
4 – 6 Large potatoes (mash)
½ cup milk
2 Tbsp margerine
Gravy:
2 Tbsp Brown Gravy Mix or 1 packet
3 cups water
or
2 Tbsp Cornstarch
1 can chicken stock
DIRECTIONS:
1. Take goose meat to butcher; double ground (hollow grinding blades captures shot pellets)
2. Get butcher to add the pork as it is ground, the meats get mixed.
3. Purchase some medium sausage casings to make home sausages or have butcher make the sausages
4. Put meat in large bowl or pail and mix meat and all other banger ingredients by hand very well
5. Stuff into sausage casings or make patties, separate patties with waxed paper; stuff into plastic ziplock freezer bags.
6. Freeze and use as wanted.
7. Slice the onions in half them slice into ¼ inch moons
8. Heat a fry pan medium high put in canola oil and margarine and melt
9. Add the onions, garlic, chilli, and honey with some fresh herbs if have them (thyme, oregano & rosemary) dry if not.
10. Cook the onions slowly about 15 minutes. Remove from fry pan
11. Add the sausages to same fry pan, and cook on low heat for 15 minutes or until brown and cooked through
12. Add the onions back in with the sausages and…..
13. You can cheat and add gravy mix + water to make gravy or add water, stock and cornstarch to make gravy.
14. Simmer un-covered 10 – 15 minutes on low heat until gravy has thickened.
15. In the meantime boil the potatoes, when done; mash with butter and a little milk or cream.
NOTES:
Both the Goose Bangers, (sausages) and patties can be fried or cooked on a grill.
Serve the gravy and onions over the mashed potatos
ADDITIONAL:
Goose Bangers go great on a hot dog bun topped with mustard and ketchup. I have used the patties as a burger as well. This recipe also works great for breakfast sausages.
Copyright © PRACTICAL SPORTMAN
Sportman Restaurant Style Coleslaw Salad
 This Sportman Restaurant Style Coleslaw Salad taste exactly like the KFC slaw, just grate cabbage, carrots, and apples instead of shredding it. If you like a hotter Sportman Restaurant Style Coleslaw taste add the hot sauce or a 1/4 tsp of horseradish paste.
INGREDIENTS:
Slaw:
6 cups shredded cabbage
1 cup shredded carrots
1 small shredded apple
3 tblsp sugar
1 tsp salt
¼ tsp cayenne or red pepper
¼ cup milk
¼ cup white vinegar
Dressing:
1 tsp dried minced onion
1/2 cup buttermilk
1/2 tsp celery seed
1 cup miracle whip
Optional:
2 – 3 drops hot sauce
DIRECTIONS:
1. In large bowl combine all the slaw ingredients; mix up well; then set aside or refrigerate
2. In seperate bowl; combine all dressing ingredients; mix well; put in refigerator at least 2 hours
3. Before serving; combine slaw and dressing; mix well; if to moist pour off some of the extra and re-mix.
NOTES:
Add the hot sauce to get a hotter or stronger taste
Grate slaw ingredients instead of shredding
ADDITIONAL:
As a side dish Sportsman Restaurant Style Coleslaw Salad goes great with all meals.
Copyright © PRACTICAL SPORTMAN
Slow Cooker Cubed Goose Breasts
 Slow Cooker Cubed Goose Breasts is a very tasty and easy waterfowl recipe to leave goose meat fork tender. The mushroom gravy is delicious and if you serve the Slow Cooker Cubed Goose Breasts on Powder Biscuits, Mashed Potatoes or Texas Toast, pour the gravy over all and serve as open faced sandwich.
INGREDIENTS:
2 pounds cubed goose breast
Marinade:
½ cup soy sauce
½ can beer (Canadian)
4 teaspoons vegetable oil
4 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
Coating:
¾ to 1 cup all-purpose flour
1 ½ tsp season salt
1 tsp black pepper (to taste)
¼ cup butter
Gravy:
1 can condensed mushroom soup,
1 1/3 cups water
1 envelope onion soup mix
DIRECTIONS:
1. Combine soy sauce, oil, lemon juice, Worcestershire, and garlic powder in a large re-sealable zip lock bag,
2. Add cubed goose breast; seal bag and turn to mix and coat well. Refrigerate overnight or at least for 6 hours.
3. Mix several times during refrigeration.
4. After 6 hours or next day, drain and discard marinade from cubed goose breast.
5. In small bowl or dry zip lock bag put in flour, salt and pepper
6. In small batches, put in cubed goose breast and shake to coat.
7. Melt butter in a large skillet; add meat and brown goose on all sides.
8. Transfer browned goose breast cubess to a slow cooker.
9. In a small bowl put mushroom soup, water and soup mix; mix well; then pour over goose breasts.
10. Cover and cook on high for 4-5 hours or until goose breast meat is tender.
NOTES:
Serve over Hot cooked mashed potatoes, over fresh powder biscuits, on texas toast, noodles or rice
Can add fresh sliced mushrooms for more mushrooms in the recipe
ADDITIONAL:
Can use Meat, Marinade and Steps 1 – 4 for Kabobs
The recipe makes lots of gravy to pour over mashed potatoes, biscuits or Texas Toast.
Other Recipes:
Snow Goose Kabobs
Copyright © PRACTICAL SPORTMAN
 
Caramel Apple Dumplings
 Easy recipe for a frying pan or skillet Caramel Apple Dumpling. This is a very calorie rich recipe but like the Lays Chip commercial "Bet you can’t eat just one!" Fresh, apples are used in this recipe and I find that if you use apple juice instead of some of the water only use 1 cup as the apple juice in the sauce for the Caramel Apple Dumplings gets a stronger apple taste as it reduces in the sauce.
INGREDIENTS for Caramel Apple Dumplings:
2 tbsp butter or margarine
1 ½ cup brown sugar
1 ½ cup water
1 ½ cup heavy ½ and ½ Creamo
Dumplings:
1 ¼ cups all-purpose flour
½ cup sugar
2 tsp baking powder
½ tsp salt
½ cup milk
2 tbsp melted butter or margarine
2 tsp vanilla
1 ½ cup apple peeled, cored and chopped (small pieces)
DIRECTIONS:
1. In a skillet, heat the unsoftened butter, brown sugar, creamo and water to boiling
2. When low boil reduce heat to simmer.
3. In bowl, mix together all dumpling ingredients. Drop mixture by tbsp into the simmering sauce.
4. Cover skillet tightly and simmer 20 minutes.
5. Do not lift lid.
NOTES:
Do not lift the skillet lid. If you let the steam escape to quickly the Caramel Apple Dumplings get rubbery. For fluffy light dumplings leave the skillet lid on until the 20 minutes are up.
ADDITIONAL:
Serve warm with cream or ice cream, if desired.
Copyright © PRACTICAL SPORTMAN
Caesar Goose Breast Sandwich
A great easy goose recipe grilled Caesar Goose Breast Sandwich. I used Canada Goose Breast the first time and they tasted great the second time I grilled Snow Goose for the Caeser Goose Breast Sandwich and it also was very good. I found that you will have to use a bigger snow goose to get a good sized breast to pound to fit onto the Kaiser bun.
INGREDIENTS for Caesar Goose Breast Sandwich:
4 skinless Goose Breasts (good sized Snow or Canada Goose)
½ cup Caesar or creamy caeser salad dressing
¼ tsp dry thyme
½ tsp season salt
sprinkle of garlic pepper for taste
4 split kaiser rolls
4 slices swiss or mozzarella cheese
4 leaves washed romaine lettuce
4 slices tomato
4 thin slices red or sweet onion
1 tblsp caesar dressing for spread on bun
DIRECTIONS:
1. Heat grill to 350 degrees or medium
2. Pound the goose breasts one at a time between 2 pieces of plastic wrap until 1/4 inch thick
3. In shallow dish mix the caesar dressing and thyme
4. Sprinkle (season) the goose breasts with seasoning salt and garlic pepper
5. One breast at a time put into caesar dip and coat both sides (save extra to brush on breast as it cooks)
6. When grill is to temperature put breasts on and put grill cover down
7. Cook 6 - 8 minutes (carefull do not over cook or meat will dry out) brush with any left over dressing
8. Just before meat is finished toast kaiser bun by placing cut side down on grill
9. When buns are done take off grill and take inside spread caesar dressing on bottom
10. Put lettuce, tomato and onion on bottom of bun
11. Just as meat is done put a cheese slice on each breast and cook just to start to melt cheese
10. Remove from grill and place one breast on each bottom on top of lettuce
NOTES:
Start from center of the goose breast and pound outward. the plastic keeps mallet or rolling pin from sticking to meat.
Watch meat carefully goose drys out very fast especially this thin
ADDITIONAL:
I serve this Caesar Goose Breast Sandwich with homemade Herbed Potatoe Wedges and a creamy coleslaw.
Copyright © PRACTICAL SPORTMAN
Fish and Veggie Packets
 Grilled Fish and Garden Vegetables in a foil packet, grilled to perfection. A whole healthy meal all in one packet, what more can you ask for. "A glass of ice cold beer!" Sorry! Put on your Dude With The Food Apron and go fire up the grill. I will try to find you a nice Coca-Cola Glass- 14.5 oz Genuine Mug for you to put some lemonade in.
INGREDIENTS:
4 Walleye or fish fillets
For Each Package:
1 foil 18 X 12 or 18 X 18inches
1 tblsp melted butter drizzled on foil
¾ tsp season salt (really good sprinkle on each fillet)
½ tsp lemon pepper (good sprinkle on each fillet)
¼ tsp dry dill (small sprinkle on each fillet)
¼ cup green pepper thinly sliced (for each package)
4 carrots juliene sliced (1 for each package)
4 – 6 small broccoli crowns (for each package)
¼ cup thinly sliced green onions (for each)
¼ pound about 1/2 cup fresh thinly sliced mushrooms (for each)
¼ cup shredded 3 cheese or cheddar/mozzarella cheese mix (for each)
DIRECTIONS:
1. Drizzle the butter over 4 pieces of heavy duty foil 18 X 12
2. Place one portion or fillet on each piece of foil
3. Sprinkle spices over each piece of fish
4. Split vegetables and put some on each fillet
5. Sprinkle cheese on top of all vegetables
6. Seal top and sides loosely
7. Place in medium heat grill 350 degrees or in oven at same temperature
8. Bake for 25 – 30 minutes. Open one package check if fish flakes easily
9. When fish does flake either transfer to dishes or serve in foil.
NOTES:
This recipe is easy to double or triple just multiply same ingredients for each set of 4 fillets
ADDITIONAL:
I serve this by removing from pouch and carefully putting on a bed of rice. Also this Fish and Veggie Packet tastes great with foiled potatoes or foiled perogys and a coleslaw.
Copyright © PRACTICAL SPORTMAN
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Trophy Hunters Wild Game Cookbook
Camp Recipes, Dear tales and recipes from
Record Setting Outfitter.
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Wild Fish & Game Cookbook
In
Wild Fish & Game Cookbook, wildlife artist and chef John
Manikowski combines his experiences in the wilderness and in the
kitchen to offer 100 recipes for cooking fish and game.
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The Complete Venison Cookbook
With over 700 recipes for all cuts of meat,
including cooking techniques, enjoy mild, tender
venison as never imagined -- no more tough, gamey meat. Create a full
menu from more than 250 recipes for complementary dishes.
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Savor Wild Game Cookbook
This
old-fashioned style cookbook contains more than 150 succulent game
recipes for pheasant, quail, partridge, grouse, doves, duck, geese,
venison, elk, antelope, buffalo, rabbit, and squirrels.
|
Wild Game Cookbook
Until now, though, there hasn't been an
accessible collection of practical, flexible recipes to take the
mystery out of game cookery.
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The Venison Sausage Cookbook
The perfect book for the many hunters and
their families who have always wanted to learn how to
make venison sausage.
|
Wild Game Cookbook
A
practical cookbook for wild game. The nearly 120
recipes have been field-tested over an open fire and reflect the
experience of
generations of a family committed to careful use of wild game. The
recipes--for
deer, moose, bear, rabbit, squirrel, duck, goose, grouse, and pheasant.
|
Wild Bounty Cookbook
This
is truly a one-of-a-kind game cookbook. 237 simple recipes
are all absolutely delicious. Effective
cooking methods
to bring out the best in the food. Venison; wild turkey; upland
birds; waterfowl; soups, stews, and chili; and nature''s garden. There
are even
salads and desserts using freshly gathered nuts and fruit!
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Quality Venison Cookbook
Homemade venison recipes complemented by
fresh vegetables and seasonings await the chef: from pot-roasted
venison in red wine to tasty venison corn chowder, there is a recipe to
suit every palate. The only cookbook deer hunters need to satisfy their
culinary whims.
|
The New Something Wild Cookbook
A
Taste of Something Wild has recipes
from
trout to elk. Helpful tips for successful preparation make cooking with
game
practical and simple. This cookbook is the path to great main dishes
you can
sink your teeth into, helping you to produce hearty meals for any
sportsperson
or wild game enthusiast.
|
Native Indian Cookbook: Wild Game, Fish,
& Edibles
Feast
on dishes that are simple to prepare, elegant to serve, and feature all
types of wild
game, fish, wild plants, berries, and nuts. This is the only book of
its kindpresenting the culinary heritage of the North American Native
Peoples in a practical way for the modern cook.
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Elk Hunter's Cookbook
A variety of delicious recipes for elk,
deer, and other wild game, contributed
and compiled by the membership of the Rocky Mountain Elk Foundation.
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The Great Southern Wild Game Cookbook
A
popular misconception is that only true
outdoorsmen can stomach the taste of meat taken in the wild. Hunter and
outdoor
writer Sam Goolsby contends that wild game, when prepared with
know-how, is
every bit as delicious as food bought at the local grocery store.
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The Everything Wild Game Cookbook
The
perfect cookbook for the Everything
audience, the word is out and spreading fast game meats are popular far
beyond
the forests. 300 recipes with the most exotic wild game and fish in
mind, deer,
wild boar, buffalo, and bear, pheasant, quail, and partridge, Saltwater
and
freshwater, rubs, relishes, and marinades.
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Complete Fish & Game Cookbook
Whatever your favorite fare and preferred
cooking methods,
you'll find no-fuss recipes and easy-to-follow instructions to help you
bring your catch to table.
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The Fish and Game Cookbook
The
Fish and Game Cookbook provides dozens of
outstanding dishes, many of which have been neglected by standard
cookbooks. All
manner of fish and game: pheasant, quail, woodcock, ruffed grouse, wild
turkey,
rabbit, deer, all types of trout, northern pike, salmon, shad,
bluefish, and
more.
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The Old-Fashioned Dutch Oven Cookbook
An
outdoor cookbook specializing in
old-fashioned Dutch oven and sourdough cookery. In addition to numerous
traditional recipes, there are even a few which feature bear, buffalo,
and
woodchuck meat.
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The L. L. Bean Game and Fish Cookbook
500
recipes,for every species the North
American hunter and angler is likely to bring home but is based on the
all-important premise that to cook game successfully,
you must know your game.
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