Wild Game Recipes

For fish:
4-6 oz Walleye Fillets
2 tablespoons Blackened Seasoning

For sauce:
1 tablespoon oil
¼ cup small diced red pepper
¼ cup small diced green pepper
¼ cup small diced yellow onion
12 oz crawfish tail meat
2 tablespoons flour
2 cups heavy cream
1.5 teaspoons blackened seasoning

For grits:

10 oz quick (5min) grits
2 cups heavy cream
2 cups water
½ teaspoon salt
4 oz shredded cheddar

To make grits, heat heavy cream, water and salt in a pot on medium/high heat till boiling. Whisk in grits and cook until thickened, whisking often. Remove from heat and whisk in shredded cheddar until fully incorporated. Pour grits into a sprayed 8×8 dish and cool completely before cutting into 2×2 squares and placing on a sprayed baking sheet. Bake at 350°F till golden brown, approximately 15-20 mins.

To make the sauce, heat a skillet over medium heat. When the skillet is hot, add the oil and saute peppers and onions until softened. Add in crawfish and blackened seasoning and saute 2 minutes. Sprinkle in flour, stir and cook for 1 minute. Pour in heavy cream and bring to boil until thickened; remove from heat.

To prepare the fish, heat cast iron or heavy bottomed skillet over medium/high heat. While skillet is heating, season the filets. Sear the fish until blackened and the internal temperature reaches 150°F.

3 cottontail or 2 swamp rabbits dressed, cut in pieces
3⁄4 cup flour
1 ½ cups vegetable oil
5 medium onions, chopped
2 celery ribs, chopped
1 large bell pepper, chopped
10.75 ounce can tomato soup
2 (8-oz.) cans tomato sauce
6 ounce can tomato paste
4 cups water
1 pound sliced fresh mushrooms
1 1⁄2 tablespoons Cajun seasoning
1 teaspoon black pepper
1 tablespoon diced green onions
1 tablespoon chopped parsley

Flour and brown rabbits in half the oil in a Dutch oven. Set aside. Use remaining oil and flour to make a golden-brown roux. Add onions, celery and bell pepper and saute. Simmer for 10 minutes. Add tomato soup, tomato sauce, tomato paste and water. Cook uncovered for 30-45 minutes, stirring frequently. Add the browned rabbit to sauce, with mushrooms and spices. Bake covered at 250°F until the rabbit is tender, around 3-4 hours for cottontails and a little longer for swamp rabbits. Add green onions and parsley for the last 15 minutes. Remove the rabbit pieces, debone and shred into bite-size pieces.

This succulent rabbit recipe is best served over spaghetti or rice. Serves eight people.

Two 5-ounce cuts of breast meat from a wild turkey
Olive oil
Salt
Pepper
8 oz fresh morel mushrooms or ½ oz dried morel mushrooms
1 small shallot, minced
¾ cup heavy cream
1 tablespoon of butter for cooking
Sage
Rosemary
Thyme
Garlic powder
1 tablespoon butter melted to mix with flour
1 teaspoon all purpose flour

Butterfly the turkey and pound with a meat mallet or rolling pin to an even thickness about ¼ inch thick. After preparing the turkey, let it rest at room temperature while you prepare the mushrooms.

If using fresh morels, trim the tip of the stem end. Gently rinse them in cold water to dislodge dirt. Place them in a bowl of lightly salted water for 5-10 minutes. Strain the mushrooms and pat dry with paper towels. Slice large mushrooms into halves or quarters and leave smaller ones whole. Set aside. If using dried morels, rehydrate them in boiling water, letting them stand for 30 minutes before straining, drying, and slicing.

Heat oil in a pan on medium high heat. While the pan is heating, season turkey with salt and pepper. Cook the turkey for about 3-4 minutes on both sides. The internal temperature should reach 165°F. Once cooked through, remove the turkey from the heat and keep warm.

In a separate pan over medium heat, add 1 tablespoon of butter. Add the minced shallot and sliced morels. Season lightly with salt and pepper. Saute until the shallot is translucent and the mushrooms are soft, 6-8 minutes with fresh mushrooms or 8-11 minutes if rehydrated mushrooms.

While sauteing the mushrooms, whisk together the 1 tablespoon of melted butter and 1 teaspoon of all purpose flour. Set aside. Add the cream, sage, rosemary, thyme, and garlic. Simmer, stirring constantly, until a thin sauce forms, about 4 minutes. Do not boil, adjust heat as needed. Gradually add the butter and flour mixture and stir until the sauce thickens. Add turkey into the morel sauce and let warm for 1-2 minutes. Serve immediately.

12 duck eggs
½ cup mayonnaise
1 tablespoon soy sauce
1 tablespoon + 1 teaspoon wasabi paste
24 pickled ginger slices
Crushed wasabi peas; to taste
Flaky salt; to taste

Starting with a cold pot of water, place eggs in an even layer, having about an inch of water over the tops of the eggs. Bring the pot to a boil, then remove the pot from heat and let sit for 12-13 minutes. Shock the eggs in an ice bath to stop them from cooking any longer. Peel and slice eggs in half.

Transfer yolks to a bowl or food processor and break them until they turn into crumbs. Add wasabi paste, mayonnaise, and soy sauce, mixing until well combined. Taste and add more as needed.

Transfer yolk mixture to a piping bag fitted with a wide tip or other preferred tip. Pipe mixture evenly onto each egg white. Place in the refrigerator to cool down.

Before serving, lightly dust with crushed wasabi peas, a slice of pickled ginger, and some flaky salt.

2 pounds fish
1/4 cup minced green onions
1/4 cup minced celery
1/4 cup minced yellow onion
1/4 cup minced green bell pepper
3 tablespoons minced parsley
1 jalapeno or serrano, minced
1 tablespoon Cajun seasoning
1 cup breadcrumbs
2 eggs, lightly beaten
Flour, for dusting
Oil for frying

Remoulade Sauce
½ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon sweet relish
½ tablespoon paprika
2 tablespoon dijon mustard
1 teaspoon hot sauce
1 teaspoon creole seasoning
1 teaspoon horseradish
1 clove garlic grated

Poach fish in a crab boil. Remove and set aside. Mix with the green onions, parsley, celery, jalapeno, Cajun seasoning, breadcrumbs and eggs. Fold in fish. Mix well so you can make balls out of it. If it’s too wet, add breadcrumbs. Too dry, add another egg. Dust the balls in the fine cornmeal or flour and fry them in batches in 350°F oil until golden brown, turning them so they cook evenly. This will take about 4 to 6 minutes. Be sure to let the oil temperature return to 350 before frying the next batch. Let them cool on a rack set over a baking sheet. At this point, you can refrigerate or freeze the fish balls for later.

1 ½ lbs venison loin, trimmed of silverskin
Salt and freshly ground black pepper, to taste
3 tablespoons olive oil
2 cups cremini or button mushrooms, finely chopped
3 cloves garlic, minced
3 tablespoons Dijon mustard
1 ½ tablespoons fresh thyme leaves (or 1 ½ teaspoons dried thyme)
¾ cup thinly sliced prosciutto (about 3 oz), optional
Optional Marinade: ¾ cup teriyaki marinade or your preferred Asian-based marinade
5 sheets (about 14.1 oz each) frozen puff pastry, thawed
2 large eggs, beaten (for egg wash)
Oil or cooking spray, for muffin pan
2 tablespoons unsalted butter
½ cup finely chopped yellow onion
2 cloves garlic, minced
1 teaspoon finely grated fresh ginger
1 ½ cups dry red wine (such as Cabernet Sauvignon, Merlot, or Pinot Noir)

Optional Marinating: If desired, place the venison loin in a resealable bag or shallow dish and pour the marinade over it. Ensure the venison is fully coated. Marinate in the refrigerator for at least 2 hours or preferably overnight. 

Remove the venison from the marinade (if using) and pat it dry with paper towels. Slice each venison loin lengthwise into thirds or halves depending on thickness, aiming for roughly even pieces. Season all sides of the venison with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the venison pieces on all sides until nicely browned (about 2-3 minutes per side). Work in batches if necessary to avoid overcrowding the pan. Remove the seared venison from the skillet and let it cool completely on a cutting board. Once cooled, brush all sides of the seared venison with Dijon mustard. Slice the cooled venison into ¼-inch thick rounds.

In the same skillet used for searing the venison, add a little more olive oil if the pan seems dry. Sauté the finely chopped mushrooms over medium heat, stirring occasionally, until they release their moisture and become golden brown and slightly reduced in volume (about 10-12 minutes). Add the minced garlic and fresh thyme leaves (or dried thyme) to the skillet and sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic. Season the mushroom mixture with salt and freshly ground black pepper to taste. Remove the mushroom filling from the heat and let it cool completely.

In a small saucepan over medium heat, melt the unsalted butter. Add the finely chopped yellow onion and sauté until softened and translucent (about 5-7 minutes). Add the minced garlic and finely grated fresh ginger to the saucepan and cook for another minute until fragrant. Pour in the dry red wine and bring it to a gentle simmer. Reduce the heat to low and let the sauce simmer gently, uncovered, for approximately 25-30 minutes, or until it has reduced by about two-thirds and has thickened to a syrupy consistency. Stir occasionally to prevent sticking. Taste the sauce and adjust seasoning with salt and pepper if needed. Keep warm until ready to serve.

Lightly grease two standard 24-cup mini muffin tins (or work in batches) with oil or cooking spray. Unfold the thawed puff pastry sheets and cut them into even squares that are large enough to line the cavities of your mini muffin tin with some overhang. You’ll likely need to cut each sheet into approximately 10 squares. Gently press one puff pastry square into each cavity of the prepared mini muffin tin, allowing the edges to come up the sides. If using prosciutto, place a small piece (about ½ teaspoon) at the bottom of each puff pastry-lined cavity. Spoon a small amount of the cooled mushroom mixture (about 1 teaspoon) on top of the prosciutto (or directly onto the puff pastry if not using prosciutto). Place one slice of the cooled Dijon-brushed venison on top of the mushroom mixture in each cavity. Gently pull the corners and sides of the puff pastry over the venison, pinching them together at the top to enclose the filling. You can leave a small opening at the top if desired. Brush the top of each mini wellington with the beaten egg wash. This will help them brown beautifully.

Oven: Preheat your oven to 400°F (200°C). Bake the mini wellingtons in batches for 15-20 minutes, or until the puff pastry is golden brown and puffed up.

Smoker: Preheat your smoker to 400°F (200°C). Smoke the mini wellingtons in batches for approximately 15-20 minutes, or until the puff pastry is golden brown and cooked through. Monitor closely as smoker temperatures can vary.

Carefully remove the mini venison wellingtons from the muffin tins. Drizzle with the warm red wine reduction sauce before serving. You might find you have a little less sauce per mini compared to the original 36, but it should still be flavorful. If you prefer more sauce per mini for this larger batch, you could consider slightly increasing the sauce ingredients (perhaps by 1.5 times the original amount).

1 loaf stale challah or brioche bread, cut into 1 inch pieces (1 lb., about 13-14 cups total)
5 cups whole milk
1 cup heavy cream
6 ounces white baking chocolate, chopped
6 large eggs
1/3 cup white granulated sugar
2 tablespoons vanilla extract
1/2 teaspoon salt
1/2 cup white chocolate chips

For white chocolate sauce:
8 oz white baking chocolate, chopped
1/2 cup heavy cream
1/2 teaspoon vanilla extract
Pinch of salt

Preheat the oven to 350°F. Grease a 9x13in baking dish with butter or cooking spray. Melt white chocolate. Place the milk, cream, and white chocolate in a medium saucepan. Warm over medium heat on the stove until the white chocolate has fully melted, stirring frequently. In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla. Then, gradually add the white chocolate milk mixture. Place the bread cubes into the prepared baking dish. Pour the custard over the bread cubes and gently toss to combine. Use a spoon or spatula to press down the bread gently so it’s mostly covered and saturated, and let sit for 15 minutes. Bake for about 45 to 55 minutes, until golden brown and puffed, and a knife inserted in the center comes out clean. Heat the cream in a small saucepan on the stove over medium heat. Once it starts to boil, take off the stove and add the white chocolate and vanilla. Whisk until smooth and melted.

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon table salt
2 teaspoons ground cinnamon
3 large eggs
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-oz.) can of crushed pineapple, drained
3 1/2 oz. flaked coconut
1 cup chopped pecans or walnuts

Preheat the oven to 350°F. Line 3 (9-inch) round cake pans with parchment paper; lightly grease our parchment paper. Set pans aside. Stir together the baking soda, salt, and cinnamon. Beat eggs, sugar, oil, buttermilk and vanilla extract at medium speed with an electric mixer until smooth. Add the mixture, beating at low speed until blended. Fold in the carrot, pineapple, coconut and nuts. Pour batter into prepared cake pans. Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Drizzle the buttermilk glaze evenly over layers; cool in pans on wire racks for 15 minutes. Remove from pans, and cool completely on wire racks. Spread cream cheese frosting between layers on top and sides of the cake.

2 cups chopped strawberries
2 tablespoons granulated sugar
1 cup heavy cream
2 tablespoons granulated sugar
½ teaspoon pure vanilla extract, optional
1 cup lemon curd

Combine the strawberries and two tablespoons of sugar in a medium bowl. Let sit for 15 minutes at room temperature to let the strawberries macerate and release some of their juices. Using a mixer fitted with the whisk attachment, whisk together heavy cream, two tablespoons sugar, and vanilla on high speed until medium peaks form. Spoon a dollop of the lemon curd on top, then the strawberries (with their juices) and the whipped cream. Repeat the layering once more. For decoration, you can top each glass with a fresh strawberry.

Quail:
Whole quail
Oil
Salt
Pepper
Fresh rosemary

Cut the quail in half lengthwise. Lightly oil both sides and season with salt and pepper. Place in a sous vide bag with a sprig of rosemary and vacuum seal. Sous vide at 135°F for 2 hrs.  Remove from the bag, pat dry with a paper towel, lightly oil and grill until the skin is golden brown and crispy. If you do not have a sous vide cooker, just grill or sear over low heat with rosemary on the grill or in a sauté pan.

White Muscadine Sauce:
½ cup chardonnay
1 tablespoon white muscadine jelly
⅛  teaspoon salt
⅛  teaspoon garlic powder

In a small saucepan, combine wine and jelly and cook down until reduced by half and then add seasonings. Drizzle over quail.

Muscadine Vinaigrette:
2 tablespoons red muscadine jelly
2 tablespoons red wine vinegar
1 tablespoon olive oil
⅛  teaspoon salt
⅛  teaspoon black pepper

Whisk to combine and lightly dress spring mix lettuce.

2 lbs of firm white fish
2 purple onions finely chopped
1 cup fresh lime
½ cup fresh orange juice
½ cup fresh lemon juice
¼  cup wild muscadine juice
1 teaspoon garlic powder
1 teaspoon of salt
½ cup of fresh chopped cilantro
Crush cracked black pepper
Finely chopped jalapeño or serrano pepper to taste

Cut fish into ½ inch cubes. Add to a bowl and combine all ingredients, stirring gently. Cover and refrigerate for at least 30 minutes. Serve with fresh tortilla chips or crackers.

4 boneless skinless duck breast
½ cup muscadine wine
¼ cup worcestershire sauce
¼ cup soy sauce
1 tablespoon black pepper
2 teaspoon kosher salt
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon oregano
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon ground cumin
10 flour tortillas

In a non-metallic bowl, combine worcestershire, soy, wine and seasonings. Place each breast in the bowl and marinate for 4 hours up to overnight. Start coal or turn on grill burner. When the grill is blazing hot, add the breasts. Cook each side for about 2 minutes. Pull from the grill and rest for about 15 minutes. While resting, warm tortillas in a skillet or on the grill.

Once the meat has rested, slice the duck across the grain about ¼ inch thick. Serve each tortilla with duck and some pickled slaw, topped with muscadine hot sauce. Serve with cilantro rice, Mexican street corn or black beans.

Cook’s Lake quick pickled slaw
2 red onions sliced
1 jalapeno sliced in rounds
1 carrot shredded
3 tablespoons sugar
½ teaspoon ground cumin
½ cup apple cider vinegar
½ cup cold water

In a bowl, add the onions, jalapenos and carrots. In another bowl, combine sugar, cumin, water and vinegar. Mix well. Cover the vegetables with the mixture, mix well and then cover and refrigerate for at least 30 minutes.

Frog legs
Buttermilk
Baking powder
All-purpose flour
Chili powder
Smoked paprika
Garlic powder
Salt
Cayenne pepper
Brown sugar

Muscadine BBQ Glaze:
Muscadine jelly
Rice wine vinegar
Ancho chili
Molasses
Lemon juice
Salt
Crushed red pepper
Tomato paste

In a covered container, soak frog legs in buttermilk for 3 hours or overnight in the refrigerator. Preheat the oven to 400 degrees. Mix Baking powder, all-purpose flour, chili powder, smoked paprika, garlic powder, and cayenne pepper. Remove frog legs from buttermilk. Coat frog legs with seasoning mixture. Place frog legs on a baking dish, sprinkle with salt. Cover with aluminum foil and bake for 20 minutes.

While the frog legs are cooking, make the glaze. In a small pan over medium heat, add muscadine jelly, rice wine vinegar, ancho chili, molasses, lemon juice, salt, crushed red pepper and tomato paste. Simmer for 5 minutes, stirring often. Reduce the heat to low until ready to glaze the frog legs.

Remove foil after 20 minutes and brush on a layer of glaze, flipping to glaze both sides of each leg. Place back in the oven for 10 minutes, adding glaze and flipping each frog leg again when 5 minutes remain. Remove frog legs and ensure a meat thermometer reaches 165 degrees when inserted into the meatiest part of the leg.

Venison
1 ½  lbs venison backstrap
2 tablespoons coarse salt
3 tablespoons instant coffee
2 tablespoons garlic powder
2 tablespoons smoked paprika
2 tablespoons cracked black pepper
1 tablespoon crushed coriander 
1 tablespoon onion powder 
½ tablespoon chili powder
½ tablespoon cayenne
3 tablespoons unsalted butter, duck fat or cooking oil

Cumberland Sauce
1 shallot, minced
½ cup port wine
¼ cup demi-glace, or 1 cup regular stock
Pinch of salt
½ teaspoon dry mustard
¼ teaspoon cayenne
Lemon and orange zest
¼ cup red muscadine jelly
Freshly ground black pepper

Take the venison out of the fridge and salt it well. Let it rest at room temperature for 30 minutes.

Melt the butter in a saute pan large enough to hold the venison backstrap over medium-high heat. When hot, turn the heat down to medium and brown the venison on all sides. Use the finger test for doneness to cook the meat to the level you want. Remember it will continue to cook as it rests, so take it out a little before it reaches the doneness you want. Move the meat to a cutting board, tent loosely with foil and let it rest while you make the sauce.

When your meat has come out of the pan, make sure there is at least 1 tablespoon of butter or oil in it. If not, add more. Saute the shallot over medium-high heat for 90 seconds, just until it softens. Don’t let it burn.

Add the port wine and use a wooden spoon to scrape up any browned bits stuck to the pan. Let this boil furiously until it is reduced by half. Add the demi-glace (or stock), the salt, citrus zest, mustard and cayenne and let this boil for a minute or two. Stir in the red muscadine jelly and the black pepper. Let all this boil down until it is thick, but still pourable. Strain it if you want a more refined sauce.

Slice the venison into medallions. Pour any juices that have come out of the meat into the sauce and stir to combine. Serve with the sauce either over the meat or alongside.

Cornbread (from scratch or cornbread mix)
3-4 slices of stale white bread (heel pieces are ideal)
Yellow onion
Celery
Eggs
Butter
Chicken broth
Salt, pepper, poultry seasoning
Squirrel

Bake squirrels with celery, onion and spices. Combine squirrel au jus with chicken broth in the dressing mixture.

1 lb. ground venison
2 tablespoons steak seasoning
2 tablespoons Worcestershire sauce
¼ cup oil
2 tablespoons butter
8 oz. mushrooms. sliced
1 onion, sliced
1 bell pepper, sliced
1 family-size, roll-out pizza crust
1 lb. mozzarella, shredded

Combine venison, steak seasoning and Worcestershire sauce in large bowl. Refrigerator at least an hour. When ready to cook, add oil to large skillet over medium-high heat. Brown venison, drain (if needed) and place in bowl. While venison is cooling, return skillet to medium heat. Add butter, mushrooms, onion and bell pepper. Sauté, remove and allow to cool.

Heat oven to temperature designated on pizza dough package. Roll dough onto greased cookie sheet and poke with a fork. Spread the cool meat evenly across dough, followed by cool vegetables. Top with mozzarella. Bake according to pizza dough directions until crust is crispy and cheese is melted and starting to brown.

Once a deer has been harvested, it is often wondered what to do with the shoulders. Yes, when trimmed off of the bone, they do make excellent ground meat, but cooking on the bone provides more flavor and the ability to use all of the meat from the bone. This recipe incorporates a long slow cook to create a tender and flavor product ready for any barbecue sandwich. 

1 bone-in deer shoulder
Dry rub of your choosing
Mustard
Apple juice
Worcestershire sauce
Soy sauce

Start by generously rubbing the deer shoulder with mustard and coating with a thick layer of your favorite dry rub. Start a smoker and set to 250 degrees. Lay the shoulder on the middle rack. Smoke for about 5 hours, adding wood every hour. Once the shoulder has a good bark, transfer to an aluminum pan. Fill the pan about half way with apple juice, a few splashes of worcestershire sauce and soy sauce. Wrap the top of the pan with aluminum foil and place back on the smoker, now increasing the temperature to 275. Cook for about 3 hours, checking the shoulder for tenderness, and flip over in the pan, cover, and cook for another 2 to 3 hours or until the meat is fork tender and falling off the bone. Once the meat is cool enough to handle, shred the meat and add your favorite barbecue accompaniments for a great meal!

10 lb. ground venison
10 lb. ground pork shoulder
1 cup minced garlic
8 cups sliced green onion tops
1 cup chopped parsley
12 tablespoons kosher salt
8 teaspoons black pepper
5 teaspoons cayenne pepper
4 tablespoons garlic powder
16 teaspoons paprika
1 tablespoon thyme
5 cups cold water

Grind venison and pork once through a fine grinding plate. To ensure a great texture, keep meat ice cold, almost frozen. In a large mixing tub, mix remaining ingredients into meat by hand until it is a cohesive mixture. Fry a small patty to test for flavor. Freeze as patties, or stuff into hog casings for a delicious grilled bratwurst. 

2 tablespoons oil
1 stick butter
1 lb. ground venison
Salt and pepper to taste
10 oz. sliced mushrooms
1 small onion, chopped
1 celery rib, chopped
2 tablespoons minced garlic
1 tablespoon flour
1½ cups beef broth
1 tablespoon Worcestershire sauce
1 cup sour cream
12 oz. egg noodles

Heat oil and a tablespoon of butter in a large skillet on high. When hot, add ground venison and season with salt and pepper. When brown, remove venison from skillet. Add 2 tablespoons butter, mushrooms, onion, celery and garlic to the skillet. Cook until tender and add flour to the vegetables. After 20 seconds, whisk in broth and Worcestershire. When hot, stir in sour cream. When the mix begins to bubble, add venison and simmer for a few minutes. Serve over buttered noodles or rice.

42 lbs. ground venison
2 lbs. Italian sausage
2 eggs
1 1/2 cups ketchup (divided)
1 sleeve saltine crackers,
crushed
2 tablespoons Worcestershire
2 tablespoons Italian
seasoning
2 teaspoons garlic powder
1 tablespoon minced onion
1 teaspoon red pepper flakes
Salt and pepper to taste

In a large bowl, combine all ingredients (save 1⁄2 cup of ketchup). With your hands, mix until all ingredients are evenly distributed, and sausage and venison have combined to appear as one ground meat instead of two. Form the meat into a football-shaped loaf and place on a wire rack or roaster inside a larger pan or glass dish. This will prevent the
meatloaf from sitting in the juices it releases. Evenly distribute the remaining 1⁄2 cup of ketchup over the meatloaf. Place the meatloaf in a 400-degree oven. A meatloaf of this size should take between 60 and 90 minutes. It’s always best to use a thermometer and pull the meatloaf out of the oven when it reaches 160 degrees in its thickest part. Let the meatloaf rest for about 10 minutes before slicing and serving with your favorite side dishes.

1 pound lean ground deer meat (venison)
1/2 cup finely diced onion
3 cloves garlic, minced
1 1/2 teaspoons cumin
1 1/2 teaspoons chili powder
1/2 teaspoon black pepper
1 – 16 ounce can refried beans
6 tostadas (We use white corn tortillas that we fry in vegetable oil until golden and crispy)  

Heat a large skillet over medium high heat. Add the ground venison, onion, and garlic and cook until ground venison is crumbled, browned and no longer pink. Drain excess grease if needed, then, reduce heat to medium. Stir in the cumin, chili powder and pepper. While the venison is browning, heat up your refried bean mixture. Spread the bean mixture onto a tostada and add the ground venison mixture. Top with fresh toppings of your choice. Serve immediately.

1 lb. ground venison
1 lb. ground pork
1 egg
1 cup Italian bread crumbs
3 tablespoons Italian seasoning
2 teaspoons garlic powder
1 teaspoon red pepper flakes
Salt and pepper to taste
8 oz. sliced mushrooms
1 onion, chopped
4 tablespoons butter
1 jar vodka sauce
½ cup heavy cream
16 oz. rigatoni

Combine first 8 ingredients in large bowl; mix thoroughly. Form into meatballs the size of ping pong balls; place on greased cookie sheet. Bake at 400 degrees for 45 minutes.

While meatballs are baking, sauté mushrooms and onion with butter in a saucepan over medium heat. Add vodka sauce. Pour cream in vodka sauce jar, shake and add to saucepan. Stir and reduce to low heat. Add finished meatballs to sauce. Cover and simmer for 30 minutes. Cook rigatoni per directions, drain and mix with sauce and meatballs. Serve with your favorite sides.

1 lb. ground duck
1 lb. ground pork
2 tablespoons Worcestershire sauce
2 tablespoons steak or burger seasoning

Mix ingredients in large bowl. Form into half-pound patties; sprinkle with more seasoning. Refrigerate at least an hour. Bring grill to high heat on one side and low heat on the other. Grill burgers about 5 minutes per side on low heat; finish grilling 2 minutes per side on high heat. Dress with favorite burger toppings.

There are as many recipes for tacos as there are cooks, however, tacos are a great use of wild game, feed a crowd and can be easily customized to your liking. This recipe can be cooked on a grill or a cast iron skillet.

4 boneless skinless duck breast
¼ cup rum
¼ cup Worcestershire sauce
¼ cup soy sauce
1 tablespoon black pepper
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons oregano
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon ground cumin

In a non-metallic bowl, combine Worcestershire, soy and seasonings. Filet each breast in half and place in the bowl; marinade for at least 4 hours, or overnight.

Start the coal or turn on your grill burner. Once the grill is hot, add the breasts. Cook for 2 minutes per side. Pull from the grill and rest for about 5 minutes. While resting, warm tortillas in a skillet or on the grill. 

Once the meat has rested for at least 5 minutes, slice the duck across the grain about ¼ inch thick. Serve each tortilla with duck and pickled slaw, with cilantro rice, Mexican street corn, or black beans on the side.

Cooks Lake Quick Pickled Slaw

2 red onions sliced
1 jalapeno sliced in rounds
1 carrot shredded
3 tablespoons sugar
½ teaspoon ground cumin
½ cup apple cider vinegar
½ cold water

In a bowl add the onions, jalapenos and carrots. In another bowl, combine sugar, cumin, water and vinegar. Mix well. Cover the vegetables with the mixture. Mix well, cover, refrigerate for at least 30 minutes.

Venison Chorizo Smoked Queso

1 lb. venison chorizo
2 lb. Velveeta
½ lb. cubed pepper jack
1 can Rotel
1 cups evaporated milk
2 diced jalapenos
1 onion, diced

In a skillet on medium heat, brown the chorizo. Once browned, place in an aluminum pan. Next, Saute the onion in another section of the aluminum pan. Cube the Velveeta and pepper jack, place in pan. Add the Rotel and jalapenos, then drizzle the milk over the pan. Place in a smoker around 225 degrees. Stir every 15 minutes or so, remove when melted. May take 30 minutes to 2 hrs.

September is dove season, and it’s still warm enough to crave fresh shrimp and garden veggies!  This combination is delicious and celebrates the bounty of sky, land and water at the dinner table.

15 dove breasts fileted from the breast bone
10-15 large shrimp cut into halves
3-4 fresh jalapenos
2 tablespoons of minced garlic
1 medium red onion halved and sliced into half rings
1 cup of fresh mushrooms
Salt and pepper
1 package of cream cheese
1 ½ cup of chicken broth
2 tablespoons of olive oil
6-8 strips of thin sliced bacon
1 package of egg noodles

Fry the bacon until crispy and set aside to cool.  Crumble into pieces once cooled.

Add dove breast filets and shrimp pieces to the skillet and sauté in drippings for 3-4 minutes until fully cooked. Remove the doves and shrimp and set aside.

Add the olive oil, onion, garlic, jalapenos and mushrooms to the skillet; sauté the mixture until the onions become opaque. Add bacon crumbles and cook for 1 minute.  Add cream cheese and chicken broth to the veggie mixture, sprinkling salt and pepper to taste. Cook for about 5 minutes until the mixture becomes smooth and creamy, stirring often.

Prepare the noodles and drain. Put the sauce and veggies on top of a mound of hot cooked noodles and sprinkle with cooked dove filets and shrimp.

Serve with a fresh green salad and fresh picked fried okra.

2 lbs. goose breast
1 lb. bacon
Cavendar’s seasoning
1 cup mayonnaise
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
1 yellow onion, sliced
8 oz. fresh baby portabella mushrooms, sliced
8 brioche buns
Horseradish mayonnaise
8 oz. sliced provolone cheese

Cut goose breast and bacon into 1- to 2-inch chunks and place in a freezer until meat becomes firm. Grind the meat together using an eighth-inch plate. If you don’t have a grinder, use a food processor or finely chop the meat using a very sharp knife.

Roll the mixture into a quarter-inch to half-inch layer on a sheet pan. Using a knife, pizza cutter or cookie cutter, cut into 2-inch squares or rounds and sprinkle top side with Cavendar’s. Set aside.

Mix mayonnaise, horseradish and Worcestershire; set aside.

Fry a few strips of fatty bacon in a skillet; remove the bacon and keep the fat. Over medium heat, sauté onion and mushrooms (I always like to add a little seasoning here, too!). Put a lid on the skillet and remove from heat.

In a hot skillet, cook patties about 2 minutes on seasoned side, then flip, season other side and cook 2 minutes. Place on brioche bun with a slather of horseradish mayonnaise mixture and top with mushrooms, onion and cheese.

2 Specklebelly geese, boneless skinless breast, legs and thighs
4 oz. chipotles in adobo sauce, canned
2 small red onions, chopped (reserve 1 for garnish)
5 tablespoons minced garlic
1 teaspoon ground cloves
3 bay leaves
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon coarse ground black pepper
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
3 cups chicken stock
¼ cup lime juice
½ cup  apple cider vinegar
10 corn tortillas
1 cup Cotija cheese
1 bunch cilantro
½ cup salsa verde
1 avocado, sliced (garnish)

Generously season breast, thighs and legs with ground cloves, paprika, cumin, black pepper, salt, onion powder and garlic powder. Place goose in a slow cooker and add 1 red onion, minced garlic, chipotles, bay leaves, chicken stock, lime juice and vinegar. Cover and cook on low setting for 6 hours or high for 4. Once meat is tender, remove leg and thigh bones, shred all meat with a fork and return to the cooker. Warm corn tortillas in a skillet. Top each tortilla with a helping of meat and garnish with Cotija cheese, cilantro, salsa verde and avocado. Best served with rice and beans.

Nothing is more iconic when it comes to duck appetizers than the duck popper. This popper recipe uses all the iconic ingredients.

1 lb. duck breast, stripped
1 bottle Worcestershire sauce
1 bottle Italian dressing
1 lb. cream cheese
Cajun or wild game seasoning
10 jalapenos, halved and seeded
1 lb. bacon

Marinate duck strips in Worcestershire and Italian dressing overnight. Soften cream cheese, add a dash of Worcestershire and seasoning; mix well. Fill each pepper half with cream cheese mixture. Put a slice of duck on the cream cheese and wrap with a half a slice of bacon; fasten with a toothpick. Bake in a glass dish at 425 degrees for about 30 minutes or grill indirectly until peppers have softened and bacon has cooked. 

Who says you can’t have Chinese buffet comfort food made at home with wild game? This quick recipe works well with chicken, pheasant, rabbit, and even ducks and geese. There are many recipes for sauces made from scratch but I prefer to use premade sauce to make this a quick and easy weeknight meal.

4 snow goose breasts
2 egg yolks
1 tablespoon soy sauce
4 tablespoons corn starch
Oil for frying
1 bottle General Tso sauce
2 cups steamed rice
1 bunch green onions, chopped
Sesame seeds

Tenderize goose breast by running through a tenderizer or with a tenderizing mallet; cut into bite-size pieces. In a small bowl, mix egg yolks, soy sauce and corn starch with the goose pieces. Set aside at room temperature. Heat enough oil to fry the goose pieces to 350 degrees. Drop pieces in one at a time to keep from clumping. Fry about 2 minutes, drain and place in a bowl. Toss with warm General Tso sauce and serve over steamed rice. Top with green onion and sesame seeds. 

2 boneless, skinless snow goose breasts
1 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
Rice oil
1 yellow onion, sliced
1 bell pepper, sliced
4 oz. mushrooms, sliced
4 slices provolone cheese
2 hoagie loaves
Horseradish mayonnaise

Fillet snow goose breast in half, then slice a quarter-inch thick. Add Worcestershire, salt, pepper and garlic; whisk. Add goose and refrigerate at least 2 hours or overnight. Add enough rice oil to cover the bottom of a medium skillet. With heat on medium, add onion, pepper and mushrooms; sauté until soft. Increase to high heat and add goose. Cook about 4 minutes; top with cheese to melt. Place mixture on a toasted hoagie slathered with horseradish mayonnaise.

2 lbs. green onion sausage
1 onion, chopped
1 bell pepper, chopped
4 celery ribs, chopped
Chicken broth
1 family-size box dirty rice mix
1 family-size box jambalaya mix
4 duck breasts
Cajun seasoning
Vegetable oil

Brown sausage, onion, pepper and celery in a large skillet over medium heat. When cooked, add amount of chicken broth called for by the rice and jambalaya mixes; bring to a boil. Reduce heat. Add rice and jambalaya mixes, then stir, cover and reduce to a simmer. Cook until tender, about 25 minutes.

Season duck breasts with your favorite Cajun seasoning. Heat a large skillet to high with a little bit of vegetable oil. Cook duck breasts 2 to 3 minutes per side. Remove from heat, wrap in foil and let rest about 10 minutes.

To serve, scoop a serving of rice into a bow. Thinly slice the duck breast and add to top. 

2 tablespoons paprika
1 tablespoon oregano
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons kosher salt
6 boneless, skinless specklebelly goose breasts
2 cups beef broth
1 cup apple cider vinegar
1 can chilies in adobo
1 cup quesadilla cheese
1 cup sour cream
20 flour tortillas
Rice oil

Mix paprika, oregano, black pepper, garlic powder and salt to form a rub; coat goose breasts. Sear all sides of the goose in a hot skillet. Place goose in an electric pressure cooker or slow cooker with beef broth, apple cider vinegar and chilies in adobo. For pressure cooker, cook on meat setting for 90 minutes. For slow cooker, set on high for 5 to 7 hours or until meat is tender and shreds with a fork.

Remove from liquid, cool, then shred meat into a bowl. Mix cheese, sour cream, and meat (chill this mixture to make the rolling process easier).

Spread about a tablespoon of the mixture lengthwise in a ready-to-cook tortilla; roll up tightly like a cigar. Firmly place on a tray with seam side down.

Heat about an inch of rice oil in a skillet to 350 degrees. Firmly place the tortillas seam side down in the skillet. Cook about 3 minutes, turn over and cook other side until crispy and golden brown. Place on paper towels to drain.

Late spring and early summer are good times to go fishing with friends and family – run a few jugs, limblines or trotlines on The Natural State’s numerous lakes and rivers. The Mississippi Delta along the White River provides many of these opportunities, and my favorite part is not knowing what is on the end of that bouncing line until I pull it from the water. If I am lucky, it is my target – the flathead catfish, aka yella cat, aka calico cat. No matter what you call them, they have a face only a mother can love. When they land on a dinner plate, your guests will come back for seconds or thirds. More often or not, these large catfish are filleted, portioned and fried to golden perfection, although sometimes I am in the mood for something a little more sloppy. That’s when I turn to these swamp fries.

Flatheads larger than 20 pounds can provide many meals. The fillets are great for a fish fry but I prefer to save the firm belly meat to blacken and add to an etouffee-like sauce for this new-age comfort food.

6 tablespoons flour
6 tablespoons butter
1 onion, diced
3 celery ribs, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
12 oz. light beer
2 cups chicken stock
6 cloves garlic, minced
½ teaspoon thyme
2 bay leaves
Pinch of salt and black pepper
1 lb. flathead belly meat
Cajun seasoning
1 large russet potato per person
Vegetable oil
Parsley
Green onion

Combine flour and butter in a large saucepan over medium heat, stirring constantly to create a peanut butter-colored roux, which will take 5 to 8 minutes. When the roux is to your liking, add onion, celery and bell peppers; sauté until tender. Whisk in Worcestershire, hot sauce, ale and chicken stock; bring to a boil. Whisk in garlic, thyme, bay leaves, salt and pepper. Reduce to a simmer, cover and stir frequently.

Heat a separate skillet to high with a touch of butter. Season fish, cut into 1-inch cubes, with your favorite Cajun seasoning. When the butter begins to brown, add fish to the skillet. Cook for about 5 minutes until all edges of fish are golden brown. After about 10 minutes of simmering, add the catfish to the sauce, cook another 5 minutes. Turn off heat, cover, and let rest.

In a pinch, any ol’ bag of frozen french fries will do but I prefer twice-fried, hand-cut russets. Slice potatoes into sticks about a quarter-inch square. Place potatoes in a bowl and rinse with water to remove starch. Let soak in ice water up to 30 minutes. Remove and pat dry. Heat oil to 275 degrees in a skillet. Fry potatoes sticks about 5 minutes, remove, drain and cool (the first fry is to soften and cook the potatoes). Increase oil to 400 degrees. Fry potatoes until golden brown. Remove, drain and dust with Cajun seasoning.

Place a heaping helping of fries onto a plate. Slather with swamp sauce, garnish with parsley and green onion. Wash this meal down with a cold beverage and relive those moments running lines with friends and family.

1 lb. smoked bass fillets, flaked
Cajun seasoning
1 brick softened cream cheese
½ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
¼ cup minced onion
¼ cup seeded, minced jalapeno
2 garlic cloves, minced
Salt and pepper to taste
Hot sauce to taste

Season a pound of bass fillets with your favorite Cajun seasoning. Smoke at 225 degrees for about an hour or until fish is flaky (I prefer apple or pecan wood for fish). Let cool before adding the rest of the ingredients.

When the art of frying bass, or any fish, is mastered, the possibilities for great meals are endless. This recipe builds on the skill of frying fish to create a New Orleans classic – the po-boy.

1 cup buttermilk
2 tablespoons Crystal hot sauce
8 boneless, skinless bass fillets
Peanut or rice oil
2 12-inch French loaves
2 cups fish coating
4 tablespoons remoulade
2 cups shredded iceberg lettuce
½ purple onion, sliced

Mix buttermilk, hot sauce and 2-oz. fillets in a bowl. Let rest in refrigerator for at least 2 hours, or up to a day.

Heat oven to 400 degrees and heat peanut or rice oil to 375 degrees. When oven is ready, place French loaves on a sheet and bake 3 to 4 minutes until crispy; remove from oven. When oil is hot, remove fillets one at a time from the buttermilk and let excess milk drip off. Place each fillet in your favorite fish coating (in a zip-top bag) and shake. Place each fillet in the oil and cook about 5 minutes or until golden brown. Drain on paper towels.

Cut each loaf lengthwise and slather the inside with remoulade (from the store or homemade). Place 4 fillets on the bottom half and top with lettuce and onion. Serve with hushpuppies and/or french fries.

This Cajun dish was inspired by a red fishing trip out of Venice, Louisiana. A staple Cajun dish is redfish on the half shell. Half shell refers to a fillet where the ribs have been removed, but the meat is still attached to the skin and scales. Bass on the half shell is a twist on this Cajun favorite!

4 6oz or larger bass fillets (skin and scales attached)
2 sticks of melted butter
¼ cup Worcestershire sauce
1 tablespoon Louisiana Style Hot Sauce
2 tablespoons Cajun seasoning

Preheat grill or smoker to 225 degrees. Pat fillets dry and place skin down on a non-metallic tray. Sprinkle ¼ T of Cajun seasoning on each fillet. Place fillets on grill or smoker skin side down for 10 minutes.  While the fillets are cooking, combine melted butter, Worcestershire sauce, hot sauce and remaining Cajun seasoning. 

After 10 minutes, baste each fillet with the butter sauce, let cook 5 more minutes. Baste again. When fish is white and flaky (about 30 minutes total) pull off the grill and baste with the butter sauce one more time. Serve with rice and grilled vegetables. Enjoy!

The Fish
2lbs boneless bass fillets
Cajun seasoning of your choosing
Paprika
Unsalted butter

The Rice
2 cups white rice
4 cups water
2 tablespoons butter
½ cup chopped cilantro
Juice from 2 limes
1 teaspoon salt 

Creole Cowboy Caviar
1 can black beans drained
1 can corn drained
½ purple onion chopped
1 Roma tomato diced
1 jalapeno chopped
½ bell pepper chopped
½ cup chopped cilantro
Cajun seasoning to taste

The Sauce
1 cup sour cream
1 avocado
Juice of 1 lime
1 jalapeno
Dash of hot sauce

The beauty of this recipe is that everything except the fish can be prepped ahead of time so that when it is time to serve, all that is left to be done is quickly cook the fish. 

Start by preparing your Creole Cowboy Caviar. In a large bowl combine all ingredients, mix well, cover, and refrigerate until ready to serve. Now is the time to prepare the rice. 

In a medium sauce pan, combine water, rice, butter, and salt. Bring to a boil. Stir once. Reduce to a simmer and cook for about 12 minutes or until the water is absorbed. Remove from heat, stir in the cilantro and lime juice. Rest until serving. The next step will be to create the sauce (which could also be prepared well ahead of time). In a blender, combine sour cream, 2 halve avocados, the juice of 1 lime, one jalapeno rough chopped, and a dash of hot sauce. Blend until smooth and creamy. Refrigerate until ready to serve. Now for the fish. Make sure the fillets are cold and dry. Generously shake your favorite Cajun seasoning and some paprika on both sides of the fillet. If possible cook the fish outside or in a well ventilated area. Heat a large cast iron skillet to almost white hot. Add a ½ stick of unsalted butter. Once the butter is melted, carefully place fish in skillet, do not over crowd. Depending on the thickness, this should take about 2 minutes per side. Remove fish from skillet and repeat until all fish is cooked. 

The last step is to assemble the bowl. In a bowl, place a generous scoop of rice. Top with the fish, caviar, and finish with the sauce. Enjoy ! 

1/2 cup (1 stick) unsalted butter, melted
4 to 6 catfish fillets (about 1 pound)

Blackening Seasoning:
2 tablespoons paprika
2 teaspoons Creole or Cajun seasoning
1-1/2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano

For the Etouffee:
1/4 cup (1/2 stick) of unsalted butter
1/4 cup all-purpose flour
1 cup of diced onion
1/2 cup of diced green bell pepper
1/4 cup of diced celery
2 teaspoons minced garlic
2 cups seafood or chicken stock/broth
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon Creole or Cajun seasoning
1/4 pound crawfish tails
1/2 tablespoon chopped fresh parsley
1/8 cup sliced green onion

Combine all of the blackening seasonings; set aside.

Prepare the etouffee first by melting 1/2 stick of butter in a large skillet over medium heat and stir in the flour; cook and stir for about 4 minutes or until caramel colored. Add the onion, bell pepper and celery; cook another 3-4 minutes or until tender, add the garlic and cook another minute. Slowly stir in the stock or broth until fully incorporated. Add the pepper and Cajun seasoning. Bring mixture to a boil; reduce heat to a medium low simmer, cover and simmer for 15 minutes, stirring occasionally. Add the crawfish tails, cook and stir until crawfish is heated through; stir in the parsley and green onion, reserving a bit for garnish. Hold over a very low simmer.

Meanwhile, preheat grill and cast iron skillet over the highest setting, until skillet appears ashy, about 10 minutes. Brush catfish fillets with melted butter on both sides and coat with blackening seasoning, pressing seasoning into fish. Place 2 fillets at a time into hot skillet, presentation side down, and cover top of fillet with melted butter. Close grill and allow to cook for about 4 minutes, or until charred on the underside.

With a wide fish spatula, carefully turn fish, and top with additional melted butter, cooking another 4 minutes longer, or until fish is cooked through and flakes easily when tested with a fork. Repeat with all remaining fish fillets. Actual cooking time will depend on the size and thickness of the fillets you are using as well as the consistency of the heat on your skillet. Serve immediately, topping individual servings with the etouffee, and with a garden salad or green vegetable on the side. Pour any remaining butter into ramekins and offer at the table.

Cook’s Notes: May also prepare stovetop with good ventilation, however, do not cover the skillet during the cooking process. I served this over my Cajun Rice Pilaf. If you don’t have access to fresh or frozen crawfish, the etouffee sauce can stand on its own.

1.5 lbs catfish fillets
1 ½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon brown sugar
1/4 teaspoon cayenne pepper
2 tablespoons butter
12 corn tortilla

Chipotle Cream
6 chipotle peppers
1 jalapeño
1/4 bunch of cilantro
1 cup Mayo
1 cup sour cream
1 tablespoon minced garlic
Salt to taste

Chipotle Cream Instructions:
In a food processor add all ingredients and pulse until creamy. For best results, refrigerate to allow flavors to blend.

Avocado Cilantro Lime Coleslaw
14 oz coleslaw, bagged
1 1/2 avocados
1/4 cup cilantro leaves
2 limes, juiced
1 garlic clove
1/4 cup water
1 jalapeno
1/2 teaspoon salt
Cilantro to garnish

Avocado Cilantro Lime Coleslaw Instructions:
In a food processor add the jalapeno, garlic, and cilantro and process until chopped.

Add the lime juice, avocados and water. Pulse until nice and creamy.

Take out the avocado mixture and in a large bowl mix it with the coleslaw. It will be a bit thick but it will cover the slaw nicely.

For best results, refrigerate for a few hours before eating to soften the cabbage.

Blackened Fish Tacos Instructions:
In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your fillets, and then rub the seasonings in.

Heat the butter in a heavy-bottomed pan over medium-high heat. Once heated, add in the filets (a few at a time if you can’t fit them all at once). Cook for 3-5 minutes on each side (depending on thickness), or until the outside is blackened and the fish flakes apart easily.

Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.

Break up the fish into 2-3″ pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Chipotle Cream. Serve.

4 catfish fillets, about 6 ounces each
2 tablespoons butter
1/4 cup chopped red onion
1/4 cup chopped yellow bell pepper
1/8 cup chopped celery
1 tablespoons Cajun seasoning
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 cup crackers, crushed
2 tablespoons mayonnaise
1 tsp spicy brown mustard
1 large egg, beaten

Remoulade:
2 tsp hot sauce
1 tsp lemon juice
1 tsp chopped garlic
1 cup mayonnaise
2 tablespoons spicy brown mustard
1 teaspoon Cajun seasoning

Remoulade Instructions:
While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. 

Serve the catfish cakes with the remoulade.

Catfish Cakes Instructions:
Preheat a grill pan over medium-high heat.

Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove and let cool.

Sautee onion, bell pepper, celery in 2 Tbsp. butter until softened to reduce moister, remove and allow to cool  

Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Add onion, pepper, celery, and fold everything together. Form into 8 small cakes and set them aside.

In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper.

Fried squirrel is a popular dish in the South, but making tender fried squirrel in a hurry is next to impossible. Young-of-the-year squirrels can be pan fried and turn out tender, but older squirrels take a little more work. This recipe uses an electric pressure cooker to cook the squirrel, making it tender and ready for a quick deep fry.

4 squirrels
2 tablespoons Cajun seasoning
Water
Oil
1 light beer
1 bag Louisiana chicken fry

Place squirrels – cut into fore legs, hind legs and back pieces – in an electric pressure cooker. Douse with Cajun seasoning and add enough water to cover the squirrels. Cook under pressure for about 15 minutes, depending on the size of the squirrels (fox squirrels generally take longer). Squirrel should be tender but not falling off the bone. When done, remove the pieces and allow to cool.

Heat oil in deep fryer to 350 degrees.

Follow instructions on the chicken fry bag, but use beer instead of water. After squirrel pieces have cooled and firmed up, coat in the wet mix and then shake in the dry mix. When oil is hot, place squirrel in fryer until a golden crust appears, about 90 seconds. Remove from oil, place on paper towels to drain excess oil, cool, and serve with rice, smashed potatoes or any other dish.

Marinating, skewering and grilling is a great process that can incorporate several types of wild game you might have on hand. Since you are cutting meat into cubes, this makes good use of the ends and pieces not fit for steaks or roast.

3 lbs. wild game
1 large sweet onion
4 jalapeno peppers
1 cup soy sauce
1 cup teriyaki sauce
½ cup Worcestershire sauce
¼ cup red wine vinegar
2 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons garlic powder
1 teaspoon ground red pepper

Cut the meat (I like to use venison, waterfowl and turkey) into 1-inch cubes, cut onion into 1-inch chunks and slice peppers into eighth-inch rounds. Place in large nonmetallic bowl or zip-top bag. Mix remaining ingredients and add to meat and vegetables. Mix well, refrigerate for at least 2 hours (up to overnight). Remix every so often.

Put meat, onion and peppers on skewers, alternating meats and vegetables.

Place the skewers on an oiled grill over hot coals. Depending on heat of the grill and thickness of the meat, grill a few minutes per side while keeping close watch. Let rest for 5 minutes.

12 squirrels, cleaned and quartered
2 yellow onions, roughly chopped
4 ribs celery, roughly chopped
8 cloves garlic, smashed
2 bell peppers, roughly chopped
2 jalapenos, roughly chopped
2 bay leaves
4 tablespoons Cajun seasoning
2 tablespoons kosher salt
1 tablespoons coarse ground black pepper
1 quart chicken stock
2 tablespoons Tabasco sauce
1 bunch parsley, chopped
1 bunch green onions, chopped
4 cups long grain white rice, cooked

Place squirrels in a crock pot. Add the yellow onions, celery, garlic, bell and jalapeno peppers, bay leaves, 2 tablespoons of Cajun seasoning and chicken stock. Cover and cook on high for 6 hours until the squirrel begins to fall off of the bone. Remove the squirrel and separate the meat from the bones, place the meat in mixing bowl, discard the bones, strain the broth. Add the warm cooked rice to the meat mixture as well as the green onion, parsley, 2 tablespoons of Cajun seasoning and 1 cup of the reserved broth. Wearing gloves, mix until consistency is almost paste-like. Meat can be stuffed into hog casings and poached, rolled in breadcrumbs and fried or wrapped and fried in an eggroll wrapper. 

1 tablespoons of olive oil
1 pound ground venison, venison sausage, or beef
1 rounded tablespoon of chili powder
1 teaspoon of celery seed
1 teaspoon of ground cumin
1 medium onion finely chopped
2 teaspoons chopped garlic
2 tablespoons packed light brown sugar
3 tablespoons tomato paste
1 tablespoon yellow mustard
¾ cup beef stock
¾ cup water

Cornbread Deer Dogs Ingredients:
1 box corn bread batter (Jiffy)
1 egg
⅔ cup of milk
8.5 oz. can creamed corn
¼ – ½ cup shredded sharp cheddar
4-6 venison sausage links or brats (cut in half)

Brown ground venison in an open oven over a medium bed of coals. Add the rest of the chili ingredients and allow to heat through. Meanwhile Pam spray or oil to coat Dutch oven lid for searing links over medium bed of coals. Cut up Seared links in bite size pieces and add them to the chili (spreading them out so each scoop of chili has a bite). Mix up cornbread mix per package directions then add milk, creamed corn, and cheese. Top chili and dogs with the batter – do not mix in, just spread on top. Prepare your hot coals: bake at 400 degrees using 29 coals: 10 coals on bottom and 19 coals on top for 20 minutes or when corn bread is golden brown.

When baking use the “2/3 timing” method — work with heat on top and bottom for 2/3 of cooking time, the remainder of time with heat only on top to finish baking.

5 duck breasts: seared, roasted, and chopped beforehand.
1 tablespoon of duck fat, bacon fat, or olive oil.
¾ cup chopped celery.
¾ cup chopped onion.
¼ cup finely chopped sage.
⅓ cup chopped fresh parsley.
Juice from ½ lemon.
¼ teaspoon sugar.
Salt and pepper to taste.
10 Gala Apples: cored, topped off, scooped.
12” Dutch Oven

Start a full chimney of charcoal. Then, core and cut off the top of all the apples (discard cores, save tops). Slice and dice the apple tops (Reserve half for meat mixture and ½ for the Walnut herb rice recipe). Gently scoop out the inside of the apples; carving out a bowl with ½ inch thick walls (A melon baller works well for this). Chop half of the scooped apple pulp and place in a bowl, discarding the rest. Place oil in the Dutch oven and set oven on a medium bed of coals, lid off. Add and sauté the celery, onion, sage, parsley, chopped apple pulp, lemon juice, sugar, and salt & pepper to taste (about 5 minutes). Remove the Dutch oven from the heat and place it on an oven stand. Spoon out sautéed mixture and place in a mixing bowl. Add the roasted and chopped duck meat; stir to combine. Set aside. Place each apple bowl on a piece of aluminum foil (about 10-12” long). Stuff each apple bowl with meat mixture until level. Wrap each stuffed apple in the foil. Place apples in the Dutch Oven with lid on. When charcoal is ready, bake at 400 degrees using 29 coals: 10 coals on bottom and 19 coals on top.

Walnut Herb Rice
2 cups (or 8 servings) of jasmine rice
3 cups apple juice or cider
4 tablespoons finely chopped sage
5 tablespoons chopped parsley
Chopped apple tops (from Ducks in the Orchard Recipe) or 1 chopped gala apple with peel on
4 teaspoons garlic powder
1 teaspoon onion powder
1 1/3 cup chopped walnuts
12” Dutch Oven

Prepare 1 charcoal chimney of coals. Combine rice and apple juice/cider in a Dutch oven. Place the Dutch oven on a medium bed of coals to boil. Keep the lid on with a few coals on top. Once boiling, move the Dutch oven to an oven stand. Prepare coals for a 350 degree oven 24 charcoals: 9 on the bottom and 15 on top. Add oven to coals and Bake for 15 to 20 minutes or until rice is fluffy. Use the 2/3 timing method: work with heat on the top and bottom for 2/3 of cooking time, the remainder of the time with heat only on top to finish baking. When the rice is cooked, remove from heat and place on an oven stand. Add the sage, parsley, chopped apple, garlic powder, onion, and walnuts. Mix well and serve.

1 pound ground venison or beef, cooked and drained
1 pack pepperoni slices, halved
1 package of canadian bacon, quartered
1 ½ cups shredded mozzarella or pizza blend cheese (6 oz)
1 ½ cups pizza sauce
2 cans of Pillsbury Crescent Roll cans (8 rolls per can)
1 tablespoon butter, melted
1 tablespoon grated parmesan cheese
Italian seasoning and/or basil to taste
14” dutch oven (if using a 12” dutch oven cut recipe in half and adjust coals)

Prepare one charcoal chimney of coals. In a bowl, mix meat and pizza sauce until combined. Add parchment paper to the oven. Open the crescent roll, unroll and separate each triangle. On the parchment-lined oven, arrange the triangles so the thicker ends are overlapping each other and the thin points are extending away from the center of the circle as you form a ring (use both cans). Spoon a generous portion of cooked meat mixture toward the center of the ring, on the larger ends (not towards the points) of the dough. Next, layer the pepperoni and canadian bacon on top of the meat mixture. Then, layer on the cheese and sprinkle seasoning on top of the cheese. Next, pick up each triangle point and place it up and over the filling mixture. For a 14” Dutch oven, use 30 coals: 20 charcoal on top and 10 charcoal on bottom for 30-35 minutes or until crescents have turned brown. Plate and serve with ranch dressing or pizza sauce.

3-4 chicken, dove, quail OR squirrel breasts (boiled, skin removed, deboned and pulled apart; prepare ahead of time and bring to camp)
10-12 cups boxed broth
Onion powder
Celery flakes
Cayenne pepper
Salt
16-ounce bag wide egg noodles
1 small block of. Velveeta Mexican Cheese (cubed) 

Prepare one charcoal chimney with coals and place the Dutch oven on the medium bed of coals. Add broth to the oven, followed by spices to taste (sprinkle across oven); put lid on and bring broth to boil. Add egg noodles and cook 8 minutes with lid on. When noodles are done, stir in prepared chicken and cubed cheese. Remove oven from heat and keep covered with lid; wait 5 minutes before removing lid and stirring. Serve with spicy fire-crackers (recipe below) or cornbread and salad. Add sliced jalapeños to garnish.

Spicy Fire-Crackers:
1 ⅔ cups vegetable or canola oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
2 (1 ounce) envelopes ranch dressing mix
3 tablespoons crushed red pepper flakes
1 (16.5 ounce) package/box saltine crackers
2 gallon plastic Ziplock bag

Place the vegetable oil, garlic powder, onion powder, black pepper, ranch dressing mix, and crushed red pepper flakes in a 2-gallon plastic ziplock bag. Seal the bag and smoosh with your hands to thoroughly combine the oil and spices. Place the crackers into the bag, seal, and turn the bag over to cover the crackers with the spice mix. Let the bag sit for about 1 hour, then turn again. Repeat several more times until the crackers are well-coated with spice mix, and allow the bag to sit overnight. Remove crackers and serve.

1 – 24 roll package of Hawaiian Sweet Rolls
2-3 lb Venison Breakfast Sausage patties: half dollar size (cook ahead of time and bring to camp or cook on inverted Dutch Oven lid at camp)
12 large eggs, scrambled
11 count package Colby Jack cheese slices
1/4 cup butter
1/4 cup maple syrup (or pancake syrup of choice)
14″ Dutch oven
Long bread knife, whisk, bowl, Dutch Oven stand, pam spray, scraper, plastic or wooden spatula, cooking brush

Whisk eggs in a bowl to prepare to scramble. Place the inverted Dutch oven stand on a medium bed of coals. Turn the Dutch oven lid upside down and lay on top of the stand (this is your griddle). Spray griddle with pam and then add sausage patties. Cook through, then remove patties and set aside. Wipe off any excess grease (if any) from the lid, and then add mixed eggs to the griddle and scramble. Remove eggs and set aside. Use a scraper to take off egg residue and wipe lid clean.

Slice through the Hawaiian rolls horizontally and place the bottoms of the rolls in the dutch oven. May have to remove one row and fit in the side of the oven. Layer the cooked sausage patties, scrambled eggs and cheese slices on top and then place the tops of the rolls on top. Use a knife to follow the lines of the rolls and slice through the layers to form individual sandwiches. Melt the butter in a cast iron sauce pot or a pot over the coals. Stir in the syrup until it is completely combined and appears creamy. Brush the syrup mixture over the top of the sandwiches allowing it to lightly drip between the cracks. Don’t use all the mixture – too much can cause the sandwiches to be mushy. Just brush the tops and allow some to go down the sides of each roll. Bake at 350F for 10-15 minutes or until heated through and the cheese is melted.

1.5 to 2 lbs chopped venison
Allegro marinade (of steak marinade of choice)
Brown gravy (1-1/2 jars)
One small box of sliced baby bella mushrooms
Three Pillsbury pie crust rolls (2 boxes)
Melted butter to brush on crust

Marinade chopped venison in about half a bottle of Allegro (or favorite steak marinade) for at least one hour. Then brown the marinated meat in a skillet. Set aside until ready to use.

Prepare 1 charcoal chimney of coals. Spray Dutch Oven with cooking spray (lightly to coat). Mix pre-cooked meat, mushrooms, and gravy together in a bowl. Roll out the first dough roll and insert into the Dutch oven. Shape the dough up the sides of the Dutch oven using your clean fingers. Use half the second roll to add to the crust in the Dutch oven for a higher crust up the oven walls. Using a fork pierce the bottom of the crust, in various spots, for venting. Place the meat and gravy mix on top of the crust and spread to even out. Roll out another dough roll and place it on top of the meat mixture. Seal its edges with the lower crust wall. Use the extra pie crust to cut out fall shapes with cookie cutters. Add the shapes onto the top pie crust in a decorative manner. Take a knife a make a few thin slices into the top crust for venting. Brush the top crust with melted butter, and then place the lid on and bake at 350 degrees for 45 minutes.

Use the “2/3 timing” method — work with heat on top and bottom for 2/3 of cooking time, the remainder of time with heat only on top to finish baking (the bottom coals can be moved to the top for browning).