Wild in the Kitchen is a series of wild game cooking recipes from the Executive Chefs, Paul Lynch & James Kyndberg. Chef Paul and Chef James are the executive chefs at FireLake Grill House and Cocktail bar at the Radisson Blu Minneapolis. Laura Schara joins Paul and James in the kitchen to bring you wild game recipes.
> Learn more about the Fire Lake Grille House & Cocktail Bar.
Northern Fried Pheasant
1# boneless, skinless pheasant breast
2 Cups buttermilk
1 TBS Sriracha hot sauce
1 Cup Wild rice flour
¾ Cup AP Flour
1 TBS kosher salt
½ tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Approx. 2 Cups sunflower oil
1 TBS seasoned salt
1 tsp Old Bay Seasoning
Cut pheasant breast into strips and set aside. Mix buttermilk and Sriracha together in a bowl and place pheasant strips in bowl. Let marinate overnight (or at least 1 hour) in refrigerator. Cover with plastic.
Mix wild rice flour with AP flour and stir in salt, pepper, paprika, onion & garlic powder. Stir to combine evenly.
Remove pheasant strips from marinade and dredge in flour mixture. Set aside on plate. Repeat this process if you want an extra crispy crust. Shake off excess flour after dredging. Place plate of breaded pheasant strips in refrigerator while heating oil. This will help condition flour for frying.
Place sunflower oil in a cast iron skillet and heat to a 325 degrees. Remove pheasant from refrigerator and carefully drop in hot oil. * note- there should only be enough oil in pan to submerge pheasant strips half way so amount of oil needed will vary depending on size of pan. Once bottom crust has browned and become crispy, turn strips in oil to brown opposite side. Once browned on all sides transfer to a plate lined with paper towel to remove excess oil.
While still warm combine seasoned salt and Old Bay and sprinkle over pheasant.
Serve immediately with your favorite dipping sauce.
Duck and Apple Flatbread Pizza
1 par baked pizza crust 10”
4 ounces cooked duck meat, shredded
4 ounces Parmesan white sauce
2 ounces blue cheese crumbles
4 each fresh figs *if not available substitute sliced dried figs
½ apple, julienned
Baby arugula, olive oil & sea salt for garnish
Pre heat oven to 500 degrees and place pizza stone in oven if available.
Add white sauce to a small mixing bowl and stir in 2 ounces of the blue cheese crumbles to make sauce. Spread sauce evenly on bottom of crust.
Top pizza with shredded duck meat, figs and remaining blue cheese crumbles.
Place pizza in oven and bake for approx. 12 minutes until golden brown and bubbly.
Remove pizza from oven and garnish with julienned apples, baby arugula, drizzle of olive oil and a light sprinkle of sea salt. Cut pizza into 8 pieces and serve on platter.
Campfire Smoked Trout
- 1 whole rainbow trout, butterflied & deboned
- 1 TBS olive oil
- Salt and pepper to taste
- ¼ cup diced tomatoes
- ¼ cup sweet corn kernels
- ¼ cup diced roasted potato
- ¼ cup green beans, cut into 1” pieces
- 2 TBS diced red pepper
- 2 TBS diced red onion
- Fresh chopped herbs and lemon wedge for garnish
- Rub trout filet with 1 tsp of olive oil and sprinkle with salt and pepper to taste. Pre heat a 10” cast iron pan and place fish skin side down in pan. Scatter assorted vegetables around edge of pan and drizzle with remaining olive oil. Season veggies with additional salt and pepper. Cover pan with lid.
- If cooking over a campfire place pan directly over hot coals. If cooking in a conventional oven place in pre heated 400 degree oven. Cook for approx. 8-10 minutes until fish has cooked through and vegetables have softened. Remove lid and garnish with fresh chopped herbs and a squeeze of fresh lemon.
Beer Braised Shoulder
(Venison, Elk, Lamb)
- 1 shoulder of lamb/venison/elk
- 1 each large onion -- Large Dice
- 2 each Carrots -- peeled & large dice
- 3 each celery ribs -- 1 ' sliced
- 3 each vine ripe tomatoes -- grated
- 2 tablespoons Kosher salt
- 2 teaspoons cracked black pepper
- 2 teaspoons Dry thyme
- 1 teaspoon rubbed sage
- 2 whole bay leaf
- 1 quart water
- 2 bottles Beer ( porter or Amber )
- to taste salt and pepper
- Combine salt, pepper, thyme and sage. rub liberally on lamb.
- Place in braising pan with mirepoix of vegetables. Pour liquid inot pan.
- add bay leaf and tomato.
- Cover pan with foil and braise @ 325 for approx. 3 hours until meat is falling off the bone tender. Remove meat from pan and strain liquid.
- While still warm pull and shred meat being sure to remove all bone and sinew. Place meat in a mixing bowl and combine with enough braising liquid to make it moist. Check for seasoning. Add salt and pepper as needed. Reserve any left over braising liquid to be reduced for sauce'.
- Wrap meat in plastic wrap and form into tight cylinders 3" wide. Seal cylinder by tying at both ends. Refrigerate, chill to below 40 degrees with in 2 hours.
- May be frozen at this point or served with in 6 days.
2.5 lb ground venison
1/4 cup olive oil
2 cups Yellow Onion, Diced
1/3 cup Jalapenos, small diced (seeds removed)
2 TBS Minced Garlic
1/3 cup Dark Chili Powder
2 tsp Ground Coriander
1 tbs Ground Cumin
1/4 tsp Cayenne Pepper
24 oz Canned Plum Tomatoes
10 oz Canned Black Beans
1 quart Beef Stock
1 tbs House Seasoned Salt
1. Place oil in braising pan over medium heat, add onion, jalapenos and garlic. Sauté until onions are translucent.
2. Add spices, chili powder, coriander, cayenne and cumin. Sauté for 2-3 minutes to toast spice.
3. Add ground venison and brown meat. Stir constantly to break meat into small pieces.
4. Add tomatoes (pulse with burr mixer until smooth), whole can of beans (liquid included), stock and house seasoned salt.
5. Turn heat down to a very gentle simmer and cook for additional 2 hours. Stir frequently to prevent scorching on bottom.
6. Remove from heat when thickened. Check for seasoning.
7. Keep fresh refrigerated for up to 5 days or freeze for up to 6 months.!
- 1 each duckling
- Game Bird Brine -- overnight
- 1 tablespoon north woods spice
- 6 ounces onion -- large dice
- 1 each apple ( tart cooking) -- large dice
- 3 ounces celery -- large dice
- 1 quart apple cider
1. Remove the giblets from the duck; remove the fat from its cavity. Place duck in Game bird brime, keep submerged. Brine over night. Rinse the goose and pat dry. Sprinkle its interior and exterior with salt, pepper. Stuff with celery, onion and apples. Truss the duck and place breast side down on a rack in a roasting pan.
2. Roast in a 325ºF oven for 30 minutes. Prick the skin all over with a fork to release fat.
3. Raise the oven temperature to 350ºF turn onto one side and continue roasting for another 25 minutes. Baste the bird occasionally with the fat accumulating in the pan.
4. Raise the oven temperature to 375ºF turn onto the other side side and continue roasting for another 25 minutes. Baste the bird occasionally with the fat accumulating in the pan.
5. After roasting for a total of 1 1/4 hours, remove the duck from the pan and drain off all but 3 tablespoons (45 milliliters) of fat.
6. Pour the apple cider into the pan. Return to the oven and continue roasting breast up until done, approximately 20 more minutes.
7. Remove the bird from the roasting pan and allow it to rest for 20-30 minutes before carving. Serve with maple galzed yam and apples.
Spatchcocked Game Birds
- 1 gallon water
- 1/2 cup kosher salt
- 1 1/2 tablespoons sugar
- 3 tablespoons pickling spice
Stir salt and sugar in the water until cloudiness disappears.
Stir in pickling spice.
Bine small birds, 1 to 2 hours, large birds over night.
- Place the game bird breast down on a cutting board.
- Using poultry shears or chef knife, cut down the length of each side of the backbone. Remove backbone.
- Turn the bird over and make a quick cut in the center of the breast bone.
- Turn the bird over and using your palm press on the breastbone firmly. (you will hear it snap)
- If you with to stableize your bird for grilling, run skewers thru the leg and thigh into the opposite breast. Repeat forming an X.
Christmas Goose (72 hour Roast Goose)
- 1 - 12-pound goose -- clean , dry and rub with spice paste.
- 4 teaspoons peppercorns
- 2 teaspoons thyme -- Grind with salt to powder
- 4 each bay leaves -- Grind with salt to powder
- 12 each whole cloves -- Grind with salt to powder
- 12 each black peppercorns -- Grind with salt to powder
- 8 each allspice berries -- Grind with salt to powder
- 2 tablespoons kosher salt -- grind with spices
- 2 tablespoons brown sugar -- mix with spices
- 2 tablespoons grand Marnier -- mix with spices
- 2 cloves garlic
- Remove the giblets from the goose; remove the fat from its cavity. Rinse the goose and pat dry. Truss the goose and place breast side up on a rack in a roasting pan.
- In a spice mill or mortar grind the dry spices with the salt to a fine texture. Transfer to a small bowl and add the grand marnier and brown sugar. Slice the garlic thin, add to paste.
- Rub half the spice paste evenly on the interior of the goose, rub the remaining paste on the outside of the goose. Place goose in a plastic bag, press out any excess air.
- Place under refrigeration for 48 hours, massaging the spices into the goose and turning it twice a day.
- On the evening of the second day, remove the goose from the bag , pat dry inside and out. Place on roasting rack and return to the refrigerator. Let air dry over night.
- Remove from refrigeration, pat dry once again. Using a large needle and thread sow the neck and tail openings closed. Place on it's side on a roasting rack.
- Roast in a 300 degree oven for 45 minutes. Prick the skin all over with the needle to release fat. ( be careful not to prick the meat, just the fat.)
- Turn goose to other side.
- Increase the oven temperature to 325ºF and continue roasting for another 45 minutes. After roasting for a total of 1 1/2 hours, remove the goose from the pan and drain off all but 3 tablespoons of fat. Place diced root vegetables and potato mixture in the roasting pan and toss to coat with the fat.
- Increase temperature to 350, turn goose onto it's breast and roast another 40 minutes (prick the fatty parts on the bottom of the goose)
- Increase temperature to 400, turn breast up and roast for a final 30 minutes. Until deep golden color, crisp skin and fat is melted away
- Remove the bird from the roasting pan and allow it to rest for at least 30 minutes before carving. Serve with the cooked vegetables
Corned Bison Hash
2 slices smoke house bacon, sliced 1/4" thick
3 cups potatoes, cooked, diced 1/4 "
1 cup rutabegas, diced 1/4"
1 cup turnips, Diced 1/4"
1/2 cup celery, diced 1/4"
1 cup onions, diced 1/4"
2 tablespoons parsley, chopped
2 pounds corned bison, 1/4" diced
1 cup bison cooking liquid - or au jus
1 teaspoon kosher salt
Dice cooked potatoes 1/4", set aside.
In heavy bottomed pan brown the bacon, remove leaving fat behind.
Saute onions, celery, rutabegas and turnips in heavy bottomed pan with the dripping from the bacon for 10 min on medium high heat.
Reduce heat to medium. Add Bison cooking liquid and cook until vegetables are tender. (approx 15 min)
Remove from heat, fold in potatoes, cooked ground bison and parsley. Mix and season with salt.
Can be made up to three days before service or portioned and frozen for those special weekend mornings.
Yield: 1 1/4 quarts
Rabbit & Sage Meatballs
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon unsalted butter
- 3 cups bread crumbs
- 1½ lbs ground rabbit
- ½ lb ground pork butt
- ¼ cup milk
- 1½ tablespoon Dijon mustard
- 2 sprigs sage leaves chopped
- 2 sprigs parsley chopped
- 1 cup Parmesan, grated
- 2 eggs
- Olive oil (for cooking)
- Preheat oven to 350°F.
- Over a low heat, sweat the onion and garlic in the butter, season lightly with a pinch of salt. Cook for approximately 10 minutes. Set aside and allow mixture to cool.
- In the meantime, soak the bread crumbs in milk until the milk is fully absorbed.
- When the onions are at room temperature, mix in the remaining ingredients. Season the mixture with a pinch of salt and pepper. Roll meatballs to approximately the size of a ping pong ball.
- Heat sauté pan and add 2 tablespoons of olive oil. Sear the meatballs 1-2 minutes on each side. When meatballs are browned on all sides, remove from pan and drain on paper towel.
- Set the drained meatballs on a lightly oiled baking sheet. Bake at 350°F for 5 minutes, rotate the meatballs and bake for an additional 5 minutes. When meatballs are finished transfer them to sauce and hold warm until ready to be served.
Morel mushroom gravy
- 2 cups prepared chicken stock (you can also make your own stock from rabbit bones)
- ½ oz dried morel mushrooms
- ¼ Cup diced yellow onion
- 2 cloves minced garlic
- ¼ cup roux
- ¼ cup cream
- 2 TBS soy sauce
- 1 TBS Worcestershire
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
- Add stock to sauce pan and bring to a simmer. Add dried morels and allow them to steep until soft. Approx. 15 minutes.
- In same pan used to sauté meatballs add onion and garlic and sauté over medium heat.
- Deglaze pan by adding stock and mushrooms. Stir in roux and reduce to a simmer. Add soy sauce, Worcestershire, cream and fresh thyme leaves. Continue to simmer until thick and creamy. Stir occasionally to prevent lumps.
- Season with salt and pepper.
*Makes approx. 20 meatballs. Enough to feed 4-6 people
Corned Venison Reuben
12 pounds Venison Denver Leg
12 cups Water
3 12 oz. Bottles Lager Beer
3 cups Kosher salt
2 cups Brown Sugar -- Packed
3 Tablespoons Prague Powder #1
1 cup Pickling Spice
32 ounces Stout Beer
8 each Bay Leaves
2 Tablespoons Whole Coriander
8 each Whole Allspice
4 each Chile de arbol -- Broken in half
- Combine the water, lager, Kosher salt, brown sugar, and pickling spice in a pot. Simmer until the salt and sugar are dissolved. Remove from heat and stir in the instacure.
- Chill cure to 40 degrees.
- With a paring knife tip pierce the Venison all over. Place the meat in a containerand submerge it with the brine, placing a heavy plate over it to keep it covered in the brine.
- Label, date and return to cooler, for 4 days. Remove meat from cambro, stir the brine and put the meat back as before, for another 4 days.
- Rinse the Venison under cold water.
- In a pot put the Stout, bay leaves, and brisket. Cover with water. In a sachet bag put the coriander, allspice and arbol chile. Add sachet bag to the pot and bring to a boil.
- Cover, turn down to a simmer and cook for 21/2 to 3 hours or until tender.
- Remove venison from pot, strain the cooking liquid and save.
- Chill both until 40 degrees.
2 slices seeded Rye bread
8 ounces Sliced Corned Venison -- sliced thin
2 each tilsit or swiss cheese -- slices
1 ounce sauerkraut -- slices
2 tablespoons Sherry Scallion Sauce
Butter rye bread and place on griddle, Spread Grain Mustard on bread, place cheese on each piece of bread. Place sauerkraut on one side, spoon sherry scallion sauce over Sauerkraut. Griddle Corned Venison place on other side then close, cut on bias.
3 ½ pounds cooked and flaked
9 oz mayonnaise
2 TBS Garlic chili paste (Sambal Olek)
1/8 cup lemon juice
1 ½ TBS Old Bay seasoning
1 TBS dry mustard powder
2 pasteurized eggs
2 TBS chopped parsley
¾ sleeve saltine crackers (crumbled)
¾ scallions, sliced thin
1 TBS fresh tarragon, chopped
1 tsp sea salt
4 cups Panko bread crumbs
3 oz olive oil or clarified butter for frying
Remove bones and skin from walleye filets, brush with olive oil and bake in a 350 degree oven until cooked through. Remove from oven and let cool. Flake fish into a clean mixing bowl double checking for any bones remaining.
Add remaining ingredients to mixing bowl and gently fold with a rubber spatula to evenly combine being careful to keep the walleye flaky.
Cover with plastic wrap and let rest in refrigerator overnight if possible.
Form walleye mixture into 2 oz cakes and dredge in Panko bread crumbs covering all sides.
Place frying over medium high heat and place approx 6 cakes in pan once hot. Once golden brown flip and repeat on opposite side. Remove from frying pan and place on cookie sheet. Repeat process until all cakes have been browned.
Place cookie sheet in 350 oven and cook until an internal temp of 175 degrees has been reached.
Serve warm with fresh lemon wedges plus some remoulade or your favorite tartar sauce on the side.
Serves 12 (approx. 24, 2 oz cakes)
Wild Turkey Burger (Morel Mushrooms)
- 2# ground wild turkey (white and dark meat combined)
- ¼ cup yellow onion - small dice
- ¼ teaspoon salt
- 1 Tablespoon roasted garlic puree
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon fresh ground black pepper
- 2 tablespoons chopped parsley
- 2 tablespoons soy sauce
- ¼ cup egg whites
Gently sauté the onions over medium heat using a small amount of olive oil. Once soft add the salt, garlic puree, fresh thyme and black pepper. Stir to combine and remove from heat to let cool.
Once cooled scrape onions and garlic into a mixing bowl and combine with remaining ingredients. Mix thoroughly using hands. Cover with plastic and let rest in refrigerator for up to a day.
Portion ground meat into approx. 6 oz balls and shape into a patty. (makes 6 patties)
Place patties on preheated 450 degree grill. Cook on both sides for approx 3-4 minutes or until an internal temp. of 165 degrees. Remove from grill and place on a sheet pan.
Top burgers with sautéed morel mushrooms and ramps (wild leeks) if available and melt thin slices of brie cheese over the top. Serve on a toasted bun with sherry scallion sauce or your favorite condiment.
If wild mushrooms and leeks are not available you can easily substitute sliced button mushrooms and caramelized onions for a similar effect.
Sherry scallion sauce
1 cup mayonnaise
1/3 cup ketchup
2 Tablespoons sherry vinegar
1 0unce Scallions, sliced 1/16th inch thick
1/2 tablespoons Dijon mustard
1/3 teaspoon salt
¼ teaspoon white pepper, ground
1 Tablespoon Sriracha
*Place all ingredients in a mixing bowl and whisk to combine evenly. Place in a covered container and keep refrigerated for up to 7 days.
2# Venison roast
½ cup low sodium soy sauce
¼ cup pure maple syrup (honey can be substituted)
1 ¾ tsp onion powder
1 ¾ tsp garlic powder
2 TBS garlic chili paste for medium heat (optional depending on how spicy you like)
Trim roast of all silver skin and fat. Slice roast across grain into strips approx. 1/8” thick.
In a dish or bowl combine all ingredients. Whisk to combine evenly and add venison strips to marinate for 1 hour. After 1 hour remove venison from marinade and place strips on a baking rack leaving space between for air to circulate.
Heat oven to lowest temp, usually 160 degrees and place rack in oven. You can prop the oven door open to lower temperature if desired. Bake until completely dry to the touch. Jerky will be very dark and stiff when done. Depending on climate and conditions this can take anywhere from 5-6 hours or even up to 15-20 hours. I prefer to try and keep internal temp. of oven around 100 degrees not to exceed 125 degrees. This helps prevent the venison from tasting roasted and highlights the true flavor of the meat.
Cedar Planked Salmon/Trout/Walleye
Serving Size : 4
- 24 ounces salmon fillet -- 16-6 ounce portions
- 3/4 tablespoon olive oil
- 1/2 each lemons
- kosher salt
- fresh cracked pepper
- Cedar Planks -- Soaked & Hot
- Asiago Polenta
- 1/2 cup polenta
- 1 3/4 cups chicken stock
- 1/2 teaspoon fresh thyme
- 2 ounces asiago Cheese -- shredded
- salt & pepper
- 1/2 cup roma tomatoes -- peeled & diced
- 1 clove garlic -- minced
- 1/2 tablespoon fresh basil leaves -- chiffonade
- 1/16 cup virgin olive oil
- 1/8 cup lemon juice
- 1/4 head frisee lettuce -- pale leaves picked 1 "
- 1/4 cup italian parsley -- picked leaves
- 1/2 each belgian endive -- sliced 1/4 "
- Mix polenta and chicken stock. Slowly bring to a simmer, stirring often to prevent scorching.
- Cook covered on low until it loses all graininess. About 40 minutes. Stir in thyme & cheese, adjust seasoning.
- Spoon onto plate
- Preheat oven & cedar planks to 425 degrees.
- Rub Lake Trout with olive oil & lemon juice and season with kosher salt & pepper. Place on hot plank, place plank over open flame for 30 secounds to get smoking ( no flames). Roast until medium.
FRESH TOMATO_ENDIVE VINAIGRETTE
- Mix 1 ounce lemon juice with 1ounce tomato basil relish, toss with a 1/4 cup of frisee, endive & parsley blend.
- Place salmon on top of warm polenta and spoon vinaigrette across the top of the salmon. Serve with lemon wedge.
Venison burgers stuffed with blue cheese and roasted mushrooms
2# ground venison
4 ounces fresh mushrooms
3 ounces blue cheese crumbles
Seasoned salt to taste
Spice rub to taste
To roast mushrooms
Slice mushrooms and toss with 2 TBS of olive oil and a pinch of salt and black pepper. Place in a pan and roast in a preheated 400 degree oven for approx. 15 minutes until soft and golden brown. Remove from oven and let cool.
Venison Spice Rub
1 TBS Juniper berries
1 TBS Fennel seeds
1 TBS Whole coriander seeds
1 tsp Whole black peppercorn
1 tsp Whole white peppercorn
Place whole spices in a sauté pan and toast in a pre heated 400 degree oven for ten minutes. Remove from oven and let cool. Grind spices to a medium coarseness using a pestle & mortar or electric spice grinder (coffee mill).
- Portion venison into 12 balls 2 ½ - 3 ounces each. Pat into thin rounds approx. 4” inch in diameter and place on plastic wrap.
- Place ½ ounce of crumbled blue cheese and ½ ounce of roasted mushrooms on 6 of the patties. Cover with remaining 6 patties. Seal edges by pinching, making sure to seal any cracks where filling could ooze out.
- Season with a pinch of venison spice rub and seasoned salt on both sides of patty.
- Place on grill over hot coals and cook on each side for approx. 4-5 minutes or until meat is cooked through and you can see juices rolling from inside of burger.
- Serve on toasted bun with your favorite toppings.
Makes 6 Burgers
Bacon Wrapped Pheasant Breast Stuffed with Apples and Brie
- 1 Boneless breast of pheasant
- 2 Slices bacon
- 4 Thin slices green apple
- 1 Slice brie cheese (approx ½ ounce)
1. Using a boning knife or paring knife butterfly pheasant breast and place on a piece of plastic wrap. Fold plastic wrap over pheasant breast to cover and prevent splattering while tenderizing. Using a meat tenderizer gently pound pheasant breast until it is approx. ¼” thick throughout breast.
2. Place two slices of apple in center of breast and top with slice of brie cheese. Place remaining two slices of apple on top of brie. Fold pheasant breast over to seal in ingredients.
3. Lay two pieces of thick cut bacon next to each other on a cutting board. Using a rolling pin gently roll until length of bacon has increased by 25%.
4. Place stuffed pheasant on the bottom end of bacon strips and roll up to cover breast completely.
5. Pre heat a non stick sauté pan to medium high and place bacon wrapped pheasant breast in pan. Be sure to place the seam of the bacon down first to prevent bacon from unwrapping during cooking process. This will help to seal it together.
6. Once bacon is golden brown flip and continue to sear on all sides until golden brown.
7. Finish cooking by placing pheasant breast in a 350 degree oven until an internal temp of 155 is achieved. Remove from oven and let rest. While resting the pheasant will continue to cook to an internal temp of 165 degrees which is the recommended temp to safely cook poultry. Remember pheasant breast is an extremely lean protein so it is very important to not overcook.
8. Serve warm with your choice of sides and sauces. Enjoy!!
Mesquite Grilled Trout with Chive Butter and Citrus
- 2 whole trout, gutted and gilled (approx. ¾ # each)
- 1 TBS Extra Virgin Olive Oil
- Salt and Pepper to taste
- Juice of half a lemon
- Fresh watercress - garnish
For chive butter
- 4 TBS room temp butter
- 1 TBS minced chive
- ½ tsp lemon zest
- ½ tsp paprika
- Soak mesquite chips in water overnight.
- Make butter ahead of time. Combine butter, chive, lemon zest and paprika in mixing bowl and stir. Transfer to a sheet of plastic wrap and roll into a cylinder. Tie at both ends and refrigerate.
Prepare charcoal and add soaked mesquite chips
- Rub trout with olive oil and season with salt and pepper. On clean grill surface place fish flesh side down and cook for five minutes or until fish releases from grill.
- Using a fish spatula carefully flip fish over onto skin side and cook for additional 2-3 minutes or until skin is crisp and fish is cooked through.
- Remove from grill using fish spatula and place on serving platter. Cut a couple of thin disks of chive butter and place on trout while still warm. Squeeze fresh lemon juice over fish and garnish with fresh sprigs of watercress.
Summer Goddess Walleye (Striped Bass)
- 1 each boneless Walleye filet (6/8)
- 2 tablespoons green goddess dressing
- 2 tablespoons Herb bread crumb mix
- 2 ounces green goddess salad dressing
- 1/4 wedge lemon
- 1/2 teaspon parsley
- 1 tablespoon olive oil
- 1 ounce fennel bulb, julienned
- 2 ounces fresh baby green beans, blanched
- 1 ounce breakfast radish, cut 1/8 wedges
- 1 teaspoon lemon garlic butter
- Spread top of walleye filet with green goddess dressing
- Cover with herb bread crumb mix, place crusted fish on parchment paper, crust up and bake @ 425 until herb crumb turn a light golden brown
- Place a sautee pan over a high flame, when pan is hot add olive oil and fennel, sautee until fennel is crisp tender
- Add blanched green beans and radishes, sautee until beans are heated thru, finish with lemon garlic butter and toss to coat
- Season with sea salt & black pepper
- Arange fish on vegetables
- Serve with ramikin of green goddess dressing and lemon wedge