Walleye Hoagies


  • 1 each  walleye fillet 6/8
  • 2 tablespoons  Ranch salad dressing
  • 3 tablespoons  roasted corn flour mix
  • 1 ounce  clarified butter
  • 2 ounces  Orange & Black Pepper Aioli
  • 1/2 Cup  Grill House Slaw
  • 1 each  Hoagie Roll
  • 1 tbl  Mayonnaise -- for Roll


  1. Remove bones from Walleye filet. Spread walleye filet with ranch dressing.
  2. Dredge in corn flour mix, let sit while your heat the pan, dredge in corn flour mix a secound time.  Ladle clarified butter on griddle, place walleye corn crust down and cook for 3 minutes, tun and cook another 2.
  3. Spread a thin layer of mayonnaise across top & bottom of bun, Brown roll in medium hot pan. Spread bottom of roll generously with Orange & Black Pepper Aioli, place cooked walleye filet on aioli, top with a 1/2 cup of Grill House slaw.

Roasted Corn Flour Mix:

  • 1 cup roasted corn flour
  • 1 cup A-P flour
  • 1 teaspoon Tornado spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper

Grill House Slaw:

  • 1/2 Head  Savoy Cabbage -- Grilled & Smoked
  • 1/2 cup  Scallions -- sliced thin.
  • 1/2 cup  carrots -- julienned
  • 1/4 cup  olive oil
  • 1 teaspoon  smoked paprika
  • 2 tablespoons  sherry vinegar
  • 2 teaspoons  dijon Mustard
  • 1/2  teaspoon  celery seeds
  • 1  teaspoon  smoked salt
  • 1/2 teaspoon  garlic- chile paste
  1. Cut cabbage head in quarters.  Rub the Savoy Cabbage with olive oil.
  2. Place it over hot coal and grill until light char marks apear, turn over and repeat.
  3. Cool then slice the grilled napa cabbage thin. Toss with scallions and carrots
  4. Whisk together the remaining ingredients to make dressing.
  5. Dress cabbage mix with dressing.
  6. Keep cold until time to build sandwich.

Orange & Black Pepper Aioli:

  • 1  each  egg yolk
  • 2 cloves  garlic -- Crushed w/ salt
  • 1  pinch  kosher salt
  • 1/2  teaspoon  dijon mustard
  • 1/2  each  orange, zest & Juice
  • 1/2  cup  olive oil
  • 1/4 cup  virgin olive oil -- Whisk in to finish
  • 3/8 tablespoon  Black pepper -- Freshly ground
  1. Crush garlic with salt in mortar & pestle, to form smooth paste.
  2. In stainless bowl, blend egg yolk and dijon with whisk.
  3. While whisking slowly add olive oil to for an emulsion.
  4. Then add Zest and crushed garlic,  finish with virgin olive oil & orange juice using an wire whisk.
  5. Aioli should be thick and creamy.
  6. Store in cambro. Lable and date. Good for 7 days.

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


  1. 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.
  2. Chill cure to 40 degrees.
  3. 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.
  4. 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.
  5. Rinse the Venison under cold water.
  6. 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.
  7. Cover, turn down to a simmer and cook for 21/2 to 3  hours or until tender.
  8. Remove venison from pot, strain the cooking liquid and save.
  9. Chill both until 40 degrees.

Reuben Ingredients/Directions

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.

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.

Walleye Cakes


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)

Campfire Smoked Trout


  • 1 whole rainbow trout, butterflied & deboned
  • 1 TBS olive oil
  • Salt and pepper to taste

Assorted vegetables

  • 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


  1. 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. 
  2. 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.

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.

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


  1. Combine salt, pepper, thyme and sage. rub liberally on lamb.
  2. Place in braising pan with mirepoix of vegetables. Pour liquid inot pan.
  3. add bay leaf and tomato.
  4. 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.
  5. 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'.
  6. 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.
  7. May be frozen at this point or served with in 6 days.

Venison Jerky

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.

Venison Chili


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.!