Thai Coconut Walleye Soup

Cooking time 45 minutes
Serves 8 hungry fishermen

2 teaspoons olive oil
1 med. onion, julienne (about 3/4 cup)
1 Tablespoon fresh minced ginger
1 carrot (peeled and cut 1/8” thick slices)
1 red pepper ( seeds removed and cut into ¼” pieces)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces walleye fillet, skin removed
1 cup firmly packed greens such as spinach, kale or chard
2 scallions, green part only, thinly sliced (cilantro makes a great garnish too)
2 tablespoons fresh lime juice (reserve peel for lime zest)

In a large Dutch oven cast iron pan, heat the oil over moderate heat. Add the onions, ginger, carrots and red pepper - cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Next add the chicken broth, coconut milk, curry paste, lime zest & 1/2 teaspoon salt, stir and simmer approx. 5 minutes to develop aroma and flavor.

Season the walleye with 1/4 teaspoon salt. Arrange the fish in the pan and add greens, cover with lid. Return to medium heat and cook until the fish flakes easily with a fork, about 7 minutes.

Remove lid and flake fish. Place lid back on let rest in a warm spot of fire to allow soup to gently simmer until ready to serve. Taste and adjust seasoning if needed.

Ladle into bowls and garnish with sliced green onions and squeeze fresh lime over top.

Grilled Mojo Quail & Wild Asparagus

Garlic Mojo II 

  • 3 tablespoons  lime Juice
  • 1 tablespoon  orange Juice
  • 10 cloves  garlic -- Browned in oil
  • 3  tablespoons  Red onion -- minced
  • 3 fluid ounces  olive oil -- to brown garlic
  • 1/2 teaspoon  dried Thyme
  • 3/4 teaspoon  dried mexican oregano
  • 1/4 teaspoon  Ground Black Pepper.
  • 1/2 teaspoon  Chipotle Powder -- toasted
  • 1/2 teaspoon  Ground Cumin -- toasted
  • 1 1/2  each  bay leaves -- Broken


  1. Over medium heat slowly brown the garlic in olive oil until golden tan (not burnt).
  2. Blend together garlic, oil and remaining ingredients.(except bay leaves) Stir in broken bay leaves, let rest over night before use.(strain out bay leaves) Strain for service.
    1. Yield: "1 cup"

Game Bird Brine

  • 1/2 gallon water
  • 1/4 cup  kosher salt
  • 1 tablespoon  sugar
  • 1 1/2 tablespoons  pickling spice
  1. Stir salt and sugar in the water until cloudiness disappears.

Grilled Mojo Quail & Wild Asparagus

  • 8 each  Simi Boneless Quails -- Brined, Rub with Mojo
  • 1 pound  asparagus -- Peeled
  • kosher salt
  • Garlic Mojo


  1. Preparing for Cooking: cut off and discard the tough ends of the asparagus stalks where they snap easily. Wash asparagus thoroughly, including the tips, to remove any sandy soil. Remove the scales if sandy or tough.  If stalk ends are quite large, peel about 2 inches of the end with a vegetable peeler, so they will be more tender after cooking.
  2. Rub Asparagus with Mojo, Grill over hot coals until slightly charred, remove to edge of grill and hold to finish cooking until tender.
  3. Sprinkle with kosher salt.
  4. Thinner, young asparagus will cook more quickly than the more mature, thicker stalks.
  5. Serve with lemon wedge.
  6. Prepare brine and brine qual for 20 minutes, Blot dry with paper towels.
  7. Coat Quails liberally with Mojo inside and out. Sprinkle with kosher salt.
  8. Place over hot coals, skin side down, grill 3 minutes then  turn to other side.
  9. Grill 4 minutes then turn back to skin side and finish cooking. Skin should be golden.
  10. Serve with grilled asparagus.

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.

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.

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.

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.

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

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.

Cedar Planked Walleye (Salmon or Trout)


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 "



  1. Mix polenta and chicken stock. Slowly bring to a simmer, stirring often to prevent scorching.
  2. Cook covered on low until it loses all graininess. About 40 minutes. Stir in thyme & cheese, adjust seasoning. 
  3. Spoon onto plate


  1. Preheat oven & cedar planks to 425 degrees.
  2. 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.


  1. Mix 1 ounce lemon juice with 1ounce tomato basil relish, toss with a 1/4 cup of frisee, endive & parsley blend.
  2. Place salmon on top of warm polenta  and spoon vinaigrette across the top of the salmon. Serve with lemon wedge.

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.