Laura Schara's Favorite Pan Fish Kabobs Over the Campfire

Ingredients:

1 to 2 lbs of filet Pan fish or Walleye

1 Green Pepper

1 small tray of Cherry Tomatoes

Sweet & Hot Chili Seasoning (Or just use your favorite seasoning: Cajun, Lemon Pepper, etc. Italian Seasoning with sea salt is also tasty, too)

Olive Oil

Tinfoil

Wood Kabob sticks that have been soaked in water for 24 hours beforehand

Preparation:

1. Cover campfire grate with tinfoil

2. Light campfire coals or campfire wood - let it burn down so it’s hot with no flame or the coals are white

3. Cut fish filet into large “chunks” (Large cuts prevent the fish from falling off the kabob when cooking) - place cut fish in mixing bowl or larger freezer bag

4. Cut green pepper into large chunks - place in bowl or bag with fish

5. Place a few handfuls of cherry tomatoes into bowl or bag with fish and green pepper

6. Drizzle two to three tablespoons of olive oil into the bowl or bag

7. Add your level of preferred spice (Approximately one tablespoon) to the bowl or bag

8. Mix the ingredients gently together so all the fish and veggies are covered in oil and spice

9. Assemble the kabobs onto the bamboo sticks. Make sure a green pepper is on the bottom and top of kabob to keep them in place while cooking

10. Drizzle olive oil onto the hot tinfoil to prevent the fish from sticking to it. Let the olive oil heat up

11. Place kabobs on the hot tinfoil

12. Let cook for about 3-4 minutes on each side depending on how your coals or wood is. Turn once or twice but don’t mess with the kabobs too much as they will fall apart

13. Once fish is white and cooked you may serve, eat and enjoy!

Recipe serves approx. 4-6 as an appetizer and 3-4 as an entree

Thai Walleye Lettuce Wraps with Spicy Chili Crisp

Ingredients:

To prepare walleye-

1# Walleye Filets (skin on, descaled preferred)

2 Tbsp Hoisin Sauce

¼ Cup Spicy Chili Crisp

1 Tbsp Mayonnaise

For lettuce wraps-

1-2 Heads Bibb or Butter lettuce (leaves removed and washed)

1 Cup Shredded Cabbage

¼ Cup Chopped Peanuts

½ Cup Fresh Chopped Herbs (cilantro, basil, mint)

1 Cup crispy rice noodles

1-2 Fresh Limes, cut in wedges

Preparation:

1. Brush hoisin on top of each walleye filet

2. Whisk together mayo and chili crisp. Spoon on top of walleye filets and spread evenly to encrust filets.

3. Place coated filets on a nonstick cooking surface and cook in a preheated grill or oven at approx. 350- 400 degrees. 

4. Once fish is above 155 degrees internal temp. remove from grill or oven and place on a platter to rest.

5. On a separate platter arrange lettuce leaves and whatever ingredients you choose to add. Listed in recipe are some traditional options but feel free to get creative with toppings and sauces.

6. Serve while fish is warm.

Recipe serves approx. 4-6 as an appetizer or 2-3 as an entree

Blackened Elk Steak Benedict (Serves 2)

2 English muffins

4 Whole eggs

3/4 lbs. Elk steak

Cajun blackening spice

1.5 Quarts water

1 Tbsp white vinegar

3 Tbsp melted butter

½ fresh lemon

Directions:

1. Split English muffins in half and toast. Set aside.

2. Cut elk steaks into approx. 3 oz. portions and season to taste with blackening spice.

3. Preheat cast iron pan to smoking hot and place seasoned elk steaks in pan to sear. Flip once they begin to blacken. Once flipped drizzle with clarified butter and squeeze some fresh lemon juice to season. Remove once blackened on both sides. Set aside.

4. Place water in 2 Qt. saucepan and add white vinegar. Bring to a boil and turn down to a gentle simmer. Once simmering add eggs to poach. Remove once whites are firm and egg yolks are still runny. Approx. 4 minutes

5. Place English muffins on plate cut side up. Top with blackened elk steaks, poached eggs and hollandaise. Garnish with smoked paprika and fresh chive (optional)

Directions for Hollandaise

Ingredients:

4 egg yolks

1 Tbsp cold water

Juice from half a lemon

1 stick melted butter, unsalted

1 tsp hot sauce

Pinch of salt

1. Add egg yolks and water to a stainless steel mixing bowl and whisk together.

2. Place the bowl on top of a simmering pot of water and continually whisk to gently cook eggs. Be careful to not let the eggs get too hot otherwise, they will scramble. If you notice this is happening remove the bowl from heat and whisk very fast.

3. Once eggs are fluffy and you can see them holding a ribbon or peak remove from heat and whisk in warm melted butter.

4. Season with hot sauce, lemon juice and salt to taste.

Stuffed Wild Turkey Breast

Ingredients:

1 Wild Turkey Breast including the tenderloin

6 strips Hickory Smoked Bacon

1 cup chopped morel mushrooms (other mushrooms will work)

½ cup blueberries 

1 TBS chopped garlic

 2 tbs chopped parsley

1tbs of rosemary

1 tbs of chopped thyme

2 tbs of heavy cream

1tbs of white wine

Two stalks celery

Two carrots

Cooking tools:

Dutch Oven Cassoulet

Food processor

Oven 350 degrees

Steps:

Brine turkey breast in water overnight 

Remove breast from brine water and pat down dry

Remove tenderloin from turkey breast and place in food processor

Filling:

Chop tenderloin in food processor and place it in a small mixing bowl

Chop morel mushrooms and place in same mixing bowl

Chop fresh parsley and also add to mixing bowl

Chop fresh rosemary and add to mixing bowl

Add blueberries

Add cream 

Add chopped garlic

Add splash of white wine

Mix together with hands and set aside

Take turkey breast and cut it in half but don’t cut it all the way through. Create just a pocket

Open the pocket and add in the filling to create a “log shape” down the center of the breast

Fold it up and place the seam side down

Lay out 6 pieces of bacon so they are all horizontal and overlap some

Place turkey breast seam side up on top of bacon

Braid bacon around the turkey breast until it’s all covered

Place the celery stalks and carrot sticks on the bottom of the Dutch oven so the turkey has something to sit on vs. the bottom of the pan

Place the rolled up bacon covered turkey breast seam side down in the pot

Bake for 1 hour in oven at 350 degrees

Let cool for 10 mins then slice and serve.

Tempura Crappie Tacos

Tempura 

2 Cups Cake Flour

¼ Cup corn starch

2 tsp. baking powder

*Mix dry ingredients to combine evenly and divide in half into separate mixing bowls

To make the batter - Add to 1 mixing bowl:

1 whisked egg (optional)

1 ½ cups ice-cold water + ice cubes

1. If using egg add to dry ingredients first and then add ice water a little at a time gently stirring. Continue to add ice water and gently stir until a thin batter is achieved. Do not over mix. Small lumps are ok. Should be the consistency of a thin pancake batter.

2. Make fresh just before frying

Ingredients for tacos

8 flour tortillas

8 crappie filets

Salt & Pepper

Tempura batter – Recipe above

1 whole avocado

1 Cup cabbage slaw or shredded lettuce

Pico de Gallo – Diced tomato, onion, cilantro, lime juice

Spicy Mayo – mayo mixed with Sriracha and lime juice to taste.

Sliced Jalapeños 

Fresh Cilantro

To Prepare tacos

1. Preheat frying oil to 350 - 360 degrees

2. Season crappie fillets with salt and pepper. Dip into dry ingredients, shake off excess flour and dip into the batter.

3. Place battered fish into hot oil being careful not to splash. Let fry in oil for 3-4 minutes until cooked through. Remove from oil and place on the paper towel to remove excess oil.

4. Warm tortillas and build tacos according to taste. Endless options for ingredients.

Pheasant Bone Broth Recipe

This Slow Cooker Pheasant Bone Broth is full of natural collagen and protein not to mention full of flavor! Make pheasant broth using kitchen scraps and this simple crockpot method.

INGREDIENTS

• 2 carrots chopped medium

• 2 celery stalks chopped medium

• 1 medium onion chopped medium

• 2 cloves garlic

• 3.5 lbs pheasant bones (You can supplement chicken bones if you don’t have enough pheasant)

• Kosher salt

• 2 tablespoons apple cider vinegar

• water

INSTRUCTIONS

1. Place the bones in your slow cooker. The bones should fill up about 3/4 of the slow-cooker.

2. Chop your vegetables and garlic, no need to peel. 

3. Fill the slow-cooker with water. Season with a generous amount of salt (about 1 teaspoon).

4. Add 2 tablespoons of apple cider vinegar (you won't notice the taste).

5. Cook on low and cook for 18-72 hours.

6. Strain the broth through cheesecloth or a strainer and cool. 

Drink and toast to good health!

Pheasant Egg Drop Soup

Ingredients

To prepare Stock:

1 whole pheasant

1 yellow onion, rough chopped

1 carrot, rough chopped

3 ribs celery, rough chopped

2 Tbsp. Olive Oil

1 Tbsp. fresh ginger, minced

3 cloves garlic

2 bay leave

1 tsp. whole peppercorn

2 Quarts cold water

To finish soup:

¼ Cup corn starch (mix with ¼ Cup cold water)

2 whole eggs

2 Tbsp. light soy sauce

2 Tbsp. fresh chive, minced

1 Tbsp. toasted sesame oil

Salt to taste

Directions:

1. Remove breasts from pheasant and set aside. 

2. Remove legs and thighs from carcass and break cage into half. 

3. Place legs, thighs and cage on sheet pan. Add carrots, celery, onion to pan. Drizzle olive oil over bones and vegetables. Roast in 400-degree oven. Remove when bones are golden brown. Approx. 20 minutes.

4. Place roasted bones and vegetables in a 4 qt. stock pot. Pour cold water over the top and add bay leaves, peppercorn, ginger and garlic cloves. Bring to a simmer. Once simmering back heat down to a very gentle simmer and allow to cook for up to 2 hours.

5. After 2 hours stock should be clear and golden in color. Strain to remove bones and vegetables. Return stock to pan and bring to a low simmer.

6. Place pheasant breasts in stock to poach. Remove once cooked through to 165-degree internal temp. Set aside.

7. To finish soup mix corn starch with cold water to make a slurry. Slowly pour into simmering broth and whisk to prevent lumps. I like to add half the corn starch to start with and then just a little a time until I get the thickness I desire. Let simmer for at least 5 minutes to cook starch thoroughly.

8. Whisk eggs in a small bowl. Stir stock to create a little bit of a whirlpool action and slowly pour scrambled eggs into stock. This will create the ribbons of eggs. Make sure your stock is at least 200-degrees in temp.

8. Season with soy sauce and toasted sesame oil. Add salt to taste.

9. To plate ladle hot soup in bowl, dice poached pheasant breast into small pieces and add to soup. Garnish with minced chive or chopped green onions.

*Note – This soup can be prepared using store bought chicken stock or bouillon cubes. You can eliminate steps 1-5. Still a very good soup but if you have the time, making your own stock will make it even that much better.

Venison Flatbread

Ingredients:

1 pre-made flatbread crust

.5 oz. olive oil

¼ tsp. dried oregano

4 oz. pizza sauce

6 oz. smoked venison sausage, slice ¼” rounds

2 oz. roasted red pepper, julienne

2 oz. caramelized onion, julienne

2 oz. roasted mushroom sliced 1/4”

4 oz. cheese curds, crumbled

Optional garnish - Oven-dried kale chips 

Directions:

1. Pre-heat oven to 450 degrees. Use a pizza stone if available.

2. Brush flatbread with olive oil and sprinkle with dried oregano.

3. Spread a thin layer of pizza sauce over entire surface of crust.

4. Top evenly with ingredients listed in order so cheese curds are your last topping. 

5. Place flatbread in pre-heated oven and cook for approx. 10-12 minutes until cheese is golden brown and crust is crisp.

6. Remove from oven and cut into individual pieces. 

7. Garnish by sprinkling kale chips over flatbread. Fresh arugula or basil also makes a great garnish.

Pheasant Egg Drop Soup

Ingredients

To prepare Stock:

1 whole pheasant

1 yellow onion, rough chopped

1 carrot, rough chopped

3 ribs celery, rough chopped

2 Tbsp. Olive Oil

1 Tbsp. fresh ginger, minced

3 cloves garlic

2 bay leave

1 tsp. whole peppercorn

2 Quarts cold water

To finish soup:

¼ Cup corn starch (mix with ¼ Cup cold water)

2 whole eggs

2 Tbsp. light soy sauce

2 Tbsp. fresh chive, minced

1 Tbsp. toasted sesame oil

Salt to taste

Directions:

1. Remove breasts from pheasant and set aside. 

2. Remove legs and thighs from carcass and break cage into half. 

3. Place legs, thighs and cage on sheet pan. Add carrots, celery, onion to pan. Drizzle olive oil over bones and vegetables. Roast in 400-degree oven. Remove when bones are golden brown. Approx. 20 minutes.

4. Place roasted bones and vegetables in a 4 qt. stock pot. Pour cold water over the top and add bay leaves, peppercorn, ginger and garlic cloves. Bring to a simmer. Once simmering back heat down to a very gentle simmer and allow to cook for up to 2 hours.

5. After 2 hours stock should be clear and golden in color. Strain to remove bones and vegetables. Return stock to pan and bring to a low simmer.

6. Place pheasant breasts in stock to poach. Remove once cooked through to 165-degree internal temp. Set aside.

7. To finish soup mix corn starch with cold water to make a slurry. Slowly pour into simmering broth and whisk to prevent lumps. I like to add half the corn starch to start with and then just a little a time until I get the thickness I desire. Let simmer for at least 5 minutes to cook starch thoroughly.

8. Whisk eggs in a small bowl. Stir stock to create a little bit of a whirlpool action and slowly pour scrambled eggs into stock. This will create the ribbons of eggs. Make sure your stock is at least 200-degrees in temp.

8. Season with soy sauce and toasted sesame oil. Add salt to taste.

9. To plate ladle hot soup in bowl, dice poached pheasant breast into small pieces and add to soup. Garnish with minced chive or chopped green onions.

*Note – This soup can be prepared using store bought chicken stock or bouillon cubes. You can eliminate steps 1-5. Still a very good soup but if you have the time, making your own stock will make it even that much better.

Venison Lasagna over the Campfire

Ingredients:

2 pounds of ground venison

fresh oregano,parsley (optional)

dried Italian seasonings

salt,pepper

olive oil

3 cups pasta sauce ( 25 oz jar)

12oz of fresh lasagna noodles ( may dry use no boil noodles)

3 cups of fresh baby spinach

2 cups mozzarella shredded cheese

1 cast iron skillet

1 cast iron dutch oven

Instructions:

1) Pre-heat 30 pieces or more of charcoal in open dry/clean campfire

2) once coals are hot, place cast iron skillet on top of hot coals

3)add 1 tablespoon oil to pan, heat

4) add ground venison, season with salt and pepper as well as 1 tablespoon of italian seasonings as well as a tablespoon each of fresh oregano and parsley, brown meat.

5) add in pasta sauce stir and heat through

6) set ground venison sauce aside

7) assemble lasagna in dutch oven

8) place a small amount of sauce on the bottom of cast iron skillet

9) add a layer of noodles

10) add a layer of spinach

11) add a layer of venison sauce

12) add a layer of cheese

13) repeat

14) layer sauce and cheese as your last two layers before covering

15) for a 12" diameter dutch oven, place 9 coal on the bottom of the campfire

16) set dutch oven on top of coals

17) for a 12" diameter dutch oven add 18 coals on top of the dutch oven cover, this should make the internal temp 350 degrees

18) let cook for 45 mins to 1 hour

19) carefully remove from coals from top, remove the dutch oven off the coals and take lid off carefully so you don't get coal dust in the pot.

20) let sit for 10 minutes

21) slice, serve and enjoy!

Pheasant Egg Rolls

INGREDIENTS:

• 1# pheasant breast – boneless, skinless

• 2 Tbsp. soy sauce

• 1 Tbsp. toasted sesame oil

• 1 Tbsp. fresh ginger, minced

• 1 tsp. fresh garlic, minced

• 1 oz. vegetable oil

• ½ Cup sliced green onion

• 3 Cups Cabbage slaw mix

• ¾ Cup mushrooms, sliced thin and sautéed *mushrooms optional (wild mushrooms or shiitake preferred)

• 12 large egg roll wrappers

• 1 whole egg, whisked

• Vegetable or peanut oil for frying

• Corn Starch – as needed

  DIRECTIONS:

  1. Marinate pheasant breast in soy sauce, sesame oil, garlic and ginger for at least 2 hours or up to overnight. Keep refrigerated.
  2. Place marinated pheasant breast on cutting board and cover with plastic wrap. (save marinade for later use). Using a meat tenderizer pound thin.
  3. In a preheated cast iron place 1 oz. vegetable oil and sear pheasant breast to cook through. 165-degree internal temperature. Remove pheasant from pan and let cool on cutting board.
  4. Return pan to heat and add sliced mushrooms. Pour reserved marinade in pan and saute mushrooms until soft and marinade has reduced to a glaze.
  5. Slice pheasant breast as thin as possible and rough chop to create small thin pieces. Place in a clean mixing bowl.
  6. Add mushrooms to bowl and add remaining ingredients while pheasant and mushrooms are still warm. Mix well by hand and cool in refrigerator.
  7. Place egg roll wrappers on cutting board and brush edges with beaten egg. Spoon approx. 3 ounces filling in center with corner of egg roll wrapper pointing up. Fold edges in to cover filling and wrap like a cigar to seal. Repeat until all filling is used.
  8. Pour oil in cast iron pan so oil is ½” – ¾” deep. Heat to 350-degrees. Gently place up to 4 egg rolls in hot oil being careful not to splash. Once golden-brown flip over and cook opposite side.
  9. Serve warm with your favorite dipping sauce.
  
  *recipe yields approx. 12 large egg rolls