Outdoors Weekly Current News

Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is available on sale for $10.00 plus $9.00 shipping & handling. To order, log onto www.winkelman.com or call 1-800-333-0471.

Elk Stir Fry
There’s nothing like a good stir-fry for taste, health and easy preparation. Here’s one that’s sure to please!

½ tsp salt
½ pound elk steak or tenderloin (cut into bite-sized pieces)
¼ cup oil
¼ pound fresh pea pods
½ cup fresh mushrooms (sliced)
1 can sliced water chestnuts
1 tbsp cornstarch
¾ cup beef broth
¼ tsp molasses
1 tbsp soy sauce
Almond slices for garnish

Heat wok; add salt and lightly brown meat. Add vegetables; mix cornstarch, broth, molasses, and soy sauce in measuring cup. Cook until thickened and serve over rice or chow mein noodles and garnish with sliced almonds.

Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is available on sale for $10.00 plus $9.00 shipping & handling. To order, log onto www.winkelman.com or call 1-800-333-0471.

Venison Meatballs in Cream Sauce
Who doesn’t like meatballs? Kids really love ‘em, so this is a winner for families. They’re great served with rice or over noodles.

¼ tsp Babe Winkelman’s Northwoods Grill Seasoning
1 egg (beaten)
¼ cup milk
2 tbsp ketchup
¾ cup quick cooking oats
¼ cup onions (chopped finely)
¼ cup parsley (minced)
1 ½ pound ground mule deer
3 tbsp flour
Salt & Pepper to taste

Sauce:
2 tbsp butter
2 tbsp flour
¼ tsp dried thyme
Salt & Pepper taste
14 ounces chicken broth
2/3 cup whipping cream
2 tbsp fresh parsley (minced)

In a bowl combine the first 10 ingredients, shape into 1 ½ inch balls and place into a greased glass baking dish. Bake at 400 for 10 minutes then turn and bake for another 10-15 minutes until done. Meanwhile, make the sauce by melting butter over medium heat; then add flour, thyme, salt and pepper stir until smooth. Gradually add broth & cream and bring to a boil. Cook and stir for 2 minutes or until thick and bubbly. Drain meatballs if needed, place on serving plates. Pour sauce over meatballs. Garnish with parsley.

Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is available on Sale for $10.00 plus $9.00 shipping & handling. To order, log onto www.winkelman.com or call 1-800-333-0471.

Walleye Sandwiches
You’ll never find a fish sandwich at a restaurant that’s as good as this one! Make sure to use really high-quality buns or bread… it’s key to a great sandwich.

½ cup mayonnaise
3 tbsp pickled jalapeño (finely chopped)
1 lemon peel (grated)
4 walleye fillets
4 buns (toasted)
1/3 cup breadcrumbs
1 tbsp butter melted
½ tsp Babe Winkelman’s Savory Season All
½ tsp Babe Winkelman’s Three Pepper Garlic
Lettuce
Sliced tomato

Preheat broiler. In a small bowl combine mayo, jalapeños, grated lemon. Spread onto toasted bun, set aside. Arrange fish on foiled baking dish and spread remaining mayo mixture on fish. In a bowl mix breadcrumbs, butter and seasoning; then sprinkle this on the fish. Broil until fish the fish flakes (about 5-7 minutes). Place on buns and dress them with tomatoes and lettuce.

Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is available on Sale for $10.00 plus $9.00 shipping & handling. To order, log onto www.winkelman.com or call 1-800-333-0471.

Crappie Appetizer
Here’s a favorite for starting any meal out right. But remember to make a lot, because it goes fast!

½ cup finely chopped shallots
2 cloves garlic (minced)
2 tbsp plus ¼ cup olive oil (divided)
1 ½ cups cooked crappie (flaked)
½ cup chopped seeded plum tomato
1 ½ tsp fresh basil (minced)
¾ tsp fresh oregano (minced)
½ tsp lemon peel
Italian bread (6 to 8 slices)

In a skillet, sauté shallots and garlic in 2 tablespoons of olive oil. Add fish, tomato, basil, oregano and lemon peel. Cook and stir 5-7 minutes, longer if needed. Remove.
Brush both sides of bread with remaining olive oil. In another skillet, toast bread so it’s brown on both sides, cut in half and place fish mixture on top and serve.

Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is available on Sale for $10.00 plus $9.00 shipping & handling. To order, log onto www.winkelman.com or call 1-800-333-0471.

Low-Calorie Lemon Walleye
Freshwater fish is high in protein and low in calories. Deep frying fish (as delicious as it is) doesn't do your waistline any favors. So here's a breaded baked dish that gives you the delicious coating without the calories.

6 walleye fillets
1/2 cup flour
1-1/2 cups cornmeal
2 eggs, beaten
1 tablespoon lemon juice
1/8 teaspoon garlic powder
Salt and pepper to taste

Sprinkle lemon juice over top of fish. Set aside for 10 minutes. Mix cornmeal and flour together. Salt and pepper fish fillets, dip in egg batter. Roll in cornmeal and flour mixture and place in a shallow baking dish. Sprinkle with garlic powder to your liking. Bake uncovered at 350 until golden brown. Turn and bake until other side is brown.

Monte Cristo Salmon Sandwiches
This French-toasted sandwich will make your day! Remember, with this one it's very important to have delicious bakery bread. Regular big-brand bread will still make a good sandwich, but you owe it to yourself to splurge on some great bread for this Monte Cristo.

1 pound salmon
4 hard cooked eggs
1 tablespoon minced onion
2/3 cup chopped celery
1-1/2 tablespoons French dressing
1/2 cup mayonnaise
1/2 stick butter
4 eggs, beaten
Salt and pepper to taste

Flake the cooked salmon and combine with remaining ingredients (except butter and beaten eggs). Mix lightly, but well. Spread mixture on bread and dip the sandwich in egg batter. Melt butter in a pan and fry the sandwiches until egg is golden brown.

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Mexican Wild Turkey
Our family recently returned from a South Dakota turkey hunt with four big Toms. One of them found his way into this recipe and the results were delicious!

3/4 cup salsa
3/4 cup melted butter
1/4 cup chopped onions
1 can cream of chicken soup
1 soup can of milk
6-8 large flour tortillas (torn into bite size pieces)
2 cups turkey breast
1 cup grated cheddar cheese
1 cup grated monterey cheese

Blend the salsa, milk, onions , melted butter and soup in a bowl. Next, in a greased casserole dish, layer 1/3 of the tortillas, 1/3 turkey, 1/3 soup mixture and 1/3 of the cheese. Repeat this process twice, with the cheese being the last layer. Cover and let sit in the refrigerator overnight. The next day, bake for 45 minutes at 350 degrees. Add hotter salsa if you desire.

Venison Chops On Rice
Don't you love those meals where you reach into the pan with a big spoon and have your entire dinner with one scoop? This is one of those dishes. The broccoli is a really nice compliment, both in flavor and color. Enjoy!

6 venison chops
3 cups uncooked rice
1 can cream of celery soup
1 can cheese soup
1 small chopped onion
1 cup milk
1 package onion soup mix
10 ounces broccoli spears, thawed

Preheat oven to 350 degrees. Sprinkle the rice in a buttered 9x13 casserole dish. Place venison chops on the layer of rice and sprinkle the chopped onions. Mix the soups with the cup of milk and pour over the chops. Sprinkle the dry onion soup mix over the entire casserole and place the broccoli spears over that. Cover with foil and bake for 2 hours.

Fish-N-Egg Bake
Here's a breakfast that everyone will always remember! But listen, it's also a great lunch or dinner too, so try it next time you're hungry for eggs.

12 eggs (scrambled)
1 cup Half & Half
2 cups white fish (cooked and flaked)
8 ounces cream cheese (soften and cubed)
1/2 stick butter
2 cups shredded cheese
Dash of fresh dill
Salt & pepper to taste.

Melt butter in a 9 x 13 glass baking dish. Mix fish, half & half, cream cheese, dill, eggs, salt & pepper. Pour mixture into the dish. Bake in a 325-degree oven for 35 to 40 minutes. For the last 5 minutes, sprinkle cheese over the top and return to oven until cheese is melted. Serve hot with toast.

Pike Salad
Here's a great cold salad for those warm days of summer. And here's a tip:
toast some wheat bread and use it as a sandwich spread. It's terrific!

3 cups cooked pike
French dressing to moisten
1 cucumber (peeled and cubed)
2 tablespoons green onion (chopped)
Mayo
Crisp greens
Pimentos (optional)
Salt & pepper to taste

Bake 6-8 mid-sized fillets in a shallow glass pan at 325-degrees for 10-12 minutes until fish flakes. Set aside and let cool. Flake the fish and moisten with French dressing and chill for 1/2 hour. Then add cucumber, onion, salt and pepper to taste. Mix in enough mayo to hold the ingredients together. If it gets too thick add a little cream to thin the mayo. Serve on a platter of crisp greens and garnish with pimentos.

Talk about easy and delicious! A word to the wise: Double or triple-up on the ingredients if you're entertaining more than a few peopleS because this stuff goes fast!

2 pounds ground mule deer
1 jar salsa
2 packages hot and spicy taco seasoning
1 can refried beans
8 ounces pepper cheese, cubed
1 cup water

Brown the ground mule deer, drain the fat, add the water, taco seasoning, refried beans and salsa. Mix it all together, then add the chopped cheese and heat everything until it melts together. Put it into a small crock pot to keep it warm and serve it up with tortilla chips for dipping.

Karlee's Wild Cheese Burgers
The combination of flavorful ground venison and wild rice is a real people-pleaser. Sliced raw onions are really great with these burgers too. And remember: one of the secrets to a perfect burger is a delicious bun.

2 pounds ground venison
3/4 cups cooked wild rice
2 teaspoons dry mustard
To taste: salt, pepper, garlic powder and Babe Winkelman's Savory Season All

Mix it all together and fry or grill to your desired level. I strongly recommend medium to medium-rare, which is the tastiest way to serve venison. Add the cheese at the end and allow to melt.

Fish Delight
Creamy, creamy, creamy are three words that describe this favorite dish. Try it at your next fish dinner and make the whole family happy.

8 ounces cream cheese
1 cup Miracle Whip
Pepper & garlic salt to taste
4 fish fillets
2 green onions (chopped)
1 1/2 cups shredded Swiss cheese

Preheat oven to 350 degrees . In a mixing bowl combine cheese, miracle whip, pepper & garlic salt. Place fish in greased glass baking dish, spread mixture over fish and sprinkle with chopped onion. Bake until fish flakes, then sprinkle with cheese. Continue baking until cheese melts and serve it up hot!

Grilled Wine & Leek Pike
Summer's coming, which means a lot of meals prepared and even served outdoors. This grilled dish is always a hit. Serve with a nice salad and buttered dinner rolls.

2 pieces heavy-duty aluminum foil
4 northern pike fillets (de-boned)
1 tablespoon olive oil
2 leeks - white part (thinly sliced)
1 medium tomato (diced)
1/4 cup white wine (dry)
8-10 olives (pitted & sliced)
3-4 garlic cloves (minced)
2 tablespoons capers
1 teaspoon fresh oregano
1 teaspoon balsamic vinegar
Salt & pepper to taste

Preheat grill. Lay fish on foil and brush with oil. Layer leeks, tomato, wine, olives, garlic, capers, oregano, vinegar, salt and pepper on top. Tightly crimp foil because you have to turn over. Lay on grill 8-10 minutes, turn & cook 3-4 minutes longer. Check to see if fish flakes. Remove from heat and serve.

Zesty Moose Soup
There¹s nothing like a hearty soup. It¹s America¹s perfect comfort food. And it¹s healthy and delicious, especially when you make it with lean wild game!

1 quart water
6 green peppers ( chopped)
3 red bell peppers ( chopped)
1 1/2 cup celery (chopped)
1 1/2 cup white rice (cooked)
2 quarts V-8 juice
30 ounces stewed tomatoes
2 teaspoons sweet basil
2 teaspoons oregano
2 teaspoons black pepper
3 cups onions (chopped)
4 tablespoons beef base or more to taste
1 teaspoon garlic (chopped)
1 teaspoon onion salt
1 teaspoon celery salt
2 pounds ground moose (uncooked)
1 cup white rice (uncooked)

Mix cooked rice and moose together. Make into tiny balls, place into glass baking dish and bake until done. Drain if needed. Boil 1 quart water; when boiling add green and red peppers and onions. Then add all ingredients except uncooked rice. Simmer until peppers and onions are tender. Now add uncooked rice and cook for another 15 minutes.

Pheasant Potato Soup
The Winkelman family had a good year hunting pheasants, and we love to eat them. Here's a new soup that everyone really liked, and I think you will too.

1 large clove garlic (minced)
8 cups water
2 tablespoons of chicken soup base
2 teaspoons chicken bouillon
2 teaspoons Babe Winkelman Savory Season-All
1 large can roasted tomatoes with green chilies
2 1/2 cups cooked pheasant
2 pounds shredded potatoes
1 cup carrots (chopped)
1 large onion (chopped)
1 cup celery (chopped)
1 cup parsley (chopped)
1 pound bacon (cooked & crumbled)
3 tablespoons butter
Salt & pepper to taste

Sauté garlic, celery and carrots in butter. Add water, chicken bouillon, soup base and Babe Winkelman's Savory Season All. Simmer for 20 minutes, then add tomatoes, pheasant and potatoes. Simmer for 20 more minutes, add parsley and serve.

Venison Enchilada Casserole
There are so many great ways to prepare venison, and this zesty number is certainly one of my family's favorites. I hope you enjoy it as much as we do!

3 cans enchilada sauce (mild)
2 cans pinto beans (drained and rinsed)
1 can green chili's
1 can black olives (sliced)
3-5 pound venison roast (cooked and shredded) Cumin to taste Granulated garlic
1 pound Mexican cheese (shredded)
1 cup green onions (chopped)
Flour or corn tortillas
Oil

Preheat oven to 350 degrees. Layer a 9 x 13 greased glass baking dish with tortillas that have been heated in hot oil for 3-4 minute per side to soften. Then layer with meat, beans, chili¹s, olives, cilantro, 3Z4 can enchilada sauce and cheese. Repeat this layering for two more layers. Bake
30-45 minutes until thoroughly heated. Pour remaining sauce over top and garnish with sour cream and black olives.

Venison Black Bean Soup
There's nothing like a hearty, healthy bowl of soup! To make it even better, this recipe is incredibly easy and quick to prepare.

3-4 large venison steaks (grilled and seasoned with Babe Winkelman's Northwood's Grill Seasoning and garlic powder)
64 ounces of canned beef broth
3-4 stalks celery (chopped)
1 cup carrots (chopped)
1 cup onions (chopped)
3 15-ounce cans southwestern black beans
2 clove garlic (chopped with chili spices)
2 tablespoons garlic salt
1 teaspoon beef base
2 tablespoons butter

Sauté carrots, onions, celery, and Garlic with butter. Cut steaks into bite size pieces. Add beef broth, beef base, garlic salt, beans and steak. Simmer over medium heat 1/2 hour.
Garnish with parsley and sour cream.

Walleye Patties
Walleyes are so delicious that any way you choose to prepare them. So if you're looking for an alternative to fried, broiled, grilled or whatever try this recipe for a new taste.

2-1/2 pounds boneless walleye fillets (diced)
1 egg
1/2 cup pancake flour
1/4 cup onion (chopped very fine)
1/8 cup green pepper (chopped very fine)
1/2 cup milk
Dash lemon pepper

Beat egg and add the rest of ingredients into a bowl. Add fish last. Spoon the mixture onto a hot grill and fry them like pancakes until golden brown.

Oyster Stuffed Halibut
Here's a quick, easy and amazingly delicious halibut recipe that you have to try! The oysters combined with the rich taste of halibut is indescribable.

2 pounds halibut fillets
1 cup oysters (chopped)
1/2 cup celery (chopped)
2 cups seasoned croutons
1 stick butter (melted)
3/4 cup hot water
Dash garlic salt
1/2 lemon
Pepper to taste

Wash halibut, pat dry and butterfly in half. Rub the fish with a lemon wedge and season slightly with garlic salt and pepper. Sauté onion and celery in butter, then add the remaining ingredients. Place this mixture into the fillets and microwave on high for about 10-15 minutes in a covered dish until the fish flakes easily.

Start your next fish dinner with a great fish appetizer. Cool, delicious and easy to make!

1-1/3 cup cottage cheese
3 tbsp. ranch salad dressing
3 tbsp. lemon juice
1/4 tsp. dried dill weed
1-1/3 cup finely flaked cooked bass
3 tbsp. finely chopped almonds
1/2 tsp. pimentos

In blender, mix cottage cheese, salad dressing, lemon juice and dill weed until smooth. Stir in remaining ingredients. Cover and refrigerate 1-1/2 hours before serving.

Salmon Soup
You don't encounter salmon soup too often, in restaurants or kitchens. That¹s too bad, because salmon is terrific in soup - especially this one.

1 tsp. roasted garlic
3-1/2 quarts of water
1-1/2 tbsp chicken base
1/2 (chopped) onion
1 tbsp (chopped) parsley
6 stalks of celery (chopped)
3 cups cooked salmon - flaked
3 medium potatoes (cubed)
2 tbsp seafood seasoning
1 tbsp garlic salt

Simmer all vegetables and seasonings until tender, add salmon and simmer for about 30 minutes. Add potato flakes to thicken.

Pheasant Tortilla Soup
After your next pheasant hunt, try this amazing and healthy soup. I like to add crushed tortilla chips and cilantro on top before serving.

4 cups chicken broth
1 large onion chopped
2 cloves of garlic chopped
3 cups of cooked pheasant chopped
14 ounces of diced tomatoes with jalapeno peppers
2-1/2 teaspoons of cumin
2 teaspoons of chili powder
1 teaspoon of hot sauce
1 teaspoon of garlic salt
3 tablespoons butter

Mix together:
1 teaspoon of beef base
1 cup of water

Sauté onions and garlic in butter until transparent and set aside. In a kettle, add broth, tomatoes, spices, sautéed onions and garlic, beef and water base, and all the rest of the ingredients. Simmer over medium heat for 1/2 hour.

Fruit Dressing for Wild Turkey
There's nothing like fruity, flavorful stuffing right out of the bird. This is a favorite with my family and I hope it¹s the same for you.

1/4 cup raisins
1/4 cup currants, peeled
4 large apples, cored and dried
3/4 cup water
2 tablespoons of sugar
1/2 teaspoon of salt
1/3 teaspoon of cinnamon
2 tablespoons of butter
3 cups stale white bread cut into tiny cubes
1/4 teaspoon thyme

Place raisins, currant and apples in a pan. Add water, and simmer until the fruit is tender. Add the sugar, salt cinnamon and butter. Fold in bread cubes and thyme. Stuff your bird and bake.

Sauerkraut Venison
Like every good person of German heritage, I love sauerkraut. And its unique flavor is absolutely perfect with venison. Give this dish a try and have a taste of Deutschland!

1 pound ground venison
1 quart sauerkraut (drained)
1 can cream of mushroom soup
1 can cream of celery
1/2 can beef broth
1 onion (chopped)
2 cups uncooked whole wheat egg noodles
1/2 teaspoon garlic powder
Babe Winkelman' s Savory Season All
Babe Winkelman's Northwoods Grill Seasoning Shredded cheddar cheese

In pan, brown ground venison with onions. Place venison and onion mixture in a 9 x 13 pan. Next, layer sauerkraut and then noodles. Mix the soups together with broth and pour over noodles. Bake at 350 degrees for 30 minutes. Sprinkle cheddar cheese over top and bake another 30 minutes.

Wild Turkey Dip
You want to see a gobbler get gobbled up? Then mix up a batch of this easy-to-make dip and watch it disappear!

1-1/2 cups wild turkey (shredded or cubed)
8 ounces cream cheese (softened)
1/2 cup sour cream
1-1/2 Tbsp chicken taco seasoning
15 ounces black beans (drained well)
1/2 cup red pepper (chopped)
2-1/2 Tbsp fresh cilantro (chopped)
2 Tbsp jalapeno chili peppers (finely chopped)
1/2 cup mango (chopped)
Tortilla chips

In a small bowl mix cream cheese, sour cream and taco seasoning. Spread onto a 10 inch plate, top with remaining ingredients. Serve right away or cover and place in refrigerator.

Walleye Wild Rice Soup
There's nothing like a hot bowl of delicious soup, and I¹m sure you're going to like this one. And here's a tip - Make a bunch and freeze individual meals in ZipVac vacuum seal bags. Then when it's time for a bowl, you can boil the soup right in the bag.

1 6-ounce box long grain & wild rice soup mix
1/3 cup flour
4 cups milk
1-1/2 tbsp butter
1 small onion (chopped)
16 ounces clam juice
1 cup heavy cream
1-1/2 cups Walleye filet cut into pieces Salt & pepper to taste

Prepare rice soup according to directions on box. Meanwhile, stir together flour, salt pepper and a 1/2 cup milk until smooth, set aside. In a sauce pan melt butter over med-low heat. Add onion and cook until tender. Increase heat to medium and stir in clam juice, cream and remaining milk; heat to a boil. Add flour mixture stirring constantly. Let boil 1 minute. Add fish pieces and rice soup mixture cook until fish flakes.

Fish and Shells
Fast, easy and delicious! Those are three things every cook likes to hear. I especially like to serve this dish during the cold winter months. It has a way of warming you right up.

1 8-ounce box of shell macaroni
10 ounces cream of celery soup
8 oz fresh mushrooms (sliced)
1 cup sour cream
1 cup shredded cheddar cheese
1-1/2 tbsp cooking sherry
1 cup cooked flaked whitefish

Cook macaroni according to package and drain. In a sauce pan, combine butter, soup, mushrooms, sour cream, cheese and sherry and warm over low heat. Spray a 9 x 13 pan with cooking spray. Make three layers starting with macaroni mixture, then fish, then soup mixture. Bake at 325 degrees for 30 minutes.

Catfish Italian Style
1-1/2 lbs. catfish, cut into bite size pieces
3/4 cup butter
1 medium clove garlic
8 oz. fresh mushrooms (sliced)
1/2 cup dry white wine or chicken broth
2 tbsp. lemon juice
1/4 cup fresh parsley
16 oz. spaghetti (cooked and drained)
1/2 cup parmesan cheese
Salt and pepper to taste

In a large pan, melt butter over medium heat. Cook mushrooms and garlic for
5 minutes. Add wine or broth, lemon juice, parsley, salt and pepper. Cook for about 3 minutes, stirring occasionally. Add catfish, simmer uncovered until fish flakes with a fork. Sauce will be thin. Serve over spaghetti noodles.

White Fish With Sweet Mustard Sauce
1-1/2 lb. white fish
1/2 cup salsa
2 tbsp. salad dressing
2 tbsp. honey
2 tbsp. prepared mustard

Cut fish into six portions. Place in a 9 x 13 inch baking dish. Bake uncovered at 450s until fish becomes flaky. Drain off liquid. Meanwhile, stir together salsa, salad dressing, honey and mustard. Spoon over drained fish. Return to oven for 2 to 3 minutes or until sauce is heated through. Transfer to plate, spoon remaining sauce over fish.

Four trimmed caribou chops
Cooking oil
One clove chopped garlic
1 cup cracker crumbs
1/2 cup grated parmesan cheese
1/4 cup flour
1 tbsp parsley flakes
2 eggs beaten

Begin by combining the cracker crumbs, cheese, flour and parsley flakes onto a plate. Next...heat a skillet with approximately a quarter inch of oil and then add the chopped garlic. Dip the chops in egg and then again into the mixture of cheese, flour, cracker and parsley. Fry them in hot oil until they're lightly browned on each side, turning only once to avoid soaking up too much grease.

Two quails cleaned and breasted
1-1/2 cups shredded cheddar cheese
1 cup flour
1 tsp garlic powder
1 tsp pepper
1 tsp seasoning salt
2 tbsp butter

For the rice recipe, you wlill need:
1/2 cup wild rice, cleaned and drained
1-1/4 cups water
One cube chicken bouillon

After combining the flour, garlic powder, pepper and seasoning salt in a bag...shake your quail breasts until they are well coated and then fry them in butter until they are nice and brown.

In a separate pan, bring the water to a boil, add the chicken bouillon and rice. Bring it to a second boil and then simmer with the lid on for 10-15 minutes or until the rice is tender.

In a greased casserole dish, pour in the rice and place quail breasts on
top. Cover and bake in a preheated 325 degree oven for 40 minutes. After
that time, remove it from the oven, sprinkle the cheese over the top and bake uncovered until the cheese browns.

Venison Pockets
Here's an outdoor spin on a Gyro that I¹m sure you¹ll enjoy. I like to make extras and freeze them in ZipVac vacuum-sealed bags for a quick meal whenever you need one.

1-1/2 lbs venison steak (sliced thin)
4-oz cream cheese (whipped)
4 Pita bread (cut in half)
8 slices provolone cheese
1/2 green pepper (sliced)
1/2 onion (sliced)
Crushed red pepper to taste
Black pepper to taste
Season salt
Oil

Sauté onions and peppers in oil until slightly softened. Remove and set aside. Add Venison to pan; season and sear, turning only once. Reduce heat and make mounds of meat, then place a few onions and green peppers on that. Put a piece of cheese over the top of each mound. Cover and heat until cheese has melted. Spread cream cheese inside pita bread and stuff with your meat/onions/peppers. Serve with sliced tomatoes and lettuce.

Pheasant Cauliflower and Broccoli Soup
For a creamy, delicious soup that¹s perfect in a bowl or a mug, try this creation. If you don¹t have any pheasant on hand, you can substitute your choice of poultry.

1 cup pheasant breast (cooked)
1 medium head cauliflower (cut up)
1 head broccoli (cut up)
32 ounces chicken broth
1 stick butter
15 ounces Cheese Whiz spread
1 shallot (chopped)
2 cloves garlic (chopped)
Creole seasoning & pepper to taste

Melt butter in kettle. Add shallots, garlic, broccoli and cauliflower. Sauté for 5-7 minutes. Add pheasant, chicken broth and seasonings; simmer for 10 minutes until broccoli and cauliflower are tender. Place small batches into a food processor and blend until smooth. Repeat until all soup is smooth and return soup mixture back to kettle. Heat and add cheese until melted.

Crappie Popovers
Whether you serve this dish as an appetizer or a main course, you won¹t be disappointed.

Lemon salt
1Z4 cup butter
3 tablespoons flour
1Z2 teaspoon dry mustard
2 cups milk
1 cup cooked crappie
2 tablespoons white wine
6 ounces canned crab meat (drained)
Salt and pepper to taste

In saucepan heat butter over low heat until melted, stir in flour and seasonings. Cook until smooth and bubbly. Remove from heat, stir in milk and place back on heat until boiling, stirring constantly until thickened (be careful not to scorch). Stir in crappie, crab and wine. Serve over popovers (or croissants if desired).

Walleye Quiche
Real men DO eat quiche! You¹ll find this recipe to be teh best nothwoods breakfast you¹ve ever had. Or, serve it up for a dinner to remember.

1 Refrigerated or Frozen Pie Crust 9²
11Z2 cup cooked walleye (flaked)
1 tablespoon flour
2 cups shredded Swiss cheese
1 cup fresh chopped spinach
2 tablespoons chives (chopped)
4 ounces mushrooms (sliced)
2 tablespoons fresh basil (chopped)
4 eggs
1 cup Half & Half
1Z2 cup shredded Parmesan cheese
Salt and pepper

Heat oven to 400 degrees. Prepare 9² pie crust as directed. Bake for 10 minutes until golden brown. Remove from oven. Reduce oven to 350 degrees. Mix flaked walleye and flour together. Layer Swiss cheese, spinach, mushrooms and walleye in baked crust. Sprinkle with chives and basil. Beat eggs and then add Half and Half and salt; continue beating. Pour into crust over mushrooms and walleye. Sprinkle with Parmesan cheese. Bake at 350 degrees for 50 60 minutes. If needed, cover edges after 25 minutes to prevent from getting too brown. Let stand for 25 minutes and serve.

NORTHERN SEAFOOD CASSEROLE
Here's a delicious dish my whole family enjoys. I¹m sure yours will too!

1-1/2 lbs. northern pike (cooked)
1 cup sliced celery
1/2 cup onion (chopped)
1 medium green pepper (finely chopped)
8 oz. can sliced water chestnuts (drained)
6 oz. can crab meat (drained)
4 oz. can shrimp, small (drained)
1/4 cup sliced mushrooms
1 cup mayonnaise
4 hard boiled eggs (sliced)
1/2 cup butter (melted)
1 cup bread crumbs
Salt and pepper to taste

Preheat oven to 350s. Grease a 2-quart casserole dish. In a large bowl, combine ingredients, except bread crumbs and butter. Place in casserole dish. Sprinkle on top with bread crumbs and drizzle with butter. Bake for 30 minutes or until hot.

CRAPPIE WITH A COAT
The great thing about fish dishes is that every one can be different. Here¹s a new spin on crappies that will surely become one of your favorites.

1 lb. crappie fillets
1/4 cup flour
1 egg (beaten)
1/4 cup fine bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup oil
1 8 oz. can tomato sauce
1/2 tsp. sugar
1/2 tsp dried basil leaves (crushed)
1/4 cup water
Salt and pepper to taste

Cut fish into serving size pieces. Coat with flour and dip into egg, bread crumbs and cheese. Fry fish in oil, turning once. Salt and pepper. Meanwhile, in saucepan, mix tomato paste, water, sugar and basil. Simmer for 10 minutes. Serve over fish.

WILD TURKEY AND STUFFING
It doesn¹t need to be Thanksgiving or Christmas to enjoy that gobbler you got in the spring. If you didn¹t fill your tag, a store-bought turkey will work here too.

1 whole plucked wild turkey - cleaned
1 tbsp. butter
1 tsp. poultry seasoning
1 tsp. pepper
Cooking bag

Stuffing
1 cup wild rice
1/2 cup butter
1/3 cup sliced almonds
1 small onion, chopped
3 stalks celery
2 cups fresh mushrooms, sliced
3 cups chicken broth
Cooked turkey or chicken gizzards (chopped)
1 tsp. garlic, minced

Rub bird with butter, then sprinkle bird with poultry seasoning and pepper.
Put in cooking bag. Wash and drain wild rice. In a large skillet, melt butter. Add rice, almonds, onions, mushrooms, celery, garlic, and gizzards. Over medium heat, saute the rice mixture for about 20 minutes and pour into a glass baking dish. Heat chicken broth to a boil and pour over rice mixture. Microwave for 25 minutes on high (cover with saran wrap). Put stuffing in bird and around it in the cooking bag. Close bag, poke holes in it and bake in pre-heated 325-degree oven for 2-1/2 to 3 hours. Do not overcook or it will have a tendency to become dry.

VENISON STEAKS STROGANOFF
Not only is this recipe amazing to eat. It¹s also incredibly healthy thanks to the lean goodness of wild venison. Preparing it at hunting camp will make you a hero!

2 pounds venison steak
2 tbsp. butter
1 medium onion, diced
Onion soup mix (1 envelope)
8 ounces sliced mushrooms
2 cups milk
2-4 tbsp. corn starch
1 cup sour cream
1/2 tbsp. garlic powder

Brown steaks (cubed) and onion in butter. Set aside in dish. In a pan, add milk, onion soup mix, mushrooms and garlic powder. Stir thoroughly. Add cornstarch and water to thicken. Then add the meat and sour cream. Be careful not to boil, as this dish has the tendency to burn.

Bass Hash
Hey, fish doesn't always have to be for dinner. Try this one for your next hearty breakfast with a couple eggs and some buttered wheat toast. It's a real treat!

2 pounds of bass, cooked & flaked
1 pound hash browns (thawed)
1/2 cup green pepper (chopped)
1/2 onion (chopped)
1 pound bacon (cooked and crumbled) reserve bacon grease Garlic powder Babe Winkelman's Northwoods Grill Seasoning Salt & pepper to taste

Fry bacon until crispy and crumble it. In the bacon grease, sauté onions and green peppers until the onion is transparent, then remove from pan. In same pan, fry your hash browns until they're slightly brown. Season the hash browns, then add the onions, peppers and fish. Cook until the dish reaches your desired crispiness.

Fish Appetizers
I serve this dish as an appetizer, but because everyone loves it so much, sometimes it seems like it becomes the main course.

1 pound cooked & flaked fish filets
1 stick butter
Green onions
2 tablespoons flour
1 pint Half & Half
1/2 pound grated Swiss cheese
1 tablespoon sherry wine
Salt & pepper to taste
Parsley for garnish

Melt butter in a fry pan and sauté the onions. Add flour, half & half, sherry and fish; then salt & pepper to taste. Add Swiss cheese and cook until melted. Place in a party dish and sprinkle with parsley as a garnish. Serve with Melba toast and crackers.

Whitetail Mini Pizzas
This is an easy dish that people really enjoy, especially the kids! I like to make up a bunch of these mini pizzas and freeze some in ZipVac vacuum-sealed bags. Then they're fresh and ready to go when you need a quick bite.

1 pound Ground venison
1 pound Italian sausage
1 pound Velveeta cheese
1 teaspoon Oregano
Garlic powder
Hot pepper flakes
Cocktail rye bread
Salt and pepper

Fry ground venison and sausage until brown, drain. Add spices and stir. Add cheese and melt. Spread on rye bread, place on a cookie sheet, and refrigerate for 30 minutes. Bake in a preheated oven at 350s for 25-30 minutes and serve hot.

Venison-Tomato Poppers
You know how you can't stop eating potato chips once you start? It's the same way with these little poppers. It's a great appetizer when you're entertaining or having a picnic with family and friends.

18 cherry tomatoes
1/2 pound cooked ground venison
1/2 cup mayonnaise
4 tablespoons Parmesan cheese
2 tablespoons shredded cheddar cheese
1/3 cup green onions (chopped)
2 tablespoons Parsley, chopped

Cut the tops off the tomatoes, scoop out the inside, and make a cross cut. Mix all the other ingredients in a bowl. Stuff the cherry tomatoes with the mixture and refrigerate for about one hour before serving. Or you can also bake them and serve them warm.

Combine all ingredients together in a glass bowl. cover with plastic wrap and refridgerate for up to one week. This sauce is served cold and spooned over upland game like grouse and pheasant or even duck.