Welcome to OutdoorsWeekly.com
Serena
    OutdoorsWeekly.com Fish and Game Recipes HOME - NEWS - FISHING REPORTS - PHOTOS - EVENTS - CLASSIFIEDS Subscribe OnlineE-mail Us  

Home

Subscribe

Fish Tales Report

Fish Tales Archive

Hunting Reports

--------
NEWS & TIPS

Minnesota News

Wisconsin Outdoors

From the Dakotas

News Archive

Pro-Staff Features

Conservation Officer Report

Events

Classifieds

Recipes

--------
PHOTOS

Reader Pics

A Kid's Perspective

People & Pets

Trail Cam Pics

Real or Not Real?

Funny Forwards

--------
RECOMMENDED RESORTS

Minnesota

Out of State

--------
OUTDOOR SERVICES

Hot Products

Recreational Toys


Guides & Sporting Goods

Land & Lakeshore

--------
Favorite Links

Web Stats

Contact Us

Address Change

Back Issues

Duck Stamps

--------
Subscribe
to get OutdoorsWeekly.com magazine delivered to your mailbox each month!

 

Fish and Game Recipes
Email us your favorite fish or game recipe

Crispy Chip Walleye

4 large walleye fillets
1 egg, lightly beaten
1 Tbsp Dijon mustard
1-2 cups flavored potato chips, crushed
ground black pepper
salt

Preheat oven to 375°. Line baking sheet with aluminum foil. Spray lightly with cooking spray. Combine egg and mustard in bowl. Combine chips and ground pepper in another bowl.

Season fish with salt. Dip in mustard mixture, then coat in chip mix. Place on baking sheet. Bake 10 to 12 minutes or until golden brown.

Goldfish-Baked Walleye

8-10 walleye fillets
salt and pepper to taste
1/4 cup butter, melted
1/4 cup lemon juice
1-1/2 cups crushed
Goldfish crackers
Fresh parsley

Rinse fish in cold water and pat dry. Sprinkle fillets with salt and pepper. Combine melted butter and lemon juice. Dip fillets in butter mixture. Roll in crushed Goldfish crackers.

Place fillets on shallow baking pan (lined with aluminum foil). Bake (uncovered) at 400° for 20 minutes or until fish flakes easily with a fork.

Apple, Berry & Herb Pheasant

• 2 whole pheasants
• 8 cups water
• 1/2 cup kosher salt
• 2 Tbsp sugar
• 2 bay leaves
• 1 Tbsp crushed juniper berries
• 2 Tbsps olive oil
• Black pepper
• Apples, fresh herbs
• Butter, melted

Brine the bird by bringing water, salt, bay leaves, juniper and sugar to a boil. Cover and let cool to room temperature. When it cools, submerge pheasant in brine and keep in the fridge for 4-6 hours.

Take pheasant out of the fridge and let sit at room temp for 30 minutes. Preheat oven to 500°. Oil the bird and rub cracked pepper on the outside. Place in roaster.

Stuff bird with an apple and fresh herbs of your choice. Roast pheasant for 15 minutes at 500°. Take pheasant out of oven and lower oven temperature to 350°. Baste bird with melted butter.

Return pheasant to 350° oven and roast for 30 to 45 minutes. Remove the pheasant and let it stand for 10-15 minutes. Enjoy!

© 2017 OutdoorsWeekly.com

 

Subscribe!

Subscribe online!

Facebook