This recipe can be used as a stuffing, side dish or in the following manner. It is delicious and will bring out the flavor in most wild game. Brian Eisbrenner developed this recipe to go with chicken breast, but try it with pheasant, duck, goose breast or rabbit. It’s delicious.

Ingredients:

     1/3 to 1/2 bag of spinach

     chopped mushrooms (1/2 of an 8 oz package)

     chopped green onions (1 bunch)

     fresh or minced garlic (to taste)

     1 box chicken flavor stuffing

     1/2 c  parmesan cheese                          

     mazzarella cheese ( shredded or sliced)

     1 tbs oregano

Directions:

     Reduce thickness of what ever meat you are using by cutting it in half and place on a greased or sprayed baking      sheet or pan and set aside.

     Cook stuffing according to package directions.  Saute spinach, mushrooms, onions and garlic until spinach is wilted.   Add parmesan cheese and oragano. Mix spinach and stuffing together.

     Cover meat with stuffing mix evenly and sprinkle with mozzarella. Bake at 375 for 45 minutes.

This is a simple yet one of the best tasting ways to prepare brookies. You can do this in a skillet right over an open fire or wrapped in aluminum foil on a grill.

2     boned whole brook trout

2     tbls  unsalted butter, cut into cubes

8     sprigs fresh thyme

6     thin lemon slices

salt and pepper

Rinse and dry the brookies. Season, inside and out, with salt and pepper. Place butter cubes in the cavity along with 4 sprigs of thyme and 3 lemon slices. Wrap each trout in a double layer of foil.

Prepare the grill for a medium direct heat and place the packages of trout on the grill grate and cover. Cook for 3 minutes per side or until the meat flakes easily with a fork. If using a charcoal grill, take some soaked wood chips and spread them over the coals.

Man, that’s goooood eatin!

The next time you get a trout or salmon in the 2 - 4 lb class for the table, instead of filleting it, consider baking it with stuffing. This is an old recipe, but very tasty.

Stuffing Ingredients:

1/4 cup Butter 

1 tbs grated onion

2 cups stale bread crumbs

2 tbs lemon juice

1 tbs finely chopped parsley

1/2 tsp sage

1/2 tsp salt

1/8 tsp pepper

Heat butter; add onion and bread crumbs. Stir over low heat until bread is lightly browned. Add seasoning ingredients. Makes enough for a 3  to 4 lb fish.

Directions:  Head and tail may be left on or removed and dish may be boned or not as desired. Wash fish; rub inside and out with salt. Stuff with prepared stuffing and sew or hold together with toothpicks. Brush with butter or salad oil.

Place parchment paper on the bottom of a baking pan to help when removing fish to a serving platter. Place fish in pan and bake at 400 degrees for 10 minutes per lb. If fish appears to dry out during baking, brush with butter. When fish is done, it will separate easily from bone or flake.

Garnish with lemon slices and parsley or water cress. Serve with tartar sauce or other desired fish sauce.

A hearty breakfast on opening day is as much a tradition in many camps as the hunt for trout, birds or deer. This recipe is an old recipe used before the many premixed pancake batters hit the market. Try it, it’s delicious.

Recipe:

1  egg

1  cup buttermilk

2  tbs shortening, melted or salad oil

1  cup flour (self rising)

1  tbs sugar

1/4  tsp baking soda

Beat the egg and add remaining ingredients in order and beat smooth. Grease a heated griddle. Check the griddle for proper heat by sprinkling a few drops of water on the surface. If the drops skittle around, the griddle is ready.

Pour batter with a spoon or pitcher on to the griddle. Turn as soon as bubbles form but before they break. Bake other side until golden brown.

For blueberry pancakes, add berries to the batter, make sure they are thawed and dry.

Makes 10 – 4 inch pancakes.

NOTE:    If using other than self-rising flour, add 1 tsp baking powder, 1/2 tsp salt and increase the baking soda to 1/2 tsp.

This is a dish that is sure to be a hit with the whole family providing they like Italian. It is  baked spaghetti with pheasant cutlets breaded with Italian bread crumbs, all smothered with mozzarella cheese. The key to this recipe is the sauce. I used what I had in the cubert, much like the situation you might find yourself in at your cabin. If you use a prepared spaghetti sauce you can eliminate the spices and tomato sauce, otherwise season the sauce to taste. This dish definitely calls for a Chianti.

Ingredients:

2 pheasant breasts seperated then sliced in half to make eight cutlets. (Figure two cutlets per person).

Small box of spaghetti

1- 16 oz can of tomato sauce.

1/2 cup of flour.

1 cup Italian bread crumbs.

2 eggs

salt & pepper

1 tsp oregano.

1 tsp basil.

1 tsp garlic powder. (optional)

1 tbsp sugar.

olive oil.

6 slices of mozzarella cheese.

Directions:

Cover the cutlets in plastic wrap and pound them with a mallet to make them thin. Heat the olive oil in a large skillet. Dip the cutlets into the flour, egg and last, the bread crumbs and brown them in the skillet.

Allow 2-3 minutes on each side, taking care not to burn the cutlets. When done, set aside. Heat the tomato sauce in a pan and add the oregano, garlic powder and basil. Add the sugar and let simmer. (sugar cuts down the acid in the tomatoes.)  Boil spaghetti two minutes less than normal and drain.

In a baking dish, place the cutlets on top of the spaghetti noodles and cover with sauce. Bake for 15 minutes at 350 then remove and cover with mozzarella cheese and return to oven until the cheese completely melts. Remove and let stand for a few minutes before serving.

Serve with a vegetable such as asparagus.

This is a simple recipe that can be adapted to most fresh fish, but salmon, coho and lake trout seem to be most flavorful.

Ingredients:

Enough fish for the number of persons to be fed.

One large onion or more depending on the size of the skillet.

One stick of butter (not margarine)

One lemon

Salt / Pepper

Directions:

In a large skillet, melt the entire stick of butter. Add chopped onions (enough to cover the entire skillet, more if one isn’t enough) and allow to saute. Place the pieces of fish directly on top of the onions turning once when the edges turn white. (Do not overcook) Remove the fish and plate, making a bed of the onions for the fish. Garnish with lemon slices and salt and pepper to taste. Serve with a vegetable and enjoy.

A white wine like a Grand Travers Winter White is recommended, but a good full bodied beer is delicious as well.

• 1 beaver
• Baking soda
• Salt
• Sliced onions
• Strips of bacon or salt pork

1. Remove all surface fat from beaver.
2. Cover meat with a weak solution of soda and water (1 tsp soda to 1 qt of water).
3. Parboil by simmering gently for 10 min.
4. Drain, place meat in roaster, sprinkle with salt, cover with sliced onions, strips of bacon.
5. Roast in moderate oven (350 F)until well done.
6. Serve at once.

Beaver should be cooked until the meat almost falls off the bones.