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Here are a few of our favorites, be sure to send us yours!
Port Wine & Balsamic Vinegar Reduction Sauce - Add approximately 1.5 cups of Port Wine to a sauce pan with a .5 cup of balsamic vinegar. Add 2 teaspoons of dijon mustard along with rosemary. Cook on high heat stirring almost constantly until the sauce thickens and remove. It can be chilled and used as needed for a week or so. Simply reheat and place in a sauce cup to pour over Filet Mignons, Ribeyes, etc. Our favorite us is over grilled Filets with garlic mashed potatoes.
Grilled Asparagus - Soak asparagus sprigs for a few hours in water after removing the bottom "woody" portion. Clean thoroughly and dry with a paper towel. Then add olive oil and balsamic vinegar. Let the asparagus sit for an hour or so and grill lightly adding salt and paper to taste.
Salmon Patties - De-bone and remove skin from one can of salmon. Add 2 eggs and 10 crushed saltine crackers to the remaining fish and make 4 patties the approximate size of 1/3# burgers. Place salmon in a pre-heated skillet with the oil of your choice. Fry on medium until golden brown on each side and cooked through. A wonderful condiment is plain Miracle Whip.
Wild Rice Soup - Place a large amount of rice in a pan of water & salt or microwave until done. It takes awhile and you'll have to keep adding water. In a large stew pot saute finely chopped onion & celery in a stick of butter. Add a few tablespoons of flour when they get soft. Add 1 gallong of regular milk and a pint of cream. Salt and Pepper liberally. Drain the rice, I usually cook the rice one day ahead. Add about 6 strips of bacon with just small amount of the bacon grease. Dice up and separate the small chunks of bacon before cooking. I usually add just a dash of Accent and a bag of shredded cheddar cheese before serving.
Cocktail Sauce - Use Heinz Ketchup as a base for your sauce and add prepared horseradish, lemon juice and worcestershire sauce to your taste. For a real bite, drop a little tobasco. I like this thick with horseradish and it's great on fried fish!
Turkey Strips - I stripped out my breast meat from my Tom and treated it just like fried chicken with a little "Emeril's" essence for some kick. I double coated it with seasoned flour, milk, flour again and deep fried. We used some leftover sauces from fast food places and chowed down. My wife was eating it cold the next day. Yummy!
Fried Walleye - Take equal parts Golden Dipt fish breading and ground saltine cracker crumbs for your breading. It's fine without the crackers too. Gary Roach, and a lot of other folks make good breading too. Prepare your fish as normal, soak them in milk, pat dry, then bread in a plastic bag. Make sure your oil is hot and you don't add too many fillets. If you want a nice touch, fry a couple of strips of bacon and use the grease with your oil for a nice change or flavor. Cook until golden brown. We also LOVE the Golden Dipt Beer Batter. Make up some of their hush puppies too. By the way, bears will eat the grease out of your cooker if you leave it out over night in Canada. Hint Hint Rhett.
Grilled Tuna or Mahi Mahi - Marinate your fish steak or fillet in olive oil, white wine, lemon or orange juice, garlic, salt, pepper and fresh herbs or additions like cilantro, parsley, green onions, etc. Let set for approximately 20-25 minutes, turning a couple of times. Grill on a HOT grill, do not overcook tuna, just sear the outsides, it should like like a rare to medium steak (pinkish red on the inside).
Donuts - Buy the small cheapo biscuits that come in the tube at the grocery store, the ones that are usually 2/$1 or something close. Poke a hole in each biscuit and fry in oil as you would a donut. When finished, pat them in regular or powdered sugar. They are fantastic! These are great before a fish fry as an appetizer too. Jim and Sandi Beitzel, who live on the Manitowoc River in Wisconsin, tipped me off to this one. I still remember those perch cooked over the fire! Sandi is the Budweiser OutdoorsMAN (haha) of the year! Way to go Sandi, one of our National DU board members.
Baked Walleye - Take tin foil and butter one side. Add potatoes, onions, peppers (whatever you like) and chunks of walleye. Season to taste with salt and pepper and a dash of lemon juice. Fold the tin foil into a tight bag without tearing. Grill on each side for approximately 10 minutes.
German Pheasant - Prepare small chunks/strips of pheasant and dredge them in flour, salt and pepper. Add the pheasant to a cast iron or other heavy skillet that has 1/8 - 1/4" of a mix of butter crisco and olive oil that is heated just below medium. Brown the pheasant chunks and remove. Add in ONE sliced yellow onion per person and turn up the heat a little. Start the onions, stirring often. After 5-10 minutes add the pheasant on top of the onions and cover for 10 minutes. Every ten minutes stir the mix. After 30 minutes or so (when the onions carmelize, that is break down, turn black, etc.) serve.
Teriyaki Goose - Strip out goose breast into no more than 3/4" width and depth chunks. Marinate in Teriyaki for 12-24 hours and grill.
Morel Mushrooms - Ok, you're on your own identifying them! But... soak and clean in salt water, split them into flat pieces and coat in egg and cracker crumbs. Fry them in butter and salt and pepper to taste. It's a treat.
Wimmer's Anything - Buy anything that Wimmer's makes. Open the package, cook it if you have to, but eat it quick or it will be gone. The New Ulm summer sausage and the natural casing wieners are out of this world. For a great treat in the blind, cook up their little cheese smokies breakfast sausages or their Cheddarbest sausages. There is something about cheddar oozing out on a breakfast plate in a blind that is something to behold. The big ol' Las Vegas dogs are a real meal too if fishing didn't go like you wanted it. If you can't find Wimmer's in your area, you might look for Bassett or Ambassador, they are also Wimmer's products. Wimmer's is a West Point product, but it has the awards to prove it is among the best in the world. If you could only smell dowtown West Point when the smokers are going... It's enough to make a vegetarian rethink policy. Another tip, if a farmer lets you hunt their ground, throw a few Big n Beefy's with a nice note in their mailbox after you leave and I'll guarantee you'll be able to hunt again! http://www.wimmersmeats.com/index.html
Todd's Canned Camp Stew - This is an easy yet hearty stew to bring to the campground. Saute 2 chopped onions, add and brown 2# of hamburger and crumble. Add two cans of Chicken broth, two cans of mixed vegetables with the juice, and either one or two cans of sliced potatoes. Add a half cup or so of ketchup plus salt, pepper, and garlic. You can also add stewed tomatoes or celery if you like - I don't! Bring this to a boil then simmer, it goes great with garlic bread. Canned or chunked meat can be substituted for hamburger. I use a dutch oven. | 
