This is one of our favorite fish batter recipes and it serves 4 -6 people.  This can work on pretty much any white fish.  We use this often on our freshwater walleyes, pike, perch, and crappies.

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First things first, we need as many goose breasts as you feel is needed for the party you’re feeding.  I generally thing of 2 goose breasts per person, as it does become loose meat by the time it’s ready.

I like to cut the goose breasts about 1/4 – 1/2 inch thick, and to cut against the grain at an angle.  I find this allows the flavors to penetrate the meat even better.

After you have cut up your goose meat, I then will wash it thoroughly, allowing as much blood to drain as possible.  Sometimes I’ll also let it sit in the fridge overnight in saltwater or milk (to help pull all the blood out of the goose breast meat).

Keep in mind, goose legs also make for great appetizers out of the crock pot, but I’ll get to that later.

When I get up in the morning to hunt, I like to stick the meat in the crock pot and set it on low.  That way, when the hunt is over, it’s ready to eat.

Crock Pot Goose Recipes

BBQ Goose

Simply add the goose strips into the crock pot, and cover with BBQ sauce.  Make sure there’s enough sauce to completely cover the goose.  Turn it on low and 4-5 hours later you’ve got AWESOME BBQ Goose Sandwhiches.  Just use buns, more BBQ sauce, mustard, or whatever you prefer as condiments.  So easy and always a crowd pleaser.

Sauerkraut Goose

Simple add the goose trips to the crock pot, and cover with sauerkraut.  Again, like the BBQ, make sure there’s enough to cover all the goose meat.  Turn on low, and allow around 4-5 hours to cook.  We then make Reuben sandwhiches out of the meat and sauerkraut.  Use rye bread, 1000 island dressing, pepper jack cheese and your guests won’t believe it’s goose.

Give the crockpot a try for your goose, you’ll be glad you did.

Also for you snow goose hunters, check out the GooseGetter snow goose callers.

Fried Walleye Recipe

2 cups Bread Crumbs
1 tbsp of Cajun Seasoning
1 tbsp Lawry’s Seasoning Salt
A few shakes of pepper

A bowl full of a cup of flour
2 eggs (whipped and set aside in a bowl)
Pan with bottom covered in Oil (oil of choice: vegetable)

(note: you can substitute the cajun seasoning with Italian seasonings and change the bread crumbs to Italian bread crumbs)

Fried Walleye Recipe Preparation:

I start by tossing the walleye fillets into the flour – coat both sides.

I then put the flour-covered walleye fillets into the whipped egg.

I then put the bread crumb mixture all into a 1-gallon zip lock bag. I add the walleye fillets into the bag and shake until they are all coated.

In a pan, cover the bottom with oil and turn to medium. When I add a drop of water into the oil and it crackles, it’s ready.

Go ahead and cook on each side for approx. 3 minutes. If you have a lot of oil, the fish will float when done. The coating should be slightly browned.

Go ahead and garnish with a lemon wedge and sauce of choice.

Probably one of the simplest and best tasting fried walleye recipes.

Deer Tenderloin Recipes

Deer Tenderloin Recipe Ingredients:

Mix all ingredients excluding the steak in a large shallow bowl. Add deer tenderloin strips and make sure the saucy mixture covers them all.  Cover the dish and marinate 4 hours in the refrigerator. Remove the tenderloin strips from the marinade and broil, bbq, or grill to the desired doneness.

This is a fantastic way to cook your deer tenderloins.

Baked Rabbit Recipe

This baked rabbit recipe is so easy, yet so delicious your family will think you’ve slaved away all day in the kitchen!

2 rabbits, cut into 6 pieces
3 cups tomato sauce
2 medium diced onions
½ cup flour
1 diced garlic clove
1 tablespoon chopped parsley
Worcestershire sauce
Salt and pepper
Canola oil

Brown onion in oil in a frying pan. Meanwhile mix tomato sauce, garlic, parsley, Worcestershire sauce and salt in a saucepan. Add browned onion and simmer. Lightly cover rabbit pieces with flour, salt and pepper. Brown rabbit on both sides, place in baking dish. Pour sauce over rabbit and bake for 1 hours at 325ºF.

This baked rabbit recipe will be sure to be a favorite.

Rabbit Stew Recipe

Please note: make certain that all blood and fluff are removed from the rabbit meat before you begin to prepare your rabbit stew recipe.

4 pound rabbit, jointed
¼ pt white wine
2 oz butter
½ pt chicken stock
2 tablespoon double cream
2 tablespoon seasoned flour
1 clove of garlic
2 teaspoons cornflour
2 teaspoons tomato puree
1 tablespoon parsley
1 bouquet garni
Extra parsley
Salt and pepper, to taste

Cover the rabbit with seasoned flour and fry in butter, browning on all sides. Add the stock, wine and tomato puree. Bring to a boil. Next, add the bouquet garni, crushed garlic clove and season with salt, pepper and parsley to taste. Reduce the heat and cook for about 1 ½ – 2 hours or until meat is tender. Place rabbit on a serving dish, keeping warm. Remove the bouquet garni and transfer sauce to a saucepan. Mix the cornflour and cream, stirring into the sauce until thick. Pour sauce over rabbit and garnish with parsley if desired. Your guests will be wowed by this rabbit stew recipe.

Spicy Venison Sausage Recipe

Ingredients
5 pounds of ground venison
4 pounds pork jowls
1 pound beef
3 tablespoon salt
2 tablespoons fresh ground black pepper
3 tablespoons of fennel seed
4 tablespoons crushed red pepper
2 tablespoons sugar
1 large onion chopped fine
1 tablespoon fresh sage chopped fine
8 cloves of garlic chopped fine
2 jalepenos chopped
sausage casings (natural sheep casing is best, talk to local butcher shop for these)

Mix all of the ingredients together thoroughly in a large bowl. Allow the ingredients to sit over night in the refrigerator. Now run the mixed sausage through the grinder one more time with the stuffer attachment and stuff into casings. This venison sausage recipe can be cooked without casings in a patty but the casings will help hold in the natural juices and flavor of the meat. Sausage can also be smoked in a smoker to add extra flavor.

This is a darn good venison sausage recipie.

Venison Jerky Recipe

Ingredients

2 pound of boneless Venison
¼ cup soy sauce
1 tablespoon Worcestershire sauce
½ teaspoon fresh ground pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon liquid smoke

Remove all of the fat from meat and slice into ¼ inch thick slices. Try to utilize the full length of the meat. (Allows faster layout of meat when drying.) Combine everything except meat in bowl large enough to hold ingredients and meat. Stir ingredients until seasoning is dissolved then add meat. Marinate overnight. Hang directly on oven racks dry meat on lowest possible setting. Dry until meat is hard and dry to the touch. Cool and store in plastic bags.

This simple easy to use venison jerky recipe will be a hit in the house and in camp.

Swiss Venison Steak Recipe

Ingredients

2 pounds of venison steak (back strap works great)
¼ cup of flour
pinch of salt, pepper and garlic salt
3 onions
1 celery stack chopped
1 cup tomato sauce
2.5 tablespoons Worcestershire sauce

Cut meat into bite size pieces. In small bowl mix flour, salt, pepper, and garlic salt. Dust pieces of meat with mixture and pan fry in butter or oil until brown. Add onions, tomato sauce, and Worcestershire sauce. Simmer for 1.5 hours.

Peppercorn Venison Steak Recipe

Ingredients

1 ½ pounds of venison back strap cut ½ inch thick
3 tablespoons olive oil
4 tablespoons shallots chopped
1 tablespoon butter
2 tablespoons fresh ground peppercorns
1/3 cup brandy
¼ cup red wine
1 cup beef stock
1/3 cup sour cream

Warm butter and olive oil in large skillet
over medium high heat. (Be careful not to get it too hot.) Salt and pepper back strap on each side. Sear each side of steak quickly. (Do not overcook. Meat should be medium rare.) Place the venison in a oven safe pan and place in oven on warm. Add the shallots, and fresh ground pepper to the pan. Add brandy to the pan to de-glaze. Be careful, as brandy is flammable. Cook over low heat for 1 minute to reduce. Add wine and beef
stock, turn up heat and add the sour cream, stirring to incorporate. Remove venison from oven and add to sauce. Heat for one minute and serve.

Venison Back Strap Steak with Morel Mushroom Recipe

Ingredients

1 pound of venison backstraps cut ½ inch thick
½ pound morel mushrooms
1 clove garlic chopped fine
grape or current jelly
1 ½ cups sherry
Flour
Salt
Pepper
Olive oil
2 strips of bacon cut into1/4 to ½ inch pieces
4 tablespoons butter

The first and usually most difficult step is to locate a few morel mushrooms. Soak morels in saltwater for and hour to help remove bugs and other debris. After soaking remove them and pat them dry. Slice morels into quarters. Dry meat and toss in flower. Shake off extra flour. In a large pan add olive oil and brown venison over medium heat, salt and pepper as they brown. Do not overcook, venison should be medium rare. Remove from pan and place the venison in the oven on warm. Place bacon in pan and fry until crisp. Remove bacon and set aside. Add morels to the pan and sauté until they begin to brown. Add large spoonful of grape or current jelly. Stir until jelly begins to dissolve. Add sherry to pan and simmer until reduced, stir in butte, add back bacon and steaks bringing up the heat. Serve hot.

This venison steak recipe combines the rich earthy flavor of morels with the wonderful wild flavor of venison.