Hot off the Grill! - Recipes

Preparation:
Wash and dry the fillets. Heat the oil in a skillet at least 10 inches. Beat the egg and mix in the honey. Combine cracker or bread crumbs with flour, salt and pepper to taste. Dip fillets in egg mixture and coat with cracker/bread mix. Fry until golden brown (about 3 minutes per side) or fillet easily flakes. Serve with lemon wedge.
Serves 6-8

Preparation:
Create 8 individual pockets for each walleye fillet, enough so the tin foil can be eventually folded around the fillet with a good seal. Place one fillet in each pocket. Spread butter on the fillet. Sprinkle with salt, pepper and oregano to taste. Cover the top with bread crumbs. Lightly sprinkle parmesan cheese. Cut the lemon into slices and place 2 slices on the fillet. Fold the tinfoil back over the fillet and tightly seal. Place on hot BBQ and cook for 12 – 14 minutes without flipping. Fish is done when it can be flaked with a fork.

Preparation:
Let pike fillets sit in a mixture of 2 cups milk and salt for approximately two hours. Pat fillets dry with paper towel. Heat the oil in a deep pan or skillet. Oil is ready when drops of water disappear instantly without smoking. Blend the eggs and remaining cup of milk. Mix the cracker meal, flour, salt and pepper on a large plate, bowl or ziplock bag. Dip the pike in the egg mixture. Coat the fillet in the cracker meal mix. Carefully lay the fish in the hot oil. Do not turn the fish. When golden brown, remove and place on paper towel. Serve with fresh lemon and tarter sauce!

Preparation:
Soak fillets in milk for 30 minutes. Preheat the oven to 350 F. Grease a baking dish. In a second bowl, combine the breadcrumbs, pepper, parsley and salt. Remove the milk from the fillets and roll each fillet in the breadcrumb mix. Place the fillets in the baking dish and drizzle melted butter overtop. Bake uncovered for 25 minutes or until the fish flakes easily. Serve with lemon wedges.

Preparation:
Preheat oven to 375 F. Spread honey garlic sauce over fillet. Sprinkle brown sugar with a pinch all over the fillet – lightly covering. Bake or broil until the fillet is golden brown and the honey garlic and brown sugar have caramelized. Serve with a lemon wedge!

Preparation:
Cut trout fillets into serving size pieces. Mix all other ingredients in a medium non metal bowl. Marinate trout fillets in mixture for 1-2 hours in refrigerator. Broil or grill fillets 5 minutes per side until it flakes easily.

Preparation:
Preheat oven to 325 degrees. Place meat in casserole dish and add mushroom soup, dry onion soup mix, and tomatoes. Cover and bake for 2 hours. Serve with your favorite side dish!

Preparation:
Saute meat cubes in shortening until brown on all sides. Add pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots. Cover and simmer until meat is tender, about 2 hours. Add whole onions and potatoes, cover and simmer for an additional 15 minutes, or until the vegetables are barely tender. Mix butter and flour into a paste. Drop into simmering stew. Cook, stirring until stew bubbles and thickens. Serve with rice.

Preparation:
Marinade the caribou with the vinegar, garlic and salt in a plastic bag turning occasionally, over night in the refrigerator. Remove from the marinade and discard it, pat dry, roll in flour and brown in a little oil in a hot skillet. Make a paste of the remaining ingredients and smear over the roast. Place in a preheated 450 F oven; reduce the heat to 300 F and roast 60-80 min until finished to desired doneness. Deglaze the pan and make gravy.

Preparation:
Saute meat, garlic and onions in heated oil in a large skillet, until meat has browned. Transfer to a large saucepan. Add water, herbs, Worcestershire sauce, salt and pepper. Bring to a boil, reduce heat, simmer 1/2 hour if ground meat and 1 hour if cubed meat. Add potatoes and carrots, cook 20 minutes longer. Remove bay leaf; make a slurry of the flour and a little water and stir in. Bring to a boil until the mixture thickens. Add peas. Remove from the heat and set aside. Prepare your favorite pie crust and place the bottom crust into a pie pan. Pour the meat mixture into the pie pan. Cover with pie crust, flute edge, cut slits in top. Bake 15 to 20 minutes or until crust is nicely browned.

Preparation:
Mix ingredients and form into balls. Add oil to frying pan and brown meatballs. Deglaze pan, Add 2 tbsp flour and water to make gravy, cover and simmer for 1 hour.

Preparation:
Place roast in a large frying pan, add cooking oil and turn to high heat. Braise roast on all sides. Add remaining ingredients and simmer for 30 minutes. Preheat oven to 350 F. Place roast and sauce in an open pan and cook for 3-4 hours. Baste often. At the end, remove the vegetables and blend to thicken sauce. Roast should be served well done. Serves 6-8.

Preparation:
Fillet breasts. Place breasts on platter and cover with apple and orange. Cover with plastic wrap and refrigerate overnight. Place apple, and orange and fillets in 1 1/2 quart oblong baking dish. Empty onion soup into dish; add water. Bake at 300 F for 2 hours. Serve with pan drippings. Serves 4.

Preparation:
Sprinkle salt, pepper, sugar, ginger and cinnamon over entire goose. Rub into skin. Combine vinegar, oil, and sherry. Pour over goose with breast down. Bake for 40 minutes at 450 degrees with top on roasting pan. Take top off; broil 8 minutes. Turn goose breast side up and broil 8 minutes.
SAUCE: Pour off oil, add flour to make a very thin sauce. Pour over thinly sliced goose.