• 1 Lb. fish fillet
• 1/2 cup beer
• oil for frying
• 1/2 cup flour
• 1 egg
• 1/2 tsp salt and pepper

1. In small bowl beat beer and eggs, add flour, salt and pepper
2. Beat until smooth
3. Dip fish into batter; allow excess batter to drip off
4. Fry at 375 degrees for 3-4 minutes or until golden brown and fish flakes easily with fork
5. Drain slightly on paper towel

• Serves 2-3 people
• Let oil sit until cool

• 4 medium fillets
• 1/2 cup onions sliced up
• 2 tbsp. butter
• Dash of salt and pepper

1. Wrap fish, onions, butter, salt and pepper in tin foil.
2. Place in grill for about 15 minutes on medium heat.
3. Serve with your favorite side dish.

• Serves 2-3 people
• Easy clean up - just throw tinfoil in trash

• 4 walleye or northern fillets
• 1 onion
• two of your favorite polish sausages or three spicy hot dogs
• Optional - Chedder cheese
• Tin foil

1. Place your fish fillets on tin foil.
2. Slice one medium sized onion and lay it on top of the fish.
3. Cut up your favorite polish sausages or spicy hot dogs into small pieces and sprinkle them over the fish.
4. Completely wrap tight and place on a hot grill. Keep turning your fish packet every 5 min. up to 25 min. The juices flow evenly throughout the fish and also it keeps it from burning.
5. Optional - Open tin foil and add 1 cup of shredded cheese or more. Close back up fish and leave set for 4 min. and enjoy.

• 1 package panckake flour spiked with seasoning salt
• 4 cups HOT oil
• Kraft Horseradish Sauce
• Miracle Whip

1. Cut the fish into uniform pieces so they all cook at about the same time
2. Rinse fish in water
3. Pat fish dry on a towel
4. Shake the fish in a bag that contains the batter mix
5. Place fish in hot oil and cook until golden brown
6. Spread on a little Kraft Horseradish Sauce or Miracle Whip

• Author has used this recipe with all kinds of fish from crappies to sheepshead and they all taste great!

• 4 medium fillets cut up into chunks
• 2 cups crushed graham crackers
• 4 cups HOT oil
• 2 eggs
• Dash of salt and pepper

1. In a small bowl beat the eggs until smooth
2. Drop walleye into egg batter
3. Place coated walleye into crushed graham crackers
4. Place walleye chucks into hot oil
5. Fry walleye at 375 degrees for 3 - 5 minutes
6. Place walleye onto paper towel to drain off hot oil

Red Wine sufficient to cove ribs in a marinade 1 1/2 c Water
1 cup Currant or plum jelly or jam
1/2 Brown sugar
1/4 md Onions, finely diced
1/8 tsp cloves
1/2 tsp dry mustard 1/2 tsp garlic powder 1/2 ts Salt
6 lb Venison ribs with some loin meat attached
Freshly ground black pepper to taste

Preheat oven to 325 degrees. Combine all ingredients except the ribs in a large bowl. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Pour sauce over ribs. Makes about 6 servings.

Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup.

Venison Strogonoff

2 lbs. Venison roast, steak of filet marinated in buttermilk and tenderizer
2 tbsp. Bacon fat
1 large onion, chopped
Flour to coat meat
Salt and pepper
One half pt. sour cream
One cup bechamel sauce*
1 tsp. garlic powder

Bechamel Sauce
4 tbsp. Flour
3 tbsp. Butter
one and one half cups of milk
Salt, pepper and Accent

Mix butter and flour in a double boiler. Slowly ad milk and seasonings, stirring to blend

Cut venison into bite-size chunks, salt and pepper to taste, roll in flour to coat. Heat shortening to hot, fry venison quickly, remove from pan. Add pepper and onions; cook until tender. Drain off shortening. Return venison to pan. Add bechamel sauce. Stir to mix thoroughly; cover with a lid and simmer until tender. Serve over rice.

Venison Jerky

3 lbs. boned meat
1/4 tbsp. Garlic powder
2 tbsp. liquid smoke
2 tbsp. salt
3 tbsp. Water
1 tbsp. seasoned pepper

Slice meat into 1/4" thick strips about 5" long. Remove all fat. Combine liquid smoke, water, and seasonings. Brush on strips and place (layer on layer) in a large bowl. Put a weighted plate on top of bowl and let stand in place overnight.

Remove meat and dry it. Place strips across oven racks - edges may touch; don't overlap. Allow room for air to circulate. Racks should be no closer than 4" from top and bottom heat sources. Dry meat in oven for about 11 hours at 150 degrees. Remove and cool completely. Store in an air-tight container.

Venison Roast

4-6 slices of bacon
1 tsp. Salt
One half tsp. pepper
1 quart meat stock
garlic or garlic powder
six small carrots
six mushrooms
1 medium onion
one half cup minced celery
Two thirds cup sherry

Fry 6 slices of bacon (crisp) in dutch oven. Remove bacon and leave grease in oven. Pierce roast and insert slivers of garlic in holes or coat roast with garlic powder, salt and pepper. Heat bacon grease and sear roast on all sides until very brown. Add medium diced onion, carrots, mushrooms and celery. Cook very slowly for about 3 hours (or until done). Blend vegetables to thicken sauce. Add Sherry.

Venison Soup

1 pound venison diced into 1/2 - 3/4 inch pieces
I large diced onion.
10 small diced carrots
1 cup diced celery
Salt and Pepper to taste
1 tbsp. Sugar
1 tbsp. Bacon fat
1 can sweet corn
1 cup lima beans
1 tsp. Msg.

In a pot, saute onions and venison together until brown. Add the remainder of ingredients. Cover with water or stock. Simmer on low until meat is tender. Allow the soup to cool. Store in your frig for one day. Reheat and serve the next.

Basic Venison Stew

Marinte venison in yogurt or buttermilk. Then wash thoroughly

2 lbs. stew meat
6 carrots
6 potatoes
2 tbsp. oil
1 tsp. Worcestershire sauce
1 md onion
2 bay leaves
1 tsp. salt
1 tsp. Sugar
1/2 tsp. Pepper
1 tsp. Garlic powder
1/2 tsp. paprika
One quarter tsp. allspice

Brown the cubed meat in the oil, add two cups of water, then the rest of the ingredients. Cover and simmer 1 1/2 hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender. As a footnote, I've just browned the meat, then dumped everything in the "crockpot" on low. It produces a stew that tastes as tho' it already been reheated several times.

Sweet Venison Sausage

6 lbs. venison, ground or cubed
1 tbsp. MSG
6 tbsp. sugar
1 1/2 tbsp. black pepper
6 lbs. pork, cubed
1/2 tsp. Allspice
1 1/2 tbsp. garlic powder
1 tbsp. coriander
1/4 cup salt

Mix all ingredients and grind several times. This sausage may be frozen without smoking and made in patties, hors d'oeuvre balls sausage bags, or casings.

Venison Sloppy Joe Mix

4 lbs. venison hamburger (no fat)
3 cups of chopped onion
2 cups bacon fat
2 cups tomato catsup
2 1/2 cups water
2 tbsp. Garlic powder
1 small can tomato paste
1 tbsp. Salt
1 1/2 cups chopped green pepper
1 tbsp. Sugar
3/4 tsp. pepper

Cook venison and onions until brown. Pour off excess fat. Add all other ingredients; mix thoroughly; bring to a boil and simmer 5 minutes. Pack into clean, boiled Mason pint jars, leaving 1" head space. Adjust lids. Process at 15 lbs. pressure for 75 minutes, or 10 lbs. pressure for 110 minutes. Makes 8 pints.