Ingredients –

Mix lemon juice and buttermilk together in equal amounts, so that it will cover all fillets well.

Soak fish fillets in marinade overnight.

Crush handfuls of cornflakes onto plate.

Roll fish onto plate to cover fish in flakes.

Fry fish in skillet until tender.

I named this duck recipe "North Dakota Duck Ball’s" because I was on a duck hunt in northwestern North Dakota. I had my dehydrator full of duck meat for jerky and I still had ground duck meat left over. As usual after a long days hunt, our hunting party was hungry. So I decided to use the ground duck I had left over and whip something new up. I guarantee, although slightly unusual, this recipe will touch the stomach of the hungry hunter. Try it, and you will likely be making it every time the dehydrator is full. Although this is manly set up as an appetizer you can also make the balls into a hamburger type patty for the entrée of a dinner.

2 lbs ground duck

1 bag ruffles potato chips

1 package of "Backwoods jerky seasoning, Hickory flavored" this can be purchased at bass pro shop.

1 jar of your favorite barbecue sauce

Mix a half of a package of jerky mix with your ground duck. Most packages of the jerky mix are set up to do 4 lbs of meat. Crush two to three large handfuls of ruffles potato chips and mix with meat. Roll meat into golf ball size balls. Set on covered grill at medium heat for two minutes. Turn onto other side for two minutes covered. Uncover grill and cook a couple of minutes longer turning frequently until done. Don’t Overcook. Serve with toothpicks and sauce on the side. If you cant find Backwoods jerky mix, any hickory jerky mix will work.

This recipe has been the talk of the duck camp, ever since I conjured it up. It can be made with any species of duck. I started out making it with diver ducks but soon found out it’s just as tasty with all puddler's as well. I let a chef at an outfitter in North Dakota in on the recipe who now serves it regularly. I have also experimented with pheasant and goose. They all tasted great, give it a try at your next hunting camp.

Ingredients:

Mix flour, garlic powder and salt together and put in a one gallon zip lock bag. Scramble eggs and put into a separate zip lock bag. Cut duck breasts into 1 to 2 inch squares. Put duck pieces into the zip lock bag with the scrambled eggs. After pieces of duck are covered in egg you may transfer them into the zip lock bag with the flour. Make sure pieces of duck are completely covered in the flour mixture. Next heat large frying pan on medium heat and add a quarter cup oil (or enough oil to cover surface of frying pan) until hot. Add a quarter cup teriyaki sauce to pan. Stir oil and teriyaki sauce up. Layer pan with the pieces of duck and cover. Turn duck pieces after five minutes. Cook an additional five minutes covered. Stir pieces up and cook until pieces are dark brown to black. This only takes a minute or two. "Don’t over cook". You may need to repeat for an additional pan full of duck pieces if your frying pan doesn’t fit all the pieces. Serve with toothpicks as an appetizer or serve over wild rice as a meal.

This smoking recipe has been modified several times to provide an easy brine mix that’s tasty and quick. The roasts I've made with this are tender, juicy, with a moderate hickory flavor. I have never had a complaint about the meat being gamy. Most non-hunters think its beef roast. I have used a traditional brinkman one shelf smoker with a full pan of charcoal, full pan of brine mix and two large handfuls of hickory chips. Any type smoker will work but the time may vary with temperature.

Add water to large plastic bowl. Chop onions and add to bowl. Quarter lemons and squeeze juice into bowl, then place skins in bowl. Add remainder of ingredients into bowl. Put roast or roasts into bowl of ingredients and let soak 24 hours. Take roasts out and pat dry. Light a full pan of charcoal and let it turn gray. Put two large handfuls of soaked hickory chips onto pan, spread evenly. Fill the water pan with the leftover brine mix. Wrap roasts with bacon strips and place evenly on the smoker. Smoke for 2 and a half to three hours (depending on temperature). Check after two hours. Look for a juicy appearance and a medium to medium rare look. Don’t over cook!

Really, any type of ground meat can be added to this awesome recipe. Everyone has their favorite chili recipe but this one will surely astound you. It has such a variety of flavors that it will not only cover your tongue but send you running for seconds and possibly thirds. My wife and I put our ingredients together to make this our own wild game chili.

1-2 lbs ground venison (to thickness taste)

1 chopped onion

1 lb can whole tomatoes

1 can skinless chili beans

1 can red kidney beans (drained, rinsed)

2 six ounce can’s tomato paste

1 medium jar salsa (hot or mild to taste)

1 can tomato sauce

2 tablespoons chili powder

2 tablespoons sugar

A quarter tsp salt

A half tsp Tabasco sauce

4-8 oz. Shredded cheddar cheese (to taste)

Brown ground venison and chopped onion together in large skillet. Add all ingredients, except cheese, to a large pan or slow cooker. Cover and cook on medium heat for 45 minutes. Serve in bowls and top with cheese. To melt cheese quickly, put bowls in microwave until melted or simply let the cheese melt on its own.

Place all ingredients in a big crock pot, cook on low for four hours stirring often. Add peas the last hour. That’s it. Serves about 8 hungry hunters. It’s a sweet stew that can be served on mashed potatoes, rice or just eaten by itself.

This fish recipe is great for kids. My nine year old daughter loved it so much, I named it after her. Its not to spicy yet has the perfect punch for most people. Uncle Buck’s fish batter can be obtained from Bass Pro Shops. Any of your favorite fish batter will work. Also I would expect most any fish would also taste darn good when cooked this way.

Skinless Wild Game Sausage

 This sausage recipe has been going around camps and in hunting magazines for quite sometime. It doesn't require casings and is very easy to prepare. 

Ingredient's-

3lbs Ground Wild Meat (venison etc.)

1 tsp. Liquid Smoke

1 tsp. Ground Pepper (or to desire)

1/2 tsp. Onion Powder

3 tbsp. Morton Tender Quick Curing Salt

2 tsp. Mustard seed

1/2 tsp. Garlic Powder

1 cup cold water

Tin foil

          Mix all ingredients together. Divide meat into three equal portions and roll each into a cylinder. Wrap each roll in aluminum foil with the shiny side in. Place in refrigerator for 24 hours. Preheat oven to 325 degrees. Poke holes in the foil on the bottom of rolls and place in broiler pan. Bake for 1 1/2 hours. For dryer sausage, remove the tin foil and bake an additional 15 minutes.

Remove from oven and add V8 juice, reduce heat to 350 degrees and cook an additional 20 minutes until meat is done and no longer pink.

Grilled Wildfowl (ducks, geese, dove & grouse) 

Ingredients

2 ducks cut into 8 pieces

MARINADE

1 cup olive oil

juice of 1 lemon

2 tablespoons soy sauce

2 tablespoons sherry

1/4 teaspoon thyme

1/4 teaspoon paprika

1/2 teaspoon ground chipotle pepper or cayenne pepper

SAUCE

1 mango, chopped

1/2 cup orange or apricot marmalade

1 tablespoon Dijon mustard

2 tablespoons fresh chives, chopped

1 tablespoon soy sauce

1/2 cup chicken stock

          Marinate the pieces of game bird in refrigerator for 6 to 8 hours or overnight. Remove and let it get to room temperature. 

          Combine all ingredients for sauce in a medium sauce pan and simmer over low heat for 15 minutes. Separate small amount for basting.

          Remove pieces of meat from marinade and grill over a very hot fire for 3 minutes. Turn and baste with sauce. Grill the second side for three minutes turn and baste. Grill for 1 minute. Remove from grill and place in a casserole dish.

          Pour the remaining sauce over pieces of meat. Keep in warm oven while finishing dinner such as vegetables and rice.

Serves 4-5 people.

Wild Won-Ton Wraps

By Rick Spoerl

Ingredients

1 pound ground wild meat (duck, goose, bear, deer, etc)

1 package cream cheese

won-ton wrappers

1 large onion diced

peanut oil

sweet and sour sauce or sweet hot mustard

          Mix ground meat cream cheese and onion. Fill up won-ton wrappers and deep fry in peanut oil. Dip in sauce as you eat them.

Duck Breasts in lingonberry-wine-butter

Ingredients-

2 Mallard Duck Breasts (skinned)

1/2 cup seasoned flour

2 ounces red wine

2 ounces cold butter

one tablespoon jam

          Heat a pan and add two tablespoons of olive oil and sauté the breasts (which should be coated in seasoned flour) until brown on both sides. Remove from pan, place them on a cutting board and slice them into narrow strips. They should be very rare. Return the duck strips to the pan and toss quickly, cooking them until medium rare. Remove the duck strips and place them on a plate. Reduce the heat and add the red wine to the pan to deglaze it, scraping every bit of pan residue until it is well incorporated with the wine. The residue contains intense flavor that will buoy the dish. Add lingonberry jam and stir constantly while it reduces to about half. Add the butter and incorporate it into the sauce as it melts. Lastly, toss the sauce with the duck strips and serve immediately. 

Venison Gyros

Ingredients-

Meat

1 pound Venison

1 pound Lamb

1 tablespoon Marjoram

1 tablespoon Rosemary

2 tablespoons Garlic

2 tablespoon Kosher Salt

1 medium Onion chopped

1 teaspoon ground pepper

Sauce (Mediterranean yogurt)

2 cups Greek yogurt

one medium cucumber grated fine

1 pinch salt

Drain water, than add

1/2 teaspoon chopped fine garlic

pepper to taste

2 tablespoons red wine vinegar

          Bake meat mixture in a meatloaf pan at 350 degrees F for 1-1 and a half hour or to an internal temperature of 165 degrees. Cut in thin slices and place in a pita. Pour sauce some onions and enjoy.

Sweet & Sour Venison Meat Loaf

Ingredients -

1 1/2 lbs of ground venison

1 cup of dry bread crumbs

1 teaspoon salt

1/4 teaspoon pepper

2 eggs

1/3 cup chopped onion

1 can (8 oz.) tomato sauce, divided 1/2 now 1/2 later

2 tablespoons barbeque sauce

1 tablespoon catsup

Topping Ingredients -

Reserved tomato sauce from above (1/2, 4 oz.)

2 tablespoons brown sugar

2 tablespoons vinegar

1/2 cup sugar

2 teaspoons mustard (yellow)

          Mix venison, bread crumbs, salt, pepper, and eggs together. Add onion, one third tomato sauce and barbeque sauce along with catsup. Form into loaf in 9"X 5" X 3" pan. Bake at 350 degrees F for 50 minutes. In sauce pan prepare topping. Combine all topping ingredients and bring to a boil. Pour over meatloaf and bake an additional 10 minutes.

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