Ingredients:

• 1 cup biscuit/baking mix
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon Cajun seasoning
• 1-1/2 teaspoons pepper
• 1 teaspoon salt
• 1/2 cup 2% milk
• Oil for frying
• 1 pound walleye fillets, skin removed
• Lemon wedges

Instructions:
1. In a shallow bowl, mix the first six ingredients. Place milk in a separate shallow bowl. In an electric skillet, heat 1/4 in. of oil to 375°.
2. In batches, dip fish in milk, then coat with baking mix mixture; fry for 5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve immediately with lemon wedges.

Ingredients:

• 2 large walleye fillets

 
Marinade:

• 4 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 tablespoon fresh coarse ground black pepper
• 1 tablespoon fresh thyme
• 1/2 tablespoon fresh oregano
• 1/2 teaspoon cayenne pepper

 
Instructions:
1. In a plastic zipper bag, combine 2 large walleye fillets with the marinade ingredients; marinate for 3 hours.
2. To cook, either grill, broil or pan-fry; total cooking time should be about 15 to 20 minutes.

Ingredients:

• 2 Eggs
• 1 Tablespoon water
• 1/3 cup dry bread crumbs
• 1/3 cup instant mashed potatoes
• 1/3 cup grated Parmesan cheese
• 1 teaspoon seasoned salt
• 4 (4 oz) walleye fillets

Instructions:
1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. Beat the eggs and water together in a bowl until smooth; set aside. Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. Place onto the prepared baking sheet.
3. Bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.

Ingredients:

• 8 pheasants, breasts boned
• 1 (10 1/2 ounce) can green chilies, chopped
• 8 ounces monterey jack cheese, cut into 8 strips
• 1/4 cup breadcrumbs
• 1/4 cup parmesan cheese
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 10 tablespoons butter, melted
• 1 (15 ounce) can tomato sauce
• 1/2 teaspoon cumin
• 1/3 cup onions, sliced
• hot pepper sauce

Directions:

Flatten pheasant breasts then place 1 tbs of green chilies and 1 strip of jack cheese on each, then roll to enclose the filling and secure the roll with a toothpick.

Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and 1/2 ts of cumin, mixing well.

Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more.

Drizzle the remaining butter on the breast rolls and bake at 400 degrees F for 20 to 30 min. or until brown.

Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through.

Spoon over rolls and serve.

Ingredients:

• 4 pheasant breast (if pheasant is not available chicken may be substituted)
• 1 tablespoon butter
• 3/4 cup brie cheese, diced
• 1 tablespoon shallots, minced and sauteed until translucent
• 1 teaspoon garlic, minced and sauteed until translucent
• 2 tablespoons tomatoes, (peeled, seeded and diced)
• 2 tablespoons green onions, chopped
• 2 tablespoons mushrooms, finely chopped
• 1 teaspoon sage, finely chopped
• 4 slices bacon
• salt and pepper
• 4 sheets puff pastry, 5 x 5 inches
• 1 egg, beaten

Directions:

Season breast with salt and pepper.

Sear well in a pan with butter and let cool.

Mix Brie, shallots, garlic, tomato, onion, mushrooms and sage.

Season to taste.

Stuff 1/4 of cheese mixture under the skin of each cooled breast.

Wrap each with a slice of bacon.

Wrap with puff pastry.

Brush top with beaten egg.

Bake at 425 degrees for 12-15 minutes.

Ingredients:

• 2 1/2-3 lbs pheasants
• honey
• salt and pepper
• granulated garlic powder
• tarragon
• thyme
• 1/4 cup lemon juice

Directions:

Preheat oven to 500 degrees.

Place the pheasant into a baking dish.

Pour lemon juice over the pheasant.

Generously spread the honey over the entire bird.

Season the cavities of the pheasant generously with salt, pepper, garlic powder, tarragon & thyme.

Lightly sprinkle the outside of the pheasant with salt, pepper, garlic powder, tarragon & thyme.

Place into the bottom third of the oven & roast until done, which will be when you puncture the bird & the juices run clear.

Be careful not to over cook the pheasant, as it is a very dry bird with very little fat.

Ingredients:

• 8 cups water
• 1/2 cup kosher salt
• 1 cup brown sugar
• 1/4 cup real maple syrup
• 1 onion, chopped
• 3 cloves garlic, smashed
• 1 pinch ground cloves
• 1/2 lemon, juice of
• 1 dash cayenne pepper
• 1 (2 lb) whole pheasants
• 2 tablespoons butter

Directions:

Heat together the water and salt until salt is dissolved, then allow to cool to room temperature for about a half hour.

Add the sugar, syrup, onions, garlic, cloves, and lemon and cayenne pepper. Add pheasant, cover and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Place brined pheasant in a roasting pan breast up and insert a tablespoon of the butter under the breast skin.

Rub the rest of the butter all over the pheasant, then roast uncovered for about 1-1/2 hours; check after an hour, though.

Baste frequently!

And if you like, to keep the breast meat moist, you can cover it with bacon strips as well.

Ingredients:

• 3 pheasants, dressed and cleaned
• salt & pepper
• nature seasoning brand seasoning
• 3 eggs
• 2-3 cups flour
• 2 cups cooking oil

Directions:

Cut Pheasant meat from body.

Rinse thoroughly and place in bowl. Salt, pepper and season the Pheasant turning the meat over to make sure all gets covered.

Cover bowl and place in the fridge for at least 4 hours.

In large skillet put oil and heat on high until ready to fry.

Retrieve Pheasant from the fridge.

In a shallow bowl scramble eggs.

In another shallow bowl (or plate) put flour in an even layer.

Dip Pheasant pieces in egg first then coat with flour.

Place in hot oil and brown on either side (lower heat to medium here so as not to burn the oil).

The pheasant cooks Really fast and is SO tender and moist.

Carrots and a green salad are an excellent addition to this meal!