Not looking for anything in particular? Check out my favorite recipes, or see what Tom enjoys the most!

There are (I know it's hard to believe) people who do not like the taste of wild game. Just to let you know that most of the recipes can also be used with beef, chicken, domestic turkey or pork.

There will also be lots of recipes that are non-game or fish so check back on a regular basis. I'll be adding some canning recipes that I use also.

Thanks and enjoy the recipes!!

Featured Recipe

Glazed Walleye
By Colleen Knapp
This is a recipe that one of my co-workers found.

1# Walleye or Sea Bass filets
2 tsp Cornstarch
1/2 tsp Salt
1/8 tsp White Pepper
2 Green Onions (with tops)
1 Tbls Dry White Wine
1 Tbls Vinegar
1 Tabls Dark Soy Sauce
2 tsps Roasted Sesame Oil
2 Tbls Vegetable Oil
1 Tbls Vegetable Oil
2 tsps finely chopped Garlic
1 tsps finely chopped Ginger Root
2 tsp Sugar

Pat fish dry with paper towels. Mix cornstarch, salt and white pepper; sprinkle evenly over both sides of the fish. Cover and refrigerate about 20 minutes.

Cut green onions into 2 inch pieces: shred lengthwise into fine strips. Cover with iced water; let stand 10 minutes or until strips curl.

Mix wine, vinegar, soy sauce, sugar and sesame oil.

Heat wok until very hot. Add 2 Tbls vegetable oil: tilt wok to coat sides. Fry fish 4 minutes or until browned, turning once. Remove fish from wok. Wash and thoroughly dry wok.

Heat wok until very hot. Add 1 Tbls vegetable oil; tilt to coat sides. Add garlic and ginger root; stir-fry 30 seconds. Stir in soy sauce mixture.

Carefully add fish to wok; cook over medium heat about 2 minutes, gently spooning soy sauce mixture over the fish to glaze. Garnish with the green onions.