Brainerd Outdoors Radio

2 lbs          Smoked Fish Fillets
1 C            Mayonnaise
1 Tbsp       Dry Mustard
1 Tbsp       Chopped Chives
1/2 C          Sweet Pickle Relish
1 C             Diced Fresh Tomato
1 Tbsp       Dry Sherry
Salt

Chill flaked Fish Fillets
Mix all other ingredients together
Stir in flaked Fish

To Serve:  Spoon into Avocado Halves or on Toast

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Topics: Gull Lake Walleyes, Spotlight Upper Red Lake, Crank Bait fishin’.

Tags: fishing, walleye
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2 ea          Large Avocados — halved
10 oz        Poached or Broiled Northern Fillets — chopped
4 ea          Water Chestnuts — thin sliced
12 ea        Chopped Basil Leaves
1/4 C        Chopped Parsley
1 ea          Whole Egg
1 Tbsp      Red Wine Vinegar
1 tsp         Dijon Mustard
1/2 C        Olive Oil
1/2 C        Vegetable Oil
Lemon Juice
Salt

Spin Basil, Parsley, Egg, Vinegar and Mustard in blender until well blended
While blending, drizzle in oils until mixture thickens
Season with Salt and add a little Lemon Juice to thin slightly
Pour contents of blender in bowl and add Chopped Northern and Chestnuts

To Serve:  Stir and spoon onto Avocado Halves and top with Chopped Basil

ENJOY!!

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Topics: Dog Training, Fall Food Plots, Venison Brat recipe.

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1 1/2 lb           Pork Butt
1 lb                 Venison
1/2 lb              Fat Back or Bacon
1 Tbsp            Kosher Salt
1 tsp               Brown Sugar
1 tsp               Ground BLack Pepper
1 tsp               Ground Nutmeg
1 tsp               Ground Caraway
1/2 tsp            Ground Ginger
1/2 C              Whole Milk

Mix all ingredients except Milk in a bowl
Grind through 1/8″ plate
Place ground mix in bowl and knead in Milk
Place back into grinder and grind into Hog Casings
Grill raw or poach and grill

To Serve:  Always serve with Mustard and Beer…… (what else)?

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Topics- Custom Rod Building, Early Season Bow Hunting Tips, Walleye Recipe.

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For Tomatoes:
1 C                Cider Vinegar
1/4 C             Brown Sugar
1 C                EVOO
1 Tbsp          Chopped Garlic
1 1/2 tsp        Grated Fresh Ginger
1 tsp              Mustard Seeds
1 tsp              Ground Tumeric
1 tsp              Ground Cumin
1/4 tsp           Dry Chilie Flakes
1 1/2 lbs        Chopped Fresh Tomatoes
4 ea               Chopped Green Onions
2 ea               Sliced Jalapenos
Salt & Pepper

In saucepan, bring Vinegar and Sugar just to a boil
Stir and remove from heat
Pour off into steel bowl
In same saucepan, heat EVOO
Add Garlic, Ginger, Tumeric, Cumin and Chile Flakes only until fragrant
In another bowl, place Tomatoes, Green Onions and Jalapenos
Pour over Vinegar mix then Oil mix
Toss to coat and refrigerate for 1 hour
Bring to room temp

For Walleye:
6 ea                Cleaned Walleye Fillets
1/4 C              EVOO (Extra Virgin Olive Oil)
Salt & Pepper

Heat Oil in large non-stick skillet
Season Fillets with Salt & Pepper
Sear until just done and browned slightly on both sides
Set aside and keep warm

To Serve:  Spoon over warm Walley and serve with Crusty Bread

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Topics: Salmon fishing in Alaska, Fall Turkey Preview, Muskies on Mille Lacs

Tags: fishing, Mille Lacs, Muskie, turkey
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FOR DOVE:

8 ea            Cleaned Dove Breast Lobes
8 ea            Slices of Proscuitto or Bacon

FOR TZATZIKI:

1 ea           Pleeled and Seeded Medium Cucumber (processed)
1 C            Plain Yogurt
1 Tbsp       Olive Oil
1 tsp          Fresh Lemon Juice
1 tsp          Minced Fresh Oregano
1 tsp          Minced Garlic
Pinch         Cayenne Pepper
Salt

Stir together until blended

Wrap Breast Lobes with Proscuitto and secure with toothpiks
Grill Lobes until just done and Proscuitto is crispy

TO SERVE:  Place Lobes on Herbed Rice and top with Tzatziki

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Tags: Muskie fishing tips, Kayak fishing gear, Lake trout recipe

Tags: fishing, Recipe, trout
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