Cool mix of eats from a friend from NB. (Thank's Todd!)

[Guest]

A neat mix of eats from the ReelMen/Reelweomon at the reel walleye fishing team.

Golden Dip Fried Walleye

Take equal parts Golden Dip fish breading and ground saltine cracker crumbs for your breading. It's fine without the crackers too. Gary Roach, and a lot of other folks make good breading too. Prepare your fish as normal, soak them in milk, pat dry, then bread in a plastic bag. Make sure your oil is hot and you don't add too many fillets. If you want a nice touch, fry a couple of strips of bacon and use the grease with your oil for a nice change or flavor. Cook until golden brown. We also LOVE the Golden Dip Beer Batter. Make up some of their hush puppies too. By the way, bears will eat the grease out of your cooker if you leave it out over night in Canada. Hint Hint Rhett.

Camp Donuts

Buy the small cheap-o biscuits that come in the tube at the grocery store, the ones that are usually 2/$1 or something close. Poke a hole in each biscuit and fry in oil as you would a donut. When finished, pat them in regular or powdered sugar. They are fantastic! These are great before a fish fry as an appetizer too. Jim and Sandi Beitzel, who live on the Manitowoc River in Wisconsin, tipped me off to this one. I still remember those perch cooked over the fire! Sandi is the Budweiser OutdoorsMAN (haha) of the year! Way to go Sandi, one of our National DU board members.

Baked Walleye

Take tin foil and butter one side. Add potatoes, onions, peppers (whatever you like) and chunks of walleye. Season to taste with salt and pepper and a dash of lemon juice. Fold the tin foil into a tight bag without tearing. Grill on each side for approximately 10 minutes.

German Pheasant

Prepare small chunks/strips of pheasant and dredge them in flour, salt and pepper. Add the pheasant to a cast iron or other heavy skillet that has 1/8 - 1/4" of a mix of butter Crisco and olive oil that is heated just below medium. Brown the pheasant chunks and remove. Add in ONE sliced yellow onion per person and turn up the heat a little. Start the onions, stirring often. After 5-10 minutes add the pheasant on top of the onions and cover for 10 minutes. Every ten minutes stir the mix. After 30 minutes or so (when the onions caramelize, that is break down, turn black, etc.) serve.

Teriyaki Goose

Strip out goose breast into no more than 3/4" width and depth chunks. Marinate in Teriyaki for 12-24 hours and grill.

Morel Mushrooms

OK, you're on your own identifying them! But... soak and clean in salt water, split them into flat pieces and coat in egg and cracker crumbs. Fry them in butter and salt and pepper to taste. It's a treat.

Todd's Canned Camp Stew

This is an easy yet hearty stew to bring to the campground. Sauté 2 chopped onions, add and brown 2# of hamburger and crumble. Add two cans of Chicken broth, two cans of mixed vegetables with juice, and either one or two cans of sliced potatoes. Add a half cup or so of ketchup plus salt, pepper, and garlic. You can also add stewed tomatoes or celery if you like - I don't! Bring this to a boil then simmer, it goes great with garlic bread. Canned or chunked meat can be substituted for hamburger. I use a dutch oven.

Thank's Todd Consbruck and friends!
See ya in Canada...Eh. Maybe this year you can bust that #15 Greenback bench mark?

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Ed "Backwater Eddy" Carlson

Backwater Guiding "ED on the RED"
701-281-2300
[email protected]