Pan-seared bass with lemon & herb butter sauce
I prefer to use largemouth bass for this recipe but smallmouth fillets will work, too. Serve this over a bed of coconut rice or with a nice summer salad.
Beast from the east
OOD's food editor, Andrew Rochon, gives a first-hand account of the two days he spent hunting wild turkey in Lanark County.
Crappie chowder
Rich, creamy soup, loaded with corn and flaky crappie meat, what more could you want? Sunfish will work if you have a hard time finding crappie.
Walleye cheeks provençale
Some anglers have known about the secret cache of sweet, tender meats for a while, but for those of you who haven't, it's time to learn.
Fried walleye wings with buffalo sauce
These tender walleye wings lightly fried and then slathered in spicy buffalo sauce is a tasty twist on an old classic -- no dipping sauce necessary.
Pike croquettes served with homemade spicy dip
These crunchy pike bites are the ultimate party finger food. Not a fan of pike? Try them with walleye or perch.
Pike po’boy
Here's a classic sub with a twist — beer-battered pike fried until crispy and golden brown. Serve with potato chips or make your own crispy French fries.
Venison carpaccio with fried capers and citrus oil
These thin slices of lightly seared venison loin rolled in fresh herbs and drizzled with a delicious combination of cream and oil will delight the taste buds.
Cracker-crusted venison steak
This recipe has been prepared at our hunt camp since before I was born, and will be made for many more years to come.