hot-n-sassy outdoor cooking, recipes,

Slip Bobber Honey Walleye

Prep/cook time: 45 minutes
4 walleye fillets (about 6 to 8 ounces)
8 pieces of thick pepper bacon, blanched
1 tsp. Fresh thyme, chopped
Juice of lemon
1 tbsp. Smooth mustard(dijon)

Sauce:
2 cups ruby port wine ( dry red wine will work also)
4 tbsp. Honey
2 dashes Tabasco® pepper sauce

Pre heat oven to 425 degrees

1. Blanch the bacon by adding it to boiling water for 3 minutes. Drain and set aside.
2. Wash and dry the walleye fillets using paper towels. Squeeze lemon over dried fillets.
Brush one side of each fillet with mustard and sprinkle with thyme.
3. Gently fold each fillet end under so it forms a bundle. Wrap each fillet with two pieces
of bacon and place a toothpick through. Place the bundles on a greased cookie sheet and bake
at 425 degrees for 17 minutes.
4. The Sauce: put the honey, port, and Tabasco® sauce into a saucepan. Cook over medium/high
heat until thick glaze for about 15 minutes.
5. Before serving, drizzle the sauce over each fillet.

YIELD: 2 SERVINGS

Birch Stand Venison Loin

Prep/cook time: Marinade overnight; prep/cook: 30 minutes
1 Venison Loin (fat trimmed off)

MARINADE:
1 cup coca-cola
1/2 cup italian dressing
1/2 cup teriyaki sauce
1/2 cup soy sauce
1/2 cup red wine
1/2 cup worcestershire sauce
5 dashes Tabasco® pepper sauce
1 tbsp. Black pepper

1. Place the loin in a large zip-loc bag. Then add the marinade ingredients. Refrigerate overnight.
2. Have the grill going with medium heat. Depending on the size of the loin, cook for
approximately 8-15 minutes a side. NOTE, just try to flip the loin once, and don’t press
down on the loin. This way it will stay moist and tender.
3. Cut and serve when done.

YIELD: 2-6 SERVINGS

“Sarah’s” Pheasant Jambalaya

Prep/cook time: 1 1/2 hours
2 cups pheasant cooked and diced
1/2 cup ham cooked diced
2 tbsp. Salad oil
15 tiny pork sausages cut into pieces
1 cup onions chopped
1 15 oz. Can stewed tomatoes
1 cup green peppers chopped
1 cup white rice uncooked
2 cloves garlic minced
1 tbsp. Fresh parsley chopped
1 1/2 cups chicken broth
1 tsp. Salt
1/2 tsp. Thyme
1 tsp. Pepper
5 dashes of Tabasco® pepper sauce
1 tall margarita

Pre heat oven to 350 degrees

1. First take a sip of the margarita
2. Now in a large skillet heat oil over medium-high heat and add vegetables. Cook slowly, stirring
often until tender. Add all of the meats and cook for fifteen minutes. Combine the balance of
the ingredients, except the margarita, and place into a large casserole dish. Cover and cook for
1 hour in a preheated 350-degree oven.

YIELD: 4-8 SERVINGS