Big Game Recipes

Walleye Cakes - click for video!
by Ron and Rich Harrod

3-4 large walleye fillets diced (12 oz)
1 egg
1/4 cup mayonnaise
2 tsp lemon juice
1 Tbsp soy sauce
1 Tbsp chopped garlic (optional)
1 Tbsp Dijon mustard
½ tsp black pepper
1 oz finely chopped chives
3/4 cup of Panko
1-2 Tbsp of Harrod's Cookhouse Lemon & Dill Fish Seasoning-
order here

Dice walleye meat into 1/4 inch sized pieces and place in mixing bowl, add panko, and . In separate bowl, whisk egg and add all other ingredients, mix thoroughly. Fold the wet mixture into fish and panko, refrigerate until mixture firms. Form fish mixture into a loose ball, roll in panko mixture, and flatten into a cake. Cook in well oiled pan until golden brown, place on paper towel until cool, and enjoy!

Baked Parmesan Seasoning  -
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by Rich and Vicki Harrod

8 oz walleye fillets
2 eggs
1/3 cup panko
1/3 cup of potato flakes
1/3 cup Harrod's Cookhouse Parmesan Fish Seasoning -
order here

Start by pre-heating oven to 450 degrees. Beat two eggs in a flat bowl. Combine dry ingredients and mix thoroughly. Dredge walleye filets in egg, coat with dry coating mixture, and place on a greased pan. Cook for 15-20 minutes or until fish flakes. Remove and enjoy!

Kokanee Asparagus Pasta -
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by Vicki and Rich Harrod

12 oz. bag of your favorite wide pasta
½ onion chopped
1 lb. asparagus cut
3 cloves of garlic chopped
2 Tbsp of oil
½ cup vegetable broth
1 cup of frozen peas thawed
1 Tbsp Harrod's Cookhouse Lemon & Dill Fish Seasoning -
order here
 ½ cup sour cream
salt and pepper to taste

Start by boiling water, add pasta, and cook until tender. Drain pasta and return to pot, place on stove to keep warm. Saute onion, garlic, and asparagus in oil until vegetables become bright. Add broth, cover and cook for 3 minutes. Add peas, cover and cook for 3 minutes. Add sour cream,seasoning, salt and pepper, bring to a simmer. Pour over pasta and toss. Add Kokanee and gently toss. A hearty meal all on its own!

Smoked Salmon/Trout  -
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by Ron and Rich Harrod

2 cup sugar
2 cup brown sugar
2 Tbsp garlic salt
2 Tbsp onion salt
2 Tbsp celery salt
2 Tbsp paprika
2 Tbsp pepper
2 Tbsp salt
1 gallon water
5-7 lbs fish cut into desired sizes
Michlitch's Huckleberry or Razzleberry Rub

Mix all dry ingredients (except rub) with water and place cut fish into brine. Refrigerate fish in brine for 3-4. Remove fish and place on cookie rates and allow to dry. Sprinkle fish to taste with Michlitch's Huckleberry or Razzleberry Rub and place in smoking for 3-4 hours at approximately 160°. Fish should be firm, not too dry and not too moist; it takes practice and depends of on individual taste.

Double Mustard Maple Salmon
by Ron Harrod

2 tsp olive oil
½ cup yellow mustard seeds
3 Tbsp real maple syrup
1 Tbsp balsamic vinegar
¼ tsp coarse salt
¼ tsp pepper

Heat oil, add mustard seeds, and cook until seeds begin to pop. Remove from heat, cool, and add remaining ingredients. Coat salmon with mixture and refrigerate until ready to cook. Cook salmon on BBQ just until fish flakes, be sure not to overcook.

Parmesan Kokanee  -
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by Ron Harrod

2 kokanee filets
2 Tbsp Michlitch's Lemonyest Rub
1 Tbsp garlic salt
½ cup parmesan cheese

Place filets on an aluminum foil tray which will set on the BBQ. Sprinkle filets with Michlitch’s Lemonyest Rub and garlic salt. Cover with parmesan cheese. Cook for 10-15 minutes on BBQ or until just able to flake the fish; do not overcook! Put alder wood chips on an aluminum tray and place on propane BBQ to add smoke flavor. Alternatively, cook fish over alder wood coals for outstanding smoked fish flavor! Any red meat fish will taste great with this recipe.

Harrod’s Halibut Tempura -
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by Howard and Joy Harrod

Start by cutting halibut into 1”-2” pieces, pat dry, coat with Michlitch’s Lemonyest Rub, lightly coat with flour and set aside. Preheat your deep fryer so oil is 355°. Mix tempura batter as indicated below. Dip halibut pieces into tempura batter, shake off excess, place pieces onto wooden skewer (we find 2-3 pieces will fry best when not crowded on skewers). Carefully place skewers into the fryer and fry fish until golden brown. It’s important to keep oil at 355° to keep fish pieces from becoming soggy. Serve with our great tarter (see below). Other firm fish, such as walleye, will work well too. Fish is great in fish tacos!

Batter:
½ cup flour
½ cup cornstarch
1 tsp baking powder
1 tsp baking soda
1 tsp sugar
½ tsp salt
Slightly beat 1 egg, mix in 2/3 cup of ICE WATER (very important), and then mix in dry ingredients. Batter should be like muffin batter, do not over mix. Float several ice cubes into the mixture and leave them in while dipping fish (will make batter puff when it hits oil).

Tartar Sauce:
1 cup mayonnaise
¼ cups chopped dill pickle
1 Tbsp fresh parsley
2 tsp capers
2 tsp grated onion
1 tsp sugar
1 tsp prepared mustard
1 tsp lemon juice
¼ tsp garlic powder

Halibut Fillets for Two
by Rod Molzahn

2 fillets
clams – a dozen or so, small
1 honey mango ( papaya, kiwi, peaches, nectarines, avocado or a combination of a couple of them also do well)
red bell pepper – chopped
green onion – chopped
lime juice
butter – half stick
heavy cream – ½ cup
capers (optional)

Steam clams lightly – just enough to open the shells – remove and cool

Bake fish in the clam nectar (liquid should be no more than ½ up the fish) covered in a 350 oven for 20 minutes or until the fish flakes easily.

Simmer pepper, onions and clams in butter – season with s&p, thyme and lime juice. Add cream and reduce.

Pour sauce over fish and top with mango slices. Sauce is great over pasta as well.

Green Chili Walleye Casserole
by Joy Harrod

4 large walleye filets
1 lb. sliced mushrooms
2 Tbsp butter
½ cup chopped onion
1 7oz. can diced green chili's
2 Tbsp flour
¾ cup chicken broth
½ cup sour cream
½ tsp salt
1 Tbsp lime juice

Start by browning mushrooms in 1 Tbsp of butter, then pour and cover the bottom of a 1 ½ quart cooking dish. Cook together onion and diced chili's in 1 Tbsp butter for 5 minutes. To the onion and chili mixture, add flour and chicken broth, mix well. Puree mixture in blender, return to plan and add sour cream and salt. Remove from heat and add lime juice.

Arrange walleye filets over bed of mushroom, cover with chili sauce mixture. Bake in oven at 400° for 15 minutes. 


Honey Glazed Sockeye Steaks - click for video!
by Vicki Harrod

2 large sockeye filets
1-2 Tbsp Harrod's Cookhouse Lemon & Dill Seasoning -
order here
1 Tbsp garlic
½ stick of butter
juice from half of lemon
2 Tbsp honey

Start by cutting sockeye into steaks and remove the skin. Melt and brown butter, add garlic, honey, and lemon juice, mix thoroughly; pour half of mixture into bowl and set aside. Brown fish on both sides in remaining sauce, then broil in pan for 10 minutes. Remove and cover with remaining glaze and enjoy!

Chukar Casserole-click for video!
by Joy Harrod

2-3 chukar breast meat cut into 1 inch cubes
4 medium carrots, chopped
½ onion, chopped
4-6 medium potatoes, chopped
2 cans cream of mushroom soup
1 cup water
2 Tbsp Game Bird & Chicken Seasoning -
order here
1 cups all purpose flour

Pre-heat oven to 350°

Mix 2 Tbsp of Harrod's Cookhouse Game Bird & Chicken seasoning and flour. Dredge cut chukar meat in flour mixture, fry in skillet until brown, and set aside. Place vegetables in a 9 x 13 inch pan and add chukar meat. In a small bowl, mix water with cream of mushroom soup and pour over vegetables and chukar meat in pan.Seasoning the mixture with more Game Bird & Chicken seasoning. Bake for 1 hour at 350°. This hearty casserole makes a meal on its own! Serve with garlic bread or corn bread.

Smoked Kokanee Salmon  -
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by Rich and Vicki Harrod

5 lbs kokanee filets (or any other salmon)
1 gallon water
½ cup sugar
½ cup salt
½ cup honey
1 cup soy sauce
2 Tbsp Harrod's Cookhouse Lemon & Dill Fish Seasoning -
order here

Marinate fish filets in brine for 3-4 hours. Remove fish, rinse with free water, and place on racks ready for the smoker. Sprinkle filet with more of the Salmon and Trout Seasoning. Place filets into smoker and smoke for 6-8 hours or until you have achieved your desired dryness of the meat. Let cool and enjoy!

Harrod's Wild Game Cranberry Sausage  -
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by Ron Harrod

 7 lbs game meat (pork or beef is fine too!)
3 lbs pork shoulder
1 bag Harrod's Cookhouse Wild Game Cranberry Sausage Seasoning -
order here
1 14 oz can of whole cranberry sauce
½ cup of ice water

Cut both game and pork meat into pieces right-sized for your meat grinder. Grind and mix meat thoroughly. Consider using 5 lbs pork with 5 lbs of duck/goose meat because of very lean and fine grained nature of this game meat. Empty one bag of Harrod's Cookhouse Wild Game Cranberry Sausage Seasoning into bowl, add water, and can of cranberry sauce. Mix thoroughly, add to ground meat, and thoroughly incorporate. Stuff into casings or can be package loose. You can package and freeze the sausages fresh or smoke on a smoker. Follow the directions on the back of the seasoning package for perfect smoked sausage!
 
Walleye Tacos -
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by Rich and Ron Harrod

1 lb fresh walleye filets
4 cups chopped or shredded cabbage
½ cup chopped cilantro
2 limes cut into wedges
1 diced tomato
2 cups flour
2 cups of bread crumbs and panko
2 eggs, beaten
¼ cup of Harrod's Cookhouse Lemon & Dill Fish Seasoning-
order here
1 cup of Queso cheese
12 tortillas

Filet walleye and cut into about 4 inch long strips, clean and let dry. Prepare fresh vegetables and set aside. Mix Harrod's Cookhouse Lemon & Dill Fish Seasoning to taste into flour and bread crumb mixture. Dredge walleye filets first into flour mixture, then coat with egg, and finally cover with bread crumb mixture. Deep fry filets in hot vegetable oil (about 350 degrees) until golden brown. Assemble tacos with two filets of cooked fish, fresh vegetables, and fish sauce. This is one of our favorite toppings:

2 Tb of mayonnaise
 ½ cup of sour cream
1 tsp garlic salt
½  tsp cumin
¼ tsp cayenne pepper
2 tsp canned, diced jalapenos
1 tsp juice from canned, diced jalapenos

                                                 

Fish Recipes

Here you will find recipes that appear on Harrod's Cookhouse Field to Table television series as well as several other of our favorites. Recipes are organized by game meat in four categories: big game, fish, waterfowl, and upland birds. We will be adding to this list, so be sure to check our website frequently. Scroll down to find your new favorite recipe!

Goose Pepper Jerky - click for video!
by Ron Harrod

10 lbs of goose breast meat
1 package of Michlitch Pepper Jerky Seasoning

Cut goose breast in half along its length. Cut 1/4" strips from halves and place in non-metallic bowls. Mix a small amount of water with pepper jerky seasoning and make a slurry as thick honey. Thorough incorporate seasoning slurry with 10 lbs of goose strips and refrigerate over night. Place strips on smoker grill and smoke for 4-5 hours.

Wood Fired Game Hens
by Ron Harrod

The ingredients below are for 12-15 Cornish games hens which have been cut in half. Plucked quail or other white meat game birds will work well too.

4 Tbsp grated orange and lime zest
4 lemons juiced
8 limes juiced
2 oranges juiced

3 Tbsp cayenne pepper
3 Tbsp nutmeg
3 Tbsp ground black pepper
¾ cup ground allspice
1 cup of salt
1¼  cup garlic powder
¾ cup onion powder
1 cup of sugar
6 Tbsp sage
3 Tbsp cinnamon

Brine
6 cups of white vinegar
8 cups soy sauce
8 cups of water

Place birds into large container and put juice and zest on meat mix well. Sprinkle all dry ingredients over meat and then throw all the lime, lemon, and orange carcasses in the container as well. Cover and let stand for 4-6 hours. Pour brine over meat mixture and let stand for another 6-8 hours.

Remove meat and cook over wood fire, pellet smoker, or briquettes. Brush meat with a mixture of half melted butter and half peanut oil a couple of times during cooking. This is an absolutely awesome way to cook game birds, enjoy!
 
Eileen's Duck Breast with Wine Sauce -
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by Susie Yerges

Place boned duck on a bed of coarse chopped onion and celery in a large baking pan. Season with salt and pepper, or Michlitch’s Coffee, Cocoa & Orange BBQ Rub. Bake with lid on in oven for 30-40 minutes at 400°. Place on bed of Eileen's Wild Rice and cover with Eileen's Wine Sauce. Eat with a side dish of Eileen's Curried Fruit.

Eileen's Wine Sauce
2 12 oz jars of current jelly
juice of 2 lemons
18 whole cloves
pinch of salt 
¼ tsp paprika
2 Tbsp butter 
½ cup cold water mixed with 2 heaping Tbsp cornstarch 
¼ cup Madeira wine

Slowly heat current jelly until smooth. Add all other ingredients and stir. Add cornstarch mixture and cook until mixture thickens and the turns shiny. Remove from heat add wine and stir until wine is heated through. Remove from heat. Mixture will thicken as it cools. May be refrigerated for several days in an air tight container. Serve with your favorite wild game selections.

Eileen's Wild Rice
1 lb wild rice
3 cans (3 ¾ cups) consomme
1 cup water
3 Tbsp butter
1 lb bacon
2 cups chopped celery
2 cups chopped onion
Tabasco to taste
salt and pepper

Soak rice in cold water for 2 hours. Drain and add to consomme, water and butter. Bring to simmer and cook until tender and all liquid is absorbed (45 minutes or so).

In skillet while rice is cooking, cut bacon into pieces and fry until done but not crisp. Remove bacon from the skillet and add the celery and onion, cook in bacon grease until slightly crisp. Add bacon and then add the cooked rice mixture, folding all the ingredients together until well mixed. Add a few shakes of Tabasco for additional zip! This yields about 10 cups of rice. It is great the next day if there are left overs! Enjoy!

Eileen's Curried Fruit
1 large can Peach halves
1 large can Pear halves
1 large can pineapple rings
12 Maraschino cherries with stems
2/3 cup butter
1 ¼ light brown sugar
2 Tbsp curry powder

This dish is best when made the day before. Just reheat before serving. Drain fruit and dry on paper towels. Heat butter until melted and add brown sugar and curry and stir. In a 2 quart baking dish, layer fruit, finishing with the pineapple rings on top. Put the cherries in the holes of the pineapple rings. Pour the brown sugar mixture over the fruit and bake at 325° for an hour. Remove and refrigerate. Reheat before serving.

Dove Rumaki -
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by Mike Harrod

Place cleaned, boned dove breasts in a bowl, cover with teriyaki, cover with lid or plastic wrap, and place in refrigerator for 2 hours. Cut bacon strips in half and place on cookie sheet. Place one marinated dove breasts on each bacon strip, add water chestnut slice, and jalapeno pepper ring. Roll bacon around these items and place on skewer. BBQ over meeting heat turning frequently until bacon is golden brown. These fantastic game day treats!

Goose Breakfast Sausage -
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by Mike Harrod

Cut 5 lbs goose meat and 5 lbs pork shoulder and place in large bowl. Following instruction on package and add to meat an appropriate amount of Michlitch's Sully's Breakfast Sausage Seasoning after desolving in a small amount of water. Mix thoroughly and grind meat in a grinder. This easy recipe will make delicious sausage to enjoy with breakfast, mixed into spaghetti sauce, or other meat dishes.

Recipes

Elk Stroganoff  - click for video!
by Vicki Harrod

1 ½ lb elk meat
½ onion, sliced
1 can cream of mushroom soup
½ cup sour cream
½ bag of egg noodles
Season meat to taste with Michlitch’s Steak and Salmon Rub

Boil water and add egg noodles, cook until tender. While noodles are cooking, slice elk meat into thin strips, seasoning with rub, and fry with onion until cooked. Add can of soup and heat thoroughly. Then add sour cream and heat. Drain noodles when tender. Serve meat mixture over noodles. This is a delicious and easy recipe perfect for home or camp.

Elk Meatloaf  -
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by Howard and Joy Harrod

1 ½ lb elk burger
½ cup fine diced celery
½ cup fine diced onion
½ cup grated raw yam (optional – sweet potato, russet potato, or carrot)
1 egg
1 tsp minced garlic
¼ cup tomato sauce
1 ½ cup crushed barbecue flavored potato chips
Season meat to taste with Michlitch’s Cocoa and French Roast BBQ Rub
¼ cup BBQ sauce

Pre-heat oven to 375° or warm BBQ to medium high.
 
Add all the above ingredients, except BBQ sauce, to elk burger and mix well. Form into a loaf about 2 inches high. Place loaf onto a foil lined cookie sheet. Bake loaf for 25-30 minutes; add BBQ sauce to top of loaf and cook for an additional 10 minutes (total cook time 35-40 minutes). The meat loaf will be moist because of the vegetables and the quick cook time. This mixture can also be used to form into meat balls for your favorite sauce or formed into sliders for a party. 

Carol’s Antelope Hoagie Rolls -
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by Carol Pratt

1 chopped clove garlic
½ chopped onion
3 Tbsp cooking oil
Michlitch’s Steak and Salmon Rub Supreme to taste

Rub above ingredients on a 3-4 lb antelope roast, place in a roaster with tight lid, and bake in a preheated 275° oven for 3-4 hrs or until roast can be pulled apart. Once cooked, pull roast apart and leave in roaster. To the pulled meat add the following:

½ cup balsamic vinegar
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 Tbsp honey
½ Tbsp red pepper flake
½ cup beef stock

Mix ingredients and pour over pulled meat and return to oven for 1 hour. You may need to add a small amount of water to make sauce in roaster pan if moisture has cooked away. Serve over hoagie rolls or in a tortilla. This recipe could use elk or venison, or cook with half wild game and half pork roast.

Huckleberry Deer Steak -
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by Vicki Harrod

½ chopped onion
1 chopped clove garlic
1 Tbsp chopped thyme
3 Tbsp olive oil
2/3 cup red wine
1 Tbsp currant jelly
1 cup huckleberries or blueberries
1 Tbsp butter
salt and pepper to taste
Michlitch’s Huckleberry BBQ Rub to taste

Cover steak or loin with Michlitch’s Huckleberry BBQ Rub and grill until medium rare. While steak is cooking, cook onion, garlic, and thyme in olive oil until vegetables are translucent. Add wine and jelly, reduce mixture by half. Add huckleberries/blueberries and continue to cook until berries burst. Add butter, salt and pepper to taste, and remove from heat. Cover medium rare steaks with huckleberry sauce and enjoy! This recipe could use elk or antelope too.

Wild Turkey Enchiladas - click for video!
by Joy Harrod

1-2 lbs. wild turkey meat shredded
1 Tbsp Harrod's Cookhouse Game Bird & Chicken Seasoning -
order here
2 cans cream of mushroom soup
1 cup sour cream
1 tsp of garlic salt
hot sauce to taste

Pre-heat oven to 350°
 
Place 1 cup of meat mixture on flour tortilla, add shredded cheddar cheese, roll and place in baking pan with additional turkey mixture. Bake at 350° for 35 minutes. Serve with your favorite Mexican sides, such as refried beans or fried rice.


Chukar Casserole- click for video!
by Joy Harrod

2-3 chukar breast meat cut into 1 inch cubes
4 medium carrots, chopped
½ onion, chopped
4-6 medium potatoes, chopped
2 cans cream of mushroom soup
1 cup water
2 Tbsp Game Bird & Chicken Seasoning -
order here
1 cups all purpose flour

Pre-heat oven to 350°
 
Mix 2 Tbsp of Harrod's Cookhouse Game Bird & Chicken seasoning and flour. Dredge cut chukar meat in flour mixture, fry in skillet until brown, and set aside. Place vegetables in a 9 x 13 inch pan and add chukar meat. In a small bowl, mix water with cream of mushroom soup and pour over vegetables and chukar meat in pan. Seasoning the mixture with more Game Bird & Chicken seasoning. Bake for 1 hour at 350°. This hearty casserole makes a meal on its own! Serve with garlic bread or corn bread.


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