Marinated Chicken Watercress Stir Fry

What you need
4-6 boneless chicken breasts (wild game birds and animals are equally good substitutes)
1 1/2 cups cooking oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
1 teaspoon salt
1/2 cup wine vinegar
1 1/2 teaspoons chopped parsley
2 garlic cloves, minced
1/3 cup lemon juice
1 tablespoon pepper
Combine all ingredients. Marinade chicken up to 24 hours.

Stir fry
Cut chicken breasts into bite-size pieces after marinating.
Add liberal amounts of fresh watercress.
Also add:
1 chopped onion
1 chopped green pepper
1 pound morel mushrooms or sulphur fungi, if available.
2 tablespoons cooking oil
Stir fry in hot oil for 10 minutes. Remove.
Stir fry vegetables until tender.
Add 1 tablespoon soy sauce and chicken, stirring until hot.
Serve with additional soy sauce over wild rice.

Traditional Panfish Fillets

What you need
12-16 scaled bluegill fillets, rinsed
2 eggs (1 more egg if 16-20 fillets)
2 cups crushed corn flakes
Canola oil
Sea salt and pepper

What you do
Rinse fillets and pat dry on paper towels.
Beat eggs in a deep bowl. Add fillets to egg wash and mix so all surfaces are coated.
Crush corn flakes in plastic bag or between two sheets of wax paper using a rolling pin. Add crumbs to shallow pie plate. Place dredged fillets in crumbs and coat both sides of the fillets until completed covered.
Heat ¼ inch of oil in deep cast iron skillet until very hot. Put fillets into hot oil (the surface should sizzle immediately). Cook for approximately 2 minutes on each side, maintaining heat. Place on paper towels to drain off excess oil and keep warm in the oven until all fillets are cooked.
Add sea salt and fresh ground pepper to taste.

Submitted by Kurt Welke of Madison

Venison Meatloaf

What you need
1 1/2 pounds ground venison
1/2 pound ground beef
2 eggs
2 bread slices torn into bite size pieces
1/3 cup ketchup (if desired)
1/2 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper

What you do
Preheat oven to 350 degrees.
Combine all ingredients in a large bowl.
The mixture may seem wet, but it's fine.
Spray deep pan with nonstick cooking spray.
Place meat in pan and shape into a loaf.
Bake for 1 hour and cut center to check for doneness. If necessary, cover with tinfoil and bake another 10-15 minutes.

The Old-Timer's Pickled Fish

(Courtesy of the late "Old-Timer")

What you need
Northern pike or any rough fish
2 cups white vinegar
3 teaspoons pickling spices
1 1/2 cup white sugar

What to do
Fillet fish and cut into small strips.
Place fish in salt water solution strong enough to hold up an egg.
Refrigerate for 48 hours.
Drain solution and rinse.
Prepare pickling solution by placing 3 teaspoons pickling spices or mixed spices in cheese cloth. Mix with 2 cups white vinegar and 1 1/2 cups white sugar. Boil solution for 5 minutes.
Layer fish with onions.
Pour solution over fish and refrigerate.
Fish are ready to eat in three days and will keep refrigerated for months.

Poor Fisherman's Lobster

What you need
Catfish or sheepshead fillets
Salt and pepper

What to do
Broil fillets 10 minutes on each side or until fish flake easily with a fork.
Dip in melted butter. Season to taste and eat.