Harrod's Cookhouse Fish and Wild Game Recipes

by Vicki Harrod - watch video

1-2 lbs deer or elk burger
2-3 large onions
1/2 cup of brown sugar
1 Tbsp Harrod's Cookhouse Sunrise to Sunset Seasoning
1 Tbsp of parsley
1/2 cup of bread crumbs
1 Tbsp of Harrod's Cookhouse Northwest Steak Seasoning
1 egg
dash of ketchup
dash of Worcestershire sauce
1 package of bacon

Start by cutting onions in half through the stems; separate the onion layers saving the largest for encasing the deer meat mixture. Dice the onion centers and add a 1/2 cup to the deer burger. Add the egg, dash of  ketchup, and Worcestershire sauce and the rest of the dry ingredients to the burger; mix thoroughly. Form burger mixture into balls, place inside two of the large onion layers, and wrap with two pieces of bacon in opposite directions. Place burger balls into a 425 degree heated oven and cook for 40 minutes. Enjoy with BBQ sauce or ketchup!

by Howard and Joy Harrod - watch video

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. 

by Carol Pratt - watch video

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. 

by Vicki Harrod  - watch video

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. 

by Richy Harrod - watch video

1-1/2 lbs beat steaks

1 Tbsp Harrod's Cookhouse Northwest Steak Seasoning

1 onion

1 Tbsp minced garlic

Juice of half a lemon

1/2 cup soy sauce

1/4 cup vinegar

1/2 cup orange juice

1/2 cup sweet chili sauce

1/2 cup ketchup

1/4 cup sriracha sauce

1/2 cup brown sugar

1 tsp salt

1 tsp pepper

Cut bear meat into 2 inch pieces and place in seal-able plastic bag. Cut onion into course piece and place in bag with bear meat. Add all other ingredients to bag, mix well, and refrigerate for 24 hours. Once marinated, alternate bear meat and onions pieces onto skewers. Grill skewers until meat has reach 160 degrees (important for food safety). Serve with your favorite sides and enjoy!

by Vicki Harrod 

1 lb deer or elk burger

1 cup cooked rice

1/2 yellow sweet onion chopped

1 Tbsp dried parsley flakes

1 Tbsp Worcestershire

1 Tbsp Harrod's Cookhouse Northwest Steak Seasoning

1 Tbsp Harrod's Cookhouse Sunrise to Sunset All Purpose Seasoning

1 egg (optional if your meat is very lean)

Mix all  ingredients thoroughly and form into desired size balls, typical 1-2' in diameter. Bake on cooking sheet at 375 degrees for 20 minutes or until internal temperature reaches 160 degrees. 

Suggestions for use - spaghetti and meatballs in red sauce, meatball stroganoff, place in vegetable soup, make a meatball sub sandwich, warm in BBQ sauce for appetizers, or place in sweet and sour sauce and serve over rice.

by Richy and Vicki Harrod - watch video

1 lb of venison steak sliced into strips

1/2 yellow sweet onion chopped

1 Tbsp of Harrod's Cookhouse Northwest Steak Seasoning

1 can of cream of mushroom soup

1 cup of sour cream

2 Tbsp finely diced dill pickles

2 tsp of paprika

salt and pepper to taste

Brown meat and cook onions in frying pan with a 1-2 Tbsp of cooking oil. Once the meat is browned and onions translucent, at remaining ingredients and mix thoroughly. Bring mixture to a boil. Serve over egg noodles or spatzel.

by Vicki Harrod 

2 lb deer or elk meat

2 cups fresh broccoli chopped

1/2 yellow sweet onion chopped

1 cup sliced mushrooms

1 cup sliced Brussels sprouts

2 Tbsp Worcestershire sauce 

1 Tbsp Harrod's Cookhouse Northwest Steak Seasoning

3/4 cup Harrod's Cookhouse Pioneer BBQ Sauce

3/4 cup red wine

salt and pepper to taste

Slice meat into bite sized pieces and saute with onions in a small amount of oil or bacon grease. Season with steak seasoning just as the meat begins to brown. Add the vegetables and continue to saute. Mix BBQ sauce with wine and add to pan, along with Worcestershire sauce. Cook until vegetables are desired softness, salt and pepper to taste, and enjoy!

by Richy and Vicki Harrod - watch video

2 lbs moose burger

1/2 cup bleu cheese

1-2 stalks of green onions chopped

2 tsp minced garlic

1 egg

1 Tbsp thyme

1 tsp Harrod's Cookhouse Northwest Steak Seasoning

2 Tbsp beef stock

1 cup heavy cream

1 tsp basil

1-2 stalks of green onions chopped

2 Tbsp tomato paste

1 tsp Harrod's Cookhouse Sunrise to Sunset Seasoning

Place moose burger into bowl. Add green onions, bleu cheese, thyme, garlic, steak seasoning, and one egg. Incorporate seasonings thoroughly into burger and form into patties. Fry patties in oiled pan until cooked. Remove burgers and set aside. Deglaze pan with beef broth and then add remaining ingredients. Simmer mixture stirring constantly until sauce thickens. Drizzle sauce over burgers and serve with your favorite sides.

by Vicki Harrod

3-4 green, orange, or yellow bell peppers

1 lb elk burger

1/2 chopped onion

2 cloves garlic chopped

12 oz homemade or jarred spaghetti sauce

1 large container of ricotta cheese

sliced provolone or mozerella cheese

Start by cutting peppers in half, remove seeds and veins, and rub with cooking oil. Place pepper halves in 400 degree oven for 15-20 minutes to soften. Remove peppers from oven and reduce heat to 400 degrees. Fry elk, deer, or other big game hamburger meat with chopped onions and garlic. When browned, add spaghetti sauce and simmer for 10 minutes. Spread about 1/2 cup of ricotta cheese on the inside of the pepper halves. Fill remaining space in pepper with burger mixture. Lay 1 slice of provolone or mozerella cheese on top. Back stuffed peppers in 350 degree oven for about 20 minutes, or until cheese is melted and bubbly. Enjoy!

by Richy Harrod

1-2 elk shanks

1 cup of flour

2-3 Tbsp of Harrod’s Cookhouse Northwest Steak Seasoning

4-6 Tbsp of bacon grease

1 pat of butter

1 large yellow onion chopped

2 large carrots diced

2 celery stalks diced 

3 cloves of garlic chopped

1 15 oz can diced tomatoes

1 Tbsp of tomato paste

2 cups dry red wine

3-4 cups of beef broth

rosemary leaves finely chopped

thyme leaves finely chopped

sage leaves finely chopped

2 bay leaves

This recipe is for one large rear elk shank or two front leg shanks. We like to leave them whole but they could be cut into medallions. We make this dish in a large Dutch oven which is heated in a pellet stove. It could also be prepared in a heavy stock pot heated in a conventional oven.

Heat the Dutch on a burner with 2-3 tablespoons of bacon grease. Season flour with steak seasoning and dredge shanks in mixture. Brown shanks on all side in bacon grease. Set shanks aside. Add more bacon grease and sauté onions, stirring frequently getting the bits off the bottom of the pan. Add pat of butter and chopped garlic and sauté for a minute or two more. Add one cup of red wine, scraping the bottom of the pan. Stir in the tomato past until dissolved 

Return shanks to Dutch, add all vegetables and fresh herbs, remaining wine, and beef broth. Shanks should be covered in liquid so add additional broth if needed. Put the cover on the Dutch and cook on pellet stove for 6 hours at 275 degrees. Check liquid level at about 4 hours and add more if needed. Meat should be falling off bone and very tender when done. Thicken broth with corn starch and water if desired. Amazing!

by Vicki Harrod

2 pounds elk steak stripped

2 tsp Harrod's Cookhouse Sunrise to Sunset Seasoning

1/3 cup cornstarch

3 Tbsp rice vinegar

1 cup soy sauce

2/3 cups water

4 cloves minced garlic

1 tsp ginger

1/2 cup brown sugar

1/2 tsp red pepper flakes

3 Tbsp sesame oil

2 chopped green onions

2 Tbsp sesame seeds

Consider cubing your elk steak to make extra tender. Mix together elk meat, cornstarch, and Sunrise to Sunset in a bowl and let stand for a few minutes. In a bowl, mix together vinegar, soy sauce, water, garlic, ginger, brown sugar, and red pepper flakes. In a large, heavy sauce pan, sear elk meat in hot sesame oil. Lower heat and add sauce to seared meat and simmer slow and covered until sauce thickens. You may need to uncover at the end to thicken sauce even more. Garnish with onions and sesame seeds and serve over rice.

If using an Instant Pot, sear meat in pot then add the sauce, close the lid and set the pot for 10 minutes in the manual setting.

by Richy Harrod - watch video

1 salmon filet

1 Tbsp Harrod's Cookhouse Lemon & Dill Fish Seasoning

1 cup finely chopped pecans

3 Tbsp of cooking oil

1 pat of butter

1 cup huckleberries

juice of 1/2 lemon

juice of 1/2 orange

1 Tbsp honey

Start by melting a pat of butter in a small saucepan.  Add huckleberries, juices of lemon and orange, honey, and bring to a mixture to a boil, then reduce heat and simmer until reduced slightly. Season salmon filet with Lemon & Dill Seasoning, crust in chopped pecans, fry, skin side down, in hot oiled skillet until cooked halfway through and finish in oven on broil. Pour huckleberry sauce over salmon filet and serve with your favorite sides. You can substitute huckleberries for other seasonal berries and pecans for your other favorite or local nuts.

by Vicki Harrod - watch video

1 lb walleye filets

1 Tbsp Harrod's Cookhouse Sunrise to Sunset Seasoning

1 Tbsp cooking oil

1 chopped green onion

1 chopped jalapeño

1/2 package of cream cheese

1 Tbsp Harrod's Cookhouse Lemon & Dill Fish Seasoning

1/2 cup shredded pepperjack cheese

wonton wrappers

1/2 cup of cooking oil

Fry walleye in an oiled skillet and season with Sunrise to Sunset Seasoning to taste. Remove once fish flakes, let cool, and break filets with a fork in bowl. Add cream cheese, chopped jalapeños, chopped green onions, and pepperjack cheese. Mix thoroughly. Place a rounded teaspoon of meat mixture on wonton wrapper, wet the edges with water, press into a triangle, and fry in 1/2 cup of oil in hot skillet until golden brown. Serve with sweet chili or sweet and sour sauce and enjoy!

by Richy Harrod

4-6 walleye filets, remove brown fat

1 Tbsp Harrod's Cookhouse Sunrise to Sunset Seasoning

3 Tbsp butter

1 1/2 cups sliced cherry or grape tomatoes

2 cloves minced garlic

1 Tbsp olive oil

1 tsp balsamic vinegar

2 Tbsp honey

2 tsp fresh, finely chopped rosemary

2 tsp fresh, julienned basil

balsmic glaze to taste

Preheat oven to 400 degrees and line a baking sheet with parchment paper. In a bowl, stir together tomatoes, garlic, oil, vinegar, honey, and herbs. Spread on the baking sheet and roast for 15-20 or until tomatoes caramelize. Season both sides of fish filets cook in pan with melted butter. Cook filets on each side until fish just flakes. Arrange cooked filets on serving dish, cover with roasted tomato mixture, and drizzle with balsamic glaze. Enjoy!

by Richy and Vicki Harrod - watch video

1/2-3/4 lbs of perch fillets

1 Tbsp unsalted butter

2-3 stalks of chopped green onions

4 ounces cream cheese

1 cup mayonnaise

2 Tbsp fresh lemon juice

1 1/2 Tbsp Harrod's Cookhouse Lemon & Dill Seasoning

1 cup shredded cheddar cheese

2 Tbsp diced green chiles

1/4 cup of fresh chopped dill and parsley

1/2 cup of parmesan cheese

In large skillet, melt butter over medium heat. Add chopped green onions, cook for a minute or two, then add fish fillets. Cook fish until it flakes with a fork. Meanwhile, in a medium bowl, cream together softened cream cheese and mayonnaise, then add remaining ingredients and stir well. Spread cream cheese mixture in an oven-safe serving pan and top with cooked fish and onion. Sprinkle parmesan cheese on top and bake for 20-25 minutes at 350 degrees. Serve on crusty bread and enjoy!

by PK's Culinary and Richy Harrod  - watch video

1-2 coho filets (about 1 lb)

Fresh dill chopped

1 lime

1 lemon

1 orange

1 Tbsp red pepper flake

1/4 cup olive oil

1/4 cup soy sacue

1 Tbsp Harrod's Cookhouse Lemon & Dill Seasoning 

Finely chop a handful of fresh dill and place into bowl. Zest an entire lime, and entire lemon, and half an orange and add to dill. Add red pepper flakes, olive oil, and soy sauce to dill and zest, stir. Pour mixture over coho filet, add Lemon & Dill Seasoning, and let marinate on fish for about an hour. Fry fish in hot oiled pan until fish cooks about 1/3 of the way up. Finishing cooking in broiler until fish surface is golden brown. Trout, steelhead, or any salmon works with this marinade. 

by Ron Harrod - watch video

2 medium size walleye filets
1/2 cup fresh lime juice
1 tsp salt
2 large can petite diced tomatoes
1 bunch cilantro
1-2 jalapenos
garlic salt to taste

Walleye meat should be frozen for 24 hours to kill any parasites. Start by dicing walleye meat into small 1/8 inch pieces. Soak cut walleye in  enough lime juice and 1 tsp salt to cover all meat for 1/2 hour, then drain and discard juice. You can add walleye to any salsa you like, but here is a tomato based recipe. Pour two cans of petite diced tomatoes into large bowl. Add one bunch chopped cilantro, 1-2 seeded and diced jalapenos, lime juice to taste (about 1/4 cup), and garlic salt to taste. Add walleye and enjoy!

by Danny Coyne - watch video

1 cedar plank
1 trout filet
1/4 cup real maple syrup
1 Tbsp soy sauce
1/2 tsp garlic powder
salt and pepper to taste
1 Tbsp Harrod's Cookhouse Lemon & Dill Fish Seasoning

Start  by soaking cedar plank in water up to 4 hours. Score skin of filet to allow cedar flavors to absorb. Season filets with salt, pepper, and Harrod’s Cookhouse Lemon & Dill Seasoning. Combine maple syrup, soy sauce, and garlic powder. Brush glaze on fish and let stand for 10 minutes. Place cedar plank with filet directly onto grill preheated to 375 degrees. Cook until fork tender, serve with your favorite sides and enjoy.

by Richy Harrod - watch video

4-6 perch filets
1/2 lemon juiced
1 Tbsp paprika
1/2 tsp dried oregano
1/2 tsp garlic salt
1/2 tsp black pepper
1/2 chili powder
3 Tbsp flour
1 Tbsp Harrod's Cookhouse Lemon & Dill Fish Seasoning

Squeeze the juice of half lemon over fish filets. Mix together dry ingredients in a flat dish, coat fish filets in dry ingredients, fry in hot oil until fish flakes.

Sauce
1/2 cup mayonnaise
1/2 lemon juiced
2 Tbsp Sriracha sauce
hot sauce to taste
1 Tbsp of Harrod's Cookhouse Lemon & Dill Fish Seasoning

Spread sauce on hoagie rolls. Add fish, lettuce, tomatoes, or onions. Enjoy!

by Richy Harrod - watch video

1 lb diced fresh Kokanee meat
1/4 cup of chopped green onion
juice of lemon wedge
3 Tbsp of mayonnaise
1/2 cup of panko
1 egg
1 tsp garlic salt
1 tsp black pepper
1 Tbsp Harrod's Cookhouse Lemon & Dill Fish Seasoning

Dice Kokanee into 1/2 inch or smaller pieces and place into bowl, add remaining ingredients and mix thoroughly. Refrigerate mixture for 30-45 minutes. Form mixture into patties; the size of patties is by preference but about a 3 inch diameter works well. Fry patties in pan with hot oil until golden brown on both size. Serve with your favorite tarter sauce and enjoy!

by Danny Coyne and Richy Harrod - watch video

2 cups of crumbled smoked Kokanee
1 cup of corn
1 cup of black beans
juice of 1 lemon
1 cup of mayonnaise
hot sauce to taste
1-2 Tbsp of Harrod's Cookhouse Lemon & Dill Fish Seasoning
sliced tomato
shredded lettuce
chopped cilantro
toasted hamburger buns

Crumble smoked Kokanee in a bowl and add corn, black beans, lemon juice, hot sauce, 1 Tbsp Lemon & Dill Fish Seasoning, and 1/2 cup mayonnaise. Mix ingredients and let stand in the refrigerator until chilled. Mix together 1/2 cup mayonnaise, 1 tsp Lemon & Dill Fish Seasoning, and  hot sauce to taste; this will be the spread for the buns. Assemble sandwiches with the fish mixture, mayo spread, and fresh vegetables and enjoy!

by Ron and Richy Harrod - watch video

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

Dice walleye meat into 1/4 inch sized pieces and place in mixing bowl, add panko. 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! 

by Vicki Harrod

1-2 lbs walleye filets

1-2 Tbsp Harrod's Cookhouse Fin and Field Seasoning

Sauce

1 chopped green onion

3 cloves garlic finely chopped

1 Tbsp cooking oil

1/4 cup vegetable or chicken broth

1/4 cup dry white wine

1/2 cup of heavy cream

juice from 1 large lime

1/4 cup chopped cilantro leaves

2 tsp Harrod's Cookhouse Fin and Field Seasoning

salt and pepper to taste

Cut walleye filets into desired sizes, seasoning with Fin and Field Seasoning, and bake at 350 degrees for about 15 minutes or until fish flakes. You can also use an air fryer. 

In a pan, cook chopped green onions and garlic in oil until onions cook down slightly. Add remaining ingredients and bring to boil, stirring constantly. Once sauce has reduced to desired thickness, drizzle over baked walleye and enjoy!

by Rod Molzahn

2 filets
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. 

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 pan 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.  

by Vicki Harrod - watch video

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

Start by cutting sockeye into steaks, remove the skin, and season with Lemon & Dill Seasoning. Melt and brown butter, add garlic, honey, and lemon juice, mix thoroughly; pour half of mixture into bowl and set aside. Cook fish in remaining sauce for about 2 minutes each side, then broil in pan for 10 minutes. Remove and cover with remaining glaze and enjoy! 

by Richy Harrod

1-2 lbs Kokanee filets

1 cup of flour

2-3 eggs

2 cups of panko

1/8 cup of Harrod's Cookhouse Lemon & Dill Seasoning

Skin and cut Kokanee filets into 3-4 inch pieces that are easy to fry and eat. Place flour into flat dish and season with Lemon & Dill Seasoning. Break eggs into flat dish and scramble. Place panko in flat dish and season with remaining Lemon & Dill Seasoning; it works best if the panko is seasoned more than the flour and don't be shy to add lots of seasoning. Coat fish in flour, then egg, and then panko mixture. Once all filets have been breaded in this manner, deep fry in 375 degree oil until golden brown. Serve with your favorite tartar sauce and enjoy!

by Richy and Vicki Harrod

1 lb. Kokanee cut into 4-6 inch pieces

1 lime

1-2 Tbsp Harrod's Cookhouse Fin and Field Seasoning

1 cup grape tomatoes

1/2 large onion sliced

1/2 head of cabbage shredded

2 Tbsp fresh cilantro chopped

1/2 avocado sliced

Queso Fresco cheese

For sauce:

2 cups of mayonnaise 

1/2 cup finely chopped pickled jalapenos

1/2 cup pickled jalapeno juice 

1 package Harrod's Cookhouse Fin and Field Sauce

Mix all ingredients until well incorporated. 

Start by placing grape tomatoes into a 350 degree oven until tomatoes burst and skins are charred. Slice 1/2 onion and fry in a hot pan with a small amount of oil until onion pieces begin to char. De-bone and skin Kokanee filet, cut into 4-6 inch pieces. Cut lime in half, squeeze half the lime juice onto fish and cut the other half lime into wedges. Seasoning with 1-2 Tbsp of Fin and Field Seasoning. Heat pan with small amount of oil and fry fish on both sides until slightly charred. Flake blackened fish on corn tortillas and add other ingredients to taste. Enjoy!

by Richy and Vicki Harrod - watch video

1-2 pounds walleye filets

1 cup Parmesan cheese

2 tsp garlic powder

2 tsp cracked black pepper

2 tsp dried chives

1 cup panko

3-4 eggs

1 cup flour

For butter lime sauce:

1 cup of water

1/4 cup white wine

1/2 lime juiced

1 tsp Harrod's Cookhouse Sunrise to Sunset Seasoning

1 stick of butter cut into pats

2 Tbsp corn starch

2 Tbsp water

Cut walleye filets into portion sizes. Pour flour into pie plate. Break eggs into flat bowl and mix with small amount of water. Combine panko and dried ingredients. Dredge walleye filets first in flour, then egg mixture, and finally in Parmesan/Panko mixture. Let coated fish rest for 15-20 minutes while making the sauce and fry pan heats with oil. Then fry fish pieces until golden brown.

Mix together water, wine, and lime juice, heat to a boil, and reduce by about 1/2. Add Sunrise to Sunset Seasoning. Slowly whisk butter pats into the hot liquid until each is completely melted. Add water to cornstarch, mix thoroughly, and add to butter sauce. Return to boil until sauce thickens, remove from heat. 

Pour butter lime sauce over the Parmesan crusted walleye and serve with your favorite side dish. This will likely be your new favorite way to eat walleye! 

by Richy and Vicki Harrod - watch video

2 Tbsp olive oil

2-3 lbs Kokanee filets, skin on

2 Tbsp Harrod's Cookhouse Lemon & Dill Seasoning

1 cup heavy cream, or half and half

zest and juice from 1 whole lemon

3 cloves minced garlic

1/3 cup grated Parmesan cheese

1 Tbsp butter

1 Tbsp flour

Start by heating olive oil in a frying pan. Season about 2 lbs. Kokanee filets with Lemon & Dill Fish Seasoning. Fry filets for 2-3 minutes on each side; remove cooked fish and set aside. 

Melt butter, add cream, lemon juice, garlic, Lemon & Dill Seasoning, and Parmesan cheese. Stir mixture until it boils, then stir in a small amount of flour to thicken. Return fish to pan, cover with creamy sauce, and heat for a minute or two. Garnish with lemon slices and enjoy! 

by Vicki and Richy Harrod - watch video

1 lemon thinly sliced

4 oz. water

4 oz. distilled vinegar

2 tsp sugar

1/2 tsp salt

2 large Kokanee filets

1/2 cup panko

1 Tbsp Harrod's Cookhouse Lemon & Dill Seasoning

2 eggs

Start by thinly slicing one whole lemon and soak slices in water, vinegar, sugar and salt mixture for about 2 hours. Skin and debone Kokanee filets and cut into fine pieces. Add panko, Lemon & Dill Seasoning, and eggs to fish and mix thoroughly. Refrigerate mixture for about an hour. Form Kokanee meat mixture into patties and fry in pan with hot oil. Toast some hamburger buns with butter in the same pan. Assemble burgers with Harrod's Cookhouse Fin and Field Sauce, Kokanee patties, sliced lemons, tomatoes, and onions. Serve with you favorite sides and enjoy!

by Richy and Vicki Harrod - watch video

2-4 duck breasts cut into 1-inch pieces

1-1 1/2 cups flour

1-2 Tbsp cooking oil
1 Tbsp Harrod's Cookhouse Game Bird & Chicken Seasoning
1/2 large onion diced

1 cup chopped mushrooms

1 Mandarin orange

1 Tbsp garlic

1 package of Phyllo dough

1/2 stick of melted butter

Start by seasoning flour with Harrod’s Cookhouse Game Bird & Chicken Seasoning. Coat 1 inch duck meat pieces in flour and fry in hot, oiled plan. Duck meat should be cooked to medium rare, then remove to cool. In the same pan, sauté onion until clear, then add mushrooms and Mandarin orange slices and sauté more. Add garlic, sauté a minute more, and remove mixture to cool. Coat phyllo dough sheets with melted butter until 4 or 5 layers are completely moistened. Cut dough into 4 inch squares, add duck pieces, onion mixture, and fold into a purse. Cook in oven until golden brown. You can make a homemade orange sauce or use a store bought sauce. Serve and enjoy!

by Howard Harrod - watch video

1 goose breast meat chopped finely
I celery stalk, 1 carrot stick, ½ onion, ½ cup water chestnuts finely diced
½ cup teriyaki sauce
1 tsp  Harrod's Cookhouse Game Bird & Chicken Seasoning
1 head of Romaine lettuce

Place finely chopped goose meat in hot oiled pan and season meat, brown meat and then add diced vegetables. Cook vegetables until onions translucent and then add teriyaki sauce and reduce. Place cooked meat mixture in individual lettuce leaves and enjoy!

by Ron Harrod - watch video

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 bowl. 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. 

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.

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

Dry Ingredients:

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! 

by Susie Yerges - watch video

Place boned duck breast 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. 

by Mike Harrod - watch video

dove or duck breast meat

teriyaki sauce

bacon

can of water chestnuts

jar of pickled jalapeño pepper rings

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 medium heat turning frequently until bacon is golden brown. These fantastic game day treats! 

by Mike Harrod - watch video

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 dissolving 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. 

by Rod Molzahn

½ cup lemon juice

½ cup Harrod's Cookhouse Pioneer BBQ Sauce

¼ cup Worcestershire sauce

1 cup white vinegar

3 cups dry sherry

8 juniper berries – crushed

2 Tbsp olive oil

2 Tbsp hot sauce

2 Tbsp minced garlic

pepper to taste

This recipe works well for about 10 goose breast halves. Sear breasts in olive oil and butter BEFORE brining, but be careful not to cook breasts through. Add all brine ingredients to large bowl and mix thoroughly. Place seared breasts into brine and add water if brine does not completely cover breasts. Brine breasts for 2-4 hours. Smoke at 250F until breasts reach 150 – 160F. Looking for rare but not purple. This works with goose drumsticks also.

by Joy Harrod - watch video

1-2 lbs. wild turkey meat shredded
1 Tbsp Harrod's Cookhouse Game Bird & Chicken Seasoning
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. 

by Joy Harrod - watch video

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 Harrod's Cookhouse Game Bird & Chicken Seasoning
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. Season 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. 

 by Richy Harrod

2-3 grouse breast meat cut into 1 inch cubes 

1 medium onion chopped

2 cloves garlic diced

small piece of ginger diced

1 medium potato

1 carrot chopped

1 Tbsp garam masala

2 Tbsp curry powder 

1 Tbsp Harrod's Cookhouse Sunrise to Sunset Seasoning
1 can coconut milk 

Heat fry pan with 2-3 Tbsp vegetable or coconut oil, add onions and saute until translucent. Add ginger and garlic and saute for a few minutes more. Add cubed grouse and cook until meat starts to brown. Then add all dry seasonings and stir thoroughly. Add vegetables and coconut milk and simmer until potatoes and carrots are soft and liquid has reduced by half. Serve over rice and enjoy!

by Rich and Vicki Harrod - watch video

Also called Fricase, this is a recipe for any upland game bird. Cut chukar breast meat into 2-inch pieces. Marinate meat with the following mixture:
1 Tbsp Harrod's Cookhouse Game Bird and Chicken Seasoning
1/2 tsp cumin
2 cloves minced garlic
2 Tbsp lime juice
1 Tbsp olive oil
Mix and refrigerate for 1/2 hour

Other ingredients needed:
1 yellow bell pepper
1/2 large onion
1 Tbsp fresh cilantro
1 cup white wine
1/2 cup tomato puree
2 medium carrots
1 large potato
2 cups chicken broth
1-2 tsp red pepper flakes
salt and pepper to taste
lime wedges

Chop yellow bell pepper, large onion, and fresh cilantro. Saute in hot pan with olive oil until soft. Add marinated chukar meat, white wine, tomato puree, and bring to boil. Add diced carrots, potato, chicken broth, red pepper flakes, salt, and pepper. Simmer until sauce thickens. Serve with yellow rice, lime wedges, fresh cilantro, and enjoy! 

by Rich and Vicki Harrod  - watch video

1/2 turkey breast

1/2 onion sliced

1 Tbsp vegetable oil

1 jalapeno chopped

2 Tbsp fresh basil leaves

1 Tbsp chopped fresh ginger root

2 Tbsp Harrod's Cookhouse Sunrise to Sunset Seasoning

1 15 oz can coconut milk

1/2 cup of water

1 Tbsp of soy sauce

3-4 Tbsp green curry paste

1 cup snow peas

Start by cutting a half onion and one seeded jalapeno. Fry onions in hot oil and season with Harrod’s Cookhouse Sunrise to Sunset Seasoning. While waiting, cut turkey breast into 1-inch pieces and tenderize with a cuber. Season with Sunrise to Sunset. Add jalapenos to onions and fry a few minutes more. Add turkey meat and cook until both sides are browned. Finely chop ginger and coarsely chop basil while waiting. To the frying pan, add water, coconut milk, soy sauce, and green curry past. Bring mixture to boil. Add ginger, snow peas, and basil, and cook for a few minutes more. Serve over rice and enjoy! 

by Vicki Harrod

2 cooked and chopped chukar breasts and legs

2 chopped green onions

3 chopped sun dried tomato halves

2 Tbsp prepared pesto

1/4 bread crumbs

1/4 almond flour

1 cup of grated mozzarella

2 eggs 

2 tsp Harrod's Cookhouse Sunrise to Sunset Seasoning

Boil chukar breasts and legs until cooked, then cool and chop into small pieces. Combine all other ingredients in bowl with chukar meat. Form patties about the size of your hand. Fry fritters in a pan with hot oil until browned on both sides. Dip in marinara sauce and enjoy!

by Vicki Harrod

2 pheasant breasts

1 cup rice

1 cup chicken broth

1 chicken bullion cube

2 tsp Harrod's Cookhouse Game Bird and Chicken Seasoning

2 large sliced carrots

3 stalks of sliced celery

1/2 large onion sliced

1/2 cup chopped broccoli

2 cans cream of mushroom soup

Start by adding rice, chicken broth, bullion, and 1 tsp of Game Bird and Chicken Seasoning to sauce pan and cook rice until tender. Remove pheasant meat from bone and cut into 1 inch pieces. Heat pan with oil and brown pheasant pieces seasoned with 1 tsp Game Bird and Chicken Seasoning. Add all vegetables to meat while browning. Once rice and pheasant are cooked, place all ingredients into 9x13 baking pan, add cream of mushroom soup and mix thoroughly. Smooth mixture and top with panko or bread crumbs. Cook in oven at 350 for 20-30 minutes or until casserole is heated throughout. Serve with grated Parmesan and enjoy! 

by Vicki Harrod

6 pheasant legs

1/2 can of artichoke quarters

2 cup fresh spinach

1 cup of mayonaise

1 cup of cream cheese

1 cup of mozzarella cheese

1 Tbsp of Harrod's Cookhouse Game Bird and Chicken Seasoning.

Start by boiling pheasant legs until meat is tender and easily pulls off the bone. Season meat with Game Bird and Chicken Seasoning. Line the bottom of a 9x9 inch baking pan with spinach and artichokes and then top with pheasant meat. Mix together the cream cheese and mayonaise and spread evening on top of pheasant meat. Sprinkle cheese evenly over the top and bake at 375 degrees for 30 minutes. Serve with your favorite sides and enjoy!

by Vicki Harrod - watch video

1-2 pheasant breasts 

1-2 tsp Sunrise to Sunset All Purpose Seasoning

1 bunch broccoli

1/2 onion

1 cup pea pods

1/2 cup water

1/4 cup soy sauce 

3 Tbsp brown sugar

1 Tbsp minced garlic

1 Tbsp fresh or ground ginger

1 Tbsp rice vinegar

1 Tbsp honey

1 Tbsp corn starch

2 Tbsp water

Start by cutting pheasant into bite sized pieces, brown in a hot pan with oil, and season with Harrod’s Cookhouse Sunrise to Sunset All Purpose Seasoning. Remove meat and stir fry your favorite vegetables in hot oil, set aside with meat. 

Make teriyaki sauce by adding water, soy sauce, brown sugar, garlic, fresh or ground ginger, rice vinegar, and honey. Whisk until it boils, then add corn starch dissolved in water to thicken. Return pheasant meat and vegetables and coat thoroughly.

by Richy Harrod

2 turkey legs, thighs attached

2 Tbsp Harrod's Cookhouse Game Bird & Chicken Seasoning

salt and pepper to taste

1 pat of batter

2 Tbsp olive oil

1 large onion chopped

2 carrots chopped

2 stalks of celery chopped

2 fresh tomatoes diced, or 1 14 oz can diced tomatoes

2 cloves garlic minced

1 cup of white wine

1 1/2 cups apple juice

3 cups of chicken broth

2 bay leaves

2 tsp fresh or dried thyme

2 tsp marjoram

This recipe would work well with several pheasant or chukar legs too. Place turkey legs in Dutch oven or heavy pot, add oil and butter, and then with season with Game Bird & Chicken Seasoning, salt, and pepper. Add vegetables, liquid ingredients, and remaining seasonings. Legs should be covered with liquid before cooking starts. Cover Dutch oven and braise for 4 1/2 - 5 hours at 300 F. Braising on a pellet stove imparts great smoke flavor and the lid can be removed at the end for more smoke infusion. Meat should fall off the bones easily when complete. Remove bones and thicken broth with corn starch and water. Serve over garlic mashed potatoes and enjoy!

by Richy Harrod

1 1/2-2 lbs of chukar breast meat

1 Tbsp Harrod's Cookhouse Fin & Field Seasoning

2 tsp dried Mexican oregano

2 bay leaves

1/2-1 tsp cayenne powder

1 tsp chili powder

salt and pepper to taste

4 Tbsp olive oil

1 large onion diced

1 green or red bell pepper sliced (optional)

4 cloves of garlic finely chopped

1/3 cup orange juice

1/4 cup lime juice

3/4 cup chicken broth (1/4 cup for instant pot)

This recipe can used for any upland bird meat, or chicken if you need some shooting practice! Cut chukar breasts in half or thirds. Combine Fin & Field Seasoning, cayenne, chili powder, salt, pepper, and oregano, and cover chukar meat with seasoning mixture. Heat a pan with 2 Tbsp olive, or if using a instant pot, set to the saute setting. Brown chukar meat on all sides. Remove meat set aside, add the remaining olive oil, and saute the onions, peppers, and garlic for about 4 minutes. If using an instant pot, stir in the remaining ingredients (reduce chicken broth to 1/4 cup), and add the chukar meat. Set instant pot to the poultry setting and cook for 12 minutes. Otherwise, transfer chukar meat, sauteed onions, peppers, and garlic, and remaining ingredients to a dutch oven or other heavy pot. Braise in oven or pellet stove for 2-3 hours or until meat easily shreds. Once the cooking is complete, shred the meat in the cooking liquid. Serve on tortillas or simply with rice and beans.

Some traditional carnitas recipes call for shredding braised meat and then crisping meat in hot, oiled pan or broiling in an oven. Wild bird meat is very lean and can be easily dried and made tough with the crisping process. If you do crisp your chukar meat, limit the crisping time and return the meat to the delicious cooking liquid before serving. 

by Richy Harrod - watch video

1-1 1/2 pounds of upland bird legs

1 cup of walnut halves

2 tsp Harrod's Cookhouse Sunrise to Sunset Seasoning

1 Tbsp butter

1 medium coarsely grated onion

1 1/2 cups chicken stock

1/2 cup pomegranate molasses*

2 Tbsp tomato paste

2 tsp honey

1 Tbsp fresh lemon juice

1/4 tsp pumpkin pie spice

This dish is also know as Fesenjan, which is a Persian stew. There are many variations of this recipe, but here we have adapted it for use with game bird legs. Start by toasting walnut halves on a cookie sheet for 10 minutes in a pre-heated, 350 degree F oven. Once toasted let cool and then grind them into a powder/paste in a food processor. Season game bird legs with Sunrise to Sunset. In a large pot or Dutch oven, melt butter and sear the bird legs on both sides. Remove legs and set aside. Add grated onion to pot and cook until light golden brown. Stir in walnut and mix thoroughly. Add remaining ingredients and thoroughly stir, then add game bird legs. Bring liquid to a bowl, reduce heat and cover pot for a steady, low simmer. Depending on the type of bird  (larger pheasant legs may take longer), simmer for 2-3 hours, stirring occasionally so that nothing sticks to the bottom of the pot. You may need to simmer uncovered near the end to thicken the sauce more. When done, the sauce should be thick like oatmeal, deep red in color, and meat should be falling off the bone. Serve over rice, garnish with pomegranate seeds, orange zest, and toasted walnuts. It is amazing!

*If you can't find pomegranate molasses, reduce pomegranate juice in a sauce pan at medium heat until you get the consistency of syrup.