Ingredients for Crispy Tempura Walleye 3-4 pounds walleye filets, cut into two-inch chunks 1 cup rice or all-purpose flour 1 ¼ cup seltzer water 2 tablespoons cornstarch 2 teaspoons salt 1 tablespoon sugar 1 egg
3-4 pounds walleye fillets (or any white fish), cut into two-inch chunks 2 cups coarse blue cornmeal 1 cup all-purpose or rice flour 1 beer (16 ounces) of your choice; use water as substitute 2
There’s nothing worse than eating deep-fried walleye that’s oil-saturated, mushy and nearly raw inside.
It’s hard to beat the enticing aroma of homemade venison bratwurst or venison Italian sausage sizzling on the grill
I realize a pheasant breast is the “Holy Grail” of wild game succulence, but don’t overlook a rooster’s thighs and legs. And for goodness sake, don’t just breast the bird and garbage the remainder. Pheasant
With maple season in full swing, now is a great time to enjoy some of that fresh, boiled sap.
Many recipes lend themselves to substitutions… if you don’t have turkey, then chicken may be very tasty, as well. It’s no different when it comes to big game.
This is most like a traditional Italian-flavored sausage, thanks to the fennel seeds and hint of sweetness.
If there is a signature Arkansas food, it may well be fried catfish. And the popular accompaniment to this entrée is green tomato relish. As colder weather arrives, some gardeners have a number of green
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