Honey, What's For Dinner is a new segment we're featuring on the show! We'll be adding new recipes here from each weeks segment. Please Enjoy!

Deep Dish Hunter's Pie

Deep Dish Hunter's Pie

• 1-1/2 pounds potatoes, peeled and cubed
• 3 garlic cloves, minced
• 1/4 cup milk
• 1 tablespoon butter
• 1/4 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup sliced fresh mushrooms
• 1 cup sliced carrots
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 1 tablespoon butter
• 2 cups cubed cooked venison
• 1-1/2 cups beef broth
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground nutmeg
• 3 tablespoons all-purpose flour
• 3 tablespoons cold water
• 1/3 cup shredded cheddar cheese
• 2 tablespoons minced parsley

• Cook potatoes in boiling water until tender; drain and mash. Add the garlic, milk, butter, rosemary, salt and pepper; set aside.
• In a large skillet, saute mushrooms, carrots, onion and green pepper in butter until tender. Add the venison, broth, thyme and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meat and vegetables are tender.
• Combine the flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a greased 2-qt. baking dish. Spread mashed potatoes over the top.
• Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley.

Nutrition Facts:
1 each: 248 calories, 8g fat (5g saturated fat), 75mg cholesterol, 513mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 20g protein.

Preparing Crappie Fillets

Before getting started, you'll need to fillet the crappie. Here's a quick guide for filleting fresh crappie for cooking: Start by creating a vertical cut behind the gills, angling slightly towards the head, and then keep cutting until you hit the backbone. Don't cut through the back backbone, instead turn the knife horizontally so that the blade faces the tail, and then run the blade across the entire backbone, stopping at the tail. Pull the meat away from the body and then make a final cut to remove it - the fillet should be intact and easily lift away. Repeat on the other side and you have two fillets ready for cooking - do this on as many crappies as needed to get the desired number of fillets!

Lemon Crappie Fillets

Lemon Crappie Fillets

These can be baked or fried depending on your preferences!

• 1lb crappie fillets
• 1 lemon
• 3 garlic cloves
• Butter
• Salt & Pepper
• Fresh Parsley

Whether baking or grilling preheat to 350F!

Start by filleting the crappie and then set them aside. Prepare the seasoning mixture by melting around ½ cup of butter into a saucepan over medium to high heat. Wait for the butter to melt. Mince the three garlic cloves and add this after the butter melts. Juice the lemon (you can use lemon juice if preferred) and then add this into the saucepan. Add around 1tsp of salt and pepper into the saucepan. Finely chop the fresh parsley until you have around ½ tsp. Add to the saucepan. Increase temperature and bring to the boil before reducing it to bring to a simmer. Simmer sauce for ten minutes – you want a nice thick consistency.

For baking:
Place the fillets onto a baking sheet. Then add the sauce mixture on top of the fillets – make sure all are evenly coated. Cover the baking sheet with some foil and cook in the oven for 10-20 minutes. Check the texture with a fork – you want it to be nice and flaky, easily breaking away as you touch it.

For grilling:
Place crappie fillets over a piece of oiled foil and generously coat each one with the sauce. Wrap the foil so the crappies are completely covered and then place on the grill. Cook for about five minutes and check the crappie with a fork to check for a flaky texture.

The Best Beef Jerky


•    2 pounds flank steak (or eye or round or top round steak)
•    1/2 cup low-sodium soy sauce
•    2 tablespoons worcestershire sauce
•    2 teaspoons coarsely-ground black pepper
•    1 teaspoon liquid smoke
•    1 teaspoon onion powder
•    1 teaspoon seasoned salt
•    1/2 teaspoon garlic powder

1.  Thinly-slice the steak into 1/8-inch thick strips, either with the grain (which will result in a chewier beef jerky) or against the grain (which will be more tender).  I recommend popping the steak in the freezer for 15-30 minutes before slicing so that it is easier to cut.  (Or the butchers working behind the meat counters at most grocery stores will also do this for you if you ask.)
2.  Transfer the strips of steak to a large ziplock bag*.
3.  In a separate small mixing bowl, whisk together the remaining ingredients until combined.  Pour the mixture into the ziplock bag with the steak, seal the bag, and toss until the steak is evenly coated.
4. Refrigerate for at least 30 minutes, or up to 1 day.
5. If you’re making the jerky in a dehydrator, lay the strips out in a single layer on the trays of your dehydrator.  Then follow the dehydrator’s instructions to cook the beef jerky until it is dry and firm, yet still a little bit pliable.  (With my dehydrator, that meant cooking the jerky on medium heat for about 8 hours.  But cooking times will vary based on the thickness of your meat, and the heat/brand of your dehydrator.)  Remove jerky and transfer to a sealed container.  Refrigerate for up to 1 month.
6. If you’re making the jerky in the oven, heat oven to 175°F.  Adjust the racks to the upper-middle and lower-middle positions.  Line two large baking sheets with aluminum foil, and place wire cooling racks on top of each sheet.  Lay the strips out in a single layer on the wire racks.  Bake until the beef jerky until it is dry and firm, yet still a little bit pliable, about 4 hours, flipping the beef jerky once about halfway through.  (Cooking times will vary based on the thickness of your meat.)  Remove jerky and transfer to a sealed container.  Refrigerate for up to 1 month.

Catfish Sausage

January 28th, 2019

Catfish Sausage!!! A great dish that’s a little different. Some of the best recipes ever made are a little off the wall. This recipe will also work with bass or walleye. Don’t let the sausage making component scare you off. After a simple pass through the grinder, this dish could not be easier. It’s great with creamy grits and tomatoes!!!

You Will Need:

  •  Meat Grinder
  • Medium Saucepan
  • Whisk
  • Blender or Food Processor
  • Baking Sheet
  • Nonstick Sauté Pan



Serves 4

  • 2 lb. catfish, bass, or walleye ­fillets, roughly chopped
  •  3 bay leaves
  •  2 cups grits (not instant)
  • 1⁄3 cup white wine
  • 1 1/2 cups parsley, roughly chopped
  • Zest of 3 lemons
  • Zest of 1 lime
  •  1 1/2 Tbsp. fennel seeds
  • 1 tsp. whole coriander seeds
  •  1 1/2 tsp. onion powder
  •  1 1/2 tsp. garlic powde
  • 1 tsp. crushed red pepper flakes
  • 10 oz. cherry tomatoes
  • About 1⁄2 cup olive oil, divided
  • 4 Tbsp. butter
  • 4 scallions, chopped
  • Salt and black pepper, to taste



1.    Place the components for your meat grinder in the freezer to chill.

2.    Make the grits: Bring 8 cups of salted water to a boil in a medium saucepan. Add the bay leaves, then slowly whisk in the grits. Reduce the heat to low, cover, and simmer very gently for 30 minutes to an hour, until the grits are very tender.

3.    Meanwhile, add the wine, parsley, lemon and lime zest, fennel and coriander seeds, onion and garlic powder, and red pepper flakes to a blender or food processor and purée until smooth. Combine this purée with the fish fillets, and salt and pepper generously.Using the coarse setting on your grinder, grind the fish mixture into a clean, cold bowl. Keep refrigerated until ready to cook. 

4.    As the grits are cooking, place the tomatoes on a sheet pan and drizzle with about 2 Tbsp. olive oil. Season with salt and pepper. Place under a broiler for about 8 minutes, or until the tomatoes are soft and blackened in spots. Keep warm. 

5.     In a nonstick sauté pan, heat about 2 Tbsp. olive oil over medium-high heat. Make patties with the sausage (or sauté loosely, as you would ground beef) and cook, ­flipping once, for about 8 to 10 minutes, or until cooked through. 

6.    Add the butter to the grits and stir to combine. Salt and pepper to taste. 

7.    Ladle the grits into shallow bowls and top with the sausage and blistered tomatoes. Garnish with the chopped scallions and serve.

Cornish Game Hen Stuffed with Wild Rice

January 21, 2019


  • 1/2 cup uncooked wild rice
  • 1 1/2 cups water-- TIP! To enhance the flavor of your dish use Swanson® Chicken Broth instead of water
  • 1 pinch salt--Great Value Salt, 26 oz
  • 10 fresh mushrooms, sliced
  • 2 tablespoons butter--Land O Lakes® Butter
  • 1 Cornish game hen, thawed
  • 1 tablespoon poultry seasoning, or to taste
  • 1/2 teaspoon dried crushed rosemary
  • salt and pepper to taste
  • 2 tablespoons butter
  • Add all ingredients to list

Prep-10 mins.
Cook- 1 hr. 50 mins.
Ready In- 2 hours

Bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. Reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. Replenish the water if necessary. Fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water.
Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold the game hen.
Heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. Stir the mushrooms and butter into the cooked rice.
Sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. Lightly stuff the Cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. Slice 2 tablespoons of butter into small pats, and dot them around the bird.
Bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Fried Venison Backstrap

January 13th, 2019


  • 1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
  • 2 cups milk -2 tablespoons hot pepper sauce
  • 2 eggs -1/2 cup milk
  • 3 cups all-purpose flour All Purpose Flour, 32 oz
  • 2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 3 cups vegetable oil for frying
  • Add all ingredients to list

  • Prep time 1 h 30 m
  • Cook time 20 m
  • Ready In 1 h 50 m
  • Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
  • Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
  • Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.

Nutrition Facts:
Per Serving: 438 calories; 14.2 g fat; 40 g carbohydrates; 35.1 g protein; 149 mg cholesterol; 1944 mg sodium.

Best-Venison Burger With Carmelized Onions

Best-Venison Burger With Carmelized Onions

January 7th, 2019

Caramelizing onions can be time consuming - you can't just throw onion into a pan and burn them over high heat. Caramelization takes a slow, low heat to coax out and brown the sugars inside onion, which results in an amazing jammy flavor that is delicious on just about anything. The caramelizing process will take about 45 minutes.
Serves: 4
Prep time: 10 minutes
Cook time: 1 hour

  • 1 pound ground venison
  • 4 ounces ground fatty pork, such as shoulder
  • 2 teaspoons Worcestershire sauce
  • ¼ teaspoon kosher salt, plus extra
  • Sliced Colby-Jack cheese
  • 2 onions, sliced into 1/8-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • Fixings: buns, butter lettuce, sliced tomato, mayonnaise, ketchup, mustard, etc.

1. To make caramelized onion, heat a 12-inch pan to medium heat and add enough oil to be able to coat all the onion. Once oil begins to shimmer, add sliced onion with a pinch of salt. Allow onion to sweat and soften, about 5 minutes, stirring frequently. Next, turn down heat to medium-low to low and sprinkle sugar over the onion to help it along. Continue to cook on low until onion turns into a rich golden brown color, stirring occasionally - time to be patient! Onion should be slightly wet the entire time, so add a small splash of water when necessary. If the mixture gets too dry, it will burn instead of caramelize through.
2. Meanwhile, combine ground venison, ground pork, ¼ teaspoon salt, and Worcestershire sauce. Form into hamburger patties, cover to keep away pesky flies, and allow meat to sit at room temperature until the onions are done.
3. When the onions are almost ready, heat 1 tablespoon of oil in a skillet over medium heat. Pat patties dry with paper towels if necessary, sprinkle coarse salt and pepper over patties and cook for about 3 to 5 minutes on each side. I like my burgers medium-rare, but you might like yours more done. However, do not cook burgers past medium to avoid dryness. Just before the burgers are ready, add sliced cheese on top of each patty and cover the pan to allow cheese to melt. This will take about 30 seconds to 1 minute. Remove burgers from heat.
4. Assemble cooked venison burgers with the caramelized onion and your favorite condiments and toppings.

About This Venison Burger Recipe
Adding just the right amount of fat will give your venison burgers that juicy, mouthwatering taste you know and love from beef burgers.
If you're health conscience, you can forgo the fat, but I do not recommend cooking pure venison burgers past medium rare. They dry out quickly and the patties will become unpleasantly dense.
Twenty percent fat is a good number. Some people like to add beef fat or bacon, but I prefer fatty cuts from pork shoulder. Others will use just enough eggs and breadcrumbs to bind the meat together.
As far as what part of the deer to use, don't waste the good cuts, such as the backstraps or tenderloins. I use venison scraps for all my burgers, mostly from the neck and the lower parts of the front and high quarters that are full of silver skin.
Even though all this meat will end up in the grinder, I do take the time to remove as much silver skin as I can, especially the thicker layers, but I'm not worried about being perfect. You'll end up with better ground meat in the end without so many bits and pieces of tough silver skin throughout.
While this may sound silly and time consuming to some, the best burgers are the ones that were ground just before cooking. I'm not a big fan of grinding meat and freezing it in bulk beforehand, but I'll save that for a different discussion. For the best tasting venison, it's important that proper handling and storage are used.

Pistachio-Crusted Catfish

Pistachio-Crusted Catfish

December 27th, 2018

The best eating-size catfish fall into the 5-pound range and below. If possible, fish for catfish out of cool, flowing water for the best table fare. I do not recommend eating middle-of-the-summer catfish from a stagnant pond. These fish tend to taste too much like the stinky, hot pond they came from, and they can be mushy in texture. Some of the best fish I've tasted were catfish caught out of a cold river during the spring spawning run.

Serves: 4 Prep time: 10 minutes Cook time: 7-10 minutes


  • 4 boneless catfish fillets
  • ⅔ cup shelled pistachios
  • 1 tablespoon finely chopped parsley
  • 3 tablespoons melted butter
  • 1 teaspoon ground coriander
  • Salt and pepper, to taste
  • 1 teaspoon chopped chives
  • 4 teaspoons bread crumbs
  • Lemon wedges

1. Preheat oven to 400 degrees.
2. To make the pistachio topping, run pistachios through a small food processor and pulse a few times to crush. Transfer pistachio into a small mixing bowl and combine with chopped parsley, coriander, chives, bread crumbs and melted butter. Add salt and pepper to taste.
3. Rinse catfish fillets with cold water and pat dry with paper towels. Sprinkle salt and pepper on both sides of fillets and lay them on a greased baking sheet lined with foil. Evenly divide pistachio topping mixture onto each fillet, using the back of a spoon to pat down topping to form a crust.
4. Bake fish in a 400-degree oven for 7-10 minutes, or until fish is flaky and cooked through and pistachio crust becomes toasty and golden. Squeeze lemon juice over each fillet before serving. (Cooking time will vary depending on the thickness of catfish fillets. Be careful not to burn the pistachio topping.)

White Bean Soup with Venison Smoke Sausage

August 15, 2018

-2 lb. Bellevue smoke sausage, sliced (original or hot)
-2 cans navy beans
-1 can pinto beans
-2 cans bean and bacon soup
-1 can water
-1 medium onion, chopped and sauteed
-1 diced jalapeno pepper
-garlic to taste
-pepper and salt to taste
-1 tsp. liquid smoke
Combine all the ingredients in a crock pot and cook on HIGH for 3 hours. Mash up some of the beans if you like a thicker soup. Serve with rice and a slice of hot cornbread.

Venison Vegetable Soup

August 22, 2018

-1 lb. ground venison
-2 cans diced tomatoes
-1/2 tsp. garlic powder
-1 small medium onion, diced
-2 c. potatoes, diced
-2 been bouillon cubes
-1/4 tsp. hot pepper sauce
-1/2 tsp. pepper
-1 tsp. salt
-1 tbsp. sugar
-1 tbsp. vegetable oil
-1 (16 oz.) pkg. mixed vegetables
-2 c. water

Brown ground venison in a large stock pan. Add all the remaining ingradients and stir well. Cook on medium-low heat for an hour. Serve with a slice of warm cornbread.

Dirty Rice with Venison Smoke Sausage

August 29, 2018

-1 lb. Bellevue Meat venison smoke sausage
-1 stalk celery
-1 clove garlic
-1 green bell pepper
-1 large onion
-1/4 c. parsley (fresh)
-5 c. chicken broth
-2 c. white long grain rice
-1/4 c. cayenne pepper
-2 tbsp. vegetable oil

Slice smoke sausage and heat in a large skillet with 2 tablespoons of vegetable oil. Dice celery, mince garlic, and dice onion and bell pepper, and add to the skillet, stirring over a medium heat. Add chicken broth; bring to a boil. Add rice and cayenne pepper. Bring to a boil; reduce heat. Cover and cook on low for about 30 minutes or until rice is done. Garnish with chopped parsley leaves.