Top Recipies of the month
Fried Pickled Fish.

1 1/2 lbs. fish chunks or fillets
2 eggs
4 tablespoons pickle juice
1 tablespoon lemmon pepper
1/4 teaspoon salt
Patato or crushed corn flakes
Ziploc bag


Mix eggs, pickle juice, lemmon pepper and salt in a small mixing bowl. Dump into ziploc bag with fish and let stand in refridgerator for 1-2 hours. Coat fish with patato flakes or corn flakes and fry or bake until fish flakes easy with fork.




Venison Rump Roast

4-5 lb. venison rump roast
4 medium patatos, pealed
4 large carrots or 1 1/2 lb bag small carrots
1 1/2 tablespoons garlic powder
1/2 tablspoon salt
ground black pepper
mushrooms (optional)
beef stock (optional)


Mix garlic powder, black pepper and salt in mixing bowl to create a dry rub. Rub ingrediants over the roast until completely covered. After coating the roast place it in a large roasting pan. Chop veggies and mushrooms (optional) and place around the roast, add beef stock (optional) for added flavor or dump 1 1/2 quats water around venison covering only veggies. Cover with foil and bake at 350 degrees until meat is tender.