Grouse Artichoke Dip

Put out this appetizer next time you have friends over for a meal or to watch a football game and youll see it disappears fast! It’s incredibly easy to prepare, and I like to serve it in a bread bowl or just with a selection of different types of crackers. Hot or cold, it doesn’t matter.

8 ounces of artichoke hearts

1 cup shredded parmesan cheese

1/2 cup sour cream

1/2 cup mayo.

8 ounces cream cheese

2-3 garlic cloves (minced)

3-4 jalapeno peppers

3-4 grouse breasts (cooked and chopped)

First I place all the ingredients (except the grouse breast) in my blender, blend it well and pour the mix into a shallow glass baking dish. Then I add the grouse.

Then you simply bake in a 325-degree oven for 35-45 minutes until nice and golden brown.

Moose Sloppy Joes

Maybe we should name these sloppy Bullwinkles? Whatever you call them, theyre delicious and nutritious! In fact, you might want to think about doubling all the measurements in the recipes because you can expect people to go for seconds. Plus it’s a great leftover meal for easy re-heating.

1 pound ground moose

1 cup ketchup

1 small onion (chopped)

2 1/2 tablespoons brown sugar

1/2 lemon (fresh squeezed)

1 1/2 stalk celery (chopped)

1/4 teaspoon crushed red pepper (optional)

1 package of onion rolls

Brown ground moose about half-way, add celery and onion cook until tender. Drain if needed. Add brown sugar, lemon juice, red pepper and ketchup. Heat Through. Serve with onion rolls.

Crappie-fish sandwiches

You’ll never make a regular old tuna fish sandwich again after you’ve had this creation. If you really want to get carried away, you can put a slice of cheddar cheese on the sandwiches and fry them like a grilled cheese. However you choose, its a winner.

4 crappie fillets (cooked and de-boned)

2 hard-boiled eggs (chopped)

2 tablespoons pickle relish

1 teaspoon lemon juice

1 small onion (chopped)

1 cup mayonnaise

1 teaspoon lemon zest seasoning

Salt and pepper to taste

Place fish fillets in microwave dish and cover, cook fish until flakes, and drain any excess moisture. In a medium bowl mix eggs, pickle relish, lemon juice, onions, mayonnaise, seasoning, salt and pepper. Add cooled and cooked fish. Serve on toast.

Fish Bisque

For some, a delicious bisque is the perfect way to begin a meal. For others, it is the meal. All I know is that when I serve this recipe at the family table, its what everyone raves about. Give it a try and I think your family will enjoy it too.

4 cups fish fillets (cooked and flaked)

2 stalks celery (chopped)

2 carrots (chopped)

1 small onion (chopped)

2 tablespoons butter

2 tablespoons flour

1 can chicken broth

1/2 cup water

1 cup half & half

1 clove of garlic (chopped)

2 teaspoons lemon zest seasoning

Salt & pepper to taste

Heat butter in a saucepan over medium heat. Add celery, carrots, onion and a clove of garlic and sauté for 3 minutes. Add flour; slowly stir in broth and water. Bring to a boil. Reduce heat to low and simmer uncovered until tender. Cool for 5 minutes, blend at stir setting until well-mixed, then return the mixture to your sauce pan. Add fish, half and half, and season to taste with salt and pepper. Simmer for 10-15 minutes.

Kris Winkelman’s “Ultimate Wild Game and Fish Cookbook” is available for $19.95 plus $9 shipping and handling. To order, log onto www.winkelman.com or call 1-800-333-0471.