Dinner

On the left are Walleye cakes, The recipie is in the DEC/ JAN issue of In-Fisherman they turned out awesome. The pan on the right is pheasant strips that were marinated in brown sugar, olive oil and worchershire then dipped in flour egg and crushed pretzels then fried in olive oil in the front of the same pan is woodcock breast marinated in the same mixture dipped in flour wrapped in thick smoked bacon and fried in olive oil. all served with wild rice. i am stuffed.
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Any leftovers????

Can I be your friend? I’ll bring the and the …..

Showed that walleye cake recipe to my bride a little earlier tonight. We are gonna try that one real soon!

That looks great. How do you make the walleye cakes?

8 oz. (1/2 pound) walleye, cooked
1 1/2 cup mayonaise
4 eggs
1 cup cooked wild rice
1/2 cup shredded parmesan ( or sub your favorite cheese)
4 green onions chopped or 1/4 cup chopped yellow onion. I used green
1 tsp. garlic powder or 1 clove fresh garlic, minced I used fresh
1 package of saltine crackers (yes the whole sleeve)
2 tsp (salt, pepper, herbs I used salt pepper and lemon pepper
2 Tbsp oil or butter I used olive oil
-cook the walleye in simmering water until the flesh is firm, about five minutes then cool
-in a large bowl combine the walleye (flaked), mayonaise, rice, chopped onion, garlic, and cheese. Add eggs and mix with a fork.
-add the seosonings
-crush the saltines and fold into the batter until firm enough to form into cakes. i added some bread crumbs as well as it was still a little soupy
-Heat oil or butter in a skillet over medium-high heat, cooking the small 2 to 4 oz cakes for 2 to 3 minutes on each side until golden brown.
Serve with blue cheese aioli

Blue cheese aioli (nothing special but if you are a blue cheese fan it was good on the cakes.
combine 1/2 cup mayonaise, 1 clove fresh garlic minced and 1 oz crumbled blue cheese. or the recipie says you can sub blue cheese dressing.
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I just came after all day on the river. I wanted to lick the monitor screen.