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© Copyright 2008 Winnebago Fishing. All Rights Reserved.
No portion of this website can be used or distributed without prior written consent of Winnebago Fishing.
For problems with this website please contact axlman623@hotmail.com
"Welcome to Winnebago fishing. I hope you enjoy your stay here and feel free to contact me with any comments, questions, or concerns you may have. Winnebago Fishing is the only website dedicated to just Lake Winnebago. We continue to grow and it is because of all of you."----AXL
1 or 2 walleye fillets cut in 1" pc's 1 medium onion
lemon pepper seasoning melted butter
paprika cheddar cheese - shredded
Spread a layer of aluminum foil over the grill. Spray with cooking spray.
Chop onion and spread thin layer over foil. Lay boneless walleye fillets
over onions. Sprinkle with Lemon Pepper and Paprika to taste. Brush
with melted butter and grill till done. Spread a thin layer of shredded
Cheddar Cheese over fish and allow to melt before serving.
For a tasty variation, substitute Lawry’s seasoning for the Lemon Pepper and Paprika.
If broiling, add most of the chopped onions on top of the fish instead of under the fillets.
Then broil on low setting for about 15-20 mins.
Sprinkle cheese on top immediately after removing from the broiler.
4 cups diced walleye or crappie fillets
2 cups diced carrots 1 can cream of celery soup 10-12o
4 cups diced potato's 1 can cream of mushroom soup 10-12 oz
2 cups diced celery 1 large onion - chopped
Sargento Double Cheddar shredded cheese
(Sargento double cheddar is a blend of sharp and mild cheddar)
Add salt, pepper and a small amount of water to the vegetables and cook until done. (about 30-50 minutes)
Chop finely the leaf portion from a head of celery and add with veggies. This will add quite a bit to the flavor.
Add the two cans of cream soup and any desired spices. (dill weed and thyme both go well in this recipe) Bring to a boil, then add fish. Reduce heat to a simmer. Cook until fish is flaky - about 20 to 30 minutes. Add shredded cheese. (The more you add, the thicker it will be) Stir in the cheese and serve.
3 TBS melted butter 1/4-cup domestic beer
1/4 cup flour 1 egg
1/4-cup cornstarch salt to taste
Beat egg yolk. Add beer and melted butter, mix. Add flour, salt, and cornstarch. Beat egg whites until peaks form, but not dry. Add to mixture. Dip fish in batter and fry in hot oil. This batter may also be used for shrimp and chicken. If batter comes out to thin, add a dash more cornstarch and flour. If to thick, add more beer.
Believe it or not, the best beers for this batter are the cheap domestic brands like Papst, Old Milwaukee, Blatz, Old Style and others like them. (What else would you use Old Style for anyway!)
2 to 3 boneless walleye fillets cut into 2" piece's
1 large green, red, orange and yellow bell pepper (4 total)
1 medium onion
1 jar of your favorite salsa
Chop peppers and onion. Spray glass baking dish and add peppers and onion.
Broil on low for approximately 15 minutes. Remove and pour into another bowl. Add fish to bottom of glass baking dish. Pour broiled peppers and onions over the fish. Pour salsa over the top evenly. Broil on low for another 10 to 15 minutes. Turn off broiler and finish by baking at 400 degrees until the juice's are bubbling in the bottom of the glass baking dish.
Serve over rice or noodles! It's one of our favorites.
4 to 6 boneless walleye fillets (about 1-1/2 pounds)
1- 15oz can of tomato sauce
2 TBSP chopped fresh parsley
1 tsp Italian seasoning
1/2 tsp dried basil
1/4 tsp salt
1/8tsp pepper
1 cup or 4 ounces of shredded mozzarella cheese
Place walleye in a greased shallow 3-qt. or 13-in. x 9-in baking dish. Combine tomato sauce, parsley, Italian seasoning, basil, salt and pepper and pour over fish. Bake, uncovered at 350 degrees for 15 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until fish flakes easily with a fork. This makes 4 to 6 servings.
This is a stew that must cook for hours. It's best to start in morning and let cook all day long. ADUST AMOUNTS TO HOW MANY YOU ARE SERVING.
Ingredients
3 pounds venison, cut in cubes
6 potatoes, peeled and cubed
6 carrots, peeled and cut in chunks
fresh or frozen peas
chopped celery
chopped green,red and/or yellow peppers (optional)
any other vegetable that your family likes
1 large onion, largely chopped
2 cloves garlic, chopped or crushed (can add more or less as desired.)
1 can tomatoes, whole or chopped
1 pickle, diced
thyme, oregano, salt, pepper, basil leaf paprika. (add to your own taste)
1/4 cup Worcestershire sauce
1/4 cup steak sauce, more if you want a thicker gravy
Brown meat in butter with onions and garlic. Add salt, pepper and paprika. Add remaining ingredients and cook on low heat all day or in your crock pot. Add water if necessary. Serve over noodles or by itself.
Now salmon usually does quite well cooked all alone, but try this hot and sassy marinade which will make this grilled salmon even more delicious. With its zippy ingredients like balsamic vinegar, crushed red peppers, ginger and soy sauce, you can 't go wrong. This is one of our favorite recipes, and I hope you enjoy it as well.
INGREDIENTS :
8 fillets of Salmon about 4 ounces each
1/2 cup oil
4 TBSP soy sauce
4 TBSP balsamic vinegar
4 TBSP green onions, chopped
3 tsp brown sugar
2 cloves garlic, minced
1 1/2 tsp ground ginger
2 tsp crushed red pepper flakes
1 tsp sesame oil 1/2 tsp salt
1. Place salmon filets in a medium, glass dish. In a separate medium bowl, combine your oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the salmon. Cover and marinate in the refrigerator for 4 to 6 hours.
2. Fire up your outdoor grill with the coals about 5 inches from the grate, and lightly oil the grate.
3. Grill the fillets 5 inches from coals about 10 minutes per inch of thickness, measured at the thickest part, turn your fillets over and cook 10 minutes or until the fish flakes with a fork.
This is a very quick and easy perch recipe,
which will serve 4 to 6 people
What you will need is:
1 LB of fresh perch fillets 1 cup crushed tortilla chips 1 tablespoon oregano 1/2 teaspoon of garlic powder 1 egg 1/4 cup milk 1 cup shredded cheddar cheese 1 package of romaine lettuce
1 cup salsa Preheat oven to 450°F. Combine chips, oregano and garlic powder in a small baking pan. Mix together the egg and milk in a mixing bowl. Dip the perch fillets in the milk/egg mixture; then roll filets in the crushed tortilla chips. Place the perch fillets in a lightly greased baking dish and sprinkle with remaining crushed chips. Bake for about 7-8 minutes or until the perch flakes with a fork. Take out of the oven and sprinkle cheese on top of the perch fillets. Continue baking the perch for another 2 to 3 minutes until the cheese is melted. Remove from oven, and place the fillets on top of the romaine lettuce and cover with a little salsa.
This recipe will serve 2-4 people
Ingredients
10-15 bluegills·1/2 Tbsp Salt 1/4 tbsp Pepper· 1/4 Tbsp Paprika·
1 Cup Flour· 4 Cups Peanut oil One can of Miller Lite Beer·
Start by filleting your bluegills on the Fillet King, which is a unique fillet and cutting board and then washing the cleaned fish in cold water. Now In a bowl add the flour, salt, pepper, paprika and 1/2 cup of beer. For the beer I recommend using something light like Miller Lite. Mix the ingredients and add more of the beer until you have a pancake like batter. Pour the peanut oil in a deep well pan, and heat on high. Dip the fillets in the batter until they are coated evenly, and drop the coated fillets into the hot oil, which is at least 375 degrees. Cook for 3-4 minutes a side.
This recipe Serves 4 anglers.
INGREDIENTS:
2 lbs. skinless sturgeon fillets 3/4 Cup flour
3/4 Cup flour 1/4 Cup cornmeal
2 tsp. McCormick old bay seasonings
1/2 Cup milk
2 red onions, peeled, halved & sliced 2-3 large shallots, peeled & sliced 2 Tbsp. minced chives
2 Tbsp. minced chives 1 Tbsp. minced Italian parsley 1 tsp. Fresh minced thyme
1 tsp. capers 4 tsp. Balsamic vinegar
1/8 tsp each of cayenne & garlic powder
Salt & pepper to taste
1/3 Cup chicken bouillon or broth 2 Tbsp. butter
Olive oil for frying
Optional: 2 Tbsp. crumbled blue cheese
Heat a skillet to medium and add butter to melt. Then, add onions, shallots, thyme, vinegar, and chicken bouillon or broth. Cover and cook on low for 20 minutes. Uncover, add capers, cayenne, garlic powder, salt and pepper, and cook for 10 more minutes.
While onions are cooking, prepare sturgeon. First, combine flour, cornmeal, & old bay seasoning. Dip fish fillets in milk. Then, dip fillets in flour mixture. Heat another skillet to medium-high and add olive oil & 1/4" deep in pan. When oil is heated, add sturgeon fillets. Brown fillets on each side for 3 1/2 to 4 minutes. If pan starts cooking too hot, turn heat down to medium. Remove fish & dab off oil with paper towels. Keep fish warm.
Add chives and parsley to the onions.
If you like, stir in the blue cheese as well. Serve sturgeon fillets surrounded with onions.
INGREDIENTS:
2 Lbs. Sturgeon steak ¼ C. Orange juice
¼ C. Soy sauce 2 Tbsp. Ketchup
1 Tbsp. Oil 2 tsp. Chopped parsley
1 tsp. Lemon juice 2 cloves Garlic minced
½ tsp. Dried basil ¼ tsp. Ground pepper
Arrange fish in single layer in shallow baking dish. Combine remaining ingredients and pour over fish.
Let stand for 1-2 hrs. Turning fish once. Remove from sauce. Grill sturgeon 6 minutes on each side over medium heat.
Ingredients:
Corn Cake Batter: Cheese Filling:
• 1 1/2 Cups Biscuit • Package Cream Cheese, Softened • 1 Egg • 1/2 Tsp. Cajun Spice
• 1 1/3 Cup Milk • 1 Cup Finely Shredded Sharp • 2 Cups Fresh or Frozen Sweet Corn Cheddar • 2 Cups Fresh or Frozen Sweet Corn • 1 Tsp. Dried Basil • 1/2 Cup Seasoned Corn Meal Breading Mix
Set aside your walleye fillets For the batter, combine ingredients in blender. Process, but stop while corn is still lumpy.
Then make the cheese filling. Mix together all ingredients. Chill until mixture begins to firm up again somewhat.
Thinly slice pike fillets to cook quickly. Place a couple of generous spoonfuls of filling in middle of each piece of fish, and fold fish over filling. Keep ready beside stove.
Heat heavy pan on stove. Add some oil for frying. Pour a portion of batter in hot pan. Place filled fillet on batter, and top with more batter. Cook until batter begins to brown. Turn very gently and cook other side. Fish inside cakes should be cooked, if sliced thinly enough.
Hi! This is Sheila and welcome to Winnebago Fishing recipes which are featured on the "Lets Go Fishin' " radio show that broadcasts each Saturday at 12:30 PM on WHBL, 1330 AM. From our kitchen to yours, this is a collection of recipes with great cooking ideas and unique tastes for all of you to enjoy!
(web page may take a minute to load.......... but its worth the wait!!)
To print your favorite recipe click on the title
I thought I would kick it up a bit for you and share Axl’s world famous pickled eggs. The jar always comes home from a party, a fishing trip , or deer camp empty!!
His pickled eggs are a great dish served anywhere, and this is a great recipe for you to try and to savor.
For this authentic recipe you will need the following ingredients:
1 gallon glass jar
3 - dozen of medium eggs preferably about a week old 8 cups of vinegar 2 cups of water 4-8 TBS sugar depends on how sweet you like it 2 TBS of salt (optional) Medium yellow onions sliced to taste Pickling spice optionalBoil your eggs
1. Put the eggs in a LG pot that will hold 3 doz. eggs. Or boil a dozen at a time.
2. Fill pot with water. Make sure that the tops of the eggs are covered by at least one inch and are not stacked too deep.
3. Bring eggs in water to a rolling boil.
4. Reduce heat to med to low heat and boil for about 15 minutes or boil to your favorite method.
5. Drain the pot.
6. Cool eggs immediately by running cold water over them or putting eggs in iced water.
7. Crack and peel the eggs under very cold running water, starting by cracking the large (air pocket) end, then taking off the largest pieces first. Lowering the eggs' temperature keeps the shells from sticking, and prevents the greenish tinge sometimes seen on hard-boiled eggs. (The greenish tinge doesn't affect taste or safety.)
8. In another Lg pot combine the vinegar, water, salt, pickling spice, and sugar then bring the brine to a boil . Approx 10 -15 mins. and then shut off. Cool the brine completely.
9. Now you will want to place a layer of sliced onions on the bottom of the jar, and then a layer of eggs. Repeat this process until you run out of eggs and finish it with a layer of onions.Now you’ll want to pour the cooled brine over the eggs right to the top of the jar. Place lid on jar and refrigerate for at least 3 days, and your eggs will know be pickled.
10. You will not be able to eat JUST ONE!!!
11. Serve with salt/pepper and even your favorite hot sauce for an added kick.
This is a nightly special on Friday and Saturday nights in supper clubs and taverns throughout Wisconsin. You can use this method at home to get a prime rib roast that is nearly perfect medium-rare roast, which is tender, juicy, and full of flavor. This is one of our favorites served at home. You can also serve this alone or make it your surf and turf night. Check out the recipe page for some ideas on your favorite surf….
You will need the following ingredients:
Beef Rib Roast, bones in, any size (I generally use a 4-6 pound roast).
Chopped Garlic, dried thyme
fresh ground pepper, Sliced yellow onions
dried rosemary,
Start by Rubbing the fresh chopped garlic, fresh ground pepper, dried rosemary and dried thyme to taste into the fat at the top of the roast. Lay sliced onions on top. Let stand at room temperature 1 hour. Preheat oven to 375 degrees F. Place roast, fat side up, in a shallow roasting pan. Do not cover and do not add liquid. Put your roast in the oven for one hour. Turn the oven off. Now this is IMPORTANT. Do not open the oven, not even for 1 second. Wait 30-60 minutes then Turn oven on again to 375 degrees and roast the beef for an additional 30-40 minutes. Remove the roast from the oven and let rest 15-20 minutes before carving. Slice into the roast’s thick slabs slice to your desired thickness. Serve with sauteed mushrooms, baked potato, your favorite soup and salad, and homemade bread for a true Wisconsin gourmet feast.
An easy cucumber sauce for your salmon
INGREDIENTS:
1 cucumber, peeled 1/4 teaspoon salt
dash pepper 1/2 cup heavy cream
2 tablespoons vinegar
Chop cucumber; place in colander to drain thoroughly and sprinkle with salt and pepper. Whip cream until stiff; fold in vinegar and chopped cucumber mixture. Serve this cucumber sauce with your salmon .
This shrimp scampi recipe will show you how easy it really is.
Awesome with garlic and butter. This innocent recipe will make your guests think you catered!! This recipe is just as easy to put on the table for your family any night of the week. You can start with raw or precooked shrimp. If you are using the precooked variety, cook them just long enough to heat them and coat them with that wonderful garlic butter sauce.
Ingredients:
1 pound large raw shrimp, peeled and deveined
3 tablespoons unsalted butter, softened
1/8 cup olive oil
4-6 cloves of garlic, chopped
1 tablespoon lemon juice
1/4 cup white wine
salt and pepper to taste
1/4 cup parmesan cheese
Place butter and oil into large saute pan and heat to melt the butter. Add garlic and saute for 1 minute. Add wine, lemon juice, salt and pepper, and the shrimp. Cook until shrimp turn opaque or pink, stirring occasionally. Stir in Parmesan cheese before serving.
This is great served over angel hair pasta (or steamed rice if you prefer).
Here’s the ingredients you will need for this delicious entree which Serves 6
1 lb. walleye fillets skinned 1/2 cup chopped bacon
1 cup chopped onion 1/2 cup chopped green pepper
1 clove garlic, finely chopped 1 chicken bouillon cube
1 cup boiling water 1 can (1 lb.) tomatoes
1 (8 oz) can tomato sauce 1 cup uncooked rice
1/4 cup chopped parsley 1 tsp. salt
1/4 teaspoon thyme 1 dash ground cloves
1 dash nutmeg 1 dash cayenne pepper
Take your walleye fillets and cut into 1-inch pieces. Cook bacon until crisp.
Add onion, green pepper, garlic, and cook until tender. Dissolve the bouillon
cube in boiling water. Combine all ingredients and pour into a well-greased
2-quart casserole. Cover and bake in a moderate oven, 350 degrees, for 50 to 60
minutes or until the rice is tender and fish flakes easily when tested with a fork.
Rood Dawg Charters LLC.....
Sportsman's Warehouse has several events, classes and seminars scheduled at our store locations that may interest you. Be sure to mention AXL sent you!
With the start of turkey season around the corner,
Here’s a great family tradition recipe to try
You will need
1 Wild turkey, whole, dressed
2 1/2 Gallon Peanut oil
1 Cup Italian salad dressing
1/2 Cup Lemon juice, fresh
3 TBSP Onion juice
3 TBS Garlic juice
2 TBSP Worcestershire sauce
1 TBSP Liquid smoke
1 1/3 oz Cayenne
1/4 Cup Salt
Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat-injecting needle to inject all through turkey.
Put turkey and marinade in a large plastic bag and keep in the refrigerator for
1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in
a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey
completely and cook for 4 minutes per pound. Place a pie tin with holes in the
bottom in the bottom of the deep fryer to prevent sticking.
You will want to follow your safety instructions while using your fryer.
Interchangeable
Bait System
Artificial Lure &
Live Bait Rig System
Over 1,000 Unique Presentations
Ideal for trolling, casting ,or for bottom bouncing fishing.
Tony's Sports Bar
212 Manitowoc Street
Menasha, WI 54952
(920) 722-9791
Just north of the 3rd St. boat landing
Campers for rent stop on by
This is an excellent campfire recipe that AXL enjoys
when we go camping and we are sharing this recipe with you. This works
Good for any fish
What you will need
Your Catch of the day fish fillets (Its walleye fillets for the Axl outing)
Mayonnaise to cover /coat fish fillets
Stick of butter
Options for flavor
Sliced green pepper
Sliced Onion
Tomato
Salt pepper
Squeeze of lemon or lime
Heavy-duty aluminum foil
Place a layer of fillets on the foil, spread with mayonnaise, add a pat of butter to each fillet, sliced green pepper, tomato, onion, salt and pepper, squeeze a lemon or lime over the fillets. Fold foil to seal. Wrap it in a second sheet of foil to prevent burning. Throw foiled packaged fillets on the grill rack for about 20 minutes. You have to try it !!
You wont be able to get enough of these crappies.
Fillet your crappies then cutting your fillets in
half long ways into finger size width (unless your crappie is too small!)
The Marinade
1 can of your favorite beer (12oz) and save a “pull “ for yourself….
2 heaping TBS regular mustard
Mix 1 can of beer with 2 heaping TBS of regular mustard in a bowl for marinating.
Marinade fillets approx. 1/2 hour in mustard and beer
For the Fillet Mix coating:
Yellow corn meal
Parmesan cheese
1 TBS of Dill Weed (freeze-dried or fresh)
Salt and Pepper to taste
Fresh lemon for sprinkling on your deep fried fillet
In a plastic bag take equal parts of yellow corn meal and parmesan cheese.
Mix the above ingredients according to how much you'll need to cover your fillets and add a TBS of dill weed, salt and pepper to taste. Take a few pieces of the crappie from beer/mustard (make sure you shake off excess liquid) and place your fillets in the plastic bag mixture and shake until the fillets are coated with the mix. Heat your frying oil to at least 350 degrees; drop your fillets in the hot oil. Deep fry until golden brown. Take the fillets out and squeeze some fresh lemon on them then
LIGHTLY sprinkle with salt.
Ingredients:
6 trout -- (8 to 10 oz. each)
-- dressed
1/2 cup teriyaki baste and glaze
4 teaspoons fresh lime juice
1 tablespoon finely chopped dill weed
-- (fresh)
non-stick cooking spray
3 fresh limes -- cut into wedges
Score both sides of trout with 1/4-inch deep diagonal slashes 1 inch apart.
Combine next 3 ingredients brush trout, including cavities,
thoroughly with mixture. Let stand 30 minutes. Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals. Cook trout on rack 5 minutes on each side, or until fish flakes easily with fork. Brush occasionally with baste and glaze mixture; serve with lime wedges.
