If you are looking for another way to cook up that venison from this year's hunt, or if you have other meat that you are looking for a new idea, give this recipe a shot.  Troy Selvog shares his No Peak Stew recipe for all to try.  Here's how he makes it.

Ingredients:

• 2lbs.stew meat venision or beef
• 1 big onion chopped
• 2 stalks of celery cut into pieces
• 1 1/2 cups of baby carrots
• 5 or 6 red potatoes cut up
• 1 tbsp.sugar
• 1 tbsp.salt
• 1/4 tsp.pepper
• 3 cups tomato juice or V 8
• 4 1/2 tbsp. tapioca
• 1 slice of bread

Directions:  Put into crock pot, layer vegetables on top of beef. Mix together sugar, salt, pepper, tapioca, and tomato juice. Pour mixture of the tomato juice over everything. Put 1 slice of bread on the top to take the gases out, put the lid on. Turn crock pot on high or medium for 4-5 hours. After its done take slice of bread and throw it away.
Enjoy!

Try out this great idea for your next fish fry.  Fish Tacos can be a great way to spice up your fish meal.  Here's how Chef John makes his Fish Tacos

Ingredients

• 4 cups of boneless fish, cut into 1" cubes
• 1 Tbsp. taco seasoning mix
• 1 cup seasoned flour (see directions)
• 4 drops hot Tabasco sauce
• 1 cup egg wash (see directions)
• 2 cups white or blue cornmeal
• 10 - 12 taco shells
• 3 cups vegetable oil

Taco Fixings

• 4 cups shredded lettuce
• 2 cups shredded cheese
• 2 cups diced tomatoes
• 1 cup diced dill pickles
• 1 cup sliced black olives
• 1/4 cup capers
• 1/4 cup fresh cilantro
• 4 sliced hot peppers
• 1 cup guacamole
• 1 cup sour cream

Directions

Combine taco seasoning with flour.  Place ion a pie pan.  Dredge fish cubes in seasoned flour mixture.  Add Tabasco sauce to egg wash and combine.  Dip floured cubes in egg wash and roll in cornmeal to create a thick crust.  Place on a cornmeal dusted platter

Preheat oven to 350 degrees.  Place taco shells in oven for 5 minutes to heat and crisp.  Heat vegetable oil in a deep fryer or electric skillet to 375 degrees.  Deep fry fish until golden brown.  Remove to a paper towel lined bowl.  To serve, place fried fish in taco shells and fill with taco fixings

The Jerk Pheasant Sandwich "As Seen On Minnesota Bound" is from our chef Gregg Karnis.  Here is how to make this tasty sandwich!

Ingredients:

• 4 Pheasant breasts
• 3 cups of chicken stock
• 1 loaf of ciabata bread (pre-baked)
• 2 1/2 - 3 heaping tablespoons of Eaton's hot Jamaican wet Jerk Seasoning
• Creamy cole slaw to add
• Pickled Okra
• Potato chips

Cooking Instructions:

Add the chicken stock to your crock pot and place the pheasant breasts fully covered in the broth to cook on low setting over night or for at least 10 hours. remove the pheasant and shred the breasts with a fork. In a mixing bowl, add 1/4 cup of the chicken stock, the shredded pheasant and 2 1/2 to 3 heaping tablespoons (depending on how hot you like it) of the Eaton's Jerk Seasoning. Mix together completely. Then take your ciabata bread and cut portions widths to your liking then slice along the side to create two sandwich slices. Simply add your jerk pheasant and top it off with some creamy cole slaw to your liking and there you have it...........Garnish with some pickled okra instead of the normal boring pickles and some potato chips and you're ready to go. Enjoy the sandwich and remember, getting creative with wild game is really fun and to top it off delicious. For the Eaton's Jerk Seasoning, contact pepper@cwjamaica.com

This recipe comes from a loyal viewer in St. Bonifacious MN.  Tim's favorite recipe for his venison goes something like this, and it is super simple.

Ingredients:

• 2 strips of Deer Tenderloin
• 1 lb thick sliced bacon
• Season Salt
• Montreal Steak Seasoning
• box of toothpicks

Directions:

• Preheat grill to low heat
• Slice deer tenderloin into 1" thick strips
• Wrap strips with bacon and stick toothpick through entire bite of meat
• Slow cook each side for 12 - 15 minutes
• Rotate once
• Serve with veggies

Another Recipe from Teton Grill Co.  If you haven't given their last recipe a try, I strongly recommend that you do, and then give this one a go.  Here's how they make their cheese stuffed hamburgers.

Ingredients:

• 1.5 lbs of ground beef
• 1 small packet of dry onion soup mix
• 1/4 cup of parmesan cheese
• 1 egg
• 1 tablespoon of freshly chopped italian parsley
• salt and pepper to taste
• 6 flat 2 inch squares of mozzarella cheese
• 6 buns

Directions:

• Mix first 5 ingredients together
• Add salt and pepper to taste
• Divide meat into 12 parts and form 12 patties
• Place 1 slice of Mozzarella on 6 patties, then place the other 6 patties on top of the cheese, and seal it together
• Grill until desired doneness
• Serve with tomatoe slices, onion slices and lettuce