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Cayla's Kitchen

Cutting block with some vegetables by it

Spicy Pike Sandwiches


  • 1 lb deboned pike fillets
  • Vegetable oil for frying


  • ½ c buttermilk
  • 2 eggs
  • 1 tbsp hot sauce
  • 1 cup flour


  • ½ tsp garlic powder
  • 1 tsp paprika
  • 1 tbsp cayenne pepper
  • ½ tbsp brown sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • Hamburger buns
  • Lettuce
  • Pickles
  • Spicy mayo (equal parts mayo, sour cream and hot sauce)


Whip together buttermilk, eggs and hot sauce for wet batter.

Dredge fillets in flour, then batter, then back in flour, then fry until golden brown

Let fillets dry on a wire rack

Mix spices and then add ½ c of leftover frying oil to create a spicy sauce

Dip fried fillets in the sauce and place on buns with desired toppings

Venison Burgers


  • 1 lb pure ground venison
  • 1 egg
  • 1 clove garlic (minced)
  • 1/4 cup bread crumbs
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp Worcestershire sauce
  • Hamburger buns
  • Favorite burger toppings


  • Combine all ingredients, thoroughly mixing into the ground venison.
  • Divide meat evenly, forming into patties based on desired size.
  • Preheat grill to medium heat and add patties.
  • Grill for 3-4 minutes per side, or until patty reaches a minimum internal temperature of 145 degrees F.
  • Remove from grill, add to bun, top with your favorite fixings and enjoy!

Duck Phillys


  • 6 - 8 duck breasts sliced into strips
  • 1/4 cup + 2 tbsp olive oil
  • 3 tbsp red wine vinegar
  • 1 yellow onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cloves of garlic, minced
  • Salt and pepper
  • Pepper jack cheese
  • Italian rolls, hoagie buns, or philly bread


In a medium bowl, combine duck meat, ¼ cup olive oil, red wine vinegar and salt and pepper. Marinate for at least 2 hours but can be as long as 24 hours.

Heat remaining olive oil in a skillet over medium heat. Add onions, peppers and garlic. Cook until lightly browned. Then add duck slices, cook for 2-3 minutes more.

Top rolls or buns with mixture and a slice of pepper jack cheese.

Grilled Fish Tacos


  • 4 fish fillets (walleye, pike, perch, or catfish)
  • White corn tortillas


  • 2 tbsp olive oil
  • 2 bsp lime juice
  • 1 tbsp chili pepper
  • 1 tsp garlic salt

Pico de Gallo

  • 1 c chopped red cabbage
  • 2 roma tomatoes diced
  • ½ c. red onion diced
  • 1 tbsp cilantro
  • 1 tsp lime juice

Lime Sauce

  • ½ c sour cream
  • 1/3 c mayo
  • 2 tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp Siracha or other hot sauce


  • Combine olive oil, 2 tablespoons of lime juice, chili pepper and garlic salt. Marinate the fillets in this mixture for at least 30 minutes, up to 8 hours.
  • Remove fillets from marinade and place in foil ensuring they’re still evenly coated with the marinade. Seal foil packets so they can be flipped on the grill.
  • Grill for 10 minutes, flipping half-way through on medium high heat or until fish is white and flaky.
  • Meanwhile, dice tomatoes, cabbage, red onion and cilantro. Mix with lime juice to make a pico de gallo.
  • Combine sour cream, mayo, lime juice, garlic powder and hot sauce to make fish taco sauce.
  • Serve fish atop tortillas with pico and taco sauce.

Pheasant Tortilla Soup


  • 3-4 pheasant breasts
  • 1 ½ cup chicken broth
  • ½ can black beans
  • 1 ½ cup corn (canned, frozen, or fresh)
  • 1 can red enchilada sauce
  • 1 cup diced tomatoes and peppers (or 1 can Rotel)
  • 1 cup onion diced
  • 1 jalapeno pepper diced (optional)
  • 4 tbsp lime juice
  • 4 tbsp cilantro
  • Shredded cheese and tortilla chips to top (optional)


Lightly brown pheasant breasts on both sides.

Mix all ingredients in CrocPot EXCEPT lime juice and cilantro.

Cook on low for 4 hours.

Remove breasts and shred.

Return shredded meat to the pot, add lime juice and cilantro and cook 30 more minutes on low.

Crunch tortilla chips and cheese on top

Simple Pickled Recipe
(Modified from a Hank Shaw recipe)

(Ingredients - per pound of fish)

Brine: 1 cup kosher salt, 4 cup water

Pickling solution:

  • 1 cup water
  • 2 cup cider vinegar
  • 1/3 cup sugar
  • 2 tsp pickling seasoning
  • 2 bay leaves
  • Peel of 1 lemon
  • 1 medium red onion - thinly sliced

Venison Sausage Egg Bake


  • 1 lb venison breakfast sausage (60:40 venison:pork with breakfast seasoning, ground and froze as loose sausage)
  • 1 tube of refrigerated biscuits
  • 2 cups shredded cheddar cheese
  • 1 small can of diced green chiles
  • 8 eggs
  • ¼ cup milk
  • Salt and pepper to taste


  • Preheat oven to 350 degrees
  • Cook sausage in medium skillet until brown
  • Cut or tear each biscuit into pieces and place in the bottom of a 9 x 9 baking dish sprayed with cooking spray.
  • Add cooked sausage, then cheese and green chiles on top of biscuits.
  • Whisk together eggs, milk, salt and pepper and pour over everything else.
  • Bake 35-45 minutes or until eggs are cooked through.

Wild Turkey Barbacoa Bowls


  • 1 wild turkey leg
  • ½ c beef broth
  • 1 can “Chiles in Adobo”
  • 5 garlic cloves (minced)
  • salt and pepper to taste
  • 2 tsp cumin
  • 1 tbsp oregano
  • 2 tbsp lime juice
  • 2 tbsp apple cider vinegar
  • Rice for serving


Put everything in the crockpot and cook on low for 10-12 hours until the meat falls off the tendons and bones.

Shred meat being careful to remove any sharp tendon or bone pieces then stir shredded meat and remaining juices to mix.

Serve on rice and top with corn, salsa, sour cream, cheese, or other preferred toppings.

More Game and Fish Recipes