The Cook House Recipes

Recipes: Cowboy Breakfast | Fisherman's Delight | Teton Tacos | Season, Seal, Skillet & Serve | Open Fire Pheasant Kabobs | Whitetail Wonderland

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Episode #1: Cowboy Breakfast

— 1 lb bacon
— 1 lb ground sausage
— 4 medium potatoes; sliced
— 1 medium yellow onions; diced
— 1 ½ cups fresh mushrooms; sliced
— salt and pepper to taste
— 1 green bell pepper; diced
— 1 package mushrooms
— 12 eggs; beaten
— 3 cups grated cheddar cheese
— picante sauce


Heat a 12" dutch oven using 18—20 briquettes bottom until hot. Add 1 tablespoon of butter to keep bacon from sticking. Cut bacon into 1 inch slices. Add bacon and ground sausage to dutch oven and fry until brown.

Add onion, mushrooms, bell pepper and sauté until onions are translucent.

Add potatoes and season with salt and pepper. Cover and bake using 8 briquettes bottom and 14—16 briquettes top for 30 minutes.

Season eggs with salt and pepper then pour eggs over top of potatoes. Cover and bake another 20 minutes. When eggs are done, cover top with cheese and replace lid. Let stand until cheese is melted.

Serve topped with picante sauce. Enjoy!

Secret tip: Don't tell Matt...
Dutch oven — great meal for the last morning of a trip. Throw all the leftovers in before you top with the eggs!

Episode #2: Fisherman's Delight — Smoked Rainbow Trout

— 4 medium size trout, cleaned
— 8 green chili peppers, cut open with the seeds removed
— 1 lemon cut into thin slices, peel on
— ground fresh black pepper


Combine about 1 tablespoon of plain (no iodine) or kosher salt to 1 cup of water. You will, of course need enough brine to completely cover the fish. You can add small amounts of seasonings to the brine. Smaller fish like trout, don't need to spend a lot of time in a brine. About 1 hour will do for smaller fish. You want these fish to be cleaned and ready for the smoker before you brine then and have them laid open so the brine can get inside. Brining can be completely optional for smoked trout.


Prepare smoker for a 3—4 hour smoke. Wash fish and remove all bones.

Open and place inside 1 chili sliced, 2 slices of lemon. Place in smoker for 3—4 hours. When the trout are finished remove the stuffing and serve.

Small trout (about 8 inches) can be completely smoked in as little as an hour but more time will add extra flavor. Watch the fish to make sure they don't dry out, but leave them in the smoker for up to 4 hours at a temperature around 225 degrees F.

Use a mild wood like a fruit wood or oak to smoke with. Traditionally alder is used with fish and if you can get some it makes a great smoke flavor.

You can eat them just the way they are, or you can use the smoked trout almost like smoked salmon as an appetizer or an ingredient in other dishes.

One of my favorite things to do with smoked trout is to add about 1 cup of smoked trout meat to 2 cups of softened cream cheese, fresh minced garlic, sliced green onions and chopped/minced capers. Salt and fresh ground pepper to taste.

Serve on your favorite cracker. Enjoy!

Smoked Trout Dip
— cream cheese
— green onions
— minced garlic
— smoked trout meat
— capers
— fresh ground black pepper
— hot sauce (optional)

Smoked trout can be frozen for months or refrigerated for days, but remember that this fish isn't preserved and if you don't do something with it right away then you need to refrigerate it. If you plan to freeze the smoked trout I recommend removing not only the bones but the skin as well. You should keep only the meat of the smoked trout to freeze it.

Secret tip for dip: Don't tell Matt...
Add bacon or thin sliced ham works great with salmon, tuna, grouper jalapeños for a kick!

Episode #3: Teton Tacos

— elk shoulder
— green bell peppers
— red bell peppers
— red chili Peppers
— onions
— cumin
— salt and pepper

— lettuce
— jalapeño cheese
— black beans
— salsa

Cut elk into medallions. This recipe will work with any elk or venison cut. The key is to remove any fat and bones from the meat. This will help remove any gamey flavor. Next tenderize the meat by pounding between two sheets of Saran wrap. Cut meat into 1/8 inch strips. Keep as uniform as possible so they all cook the same. Season with cumin, salt and pepper.

Core removing all seeds and cut red chili's, red and green bell peppers into strips. Removing seeds from the red chili's will minimize the heat. Dice onions.

Prepare toppings. Cut lettuce into strips, grate cheese etc.

Add olive oil to pan over medium—high heat. Add onions, red chili's and bell peppers. Sauté until onions are translucent and veggies cooked but crunchy. Add meat and sauté until medium rare, 4—6 minutes.

Serve hot on flour soft tortilla. Top with your favorite toppings…grated jalapeño cheese, black beans, salsa and lettuce. Enjoy!

Secret tip: Don't tell Matt....
For more spice and to tenderize—soak meat in jalapeño juice for 2—12 hours prior to cooking.

Episode #4: Season, Seal, Skillet & Serve — Citrus Grilled Rainbow Trout and Potatoes

— 4—6 trout, cleaned and lightly seasoned with salt and freshly ground pepper
— butter

— Yukon gold potatoes
— olive oil
— white wine
— minced garlic
— 2 lemons
— 1 orange
— garlic, minced
— basil
— salt and fresh cracked pepper


Cut lemons and oranges in half and squeeze juices into bag then add lemon and orange rinds. Pour in white wine (enough to cover fish) minced garlic, basil and salt and fresh cracked pepper. Add fish and seal bag. Marinate 20 minutes to 1 hour.

In skillet heat butter and olive oil, then add sliced Yukon gold potatoes. Cook till golden brown over medium heat.

Heat olive oil in large skillet or grilling pan. Lay fish skin down and cook on medium—high heat until meat turns translucent (3—4 minutes). Add some of the marinade into the pan and sauté until meat is thoroughly cooked and firm (about 3 minutes more). Remove trout to serving plates. Garnish with sliced oranges and lemons.


Cut cherry tomatoes in half and slice zucchini and add olive oil, basil and garlic. Cook over medium—high heat in olive oil.

Secret tip. Don't tell Matt...
Remove pan from heat and whisk in butter into remaining liquid until sauce thickens. Pour sauce over filets and serve immediately.

Episode #5: Open Fire Pheasant Kabobs

— pheasant
— white onion
— cherry tomatoes
— bacon

— olive oil
— white wine
— minced garlic
— rosemary
— chicken stock
— lemon
— salt and fresh ground pepper

Brine Pheasants in salt water 1/2 cup to 1 cup per gallon. Can use fruit juices, spices, brown sugar, black pepper. Minimum 1 hour.

The most basic brine is just saltwater. (Half a cup to one cup of salt per gallon of water.) Dissolve the salt, submerge the bird in the brine for an hour, then dry and roast. It will be much juicier and flavorful than an unbrined bird. Of course, a brine can also bring extra flavors to the party. Try using diluted fruit juice instead of water. Spice it up using crushed peppercorns, allspice berries, juniper berries, dried chiles, star anise, or whatever else sounds good.


Combine Olive Oil, white wine, chicken stock, garlic, diced onion and fresh rosemary and juice of one lemon. Salt and fresh ground pepper to taste. Dice pheasant meat into even size chunks and to marinade. Marinate in sealed bag for 2—4 hours.


Slice onions and bacon to create 1 inch square chunks. Soak wooden skewers for 30 minutes. Create kabobs by skewering onion then pheasant wrapped in bacon then cherry tomato then onion. Pour marinate over finished skewered kabobs. The bacon and onion cocoon will help keep the pheasant meat from drying out.

Grill over white—hot over campfire until bacon, onions and tomato are done (3—4 minutes per side). Baste with marinade occasionally. Pheasant meat should be firm but not over done. Enjoy!

Secret tip: Don't tell Matt...
Pheasant — this works great for wild turkey and even duck and goose.

Episode #6: Whitetail Wonderland — Simple Teriyaki Venison

— venison shoulder or arm steaks
— honey
— soy sauce
— fresh minced Garlic
— fresh minced Ginger
— green onions
— crushed black pepper
— olive oil
— butter
— brandy
— bacon


50—50 soy sauce and honey, minced garlic, minced ginger, green onions and fresh cracked pepper. Marinate in sealed bag, refrigerated 24 hours. Marinade is key as it darkens the meat and allowing you to cook rare or medium rare without being bloody. This retains the natural tenderness of the meat. When your guest cuts into the meat it will look more cooked than it actually is.

Remove steaks from marinade and roll in fresh cracked peppercorns (optional). Heat marinated steaks in oil and butter in a large skillet over medium-high heat (3—4 minutes per side). Once cooked medium rare (3—4 minutes a side) take steaks out of skillet and let rest for 3—5 minutes.

Brandy Butter Sauce:

While pan is still hot add 1 Tablespoon of Butter and melt. Remove pan from flame/heat and pour ½ cup of brandy into pan to deglaze, scraping pan with a spoon, whisk or spatula to loosen peppercorns, garlic and venison scraps in pan. Be sure to get all the good stuff of the bottom of the pan! Simmer and allow sauce to thicken (reduce by one-half).

Pour sauce over steaks and top with chopped green onion and bacon. Enjoy!

Secret tip: Don't tell Matt...
Venison — you can substitute with Bourbon or Sweet Vermouth for the brandy — don't tell anyone you have Bourbon! Matt would have drank it all!

Recipes: Cowboy Breakfast | Fisherman's Delight | Teton Tacos | Season, Seal, Skillet & Serve | Open Fire Pheasant Kabobs | Whitetail Wonderland

Click here to return to The Cook House with Mike and Matt.