Muskie Lures and game calls
recipes
Welcome to the Plugsplus Recipe Page.

As sportsmen, most of us face a common problem. Now that we've bagged our game, how do we prepare it? Most of
us have had little or no culinary training. Trying to sort through wild game cook books and recipes for the one you
need can also be a nightmare. I have found that most of the wild game cooking recipes were not very good or too
complicated for the average person.

The recipes on my site are quick, easy and taste great. They have come from many sources and I do not claim them
to be my own. Anything that I thought was worth while I wrote on note cards and saved over the last 30 years. I am
presenting them here to help the average guy do a good job with a minimum of effort. I am not a chef and make no
claim of being a great cook. However, these are the recipes that people keep asking me for. So I think they will
become your favorites. When it's time to cook, just log onto my site and the recipes will be right here for you.
Thank you and good luck in the field and on the water.

(The recipe page is a work in progress and will continue to grow as time permits.)
Recipes
                                             Assumptions, Tips and Reminders

1. I assume you know how to fillet a fish. For practically all trout and salmon the skin will stay on. For pike the skin
and Y bones are removed. The skin stays on for anything you're going to smoke. Bluegills and perch have a mild
flavor skin and can be scaled.

2. Some lakes produce a fishier tasting fish than others. Milk and lemon juice are the answers here. Soak the fish in
milk for at least a half hour before cooking. Lemon juice is also a great way to go. It can be added while cooking or
wedged and put on the plate.   

3. Fresh is always best! I've eaten salmon that was frozen for two years and it didn't kill me. That's the best I can say
about it. Label your bags and if it's older than one year toss it! All of your game, fish and the spices for that matter
should be as fresh as possible. If you can serve it the same day you caught it, people will rave.    

4.  Freezing your catch. I've seen all the books and articles here too. I rinse all of the blood out of my fish with cold
water. Then stick them in a zip lock with water and a teaspoon of salt. Squeeze out as much water as possible
without letting any air back in and seal the bag. If a tiny bit of air gets in, position the bag in the freezer so it's not
touching the meat. For wild game, I soak it in salted ice water for several hours before freezing. It removes a lot of
blood and helps preserve the meat. There are several vacuum baggers on the market and most do a good job. If you
don't have one, you can use a zip lock and a straw to suck the air out of the bag collapsing it around the meat. With a
little practice you can get great results.   
Links
Lake Maps