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    September 28, 2016 at 12:14pm

    8 Spanish mackerel filets (about 4 to 6 ounces each) boned and skinned
    1/2- cup Dijon mustard
    1 teaspoon paprika
    1 tablespoon minced onion
    1 tablespoon ketchup
    1 tablespoon honey
    1/8 cup white wine
    1 cup finely-chopped bread crumbs (plain)
    1/2 lemon

    Preheat oven to 350-degrees. Mix together all ingredients except for bread crumbs and lemon. Coat fish with mixture and cover with bread crumbs (this mixture allows the breadcrumbs to stick like the filets were battered). Place filets in a greased baking dish and then into a 350-degree oven for 10 to 12 minutes, depending upon thickness of filets. Meat should flake easily with a fork. Remove from oven and squeeze lemon juice on the fish. Serve with wild rice and enjoy. Serves 4.

    This recipe and others are available on line at the Outdoor Store.

    March 25, 2011 at 10:17am

    Outdoor Reporter Winston Greely shows us a few tips and a great recipe for Wild Game.

    March 25, 2011 at 10:15am

    Chef Tony prepares a wild game favorite, roasted duck. For any recipe questions or more information, please visit us at

    The first thing you need to secure, of course, are the ducks! Once you have your duck, gather: 1 stick of butter, 1 cup of dry red wine, 1/4 cup of poultry seasoning, 1 cup of duck or chicken broth, some green apples, onions, celery, bell pepper, oregano, and thyme. With these ingredients in hand, you are ready to make incredible roast duck.

    March 25, 2011 at 10:12am
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