EXIT 195 on I-44 at Saint James, MO 65559 
Go 5.5 miles EAST on Highway 8 to park entrance on left

[ Enter your We received this recipe from a member of Salmon Unlimited of Wisconsin from RBarbequed Trout Filets

4 tablespoons margarine or butter
1 large Onion
1 cup Sweet Baby Ray's Barbecue Sauce
Aluminum Foil

  • Measure a doubled aluminum foil sheet large enough for the trout filets. 
  • You will need two large pieces, one for the top and one for the bottom.
  • Have one filet for each person or two, depending on size.
  • Rub the foil with margrine. 
  • Cut the onion into slices and place the separated rings on the aluminum foil. 
  • Place the trout filets on top of the onion. 
  • Pour the Barbecue Sauce on top of the filets. 
  • Place more onions on top of the filets. 
  • Place on top another piece of aluminum foil. 
  • Crimp the edges of the aluminum foil to enclose the filets. 
  • On a hot grill place the aluminum foil package. Grill for 5 minutes per side. Serves four.

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Sherry Swanson
Outdoor Enthusiast/Photographer
Drunken Trout

2 Trout Fillets Skin removed

1/4 cup Soy Sauce
1/4 cup Bourbon
1 cup water
1/4 cup brown sugar
1 teaspoon worchestershire sauce
1 tablespoon lemon juice

  • Cut Trout filets into serving size pieces. 
  • Mix all other ingredients in a medium non metal bowl. 
  • Marinate trout fillets in mixture for 1-2 hours in refrigerator. 
  • Broil or grill fillets 5 minutes per side till it flakes easily.

Serves two people.


Door County Trout Boil Recipe

Door County is located in the northeastern part of Wisconsin. Fish boils are a tradition in the area dating over a hundred years. Most fish boils are made with the Whitefish native to the area. This recipe substitues trout for the Whitefish.

1 trout cleaned, gutted and gilled. Chopped into steaks 2 inches thick, about 6-8 lbs
6 medium onions, peeled
6-10 carrots, peeled
10 medium red potatoes, scrub and poke several holes with a fork in each potato or slice a piece off each end
1 cup salt
4 teaspoons Dill Seed
2 sticks melted butter

  • Wash the trout steaks with cold water. 
  • In a large kettle bring 6 quarts of water to a boil. 
  • Add the salt, Dill seed, potatoes and carrots. 
  • Cover the kettle and return to a boil, then add the Onions. 
  • Cook for 20 minutes. 
  • Add the Trout Steaks, cover and boil for 12 minutes more. 
  • When the fish is done it will flake easily. 
  • Do not over cook. 
  • Remove from heat and drain. 
  • Serve Trout, Potatoes, Onion and Carrot with the melted butter. 
  • Serves six. 

The traditional Door County Fish Boil always serves Cherry Pie as dessert.

Cherry Crisp Cobbler

2(30 oz.) cans cherry pie filling
1/2   cup chopped pecans
2cups sugar
1cup butter
2cups flour
1tsp. vanilla
1cup oatmeal  

  • Line a 12" Dutch oven with cut circle of parchment paper.
  • Pour cherry pie filling into oven and spread evenly. 
  • In a separate bowl combine sugar, flour, oatmeal, and pecans; stir to mix. 
  • Add vanilla. 
  • Cut butter into 1 Tbs. size pieces then using your fingers work butter into the crumb mixture until coarse pea sized crumbs form. Spread topping evenly over cherries.

Cover Dutch oven according to size of oven.  For example, a #10 DO needs 12 (10 + 2) coals under and 8 (10 - 2) coals on top for a 350 degree oven.  Cook 30 minutes until crisp is golden brown and fruit is bubbly.

Serve topped with whipped cream.

Variation: Stir in one 30 oz. can of drained sliced peaches or diced pears to the cherry pie filling.

Serves: 12-14

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