While most of us do not need to rely on our woods and waters to provide most of our food as our forefathers once did not all that many years ago, part of hunting and fishing as it's always been is enjoying a great meal of fish or game.

However, how well you enjoy that meal really depends a lot on how you both handle and prepare your harvest. Here you'll find some great recipes and tips every month to help you enjoy your fish, fowl, and wild game meats.

BAKED PERCH TOMATO SAUCE

1 lb. perch fillets ---- 3/4 c. chopped onion 2 tbsp. Butter ---- 1 tbsp. flour 1 can condensed consomme ---- 1/2 c. tomato catsup ----1/2 c. sliced dill pickle

Pre heat oven to 400 degrees. Saute onions in butter. Stir in flour, gradually add consome and catsup. Simmer for 25 mins. stirring occasionally. Add pickles. Place fish in baking dish , cover with sauce. Bake for 25-30 mins. or until fish flakes easily . Makes 4 servings.

BAKED TROUT

Sage dressing ----Trout ----1 c. milk onion salt and pepper to taste

Make sage dressing and stuff fish. Put 1 cup of milk in bottom of roaster. Lay fish in. Top with sliced onions and salt and pepper. Bake at 350 for 1 hour.

FRIED SMELT

12 smelt ----Crisco (3/4 pan full) ----4 tbsp. Bisquick baking mix

BATTER---- 1 c. baking mix ----1/2 c. beer ----1/2 tsp. salt and pepper ----1 egg

Heat crisco oil in deep skillet, until it sizzles. lightly coat smelt with 4 tbsp with baking mix. Mix remaining ingrediants until smooth.. Dip smelt into batter. Fry until golden brown, remove and place on paper towel.

BAKED TROUT SUPREME

3 lbs. of trout fillets----olive oil 4 garlic cloves---- 2 onions ----5 carrots---- 5 potatoes ----5 celery stalks---- 1 green pepper ----4 ripe tomatoes---- 1 lemon salt, pepper and oregano

Cover bottom of roaster with olive oil. Put trout fillets side by side in bottom of roaster, skin side down. Sprinkle with salt, pepper and 2 cloves of garlic,cut up fine. Cover the trout with a layer of onions, then a layer of celery, sliced real fine; next a layer of thin sliced potatoes, next thinned sliced carrots , then sliced tomatoes, then a layer green pepper rings. Now slice the lemon and place on top. Cut up 2 cloves garlic and arrange over the top.Sprinkle with salt, pepper and oregano. Bake at 300 until vegetables are done.

PAN FRIED BASS

6 bass ----1/2 c. instant mashed potatoes---- 1 c. buttermilk salt and pepper to taste---- 1 tbsp lemon juice ----2 c. shortening ----1/2 c. cornmeal

Soak fish overnight in buttermilk and lemon juice. Roll bass in a mixture of cornmeal and potato flakes, salt and pepper. Heat shortening until hot. Add fish and cook until brown, about 8-10 mins.on each side

POACHED WALLEYE OR PERCH

3 lbs. of fish ----3 tbsp. butter ----1 tsp. salt ----3 tbsp. lemon juice ----1 tsp. pepper ----1 onion, minced ----4 tbsp. water ----1 sprig parsley, minced

Fillet fish; rub with salt and pepper. Sprinkle with lemon juice and butter. Sprinkle on parsley and onion. Add water; wrap in foil and place over medium coals for 20 mins.

LAKE TROUT

3 lbs. trout ----2 tbsp. butter ----6 slices of bacon ----2 tbsp. flour ----1 sliced onion ----1/2 c. fine cracker crumbs ----1 crushed bay leaf

Pre heat oven 375. Sprinkle trout with salt and pepper. Put 3 bacon slices in center of pan. Sprinkle with onion and bay leaf; place trout on top. Mix butter with flour and pour on fish. Place trout on top and sprinkle with cracker crumbs. Put rest of bacon on fish. Bake uncovered 35-45 mins. or until done.

BROILED FISH STEAKS

3 lbs. fish steaks ----salt and pepper to taste ----1 tbsp. chopped onion ----1/4 tsp thyme ----1 tbsp. lemon juice 1/4 c. melted butter

Place fish steaks on greased broiler pan. Combine next 6 ingrediants to make a butter sauce. Baste fish with 1/2 the sauce. Broil for 5 mins., turn, baste with remaining sauce and contiue broiling until done.

OVEN STEAMED WALLEYE

3 lbs. walleye fillets ----salt and pepper to taste ----2 tsp. lemon juice

Season with salt and pepper. Wrap fish tightly in greased foil. Make double folds in foil and pinch foil to make steam tight Put in shallow pan and bake at 450.

GOLDEN BAKED WALLEYE

2 c. crushed potato chips ----3 lbs. walleye fillets ----2 tsp. paprika ----1 c. milk ----1 tsp. salt ----2 tbsp. salad oil

Heat oven to 400. Mix potato chips, paprika and salt. . Dip fillets in milk, then in potato chip mixture. cover well on all sides. Lay on oiled baking sheet; drizzle salad oil over fish. Bake for 20 mins. or until flakey .