Jerry Dilsaver, Author at Mississippi Sportsman

This Blackened catfish cakes recipe works well with blue, channel and flathead catfish. All have white meat, with a mild flavor. […]

This turkey taco loaf recipe offers a unique twist to serving the big gamebird that takes over many sportsmen’s lives in April. […]

Sausage, made from either venison or wild hog, is the main ingredient of this tasty Cast Iron Cowboy Cornbread. […]

This blackened venison chili recipe is a deliciously different take on making chili, and it will warm you from head to toe. […]

Redfish Ceviche is a light, healthy and delicious recipe. It calls for a few vegetables, some lime and lemon juice and fresh fish. […]

Tater tots are the ingredient that really sets off these snack balls made with shrimp and sausage. This is a great holiday party dish. […]

King mackerel ribs aren’t like beef or pork and could easily be removed, but since this is being barbecued, they’re left for visual effect. […]

Fall fishing is excellent, and king mackerel are one of the most highly sought-after species. These Taco Mack Stuffed Peppers are a treat. […]

In trying to be a bit healthier, the author suggests a grilled or baked (your choice) venison burger stuffed with egg-roll ingredients. […]

Flounder is a mild-tasting saltwater fish that is a favorite of many, although most-often fried. This recipe pushes that envelope. […]

This recipe for Asian mahi salad may be the simplest offered here yet. It is ideal for July, and is even better when you use fresh Mahi-Mahi. […]

This recipe is simply a way to dress up and celebrate a whiting dinner. Make a great meal from an overlooked saltwater panfish. […]