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The Detroit Chapter of Safari Club International is very fortunate to have Ray Hollingsworth, executive chef of the Loon River Café, serving on its Board of Directors. Ray is an avid big game hunter and fisherman who pursues game with a passion. His passion does not end in the field, however. Ray is a world-class chef who specializes in the preparation of wild game. Anyone who has sampled Loon River's menu and experienced a "Walpole Island Duck Salad", or "Hunter's Style Rainbow Trout" will attest to that. Chef Hollingsworth has shared a few things and offered some help on preparing your trophy after it is down.
To assist you in preparing your dish, we have included several recipes directly from Chef Hollingsworth’s kitchen. Better still, if you want to sample some of these first hand and avoid cleaning dishes, visit Ray at the Loon River Café
·Big Game·
Deviled Venison
Hawaiian Style Venison Chops
Pan Beef Stew
Pan Glazed Venison with Cranberry and Balsamic Vinegar
Venison Tips Hunters Style
Steak and Egg Pie for Men
·Small Game·
Pan Fried Pork with Pears and Red Cabbage
·Fish and Seafood·
Mandarin Steamed Whitefish
Dry Rubbed Walleye with Pan Roasted Tomatoes
Pan Fried Lake Trout Hunters Style
Pan Fried Halibut W/Mango and French Dressing
Pan Fried Fish Dry Rub Mixture
Pan Fried Walleye and Spinach Mustard Cream
Pan Fried Whitefish with Tomato-Cilantro Salsa
Pickerel Monterey
Poached Shrimp in Cajun Water
Red Pepper and Lemon Walleye
Salmon and Sesame Sauce
Salmon and Chip Dip Saute
Salmon and Cucumber Stroganoff
Spicy Perch Nacho
Salmon with Opal Basil Vodka Sauce
Spicy Fish Sauce
Steamed Pickerel
Walleye with Potatoes and Wild Mushrooms and Champagne Sauce
·Poulty and Fowl·
Citrus Grilled Turkey Cutlets
Duck and Apple Schnapps Pot-Pie
Pan Roasted Partridge with Garlic and Lemon
Wild Turkey and Chesse Stew
·Side Dishes·
Hot and Spicy Sausage and Pasta
Pinconning Cheddar and Asparagus Soup
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