Walleye En Papillote

When people find out I’m a food blogger, especially a wild game blogger, after the laughter subsides I sometimes get asked for something different to do with game. Ok, so I've only been asked this twice, but still, it's a valid question. We all know how to fry up venison steak in a cast iron pan or batter some fish, but what about some other ideas for cooking up venison/fish/pheasant/grouse/rabbit/squirrel/road kill?

Hey, don't knock it. Just because the deer got hit by a truck instead of a bullet doesn’t necessarily mean the meat is no good.

Since we’re in the Lenten season, let’s talk fish. If you find yourself in a rut, grabbing for another box of Shore Lunch or that dreaded can of condensed soup, consider reaching for the parchment paper instead. You’ll get brownie points for presentation as everyone at the table opens their own little packet of perfectly steamed fish and veggies. Ooh la la.


This recipe is completely open to improvisation; just ensure the veggies are cut thinly so they cook quickly. In fact, although this turned out fine, zucchini and carrots would not be my first choice – it’s just what I had available. Maybe you have some celery and mushrooms knocking around in your crisper you could use instead. Leeks and asparagus tips would be gorgeous. Or maybe go Mexican with cabbage, carrots, a little taco seasoning and a slice of lime instead of lemon. Be inspired by what you already have – a secret to a happy life as well, I’m told.

Walleye En Papillote with Carrot and Zucchini
Adapted from How To Cook Everything by Mark Bittman

2 lbs. walleye fillets
1 zucchini, shredded or julienned
3 carrots, shredded or julienned
White wine vinegar
Olive oil
Old Bay seasoning
1 lemon, thinly sliced

Combine carrots and zucchini; set aside.

Preheat oven to 425 degrees. Cut 8 1'-square pieces of parchment paper or aluminum foil. On each, place about 1/2 cup carrot-zucchini mixture, dividing equally among the parchment pieces. Then top each pile of veggies with a couple walleye fillets. Splash a little vinegar on the fish (about 1-2 tsp), then drizzle each with olive oil (about 1 Tbls). Sprinkle generously with Old Bay and finally top each with a lemon slice.

Wrap up each into a packet (fold three corners into the middle, then roll up into the fourth corner). Place the packets in a single layer fold side down in a large baking dish (I used two 13x9 dishes, four packets in each). Bake for about 20 minutes. Check fish in one package; the fish should be thoroughly cooked and flake easily with a fork. Serve packages closed, allowing each diner to open his or her own at the table.