2019 Minnesota Duck Opener

Its hard to believe but summer has come and gone and hunting season is already apon us. This year we are prepared more than ever to get out and try our luck in the field. Second habit will be unleashing a plethora of low profile boats this season, the most special of all though is one we hand built. It is a completely different take on low profile boat platforms. Instead of most being geared toward a 1 man laydown boat we wanted to be able to conceal multiple shooters. With that in mind we started with a john boat in mind but widened it, 6.5 ft wide in fact. Then we made the laydown bays wide enough for 2 men in each for a total of up to 4 shooters. We kept the boat real low so it will sit inches above the water. Added plenty of storage, a blind, and backrests. Needless to say this will be a special opener for us all. The cameras will be rolling and we plan to do a walk through of the new boat and hopefully get a new duck video out too. From second habit outdoors to everyone, may you have a safe opener and good luck in the field.

Venison Biscuits and Gravy

This marks the first featured breakfast dish we have created and what better breakfast staple to make than biscuits and gravy? Light fluffy biscuits and delicious venison gravy are sure to make for the perfect start to your day.

Serves 4 to 6 people

Ingredients –

Venison Gravy –
1 lb of ground venison
1/3 Cup of flour
3 Cups of whole milk
1/2 Teaspoon of seasoned salt
2 Teaspoons of pepper
(optional) 1 Teaspoon of cayenne

Biscuits –
3 Cups of flour
2 Tablespoons of sugar
4 Teaspoons of baking powder
2 Sticks of unsalted butter
1/2 Teaspoon of baking soda
1 1/4 Cups of buttermilk
1 1/2 Teaspoons of salt

  1. To start things out you will need a large mixing bowl. Add in your flour, sugar, baking powder, baking soda, and salt and wisk together well. Using a hand grater grate your sticks of butter (it helps if you place in the freezer for 30 minutes prior). Grate all but 2 tablespoons of butter and set that aside for later. Mix in the butter with the flour mixture. Next pour in your buttermilk and stir with a spatula until it has combined
  2. Lightly flour your work space and your hands to help avoid any sticking. Place your dough in the center of your work area. The dough will still be pretty dry and will not be holding together well. Using your hands work the dough into about a 7 x 7 inch square. Next roll the dough into a 12 x 9 inch rectangle. From there using your hands fold the dough into thirds. One side to the center followed by the other side as you would fold a letter. Then rotate the dough and repeat the process of rolling into the 12 x 9 rectangle, folding, and the rotate. Continue this process 5 more times. With each step you will feel the dough start to firm up more and more.
  3. Prepare a baking sheet and place the dough onto the sheet. Work the dough into roughly a 9 x 9 x 1 inch square. Taking a knife carefully cut the dough into 9 even squares and separate each on the sheet by about 1 inch. Next place the dough into the refrigerator for 30 minutes. While those set, set your oven to bake at 400 degrees.
  4. After you remove the dough from the refrigerator take your remaining 2 tablespoons of butter and melt it in a separate bowl. Brush the tops of each biscuit with the melted butter. Next place the biscuits in the oven on the center rack and let bake for 22 to 24 minutes or until golden brown.
  5. While those bake you can begin to prepare the gravy. In a medium pan on a medium heat brown the ground venison. Once browned add in 1/3 cup of of flour and stir in well. Once stirred in add the remaining cup of flour and stir in until you don’t see much or any of the flour. Add the whole milk and continue stirring. Next add your salt and black pepper and stir in well. If you like things with a little spice like us you can also stir in the optional teaspoon of cayenne. Continue stirring everything until the gravy begins to thicken.
  6. Once the rolls finish allow to cool for a few minutes and serve pouring the venison gravy over the top. Hope you enjoy!

Hot Venison Sandwich

This week we bring you a comfort food staple, a hot venison sandwich, also known by some as a venison commercial. This is a delicious, easy to make recipe that is a perfect dinner idea. How can you ever go wrong with meat and potatoes?

(serves 4 people)
Ingredients –
Meat –

2 – 3 lbs of venison roast/steaks
1 tsp of garlic
2 cups of water
4 tsp of beef broth seasoning

2 cups of left over broth from pressure cooker
3 tsp of worcestershire sauce
2 tsp of garlic powder
1/3 cup of water
1 tbsp of cornstarch

5 potatoes
1/2 cup of whole milk
3 tbsp of butter
1 loaf of bread of your choice

Begin by starting your pressure cooker and adding 2 tablespoons of olive oil to lightly oil the bottom. Next place your venison in the cooker and lightly brown all sides. Once lightly browned remove meat from the cooker. Pour 2 cups of water into the cooker. Using a soft scraper scrape the left over browned residue on the bottom of the cooker pot. Once that is freed up from the bottom add in 4 teaspoons of beef broth seasoning and 1 teaspoon of garlic. Wisk until contents are well mixed. Place your venison back in the pot and add in your chopped onion. Place lid on cooker and manually set to 50 minute cook time.

While the meat cooks bring a large pot of water and 1 tablespoon of salt to a boil. Add in your potatoes and cover with lid. Cook for 20 to 25 minutes until the potatoes are tender but still slightly firm. Pour out water and add the 1/2 cup of whole milk and 3 tablespoons of butter. Mash the potatoes with a masher or a electric mixer.

Now that your meat is cooked remove from cooker using tongs. Using 2 forks finely shred the meat and place to the side. With a hot pad or glove take the pot and pour out 2 cups of the left over broth and onion mixture. Using a medium sized saucepan bring the 2 cups of broth mixture to a boil. Stir in 4 teaspoons of worcestershire sauce and 2 teaspoons of garlic powder and reduce heat to a simmer. In a separate bowl mix together 1/3 cup of water with 1 tablespoon of cornstarch. Once well mixed pour into broth. Continue cooking until onions break up and gravy thickens. Add meat to bread and cut in half, add potatoes and pour gravy over potatoes and sandwich. Serve and enjoy!

Venison Wellington


2 lbs Venison – we used back straps
Garlic powder
2 tablespoons of butter
1 egg
puff pasty, we used a pre-made one for ours, feel free to make your own.
Dijon mustard
1 package of Prosciutto
1 lb of white mushrooms
3 shallots
1/4 cup white cooking wine

To start things off you will need your cut of venison. First cover both sides of the meat with garlic powder, salt, and pepper. Next we vacuum sealed it and placed the meat in with our sous vide at 129 degrees F for 2 hours.

While that cooks you can start making the mushroom duxelle. Using a food processor place your white mushrooms in and pulse until finely chopped. Next finely chop your shallots. In a medium sized pan melt 1 tablespoon of butter on a medium heat. Add in your mushrooms and shallots, next add 1 pinch of salt, 1 pinch of pepper, and 1/4 teaspoon of thyme, let cook while stirring for 5 minutes or until lightly browned. Once browned add in 1 more tablespoon of butter, let that melt and add in 1/4 cup of white cooking wine. Continue cooking mixture until liquid evaporates out and place aside to cool.

With the duxelle complete we can get back to the meat. Remove from sous vide (or however you choose to prepare it) and sear the meat. Apply the Dijon mustard over the entire cut of cooked meat. Next using a good working area lay out several sheets of cling wrap. Once layed out take your package of prosciutto and lay out each piece in a line slightly overlapping each slice. Once you have that placed out take your mushroom duxelle and spread out completely over the prosciutto. Place your venison in the center of the prosciutto/duxelle combo and taking a hold of the top section of cling wrap carefully fold over so the prosciutto covers the meat repeating the process with the bottom side so that the meat is completely covered by the duxelle/prosciutto. Finally, place in refrigerator to cool for 15 minutes.

Taking your puff pastry roll out on a large surface until it is rolled enough to easily wrap your meat in. Remove meat from fridge and place more towards one side of the pastry. Next, roll the meat and pastry up so the pastry completely covers the meat. Lay out another sheet of cling wrap, this time placing your pastry covered meat in the wrap and roll in wrap until tight. It helps to roll the wrap around it then grab both ends of the wrap to spin, this helps compress it all together. Again, place in refrigerator to cool for 20 minutes.

In a small bowl crack an egg and whisk. Preheat oven to 450 degrees. Remove the meat from the fridge and place on a baking sheet. Taking a knife lightly score the top of the pastry. Next take your egg and glaze the whole top side of the pastry and finish by adding a pinch of salt to the pastry. Finally place in oven and cook until pastry is golden brown. Serve and enjoy!

Midwest Lobster


2-4 Fish Fillets (deboned)

1/4 cup sugar

1/4 cup seasoned salt

1/2 tablespoons of lemon pepper

1/2 tablespoons of celery salt

1/2 tablespoons of cayenne pepper (optional)

Garlic Butter Dipping Sauce: 2 tablespoons of butter 2-3 cloves of garlic 1 stick of Butter Garlic Dipping Sauce: In a small sauce pan on medium high heat melt 2 tablespoons of butter. Next add in your 2 to 3 cloves of minced garlic. Let garlic cook until lightly brown. Add in the stick of butter and let melt completely. Make sure to stir the whole time. Remove from heat and strain out garlic and excess fat from butter.

Fish: Debone fish fillets and cut into bite sized pieces. Add in your sugar, seasoned salt, lemon pepper, celery salt, and cayenne into a bowl and mix together well. Bring water to a boil in a medium sized sauce pan. Stir in the mixed spices to the water. Next add fish to the boiling mixture. Cover with lid and let cook for about 7 minutes or until fish is flaky. Strain fish and serve with garlic butter sauce for dipping. Hope you enjoy!