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The Jolly Chef
Fish and wild game recipes to make your mouth water!
So here it is, "The Jolly Chef"; 'tis a collection of recipes from our guides, our friends, and YOU! Have one you'd like to share? Email it to us (info@wisconsinanglingadventures.com) and we'll add your recipe and name to the site. Enjoy everyone - we already do!
Disclaimer -
Wisconsinanglingadventures.com does not guarantee the content or accuracy of these recipes.
FISH
Pike Parmesan
Try this recipe for a delicious and different way of preparing northern pike - one bite and you'll be hooked!
1 1/2 lbs. Northern Pike fillets
1/3 cup olive oil
2 tbsp. lemon juice
1/2 cup fine dry breadcrumbs
1/2 cup grated parmesan cheese
1 tbsp. chopped parsley
1 cup diced tomatoes
1 tbsp. drained capers - chopped or whole
1 tbsp. fresh basil - chopped
2 tbsp. dry white wine
1 tbsp. butter
1. Cut fillets into serving size pieces.
2. Dip pike pieces into mixture of olive oil and lemon juice.
3. Coat with mixture of breadcrumbs, parmesan, parsley, and a pinch of salt and pepper.
4. Place fish in single layer on a greased baking pan.
5. Bake uncovered in 500 degree oven for 12-15 minutes.
6. In a saucepan, over moderately high heat, place tomatoes, capers, and basil.
7. Saute' very briefly, then add white wine.
8. Bring to a boil, then add butter in small pieces, stirring until just melted.
9. Remove from heat; season.
10. Serve pike with capers and enjoy!
Broiled Walleye
* 2 lbs of Walleye fillets
* Cut fillets into about 1/2" strips
* 4-5 Tablespoons of Lemon Juice
* 3-4 Garlic cloves, minced
* 3 Tablespoons of Soy Oil
* 3 1/2 Tablespoons White Wine
* 3 pinches of fresh chopped sweet Basil
* Salt & Pepper to Taste
1. Blend all ingredients together. It should be a paste-like texture.
2. Place fillet on broiler, skin down.
3. Brush fillet with paste, than sprinkle paprika.
4. Broil one side, 10 minutes per each inch of thickness. If you prefer a sauce, use marinade of fresh garlic, Dijon mustard, lemon juice, mayonnaise and soy oil.
5. Garnish with fresh parsley, and some lemon wedges.
Baked Walleye
* ½ lb. walleye fillet
* 8 oz. small, cooked shrimp
* 2 tbsp butter
* 2 tsp lemon juice
* 1 cup whipping cream
* 1 cup shredded provolone and mozzarella cheese
chopped basil or a hint of parsley
* ½ tsp salt
* lemon wedges
1. Prepare fish by rinsing and drying the fillet.
2. In a small baking dish, slowly melt butter.
3. Put the fillets in the dish and add the lemon juice and salt.
4. Place dish in preheated oven and bake at 375 degrees for 8-10 minutes.
5. In a saucepan, slowly heat cream to boiling than turn down to medium.
5. Take the baked walleye dish and sprinkle shrimp over the fillets.
6. Pour the cream over the walleye/shrimp combo and than cover that with the cheese.
7. Broil until cheese is melted.
8. Remove and sprinkle with the basil and/or parsley.
9. Use the lemon wedges when served.
Cajun Fried Wallleye
1/2 c Bisquick
1/4 c Milk
1 Egg
1 c Cornmeal
2 ts Cajun seasoning
1/4 ts Salt
1 1/2 lb Walleye fillets
Oil for frying
1. Whisk together the Bisquick, milk and egg in a medium bowl.
2. Mix the cornmeal, cajun seasoning and salt in shallow dish.
3. Dip the filets into the wet batter first, then dredge in the cornmeal mixture.
4. Fry the fillets in hot oil until golden-brown, turning once.
5. Drain on paper towels and serve.
6. Ranch dressing makes a great dipping sauce for this. Makes 1 serving.
Fried Potato Flake Walleye Fillets
4 medium size Walleye fillets cut in pieces
2 cups instant potato flakes
2 eggs
1 cup milk
2 tablespoons parsley flakes
1/3 cup lard
1/3 cup butter
pepper seasoning to taste
1. Mix eggs, milk and parsley flakes in bowl Season to taste.
2. Pour instant potato flakes into separate bowl.
3. Dip fillets into egg/milk mixture.
4. Dip fillets into potato flakes.
5. Fry in hot pan of melted lard and butter until brown.
Fried Walleye with Garlic Butter
2 lbs walleye fillets
2 eggs, well beaten
3 garlic cloves
pepper
salt
flour
cracker crumbs
cooking oil
1/4 lb. butter
1. Season fish with salt and pepper and dredge in flour, shaking off excess.
2. Place beaten eggs in a pie plate.
3. Put crumbs in a pie plate or on waxed paper.
4. Dip the fish first in egg, then roll in crumbs.
5. Heat the oil in a heavy skillet and fry until the fish tests done and is golden brown.
6. Remove to a warm platter.
7. Place the butter in the same skillet, add garlic and cook until golden.
8. Pour over the fish.
Serves 6.
Cajun Baked Salmon
2 lb. Salmon Fillets, Cut into 8 oz. portions
1 oz. Cajun seasoning
2 oz. Butter, Cut into small pieces
2 pc. Garlic Cloves, Chopped
1/2 t. Dill Weed
6 oz. White Wine
2 lg. Lemons
1. Cut the salmon into thick fillets and place in a roasting pan. Sprinkle with Cajun seasoning and squeeze a lemon over the fillets.
2. Add all remaining ingredients to pan, place in 400 degree F. oven and bake 15 minutes or until flaky
3. Serve with lemon wedges, drizzle juice over fillets.
Perch Fritters
A delicious way to prepare perch, this particular recipe is from the Woman's Day Encyclopedia of Cookery - enjoy!
2 cups cooked and flaked perch fillets
1 cup all purpose flour
1 teaspoon salt
1/8 teaspoon white pepper
1 dash paprika
1 teaspoon baking powder
1 egg, seperated
2/3 cup milk
1 tablespoon melted margarine
oil or fat for frying
1. Sift together flour, salt, pepper, paprika, and baking powder.
2. Mix egg yolk with milk and add to dry ingredients; beat well.
3. Add margarine.
4. Fold in stiffly beaten egg white and fish flakes.
5. Drop by tablespoons into frying material and fry until golden brown on both sides.
6. Drain on paper towel.
7. Serve with horseradish and ketchup or chili sauce.
Golden Danish Nuggets
submitted by PJ Kirkegaard: "this recipe came from my Dad, Jens Ewald Eskild Kirkegaard - it has been handed down to each generation of our family for over 200 years."
1-2 lbs. fish fillets chunked to bite size
4 eggs
1/2 cup milk
1/2 can de-carbonated beer
1/2 tsp. salt
1/2 tsp pepper
1 Tablespoon seasoning salt
3 Tablespoons of sugar, brown sugar, or honey
Cracker crumbs or corn meal
Peanut oil or Crisco
Electric skillet or Deep fryer
Directions for marinade:
1. Seperate egg yokes from egg whites and discard whites
2. Add salt/pepper/seasoning salt and whip eggs until smooth
3. Add milk and beer, whip
4. Add sugar, brown sugar, or honey and whip until consistent
5. Pour liquid over fillets in an airtight container
6. Refrigerate a minimum of 2 hours (overnight is optimum)
Ready to cook!:
1. Pour bread crumbs or corn meal in a shaker bag
2. Seperate fillets from marinade
3. Place fillets in shaker bag and shake until well coated
4. Pre-heat Crisco or peanut oil until 375 F
5. If electric skillet, cook 4 minutes - turn, add salt, and cook add. 4 minutes
6. If deep fryer, cook according to fryer instructions (usually about 4-6 minutes)
7. Drain on paper towels - Enjoy!
Cajun Catfish Dip
submitted by WAA guide Joel DeBoer: "from the ice shack to Packer parties, this one is tough to beat!"
4-5 Catfish fillets
Red pepper to taste
Creole seasoning to taste
Cajun spices to taste
8 oz. cream cheese (room temp.)
1/2 cup sour cream
2 Tbsp. Worcestershire sauce
1/2 cup mayonnaise
2 Tbsp. lemon juice
1. Cover both sides of fillets in red pepper, creole seasoning, and cajun spices.
2. Bake or broil until lightly brown.
3. Let fillets cool; mash with a fork; add all other ingredients.
4. Chill over night and serve with crackers.
Mojo Walleye
"Here's a special little one I tried the other night, AWESOME!!!! Allow about 3 hours for marinating, and either grill or broil the walleye, or sometimes I like to coat it in a light mixture of dried unseasoned breadcrumbs with a little cornmeal and pan-fry." Brett Jolly
2 large walleye fillets
Marinade:
4 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tablespoon fresh coarse ground black pepper
1 tablespoon fresh thyme
1/2 tablespoon fresh oregano
1/2 teaspoon cayenne pepper
1. In a plastic zipper bag, combine 2 large walleye fillets with the marinade ingredients; marinate for 3 hours.
2. To cook, either grill, broil or pan-fry; total cooking time should be about 15 to 20 minutes.
Pickled Pike
* 4 1/2 pounds of pike fillets cut into bite-sized pieces
* 7 cups water
* 1 cup coarse salt
* 1 bottle white vinegar
* 2 1/2 cups sugar
* 1 cup white Silver Satin wine
* 1 onion thinly sliced
Directions:
Fill gallon jar with 7 cups water and 1 cup coarse salt. Stir until dissolved. Add cut-up pike fillets to jar. Refrigerate 48 hours. Drain and empty jar and rinse well. Return fish to empty jar and cover with white vinegar. Refrigerate 24 hours. Remove fish from jar, but save vinegar. Boil 4 cups vinegar for 2 minutes. Remove from heat and add 2 1/2 cups sugar. Stir until dissolved and let cool. Add 1/4 cup pickling spices and 1 cup white Silver Satin win. Layer fish in jar, alternating with thin slices of onion. Completely cover with liquid. Let stand in refrigerator for 3 weeks.
Pickled Pike II
* 1 cup white vinegar
* 3/4 cup white sugar
* 3 bay leaves
* 4 whole cloves
* 1/2 tsp. whole allspice
* 1 tsp. whole mustard seed
* 1/2 tsp. whole black peppercorns
* 1/2 cup sweet white wine
* 1 cup pickling salt
* 2 qt. cold water
* 1 lb. skinless pike, bones removed, cut into 1 inch chunks
* 1 1/2 - 2 cups additional white vinegar
* 1 medium onion, thinly sliced
* 1/2 lemon, thinly sliced
Directions:
First day:
Combine 1 cup vinegar, sugar, bay leaves, cloves allspice, mustard seed and peppercorns in a saucepan. Bring ingredients to a boil and reduce heat. Simmer for 5 minutes. Cool. Add wine. Pour into a plastic or glass container. Let pickling syrup sit at room temperature for 4 days.
Mix pickling salt with cold water; stir thoroughly to dissolve salt. Pour over cutup skinless fish and refrigerate 48 hours.
Third day:
Rinse fish with cold water and cover fish chunks with vinegar. Refrigerate for 24 hours.
Fourth day:
Drain fish and discard vinegar. Loosely layer fish, onion and lemon in glass or plastic containers. Completely cover with pickling syrup and cover tightly. Refrigerate for five days, stirring once or twice during that time.
Ninth day:
Pickling is done. Pickled pike may be stored covered with the pickling syrup in a closed container in refrigerator for up to 5 weeks. Makes approximately 2 qt.
Pickled Pike III
2 pounds of cleaned, sliced raw northern pike
2 heaping Tbsp pickling salt
1 Cup Silver Satin (White) Wine
2 Tbsp White Vinegar
2 heaping Tbsp pickling spice
2 Tbsp water
1/2 Cup sugar
2 bay leaves
3 Cups white vinegar
12 peppercorns
4 onion slices
Directions:
Combine the salt, wine, vinegar, pickling spice, water and sugar. Boil for 5 minutes and allow to cool. Add remaining ingredients and pour over about 2 pounds of sliced, raw northern pike in a stone or wide mouth glass jar. Let stand in refrigerator for at least 72 hours before eating. Keeps 3 to 6 months in refrigerator.
VENISON
Jolly's Venison Tacos
submitted by WAA guide Brett Jolly: "enjoy, they're great with margaritas or anything else you care to enjoy!"
1lb venison loins or steaks chopped into small pieces
McCormick Original Taco Seasoning - to taste
3/4 cup of water
Taco shells
Shredded cheese - to taste
Lettuce - to taste
Tomato pieces - to taste
Sour cream - to taste
Anything else you like on tacos: jalapeno peppers, guacamole, nacho cheese, black olives, salsa, whatever!
1. Brown venison on medium heat
2. Drain fat (venison is very lean, so not much to drain)
3. Stir in seasoning and water
4. Bring to boil
5. Reduce heat and let simmer for 5 minutes
6. Spoon onto taco shells and add your favorite toppings!
Loin Steaks with Blue Cheese Sauce
submitted by Matt Loubier of Southwick, MA
1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
6 boneless venison loin steaks (4 oz. each, 1/2 inch thick)
1/4 cup butter
2 tablespoons olive oil
1/2 cup red wine
1/4 cup chopped onion
2 tablespoons water
1 teaspoon marjoram
1/2 teaspoon beef bouillon granules
4 oz. crumbled Blue Cheese
1. In shallow dish combine flour, salt, and pepper
2. Dredge steaks in flour mixture to coat
3. In 12 inch nonstick skillet, heat 2 tbs. butter and oil over medium heat
4. Add steaks, cooking for 6-8 minutes or until desired doneness, turning once
5. Transfer steaks to warm platter and cover to keep warm - set aside
6. In same skillet, add wine, onion, water, marjoram, and bouillon
7. Cook over medium heat for 1-2 minutes, until reduced by half, stirring constantly
8. Add remaining butter and Blue Cheese
9. Cook over medium heat for 3-5 minutes until sauce is smooth, stirring constantly
10. Spoon sauce over steaks and enjoy!
Jolly's Secret Venison
Notes: With this recipe you can also add any ingredients you prefer for taste. I have used dried hot peppers, dried onions, dried green peppers. Add what you like.
Small Deer steaks (flattened to about ¼ inch),Garlic Salt (to taste),2 Zip Lock bags,Cooking tray
Salt (to taste),Spaghetti Sauce (Mushroom is best),Little bit of Butter,1-2 Eggs
Little bit of Milk,Bread Crumbs (Italian Flavored),Parmesan Cheese,Cooking Oil,Flour
Pepper (to taste),Aluminum Foil, Cheese Slicer
Steps:
1. Slice deer meat into 2 or 3 inch wide strips and 4 to 6 inches long. Leave deer meat about 1/2 inch thick. Use mallet tenderizer and pound 3 or 4 times til 1/4 inch thick
2. Take egg and beat in flat mixing bowl with a little milk
3. Zip lock bag with some flour in it.
4. Zip Lock bag with some bread-crumbs in it and add some salt, pepper, and garlic salt. Dredge deer steaks in flour, then in the egg/milk mix and then put into bread crumbs
5. Heat the cooking oil in a flat frying pan. Once hot, put deer steaks into pan and fry lightly on both sides until just turning brown.(I only fry these to get crusty coating for the oven portion below.)
6. Once fried lightly take deer steaks, lay on paper towel to absorb any extra oil and pre-heat oven on 350 to 400.(you can pre-heat earlier)
7. Butter cooking sheet lightly (or just put steaks on some aluminum foil on cooking sheet makes easier clean up)
8. Place deer steaks on cooking sheet and cover with sauce, then cheese
9. Cook for about 20-30 mins
Creamed Venison
1 lb Cubed Elk/Deer round steak
3 tb Margarine or butter
2 c Medium white sauce
1 ts Celery salt
1/4 ts Pepper
3 tb Chopped parsley
2 ts Worcestershire sauce
1/4 c Pickle relish
---TOPPINGS---
1/2 c Bread crumbs
2 tb Margarine or butter
1. Brown steak in 3 tablespoons margarine or butter. Add a small amount of water and cook in a covered skillet until tender, adding a little water from time to time as needed.
2. When done add white sauce, seasonings, parsley and pickle relish.
3. Put mixture in a greased casserole. Sprinkle top with bread crumbs and dot with margarine or butter.
4. Bake in a moderate oven (350 degrees F.) until crumbs are browned
Venison Chops
20 Venison chops
6 oz Beer
1 lg Onion, chopped
4 Pats of butter
2 oz Garlic
1. Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices.
2. Place chops on foil. Add beer, chopped onion and butter.
3. Sprinkle garlic salt on chops each time you turn them.
4. When chops are done, remove foil from grill.
5. Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black.
Venison Steaks
Ingredients:
4 Venison steaks, cut in serving pieces flour to coat steaks
1/2 Stick butter
1 Can cream mushroom soup
1 4oz. Can sliced mushrooms, drained
10 oz. Milk
Directions:
1. Dust both sides of venison pieces with flour.
2. Melt butter in a frying pan over medium High heat, add meat and brown on both sides.
3. While steak is browning, mix soup, Mushrooms, and milk until well blended.
4. Pour over browned meat and simmer for 20 minutes. Stirring occasionally.
5. Add more milk and reduce heat if the sauce becomes too thick.
Stuffed Backstraps
1 pkg cream cheese
2 or 3 large fresh jalapeno peppers - deveined & seedless
dash of Worchestershire sauce
Montreal steak seasoning to taste
Hickory smoke flavored thick sliced bacon
**Dice the peppers up REAL small, I used my food processor.
1. Mix cream cheese, peppers, Worchestershire sauce, steak seasoning together.
2. Stuff in backstrap.
3. Wrap backstrap with bacon so that no cream cheese is showing. Secure with toothpicks.
4. Grill slowly. Don't turn but a couple of times to keep bacon from seperating and keeping cream cheese in.
5. It took about 45 minutes for mine to cook.
Wild Game
Bear Kabobs
Submitted by Kevin Layne - "This is a great grill recipe for bear, venison and even the lesser meats like beef and chicken, Sometimes I even spring for some large shrimp."
| Cherry Tomatoes |
Canola Oil |
| Green Peppers |
Vinegar |
| Big mushrooms |
Worchester sauce |
| Onions |
Soy Sauce |
| Meat cut into 1 1/2 inch chunks |
Salt |
| 1 Bottle Russian salad dressing |
Pepper |
Marinade-Mix the dressing in a big glass bowl with equal parts oil and vinegar. Add a dash of the worchester sauce, soy sauce, salt and pepper. Marinate the red meat (not chicken or shrimp) in the marinade for a couple of hours or all day.
Get your coals lit or fire up your gas grill and on coals adjust the heat to about four hippopotimus.(Hold your hand at about the level of the spears, then go....one hippopotomus, two hippo, three...ouch!!) Put the goodies on the spears, alternating items. The pieces of meat will pick up the flavor from the onions and the peppers, so vary the order that these are assembled.
Line your kabobs over the heat, cover loosely and go into the house and get the remaining marinade and a soft brush. Turn over kabobs and brush the marinade over all, repeat this several times. This does not take long to cook, usually when the tomatoes start looking like they want to fall off the kabob its done. Bear meat is like pork in that it has to be cooked through.
Boar Stew
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1 lb boned and cubed boar meat |
1/2 lb bacon |
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1 onion chopped |
1 tsp crushed garlic |
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2 tsp curry powder |
1/2 cup water |
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2 Tbsp parsley flakes |
1 can stewed tomatoes (16oz) |
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1/4 cup sliced carrots |
2 medium potatoes |
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2 Tbsp cornstarch |
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In a skillet fry bacon until crisp. Remove bacon, cool, crumble and set aside. Pour off all but about 3 Tbsp of bacon grease. Cook boar meat cubes, onion, garlic, and curry powder in remaining grease until meat is browned. Stir during cooking. Stir in 1/4 cup of water. remove from heat and set aside.
In a 2 qt casserole combine, parsley, stewed tomatoes, carrots and potatoes. Add meat mixture to casserole and mix well. Bake at 350 degrees for 30 minutes. Mix 2 Tbsp cornstarch with 1/4 cup water and stir into casserole. Bake for 30 more minutes or until meat and vegetables are tender.
JD's Elk Meat Loaf
| 1 lb Ground Venison |
1/4 C Green Pepper |
| 1/3 C Onion |
2 tsp. Salt |
| 1 Egg |
2 tsp. Pepper |
| 1/3 C Milk |
2 tsp. Garlic Salt |
| 2 Slices White Bread |
Squeeze of Ketchup |
In a medium mixing bowl mix by hand - venison, egg, milk, onion, green pepper(optional). Once those ingredients are well mixed, add salt, pepper and garlic salt. Next, tear bread into small pieces and add to mix and continue to mix by hand until loaf is able to be formed by hand.
Take loaf out of mixing bowl and place into a small bread pan or in to a cake pan. Form the loaf in to a rectangle and 4" X 8" and 2 1/2" deep. Make a small valley in the top of the loaf long way using your fingers and add a squeeze of ketchup to fill in the valley.
Oven should be preheated to 350 degrees and loaf should be cooked for 45-50 minutes at same temp. or until center is brown. Serves 2-3 portions. For larger dish, double amounts.
Ginger Elk
If you want a fool proof recipe, this is it, simply because of the potent flavorings.
2 lbs. elk steak
1/3 cup ginger root, peeled and cut in 1/8-inch-thick slices
2 medium onions, sliced
2 cloves garlic, minced
1 tsp. sugar
3/4 cup soy sauce
2 to 3 tbsp. vegetable oil
2 tbsp. cornstarch
Cut elk steaks, across the grain, into 1/4-inch-thick slices. Layer venison, sliced onions, garlic, and 1/4 cup ginger root in glass bowl. Combine soy sauce and sugar, and pour liquid over meat. Cover and refrigerate 45 minutes to one hour.
Heat oil and cook 5 to 6 slices of ginger root until browned and flavor is released into the oil. Remove and discard these ginger slices. Drain the majority of soy sauce from the meat-and-onion marinade. Add meat, onions, garlic, and ginger slices to oil in skillet. Sauté 2 to 3 minutes, then sprinkle cornstarch over meat and stir. Continue cooking until meat is completely cooked. Add additional soy sauce to taste.
NOTES: Taste the soy sauce. Brands vary, and if the soy sauce is very salty, reduce the
marinating time to 30 minutes. The ginger root is cut in 1/8-inch slices so that it can be easily removed before serving by those who find it too pungent. You may want to reduce the amount and dice it,or keep it as is if you love the flavor.
Pheasant Casserole
| 1 pheasant |
3/4 cup flour |
| 2 tsp paprika |
1 tsp salt and pepper |
| 1/4 cup butter |
1/2 cup water |
| 3 chicken boullion cubes |
1/4 cup dry mustard |
| 8 oz sour cream |
1/4 cup white wine |
Wash and dry pheasant pieces, cut into serving sizes. Combine flour, paprika, salt and pepper in a bowl and dredge pheasant pieces until well coated. Melt butter in a skillet and cook pheasant until well browned on all sides. Arrange pheasant in a casserole dish. Using the same skillet the pheasant was cooked in add water, boullion, mustard and sour cream. Stir to pick up scrapings in the pan. Stir and heat until well mixed (do not boil). Pour mixture over pheasant and bake at 375 degrees for one hour. Stir in white wine at end of cooking time and continue baking 5 minutes.
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Deep-Fried Cajun Wild Turkey |
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- 1 10 to 15 lb wild turkey
- 5 gallons peanut oil
- 1 stick butter
- 2 tbs Cajun seasoning
- 1 tsp garlic powder
- 1 tsp cayenne pepper
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| Pour oil into 10-gallon pot and place pot on propane burner used for fish cooker. Heat oil to 375 degrees. Dry turkey and tie two cotton strings around carcass for ease in lifting. Carefully submerge turkey into hot oil and deep fry for 3 to 4 minutes per pound and until turkey floats to the top. Remove from oil and sprinkle with Cajun seasoning. In a saucepan, melt butter with garlic and cayenne. Brush turkey with mixture before serving. Special thanks to Tad's Poles for the recipe! |
TEXAS STYLE DOVE BREAST
Dove breasts
green bell pepper
bacon
onion
cheese of your choice
*For this recipe no spices are needed as the flavor will come from the pepper, onion and cheese itself. The breasts are best cooked over an open fire.*
1. Debone (butterfly) the dove breast and wash them well.
2. Lay a piece of green bell pepper, a piece of onion and a piece of cheese onto each breast and fold it up.
3. Wrap half a strip of bacon around it and hold this together with a toothpick.
4. Cook the breast over a charcoal fire. Cooking time depends on the fire itself. Turn the breasts over occassionally to insure even cooking on all sides.
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