Trout Lasagna Casserole
By Tom Manning
While getting the camp ready this Spring, a few guys came up to ice fish, bringing with them a super new recipe. This is, by far, our favorite Lake Trout recipe to date! Several other fish species will work as well (salmon, pike, etc.). You'll need a large deep baking pan.

Ingredients: Lake Savant Salmon Trout (or similar fish) fillets, lasagna noodles (precooked about 2/3 of the way), 1 pint sour cream, 2 cans cream of mushroom soup (or other favorite cream soup), three cheeses (cheddar, parmesan, monterey jack, mozzarella, etc. your favorites), diced green onions including tops, fresh chopped parsley or flakes, lemon pepper, fresh chopped basil or flakes, paprika, fresh sliced mushrooms, seasoned bread crumbs (cornflake crumbs or shake and bake may be substituted), and your favorite seasoning salt to taste (we used Lawry's).
Mix sauce together in large bowl, sour cream, soup, parsley, lemon pepper, basil, paprika, and seasoning salt and let stand in refrigerator for a half hour. Lightly coat baking pan with Pam, add sauce (about 1/4" to 1/2" thick), then begin layering lasagna noodles, fish, green onions, mushrooms, sauce (2 to 3 layers depending on depth of pan). Cover with grated cheeses. Bake in preheated oven at 350° for one hour. Remove from oven and sprinkle seasoned bread crumbs on top. Bake at 400° for an additional 15 minutes or until golden brown. Remove from oven and let stand 15 minutes before serving. Enjoy! The boys sure did...many times!

Cedar-Planked Elk Steak By LOO Staff

This great meal provided by Mountain Ash Elk Farm and Luhr Jensen and Sons

Mountain Ash Elk Ranch in Sandy Creek, NY donated an elk loin to the staff at LOO. We grilled it using one of Luhr Jensen's cedar planks. For more information on Mountain Ash Elk Ranch and the products they offer, go to their website at www.empireelk.com.

1 Luhr Jensen Cedar Plank
1 Elk Loin approx. 2 lb.
Fresh thyme, chopped
Salt & Pepper to taste
1 Tablespoon Worcestershire Sauce (optional)
Mix thyme, salt & pepper together. Slice Elk loin into 1" thick steaks. Rub spices onto loin, sprinkle with worcestershire sauce and refrigerate. While the elk steaks are marinating, soak cedar plank in cold water for 45-60 minutes. Bring the plank to cooking temperature by heating for 5 minutes on a hot BBQ grill. Lightly brush the top of the plank with olive oil. Place the steaks on the plank directly over the heat source on the lowest setting of a gas grill or low charcoal heat. Close lid and grill for 15 minutes or until desired doneness.