Born in New Zealand, Maggie Rosaine has always enjoyed coming up with cool recipes for the fresh fish and wild game that her family managed to catch. She has a degree in nutrition from the University of Illinois and when not cooking or developing recipes, she enjoys photography and takes all of the photos of her recipes herself.
"I do all my own recipe photos and also contribute to my husband, Corky Decker's writing about fishing and hunting with photos and editing," she says.
Maggie is currently working on a cook book all about recipes for fish and game. "I really like to catch, hunt or gather my own food and avoid over processing," she says. "I love to create healthy, yummy dishes and to prove that health and flavor are not diametrically opposed!"
For more of Maggie's recipes, visit Corkydecker.com and click on recipes.
BLUE CRAB CAKES AND BROCCOLI SLAW
Maggie Rosaine tempts our taste buds with Blue Crab Cakes with Eggs and Sriracha on Broccoli Slaw.
CRAWFISH IN COCONUT CURRY
Wow, check out this recipe from Maggie Rosaine for crawfish and coconut curry. A great way to spice up your night.
MOROCCAN SPICED PHEASANT WITH DATE CHUTNEY
Maggie Rosaine shares her Moroccan Spiced Pheasant with Date Chutney after a successful pheasant hunt.
FLOUNDER WITH ROE SAUCE
Maggie Rosaine cooks the ever popular flounder, but adds a flavorfull twist by making a sauce from the roe.
ASIAN QUAIL RECIPE
Maggie Rosaine shares a great way to try something special with quail for those fall bird hunts.
SEA TROUT AND NECTARINE CEVICHE
Maggie Rosaine transforms common speckled sea trout into and exotic ceviche with fresh fruit.
VENISON SHEPHERD’S PIE
Hunting season is around the corner and so the timing is perfect for Maggie Rosaine's Venison Shepherd's Pie recipe.
FLT WITH BACON
Maggie Rosaine shares this take on a classic, the FLT with bacon: Fish, Lettuce and Tomato sandwich, don't forget the bacon!
WARM VENISON ASPARAGUS SALAD WITH FIG VINAIGRETTE
We are now in the heat of summer and our freezer is stocked with game meats. Its tempting to just throw a venison steak on the grill but don't stop there because it incorporates really well into a salad.
Maggie Rosaine shares a simple, yet delicious recipe to try with cobia or other white, firm fish.