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.
PAPRIKA CRUSTED SCALLOPS WITH GINGER CARROT PUREE AND WASABI AIOLI
Mouth watering recipe from Maggie Rosaine. Paprika Crusted Scallops with Ginger Carrot Puree and Wasabi Aioli.
WILD BOAR TENDERLOIN WITH DATE STUFFING & SAUCE
BD's Maggie Rosaine shares her wild boar tenderloin and date stuffing recipe and a few tips about keeping the meat from being gamey.
VENISON BARLEY RISOTTO
Maggie Rosaine shares this recipe for venison that looks like a must try.
LARGEMOUTH BASS ON SUCCOTASH WITH CRISPY PEAS
Maggie Rosaine offers a succulent way to make Bass on Succotash.
CARIBBEAN GROUPER CURRY WITH YOGURT SAUCE
Caribbean Grouper Curry with Yogurt Sauce. Always good to find new ways to cook your fresh catch.
CRUSTED SCALLOPS IN MUSHROOM CAPS WITH GINGER MUSHROOM PUREE
Maggie Rosaine makes our mouths water with this easy scallop and mushroom appetizer.
VENISON & PORTOBELLO STUFFED PERSIMMONS WITH PECANS
Maggie Rosaine tempts us with her Venison and Portobello Stuffed Persimmons with pecans.
WOOD DUCK BREASTS WITH MUSHROOMS & GRAPES
Maggie Rosaine's wood duck recipe is one to try.
SOFTSHELL TURTLE CURRY
Next time your fishing and catch a softshell turtle, give it a try.
WILD RED SALMON PESTO
Try this recipe for wild red salmon with green pea and mint pesto.