Your all forgetting about the Ogopogo cheeks, there much larger than Walleye cheeks and if your careful how you cut them out you can avoid any damage to the ogopogo's eyes so that when released his hunting efficiency is not effected. Now personally I like to cut them into filet minot size steaks marinate them with fresh lake Sturgeon eggs and some red wine and worsestershire sauce for about 8 hours. Then bbq them just long enough to sear in the flavour. Then through them in the bowl and pour a little chowder on top. Simply amazing dish.
But does anyone have a good Sasquach rib recipe. There piling up in the freezer and I don't no what to do ??????
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