I was going to change this a little and use Malmo Mike and Lake Mille Lacs, but decided to forward it as is. Pretty funny I think.
Each Friday night after work, Ole would fire up his outdoor grill on the shore of Big Stone Lake and cook a venison steak. But, all of Ole's neighbors were Catholic. And since it was Lent, they were forbidden from eating meat on Friday.
The delicious aroma from the grilled venison steaks wafted over Ortonville, and all the way to Clinton, and was causing such a problem for the Catholic faithful that they finally talked to their priest.
The Priest came to visit Ole and suggested that he become Catholic. After several classes and much study, Ole attended Mass. The Priest sprinkled holy water over him and said, " You were born a Lutheran; raised a Lutheran; but now you are a Catholic."
Ole's neighbors were relieved.......... Until Friday night arrived. Again, the wonderful aroma of grilled venison filled the neighborhood.
The Priest was called immediately by the neighbors and, as he rushed into Ole's yard, clutching a rosary and prepared to scold him, he stopped and watched in amazement.
Ther stood Ole, clutching a small bottle of holy water...... which he carefully sprinkled over the grilling meat and chanted:
"You vuz born a deer; you vuz raised a deer; but now you are a walleye."
-- Edited by Muskymadness on Tuesday 26th of April 2011 10:07:33 AM
Of course this is gonna get a response from Walleye Fever Malmo Mike....soon to be at the lake...
Malmo Mike is gonna cook his walleyes the good ole fashioned way:
Deluxe Beer Batter (sauted in peanut oil or olive oil) and a little tartar sauce (and of course --plenty of cold ones) for the Ertls, Malmo Mike, Dave Koonce, Fife and the Bobber and Tat2jonnie (the famous 'hands on' CPR guy).
I also very much like the Chef's Original breading that I came by through Grant.
My elk steaks under go a special 4-6 hour marinate that I did share with Glen and Pam Ertl.
The vote on my elk tenderloin steaks at the Perch Extravaganza was pretty much unanimous and very highly rated. They were eaten in about 1.5 minutes even though we were fishing at -10 degrees below. Bobber gave themn an offical approval from the guide service.
