ST. CHARLES, Ill. (WLS) --The Pheasant Run Resort in St. Charles will be looking a lot like the Great White North through Sunday.
The All-Canada Show has returned showing off outdoor adventures. The show features Canada's best fishing and hunting destinations, as well as free seminars, free maps, travel guides and, on opening night, a free Eppinger 2016 collector lure.
The All-Canada Show will host several TV celebrities and even a hockey slap-shot contest.
All-Canada Show seminar speakers, Jim Crowley and Krista Cheeseman, of the Wilderness North, joined ABC7 in St. Charles to talk about the show.
Event: The All-Canada Show
Dates: January 14-17, 2016
Thur., Jan. 14, 5-9 p.m.
Fri, Jan. 15, 3-9 p.m.
Sat., Jan. 16, 10 a.m.-6 p.m.
Sun., Jan.17 - 10 a.m.-4 p.m.
Address: Pheasant Run Resort, 4051 E. Main St. (Hwy 64 North Ave.), St. Charles
Adults - $10
Seniors - $8
Children 17 and under - FREE!
Veterans get in Free on Sunday
Walleye with Garlic & White Wine
2 (6 to 8-ounce) walleye fillet
Salt and freshly ground black pepper
Flour and bowl, for dredging
2 tablespoons butter + 1 tbsp olive oil
1/8 cup finely diced onions
6 cloves of garlic, minced
cup white wine
2-ounce sliced white mushrooms
2 -ounce diced tomatoes
cup heavy cream
Lemon wedges, for garnish
Season both sides of walleye with salt and freshly ground black pepper. Coat both sides of the fillet with flour, tapping off the excess.
Heat the butter & oil in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and fully cooked through. Remove to a plate and keep warm.
Add a tbsp. of butter, diced onions, and garlic. Cook until softened and translucent. Deglaze with the white wine.
Add the sliced mushrooms and diced tomatoes. Add heavy cream and swirl to mix. Using a base of noodles or rice, place the fish down and top with the pan sauce.
Garnish with a lemon wedge and enjoy