Fish Camp food

The 2010 Opening fishing season is now underway and the weekend was absolutely wonderful. The weather was amazing and we enjoyed some great food as well as catching some Walleyes.
Friday night we cooked some of our hand made Venison Italian Sausages and some store-bought Polish Sausage. My son-in-law Karl brought the buns; nice sesame buns for the large sausages. This is usually our Friday night fare and it was excellent.
Saturday morning was a later breakfast of Hormel Range Brand Bacon ( always a favorite), Scrambled eggs with cheese and Hash Brown Potatoes. After a day of fishing and some moderate success, we settled in for a Steak Dinner with Baked Potatoes, my Onion Rings and Brandied Mushroom Cream Sauce for the steaks. My good friend Steve Rudh made the sauce and I cooked the Onion Rings. Steve oversaw the steak grilling and it was a very nice dinner.
Mushroom Cream Sauce:
1 lb. Button mushrooms, cleaned and sliced
1 Shallot, finely diced
3 Tablespoons Butter
1/4 cup Brandy
3/4 Cup Heavy Cream
Salt and Pepper to taste

Melt the butter in a large skillet and add the mushrooms, Shallot, salt and pepper and saute until almost all the liquid is gone. Add the brandy off-heat and tilt the pan into the gas flame to ignite or light with a match if using electric burner. when the flames subside, Add the cream and boil down until slightly thickened, about 5 minutes.Taste to see if the seasoning is right and adjust if necessary. Serve over the steaks immediately.

See my previous posts for the onion ring recipe.
Good Eating!
Tim