Slow Cooked Venison with Root Veggies & Red Vino

INGREDIENTS: (Venison Burgundy)

  • 3lbs venison meat, cubed ½”

  • ½ cup all purpose flour

  • Salt and pepper

  • 2T canola oil

  • 2T whole butter

  • ½ cup celery, diced med

  • ½ cup carrot, diced med

  • 1ea parsnip, peeled chopped med

  • 1 cup butternut squash, diced med

  • 1cup cippolini onions, cleaned (frozen work well)

  • 3T tomato paste

  • 2T fresh rosemary, chopped fine

  • 2 cups red wine

  • 1 cup chicken stock

  • ½ cup crispy bacon, chopped

  • 1 cup toasted panko in butter

DIRECTIONS:

  1. Preheat oven to 300F.

  2. Start by tossing the venison meat liberally with salt and pepper. Then toss in the flour. Shake off any excess and set meat aside.

  3. Heat a large, heavy bottomed pot over high heat. Add 2T canola oil and 2T whole butter. Once butter begins to foam, add all the meat. Try to distribute all the meat so the bottom surface is completely covered. Once it is, don’t stir the meat until a nice dark crust forms on meat. Stir and let sit some more to caramelize more of the venison meat. Once it’s well seared, take meat out and let rest aside.

  4. Place pot back over high heat and add 1T canola oil. Throw in celery, carrot, onion and scrape any bits up that collected on bottom of pot. Saute the vegi’s about 4 minutes until softened. Add tomato paste and cook another 2 minutes, stirring to distribute the paste into the vegis.

  5. Add the butternut squash, parsnip and venison back into the pot with red wine, stock and rosemary. Bring to just a boil and turn off heat. Place lid on pot or wrap tightly with foil and place in oven for 3 hours.

  6. Once finished, ladle into bowls or over potatoes and top with the panko and bacon bits for added flavor and texture.

Pheasant Sausage with fresh herbs, roasted garlic

INGREDIENTS:

  • 3lb diced pheasant meat

  • 1lb fat back, diced

  • 35grams kosher salt

  • 40grams fresh thyme, parsley chopped fine

  • 50grams roasted garlic, puree

  • 10grams black pepper, ground

  • 110 milliliters ice water

  • 110 milliliters chilled lager beer

  • Hog casings, 10 feet

DIRECTIONS:

  1. Combine all the ingredients except the water and the beer and toss to distribute the seasonings. Chill.

  2. Grind the mixture through the small die in to a chilled bowl set on ice.

  3. Place the ground pheasant, pork fat and spices/seasonings into a food processor. With the machine running add the ice water and chilled beer.

  4. Sauté a piece and taste for seasoning.

  5. Stuff into casing and link at 6”.

  6. At this point it’s best to let the sausage rest in the casing, under refrigeration for no less than 4hours.

  7. Poach in a beer bath and finish on the grill! Or smoke the links for a nice smokey finish.

Venison Wellington

INGREDIENTS:

  • 2lb venison loin

  • Salt and pepper

  • 3ea shallots, diced fine

  • 2cups button mushrooms, chopped very finely

  • 2T fresh thyme

  • 1/4cup brandy

  • 1/2cup heavy cream

  • 6ea sliced of prosciutto

  • Puff pastry dough, thawed

  • 2ea eggs, beaten well

DIRECTIONS:

  1. Preheat oven to 425F

  2. Season the Venison loin liberally with salt and pepper. (To improve flavor and moisture in meat, you can brine the venison.)Sear the venison on each side in a hot saute pan. Leave the loin rare, we’re just searing the meat to caramelize the outside to improve flavor. Let rest at room temp.

  3. Sauté the shallots and mushrooms together until they are cooked through, 3-4minutes. Add the thyme and brandy. Cook down until there is a scant 1T of liquid left. Add the heavy cream and reduce until the mushrooms are thick and just wet.

  4. Lay out prosciutto on a sheet of plastic wrap 12”x20”. Overlap the prosciutto just barely. Spread the mushroom mixture onto the prosciutto evenly. Next, lay the venison loin onto the mushrooms and prosciutto. Wrap the venison with overlapping prosciutto and wrap tightly with plastic wrap. Chill 15-30 minutes to “set up”.

  5. Lay out puff pastry on cutting board or counter top that has been lightly dusted with flour so it doesn’t stick. Make a rectangle about 3” larger than the piece of venison on each side.

  6. Place wrapped venison onto puff pastry and seal the dough by pinching dough together to seal it. Turnover and brush with egg wash. Place on roasting pan and place in oven. Using an instant read thermometer cook to desired temp. Remember temp will increase 8-10F more after resting.

  7. Slice and enjoy!

Duck Pot Pie

INGREDIENTS:

  • 1lb ground duck

  • 1 cup diced onion

  • 1/2cup diced carrot

  • ½ cup diced celery

  • 1T garlic

  • 1T Chinese 5 spice

  • 3T butter

  • 4T flour, all purpose

  • 1cup chicken stock

  • 3/4cup heavy cream

  • 1T salt

  • 1/2T orange zest

  • Pastry dough, homemade or store bought.

  • Egg wash, 2ea eggs + 1T water

DIRECTIONS:

  1. Start by sautéing the duck meat in a large skillet with 2T canola oil, over medium high heat. Once nicely browned, reserve aside. In the same pan, saute the onion, carrot, celery, galic and add Chinese 5 spice. Once the onion and celery have softened, add the butter.

  2. When the butter is fully melted add the flour. It will form a paste called a roux. Let this all cook for a few minutes on Medium heat. Keep stirring it the meanwhile so it doesn’t stick to the bottom.

  3. Add the chicken stock and cream. Stir and simmer for 10 minutes. Season with salt and orange zest. Pour into a small vessel in which you can bake. Such as a ramekin or small cast iron shallow pan.

  4. Cover with pastry dough and wash with egg. Bake at 375F for 15 minutes or until the pastry is golden brown.

Walleye on a Stick

INGREDIENTS:

  • 8 cups canola or vegetable oil
  • 2 garlic cloves, smashed and peeled
  • 1 pound walleye fillet, skinless and boneless
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon black pepper
  • 1/2 pound russet potatoes, peeled and thinly sliced (2 cups)
  • 2 eggs
  • 3 tablespoons roughly chopped parsley
  • 1 scallion, white and green parts, finely chopped
  • 1 serrano or jalapeno chile, seeded and minced
  • Pinch cayenne
  • 1 cup panko, Japanese bread crumbs

DIRECTIONS:

  1. Heat the oil in a large heavy pot to 350F. Make sure the pot is deep enough so the oil doesn’t go over the rim when walleye is fried. Insert a digital probe or candy thermometer to monitor oil’s heat.
  2. Boil the potatoes until tender and strain. Lightly mash them in a large mixing bowl. Steam or lightly boil the walleye for just a few minutes until barely cooked through. Cool and reserve.
  3. Add remaining ingredients to bowl. Lastly, add the gently cooked walleye and fold in trying to keep some large chunks of fish ½” or so.
  4. Form small “logs” by rolling 2oz of mixture in your hands. They should be about 2-3” in length and ¾” thick. Skewer the fish mixture with bamboo or wooden pick. Roll the “Walleye on a Stick” in panko. Firmly squeeze the fish mixture in your hand to tighten on to skewer to ensure it doesn’t slip off.
  5. Once you have breaded them all, fry in batches. You can place in 175F oven to keep warm.

Venison Meatballs w/ Morel Mushroom Gravy

Meatballs:

  • 3/4Cup breadcrumbs
  • 1/4Cup heavy cream
  • 2T olive oil
  • 1Cup fine diced onion, yellow
  • 2lbs ground venison
  • 2lbs ground pork
  • 1/2lb foie gras, small chunks (optional) 
  • 1ea whole egg
  • 1T honey
  • 1/2t juniper, ground fine
  • 1t nutmeg
  • 2T salt + pepper

Directions:

  1. Combine the breadcrumbs and cream in bowl and let sit to soften.
  2. Heat a large saute pan and sweat the onions until just translucent. Chill onions.
  3. Mix, either by hand or in a mixer with paddle attachment, the venison, pork, foie gras and eggs. Add the remainder of seasonings, breadcrumb/cream mixture and chilled onions until well incorporated.
  4. Scoop into 1oz balls and roll by hand. Bake at 400F until meatballs read 165F internally.

Gravy:

  • 1cup dried morels
  • 2cups chicken stock
  • 3T whole butter
  • 1/2cup onion, yellow diced small
  • 2T chopped garlic
  • 1/8cup all purpose flour
  • 3T sherry
  • 2T soy sauce
  • 2cups heavy cream
  • 1t allspice

Directions:

  1. Soak the morels in the chicken stock, bring to a simmer and cool to room temp. Discard any sand or dirt from mushrooms, reserve the stock. Chop morels into small pieces and reserve.
  2. In a heavy bottomed sauce pan heat the 3T butter and sweat the onions and garlic until translucent. Add the flour and cook until flour turns light tan. Add the warm chicken stock and stir in remainder ingredients including morels. Whisk well to break up any flour clumps and bring to a boil and reduce to a simmer 30 minutes.

Venison Kebobs w/ Spiced Yogurt Sauce

INGREDIENTS:

  • 8oz venison loin or leg, cubed into ¾” pieces
  • 1ea onion, vidallia  ¾” pieces
  • 2ea bell peppers ¾” pieces

MARINADE:

  • 1T juniper berry, whole
  • 2ea rosemary sprigs
  • ½ cup soy sauce
  • ½ cup fresh orange juice
  • ¼ cup Worcestershire sauce
  • 2T chopped fresh garlic

YOGURT SAUCE:

  • 6oz plain Greek yogurt
  • 2oz Harissa sauce (I like Trader Joes brand or make your own!)
  • 1oz fresh squeezed lemon juice
  • 1T fresh chopped mint
  • 1t kosher salt

DIRECTIONS:

  1. Cut all the venison, onions and peppers up into ¾” pieces. Keep the venison separate as this will marinate for 2hours up to 24hours.
  2. Make the marinade by adding all the ingredients into a plastic ziplock bag and shake well. Add the venison and marinate, preferably overnight.
  3. Mix the ingredients for the yogurt sauce together and chill. This can be done 48 hours in advance to allow the sauce to mellow.
  4. Preheat Grill, preferably charcoal hardwood! Skewer the venison on pre-soaked skewers with the onion and peppers. Season Kebob’s with salt and pepper. Grill on each side until meat is a nice juicy medium.

Paprika Crusted Panfish with Chorizo & Lemon

INGREDIENTS:

  • 4-6ea pan fish, skinless filets
  • 1T paprika
  • 1t salt
  • 2T canola oil
  • 4oz chorizo, fully cooked if using raw
  • 1C white wine
  • 4T butter
  • 1t chopped fresh parsley
  • 1T fresh lemon juice

DIRECTIONS:

  1. Heat a heavy bottomed sauté pan, preferably cast iron or stainless steel, over medium-high heat.
  2. Season the fish with salt on both sides. Dust the skin side of the fish with paprika liberally and shake off extra.
  3. Sear the fish paprika side down in the pan. After about 1min flip the fish over and finish cooking the fish through. Remove the fish, paprika side up and transfer to a plate to rest.
  4. To make the sauce…pour off any residual oil from the pan. Over medium heat add the cooked chorizo and white wine. Reduce until the liquid is about a scant 2 Tablespoons. Turn off heat and incorporate the whole butter with a fork. Fold in the chopped parsley.
  5. Plate the fish by putting down the sauce/chorizo first. Place the fish atop and squeeze fresh lemon over.

Sauteed Quail Breast with Red Wine Sauce

INGREDIENTS:

  • 4 quail breasts
  • 2 cups dill pickle juice, from jar of pickles
  • Salt and freshly ground black pepper, to taste
  • 2 pieces cooked bacon, chopped
  • 1 pound fresh baby spinach
  • 1lb fingerling potatoes, blanched & cut into smaller pieces
  • 1/4 cup red wine
  • 4 to 5 tablespoons cold butter

DIRECTIONS

  1. In a large plastic bag, marinate the quail breast with the pickle brine over night or as little as 6 hours. This will impart some brine flavor but also make the breast’s more tender and juicy.
  2. Preheat oven to 350F
  3. Preheat a large, heavy bottomed (preferably stainless steel) sauté pan over the highest temperature. Season quail with salt and pepper on both sides.
  4. Place quail breasts into hot pan (skin side down). Leave flame on high long enough for the pan to recover its heat, then turn flame down to medium or medium high. The object is to sear the breasts quickly so they stay rare but the skin is dark golden brown. If your quail doesn’t have skin, shoot for a golden brown on the flesh.
  5. Take quail out of the pan and add the bacon, spinach and potatoes. Season with salt and mix in pan. Place quail back into the pan (seared side up) and place in oven for 10-12 minutes.
  6. Take the pan out of the oven. Take out quail and potato/spinach mixture and rest. Add wine to the pan and reduce to 1 tablespoon amount of liquid. Turn off heat. Whisk in 3 tablespoons cold butter. Add salt and pepper to taste.
  7. Plate the spinach/potatoes in the center of the plates. Slice the quail on the bias and place atop the veg mix. Spoon the sauce around the quail and enjoy!

Venison Jalapeno Poppers Wrapped in Bacon - Yum-Yum Sauce

Ingredients:

  • 2-3lbs whole jalapenos, washed
  • 1/2 lb ground or finely chopped venison
  • 2ea shallots, fine dice
  • 6oz cream cheese, room temp or slightly softened in microwave
  • 3oz parmesan cheese
  • 12-16 pieces bacon, preferably not too thick for easy/quicker cooking
  • 2cups plain greek yogurt
  • 1t tomato paste
  • 3T your favorite beer (some for yourself)
  • 1/4c chopped chives
  • 1T garlic, chopped fine
  • 2T sriracha (or more if you want it spicier)
  • 1T smoked paprika
  • 2t salt

Directions:

  1. Split the jalapenos length wise with a knife to just one side of the stem. Keep stem attached to peppers as this will be what you hold onto while eating them. Wearing gloves, pick out the seeds and white membrane. Lay the peppers cut side up on a sheet tray lined with parchment paper.
  2. Filling: saute the shallots and venison until it’s just cooked through. Season with salt and pepper. Set aside.
  3. Mix the cream cheese and parmesan in a medium bowl. Add the venison, shallot mixture and mix to incorporate evenly.
  4. Preheat oven to 425F or 400F for convection oven.
  5. Using a spoon, fill each half jalapeno just to the top with filling. Cut the bacon into 1/3rds. Place two jalapeno halves together and wrap with bacon. You can secure with a toothpick or cook flap side down. Once they’re all filled and wrapped, place jalapenos on a baking sheet with a rack so hot air moves around the poppers while cooking.
  6. Cook for 15-20 minutes or until bacon is fully cooked. You can crisp the bacon with the broiler too for extra crispy bacon.
  7. For the Yum-yum sauce, place all ingredients in a bowl or blender and combine well.