Wild in the Kitchen is a series of wild game cooking recipes from the Executive Chefs, Paul Lynch & James Kyndberg. Chef Paul and Chef James are the executive chefs at FireLake Grill House and Cocktail bar at the Radisson Blu at Mall of America, and the Downtown Radisson in Minneapolis. Laura Schara joins Paul and James in the kitchen to bring you wild game recipes.
> Learn more about the Fire Lake Grille House & Cocktail Bar.
Recipe: Coming Soon...
Spatchcocked Game Birds
- 1 gallon water
- 1/2 cup kosher salt
- 1 1/2 tablespoons sugar
- 3 tablespoons pickling spice
Stir salt and sugar in the water until cloudiness disappears.
Stir in pickling spice.
Bine small birds, 1 to 2 hours, large birds over night.
- Place the game bird breast down on a cutting board.
- Using poultry shears or chef knife, cut down the length of each side of the backbone. Remove backbone.
- Turn the bird over and make a quick cut in the center of the breast bone.
- Turn the bird over and using your palm press on the breastbone firmly. (you will hear it snap)
- If you with to stableize your bird for grilling, run skewers thru the leg and thigh into the opposite breast. Repeat forming an X.
Corned Bison Hash
2 slices smoke house bacon, sliced 1/4" thick
3 cups potatoes, cooked, diced 1/4 "
1 cup rutabegas, diced 1/4"
1 cup turnips, Diced 1/4"
1/2 cup celery, diced 1/4"
1 cup onions, diced 1/4"
2 tablespoons parsley, chopped
2 pounds corned bison, 1/4" diced
1 cup bison cooking liquid - or au jus
1 teaspoon kosher salt
Dice cooked potatoes 1/4", set aside.
In heavy bottomed pan brown the bacon, remove leaving fat behind.
Saute onions, celery, rutabegas and turnips in heavy bottomed pan with the dripping from the bacon for 10 min on medium high heat.
Reduce heat to medium. Add Bison cooking liquid and cook until vegetables are tender. (approx 15 min)
Remove from heat, fold in potatoes, cooked ground bison and parsley. Mix and season with salt.
Can be made up to three days before service or portioned and frozen for those special weekend mornings.
Yield: 1 1/4 quarts
Rabbit & Sage Meatballs
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon unsalted butter
- 3 cups bread crumbs
- 1½ lbs ground rabbit
- ½ lb ground pork butt
- ¼ cup milk
- 1½ tablespoon Dijon mustard
- 2 sprigs sage leaves chopped
- 2 sprigs parsley chopped
- 1 cup Parmesan, grated
- 2 eggs
- Olive oil (for cooking)
- Preheat oven to 350°F.
- Over a low heat, sweat the onion and garlic in the butter, season lightly with a pinch of salt. Cook for approximately 10 minutes. Set aside and allow mixture to cool.
- In the meantime, soak the bread crumbs in milk until the milk is fully absorbed.
- When the onions are at room temperature, mix in the remaining ingredients. Season the mixture with a pinch of salt and pepper. Roll meatballs to approximately the size of a ping pong ball.
- Heat sauté pan and add 2 tablespoons of olive oil. Sear the meatballs 1-2 minutes on each side. When meatballs are browned on all sides, remove from pan and drain on paper towel.
- Set the drained meatballs on a lightly oiled baking sheet. Bake at 350°F for 5 minutes, rotate the meatballs and bake for an additional 5 minutes. When meatballs are finished transfer them to sauce and hold warm until ready to be served.
Morel mushroom gravy
- 2 cups prepared chicken stock (you can also make your own stock from rabbit bones)
- ½ oz dried morel mushrooms
- ¼ Cup diced yellow onion
- 2 cloves minced garlic
- ¼ cup roux
- ¼ cup cream
- 2 TBS soy sauce
- 1 TBS Worcestershire
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
- Add stock to sauce pan and bring to a simmer. Add dried morels and allow them to steep until soft. Approx. 15 minutes.
- In same pan used to sauté meatballs add onion and garlic and sauté over medium heat.
- Deglaze pan by adding stock and mushrooms. Stir in roux and reduce to a simmer. Add soy sauce, Worcestershire, cream and fresh thyme leaves. Continue to simmer until thick and creamy. Stir occasionally to prevent lumps.
- Season with salt and pepper.
*Makes approx. 20 meatballs. Enough to feed 4-6 people
Bacon Wrapped Pheasant Breast Stuffed with Apples and Brie
- 1 Boneless breast of pheasant
- 2 Slices bacon
- 4 Thin slices green apple
- 1 Slice brie cheese (approx ½ ounce)
1. Using a boning knife or paring knife butterfly pheasant breast and place on a piece of plastic wrap. Fold plastic wrap over pheasant breast to cover and prevent splattering while tenderizing. Using a meat tenderizer gently pound pheasant breast until it is approx. ¼” thick throughout breast.
2. Place two slices of apple in center of breast and top with slice of brie cheese. Place remaining two slices of apple on top of brie. Fold pheasant breast over to seal in ingredients.
3. Lay two pieces of thick cut bacon next to each other on a cutting board. Using a rolling pin gently roll until length of bacon has increased by 25%.
4. Place stuffed pheasant on the bottom end of bacon strips and roll up to cover breast completely.
5. Pre heat a non stick sauté pan to medium high and place bacon wrapped pheasant breast in pan. Be sure to place the seam of the bacon down first to prevent bacon from unwrapping during cooking process. This will help to seal it together.
6. Once bacon is golden brown flip and continue to sear on all sides until golden brown.
7. Finish cooking by placing pheasant breast in a 350 degree oven until an internal temp of 155 is achieved. Remove from oven and let rest. While resting the pheasant will continue to cook to an internal temp of 165 degrees which is the recommended temp to safely cook poultry. Remember pheasant breast is an extremely lean protein so it is very important to not overcook.
8. Serve warm with your choice of sides and sauces. Enjoy!!
Mesquite Grilled Trout with Chive Butter and Citrus
- 2 whole trout, gutted and gilled (approx. ¾ # each)
- 1 TBS Extra Virgin Olive Oil
- Salt and Pepper to taste
- Juice of half a lemon
- Fresh watercress - garnish
For chive butter
- 4 TBS room temp butter
- 1 TBS minced chive
- ½ tsp lemon zest
- ½ tsp paprika
- Soak mesquite chips in water overnight.
- Make butter ahead of time. Combine butter, chive, lemon zest and paprika in mixing bowl and stir. Transfer to a sheet of plastic wrap and roll into a cylinder. Tie at both ends and refrigerate.
Prepare charcoal and add soaked mesquite chips
- Rub trout with olive oil and season with salt and pepper. On clean grill surface place fish flesh side down and cook for five minutes or until fish releases from grill.
- Using a fish spatula carefully flip fish over onto skin side and cook for additional 2-3 minutes or until skin is crisp and fish is cooked through.
- Remove from grill using fish spatula and place on serving platter. Cut a couple of thin disks of chive butter and place on trout while still warm. Squeeze fresh lemon juice over fish and garnish with fresh sprigs of watercress.
Summer Goddess Walleye (Striped Bass)
- 1 each boneless Walleye filet (6/8)
- 2 tablespoons green goddess dressing
- 2 tablespoons Herb bread crumb mix
- 2 ounces green goddess salad dressing
- 1/4 wedge lemon
- 1/2 teaspon parsley
- 1 tablespoon olive oil
- 1 ounce fennel bulb, julienned
- 2 ounces fresh baby green beans, blanched
- 1 ounce breakfast radish, cut 1/8 wedges
- 1 teaspoon lemon garlic butter
- Spread top of walleye filet with green goddess dressing
- Cover with herb bread crumb mix, place crusted fish on parchment paper, crust up and bake @ 425 until herb crumb turn a light golden brown
- Place a sautee pan over a high flame, when pan is hot add olive oil and fennel, sautee until fennel is crisp tender
- Add blanched green beans and radishes, sautee until beans are heated thru, finish with lemon garlic butter and toss to coat
- Season with sea salt & black pepper
- Arange fish on vegetables
- Serve with ramikin of green goddess dressing and lemon wedge