Schara Family Heirloom Recipe-Halibut Dijon

Ingredients:

  • Glass Baking Dish
  • White Wine
  • Fresh Squeezed lemon juice from 1 whole lemon
  • 4 to 6 pieces of Halibut Filet (pending on size of filet) - **no skin**
  • 4 Tbsp. Grated Parmesan Cheese (or more if you prefer)
  • 2 cups of cubed dried Sour Dough Bread
  • 1/4cup Dijon mustard
  • 1/2cup Mayonnaise
  • 2 Tbsp. Olive oil
  • 1 Tbsp. chopped Parsley

Directions:

  1. Pour White Wine & fresh squeezed Lemon juice in bottom glass baking pan to cover entire bottom of baking dish.  
  2. Place Halibut Fillets in pan.   Sprinkle with White or black Pepper.
  3. Mix Dijon Mustard and Mayonnaise together.  Spread on top of fish.
  4. Put bread cubes, parsley, parmesan, and olive oil in blender of food processor and make fine bread crumbs.  
  5. Pack bread crumb mixure about 1/4inch thick on top of fish.   Bake at 350 degrees for about30 to 40 minutes.  Serve hot from oven.  Crust should be golden brown.  

*Serves 6

Venison Burger with Cranberry Muenster

Ingredients:

  • 1 # ground venison
  • 4oz Blaser’s Cranberry Muenster
  • 4 each Hamburger buns
  • 4oz Lingonberry or cranberry chutney
  • 4oz Horseradish sauce
  • *Seasoned burger spice rub

*Burger Spice Rub

  • 1/4 cup brown sugar
  • 2Tbs sea salt
  • 2Tbs paprika
  • 2Tbs ground black pepper
  • 1Tbs onion powder
  • 1Tbs garlic powder
  • 1Tbs toasted fennel seed
  • 11/2 tsp ground cumin
  • 11/2 tsp dried sage
  • 1 pinch crushed red pepper (or to taste)
  • 1 pinch ancho chili powder (or to taste)

Directions:

  1. Patty ground venison into 4oz portions. Season generously with burger spice rub and place on grill. Once grill marks are present flip and sear other side of burger.
  2. Spread chutney on top of burger and top with a slice of cranberry Gouda. Continue to cook until cheese is melted and or meat is desired temperature. I do not recommend overcooking venison.
  3. Toast bun and spread horseradish sauce on bottom of bun. Place burger on bun. Enjoy!!

 

Walleye Hash

Ingredients:

  • 1oz clarified butter
  • 1 Cup cooked and shredded hash brown potatoes
  • ¼ Cup red pepper, diced
  • ¼ Cup yellow onion, diced
  • 6oz walleye filet, boneless
  • Fresh dill chopped
  • Salt and pepper
  • ¼ Cup scallions, sliced
  • 2 whole eggs, scrambled
  • 1 ½ oz Blaser’s Monterey Jack Onion Cheese, grated

Directions:

  1. Pre heat a cast iron skillet over medium-high heat. Pour half of butter in bottom of pan and evenly spread potatoes, onions and peppers to brown. Let cook uncovered for approx. 3 minutes.
  2. Season fish with salt, pepper and fresh chopped dill. Place seasoned fish on top of potatoes and cover with another cast iron skillet to seal in steam. Let cook covered for approx. 3 minutes
  3. After 3 minutes remove lid and walleye should be almost cooked through. Using a spatula flip potatoes and fish and break up walleye into bite size pieces. Reduce heat to medium and continue to cook until potatoes are golden brown.
  4. Pre heat additional cast iron pan and place remaining clarified butter in pan. Scramble eggs in pan and as soon as they begin to set stir in scallions and cheese. Season with salt and pepper. Remove from heat once eggs are set. Place eggs on top of hash.

Recipe serves 2

Wild Turkey with Steamed Asparagus and Morel Mushrooms

INGREDIENTS:

  • 1# wild turkey breast
  • 8oz fresh asparagus
  • ¼ pound fresh morels or ½ oz. dried morels reconstituted
  • ¼ cup all-purpose flour
  • 1 TBS Olive Oil
  • ½ cup chicken stock
  • ¼ cup white wine
  • 1 TBS fresh lemon juice
  • 2 TBS Butter - Cold
  • Salt and Pepper to taste

DIRECTIONS:

  1. Slice turkey breast into 2 ounce cutlets. Pound thin, season with salt and pepper. Dredge in all-purpose flour. Shake off any excess flour.
  2. Pre heat sauté pan to med. high. Place olive oil in pan and sear wild turkey cutlets to a golden brown on both sides.
  3. Toss sliced morel mushrooms in pan and sauté for approx. 1 minute. Deglaze pan with white wine and chicken stock. Reduce heat to a simmer.
  4. Continue to simmer over medium heat until sauce has reduced by half. Whisk in butter and simmer for approximately 2 more minutes until thickened to a sauce like consistency. Check seasoning and add salt and pepper as needed.
  5. Garnish with steamed or grilled asparagus.

Serves 2-4 people

Minnesota Wild Gumbo

INGREDIENTS:

  • 3/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 1/2 cups finely chopped onions
  • 3/4 cup finely chopped green bell peppers
  • 3/4 cup finely chopped celery
  • 2 tablespoons minced garlic
  • 2 quarts chicken or seafood stock
  • 4 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 pound walleye strips
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound crawfish tails, peeled
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon blackened seasoning
  • 1/4 cup chopped fresh parsley
  • 1/2 cup chopped tender green onion tops
  • White rice for serving- Approx. 4 cups

DIRECTIONS:

  1. Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, and then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for 15 to 20 minutes, or until the color of milk chocolate. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the stock to the pot. Season the gumbo with the thyme, bay leaves, Worcestershire, salt, and cayenne and blackened spice. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for at least 1 hour.
  2. Add seafood to gumbo and simmer on low for an additional 10- 12 minutes. Taste the gumbo and season if necessary.
  3. Garnish with the parsley and green onions and serve in shallow bowls over white rice.
  4. Serve with your favorite hot sauce on the side for an additional kick if desired.

Serves approx 8-10 large bowls

 

Prosciutto Wrapped Pheasant Breast

Ingredients:

  • 1 pheasant breasts, approx. 4-6 ounces
  • 2 thin slices Prosciutto
  • Olive oil
  • 1 cup fresh baby spinach
  • 1 ounces Ellsworth Cheese Curd Crumbles
  • Salt and Pepper to taste

Directions:

1.    Trim and slice breast lengthwise to create two even cutlets (strips) from each breast. Season cutlets with salt and pepper and sear in a pre heated sauté pan with approx. 2 Tablespoons olive oil. Cook until golden brown on both sides. Remove from pan and let cool.
2.    In same sauté pan while still hot place spinach and gently wilt. Remove from pan and set aside to cool.
3.    Placecooked pheasant cutlets on cutting board and top one with sautéed spinach. Place remaining cutlet on top of spinach.
4.    On same cutting board place 2 thin slices of prosciutto so they are slightly overlapping.
5.    Place stuffed pheasant breast on top of prosciutto and roll tightly.
6.    Pre heat oven to 400 degrees. Using a non stick sheet pan (parchment paper will work too) evenly spread cheese curd crumbles to form a 3 ½ “ x 5” rectangle. Bake in oven until golden brown. Approx 5-7 minutes.
7.    Once cheese is golden brown remove from oven and place pheasant on bottom of rectangle. Roll tight while still warm and place back in oven to crisp cheese. Approx 5 minutes.
8.    Remove and let cool slightly before slicing and serving.
9.    Recipe is written for 1 serving. Easily scales for number of portions you wish to prepare.
 
Enjoy!!

Venison Tenderloin with Roasted Grapes and Red Wine Reduction

INGREDIENTS:

  • 1 venison tenderloin
  • 12 red grapes
  • Olive Oil
  • 1/3 cup red wine
  • 1/3 cup beef stock
  • 1 sprig rosemary
  • 1 sprig fresh thyme
  • 1 clove garlic
  • Salt and pepper

DIRECTIONS:

  1. Place 3 Tablespoons olive oil in pre heated sauté pan. Season venison loin with salt and pepper. Sear using high heat until golden brown on all sides.
  2. Reduce heat and add garlic clove, fresh herbs and grapes.
  3. Using a large soup spoon baste the infused olive in sauté pan over venison and place pan in a pre heated 400 degree oven. Cook until meat is 130 degrees internal temperature. Remove meat from pan and let rest.
  4. Return pan to medium heat. Remove garlic and herbs and deglaze pan with red wine and beef stock. Reduce until only a couple of ounces remain and should have a syrup like consistency. *optional – for a richer sauce you can whisk 1 Tablespoon cold butter into reduction
  5. Slice while still warm and drizzle sauce next to meat.

    Recipe serves 2 people - Enjoy!!

 

Roasted Pheasant with Cranberry Salsa

Ingredients

  • 2    Pheasants cutinto small fillets
  • Seasoned flour:
  • 2    cups flour
  • 1    tsp. Lawry’s seasoned salt
  • 1    tsp. black pepper
  • 1     tsp.  thyme leaf

Directions:

  • Rub Pheasant in seasoned flour. 
  • Panfry in hot butter until golden brown.  
  • Place Pheasant on greased sheet pan.
  • Bake for 10 to 15 minutes at 350 degrees.  
  • Top with cranberry salsa and serve.

Cranberry Salsa

  • 1    cup sun-dried cranberries
  • 2    tbs. orange juice
  • 1/3    cup sugar
  • 2 red bell peppers, roasted, peeled, seeded and diced.
  • 3    tbs. fresh cilantro
  • 2    tbs. pecanstoasted and chopped
  • 1    tbs. grated lime zest
  • 2    tbs. grated orange zest
  • salt to taste
  • Mix together in medium sauce pan, and WARM over low heat.   Do not boil(approx. 10 to 15 minutes.)

Bourbon Glazed BBQ Goose Breast

Before you get started you will need
1.    Two trimmed goose breasts
2.    One large yellow onion – peeled and cut into ¼” slices
3.    Medium sized cast iron pan
4.    Pre heated 450 degree oven

Directions:
Add 2 goose breasts to chilled brine and refrigerate for up to 4 hours. Remove breasts from brine and pat dry on paper towel. Place dry rub on a plate and dredge breasts in spice to coat evenly on both sides. In a preheated cast iron pan (smoking hot) place breasts and sear for approx 2 minutes on each side until a dark brown crust has formed.
Once seared on both sides remove goose from pan and place 3 or 4 slices of onion on bottom of pan. Place goose breasts on top of sliced onions.
Brush goose breasts generously with bourbon BBQ sauce and roast in a preheated 450 degree oven. You will want to flip goose breasts after 5 minutes and glaze opposite side with BBQ sauce. Continue to do this until you have a 140 degree internal temp. in center of meat.
Once cooked through remove goose breasts from pan and allow resting for at least 5 minutes before slicing and serving.

Brine
¼ Cup salt
4 cups water
*add salt to warm water to dissolve and chill

Smoky Dry Rub
2 TBS smoked paprika
2 TBS chili powder
2 TBS fresh ground black pepper
1 TBS garlic powder
1 TBS onion powder
½ tsp chipotle powder
1 tsp salt
1tsp sugar
1 tsp dry mustard powder
*place ingredients in mixing bowl and whisk together to incorporate evenly

Bourbon BBQ Glaze
½ cup fine diced onion
4 cloves minced garlic
¾ cup bourbon
2 tsp smoky dry rub
1 ¼ cup ketchup
3 TBS sweet white miso
1/3 cup cider vinegar
½ cup molasses
1 TBS garlic chili paste
*In a heavy bottom sauce pan combine all ingredients and simmer on low, stirring occasionally to prevent scorching. After about 45 minutes of simmering on low heat it should have a thick consistency. Remove from heat and let cool. Puree in blender if a smooth consistency is desired. Will produce approx. 1 cup of BBQ sauce. Refrigerate if not using immediately.
**Optional – Add ¼ cup bourbon to ¾ cup of your favorite BBQ sauce