Roasted Pheasant with Cranberry Salsa


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


  • 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

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.

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

BBQ Rabbit

Barbeque Rabbit Prep

  • 1each Rabbit, Cut per Instructions. Pit Rub, For Legs
  • Apple-Pecan Woods, To smokelegs
  • Apple juice, to bastelegs Hetb Oil, For Loins Northwoods Gt:illing spice
  • Front Quarter used for Rillettes
  1. Lay rabbit on its back, Cut downthe centerof the ribs to open up. Spread the ribs and remove Kidneys & Livers.  Set aside.
  2. Turnrabbit to one side, fold hind legs away from the body to reveal where it is connected.
  3. Use boning knife to removejust the leg (not whole hind quarter), cutting the muscle where it attachesto pelvic bone. Continueto fold leg back until you feel the ball joint pop. Finish cutting thru meat.
  4. Repeat with other side.
  5. Pull font leg forward until you feel it resist. Slider your knife undemeath the shoulder blade. Cut thru the connectivetissue to reveal the joint, cut thmjoint to remove.  Repeat with other side. Reserve for Rilletts.
  6. Openthe belly flaps and spread the rabbit. sing the tip of your boning knife to one side of d1e spine make a cut d1e length of the rabbit.  Use your finger tips to p1y back the loin meat to reveal vertebrae.  Make anothercut the length of the verterae, P1y meat away again.  With a series of cuts and tugs remove the loin from the carcass, peeling it away fromthe silverskin that cncasses it. Repeat with otherloin.  Rub with herb oil and reserve for grilling.
  7. Remove the belly flaps by cuttingjust at the edge of the rib bones. Reserve these for rabbit bacon.
  8. Brine the Rabbit legs for 2 hours.
  9. Pat dry and rub with firelake pit rub.
  10. Smoke with a blend of apple & pecan woods @ 200 degree to an internal temperatureof 165. Baste rabbit with apple juice every 20 minutes.
  11. Baste with barbeque sauce for service.

Barbeque Rabbit Plate

  • 1each SmokedRabbitLeg
  • 1each RabbitLoin, rub with herb oil north wood grilling spice
  • 7 pieces Rainbowcarrot halves, blanched
  • 1/2 cup Corona Beans withRabbit Bacon
  • 2 ounces Bourbon Glaze
  • 10 piecesbabykale, dressed withRedwine Vinaigrette
  • Puffed Wild rice, Garnish
  1. Place rabbit on charcole grill, 2 minutes a side. Brush with bourbon glaze and placeto side of grill.
  2. Season Rabbit loin with northwood grilling spice and grill until just cooked thru. Finish by brushing with bourbonglaze. Slice in 5 biase cuts.
  3. In vety hot skillet sear the carrots, then add the garlic butter and heat trhu, coat with bourbon glaze. Heat corona beans with a splash of chicken stock.
  4. Toss baby kale with vinaigrette.
  5. Garnishwith Puffed wild rice.

Wild Rice Crusted Quail Salad

Wild RiceCrusted Quail Salad

Servings: 1

  • 1each quail, marinated, crusted fried
  • 1ounce Stickney Hill Goat Cheese Crumbles, crumbled
  • 1ounce Haralson Apples, 1/4 11 X 2" Julienne
  • 8 each Red grapes  , Roasted
  • 11/2 ounces  Baby arugula, Baby Kale
  • 1each Red Gem Lettuce
  • 1teaspoon Sheny Walnut   Vinaigrette
  • 1tablespoon Hazel Nuts, toasted  & Split
  • Rice Flour Crust:
  • 2 cups   wild rice flour
  • 4 tablespoons Blackening Spice
  • Marinade for Quail:
  • 6 cups watet•
  • 3 ounces sugar
  • 6 tablespoon salt
  • 2 sprigs  thyme
  • 2 sprigs  marjoram
  1. Poke each grape 2 or3 times with tooth  pick, roast @ 325 degrees for 30 minutes. Cool. Brine Quail.
  2. Drege quail in rice flour crust, coating completely.  Fry 1mtil CRISP.  Cut in half and between thigh and breast. Toss greens with Goat Cheese, Apples, Roast Grapes,   cheese and teaspoon  of Sherry \Valnut vinaigrette.
  3. Place in center of  plate.  Stand quail piece on each side of mound.   Garnish  with red gem and hazelnuts

Sherry Walnut Vinaigrette


  • 1cup walnut  oil
  • 1cup sterling oil
  • 2 each shallot, sliced  thin
  • 2 cloves garlic, crushed
  • 11/2 tablespoons Dijon Mustard
  • 1cup sheny vinegar
  • 2 each bay leaf
  • 2 1/2 sprigs  tarragon salt and pepper
  • 1 tablespoon honey
  1. Wisk ingredients  together. Let set over night.
  2. Pass thru a chinois and  wisk.
  3. Adjust flavor with salt a nd pepper.
  4. Store in cambro, cover, label, date.

Thai Coconut Walleye Soup

Cooking time 45 minutes
Serves 8 hungry fishermen

2 teaspoons olive oil
1 med. onion, julienne (about 3/4 cup)
1 Tablespoon fresh minced ginger
1 carrot (peeled and cut 1/8” thick slices)
1 red pepper ( seeds removed and cut into ¼” pieces)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces walleye fillet, skin removed
1 cup firmly packed greens such as spinach, kale or chard
2 scallions, green part only, thinly sliced (cilantro makes a great garnish too)
2 tablespoons fresh lime juice (reserve peel for lime zest)

In a large Dutch oven cast iron pan, heat the oil over moderate heat. Add the onions, ginger, carrots and red pepper - cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Next add the chicken broth, coconut milk, curry paste, lime zest & 1/2 teaspoon salt, stir and simmer approx. 5 minutes to develop aroma and flavor.

Season the walleye with 1/4 teaspoon salt. Arrange the fish in the pan and add greens, cover with lid. Return to medium heat and cook until the fish flakes easily with a fork, about 7 minutes.

Remove lid and flake fish. Place lid back on let rest in a warm spot of fire to allow soup to gently simmer until ready to serve. Taste and adjust seasoning if needed.

Ladle into bowls and garnish with sliced green onions and squeeze fresh lime over top.

Grilled Mojo Quail & Wild Asparagus

Garlic Mojo II 

  • 3 tablespoons  lime Juice
  • 1 tablespoon  orange Juice
  • 10 cloves  garlic -- Browned in oil
  • 3  tablespoons  Red onion -- minced
  • 3 fluid ounces  olive oil -- to brown garlic
  • 1/2 teaspoon  dried Thyme
  • 3/4 teaspoon  dried mexican oregano
  • 1/4 teaspoon  Ground Black Pepper.
  • 1/2 teaspoon  Chipotle Powder -- toasted
  • 1/2 teaspoon  Ground Cumin -- toasted
  • 1 1/2  each  bay leaves -- Broken


  1. Over medium heat slowly brown the garlic in olive oil until golden tan (not burnt).
  2. Blend together garlic, oil and remaining ingredients.(except bay leaves) Stir in broken bay leaves, let rest over night before use.(strain out bay leaves) Strain for service.
    1. Yield: "1 cup"

Game Bird Brine

  • 1/2 gallon water
  • 1/4 cup  kosher salt
  • 1 tablespoon  sugar
  • 1 1/2 tablespoons  pickling spice
  1. Stir salt and sugar in the water until cloudiness disappears.

Grilled Mojo Quail & Wild Asparagus

  • 8 each  Simi Boneless Quails -- Brined, Rub with Mojo
  • 1 pound  asparagus -- Peeled
  • kosher salt
  • Garlic Mojo


  1. Preparing for Cooking: cut off and discard the tough ends of the asparagus stalks where they snap easily. Wash asparagus thoroughly, including the tips, to remove any sandy soil. Remove the scales if sandy or tough.  If stalk ends are quite large, peel about 2 inches of the end with a vegetable peeler, so they will be more tender after cooking.
  2. Rub Asparagus with Mojo, Grill over hot coals until slightly charred, remove to edge of grill and hold to finish cooking until tender.
  3. Sprinkle with kosher salt.
  4. Thinner, young asparagus will cook more quickly than the more mature, thicker stalks.
  5. Serve with lemon wedge.
  6. Prepare brine and brine qual for 20 minutes, Blot dry with paper towels.
  7. Coat Quails liberally with Mojo inside and out. Sprinkle with kosher salt.
  8. Place over hot coals, skin side down, grill 3 minutes then  turn to other side.
  9. Grill 4 minutes then turn back to skin side and finish cooking. Skin should be golden.
  10. Serve with grilled asparagus.

Walleye Hoagies


  • 1 each  walleye fillet 6/8
  • 2 tablespoons  Ranch salad dressing
  • 3 tablespoons  roasted corn flour mix
  • 1 ounce  clarified butter
  • 2 ounces  Orange & Black Pepper Aioli
  • 1/2 Cup  Grill House Slaw
  • 1 each  Hoagie Roll
  • 1 tbl  Mayonnaise -- for Roll


  1. Remove bones from Walleye filet. Spread walleye filet with ranch dressing.
  2. Dredge in corn flour mix, let sit while your heat the pan, dredge in corn flour mix a secound time.  Ladle clarified butter on griddle, place walleye corn crust down and cook for 3 minutes, tun and cook another 2.
  3. Spread a thin layer of mayonnaise across top & bottom of bun, Brown roll in medium hot pan. Spread bottom of roll generously with Orange & Black Pepper Aioli, place cooked walleye filet on aioli, top with a 1/2 cup of Grill House slaw.

Roasted Corn Flour Mix:

  • 1 cup roasted corn flour
  • 1 cup A-P flour
  • 1 teaspoon Tornado spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper

Grill House Slaw:

  • 1/2 Head  Savoy Cabbage -- Grilled & Smoked
  • 1/2 cup  Scallions -- sliced thin.
  • 1/2 cup  carrots -- julienned
  • 1/4 cup  olive oil
  • 1 teaspoon  smoked paprika
  • 2 tablespoons  sherry vinegar
  • 2 teaspoons  dijon Mustard
  • 1/2  teaspoon  celery seeds
  • 1  teaspoon  smoked salt
  • 1/2 teaspoon  garlic- chile paste
  1. Cut cabbage head in quarters.  Rub the Savoy Cabbage with olive oil.
  2. Place it over hot coal and grill until light char marks apear, turn over and repeat.
  3. Cool then slice the grilled napa cabbage thin. Toss with scallions and carrots
  4. Whisk together the remaining ingredients to make dressing.
  5. Dress cabbage mix with dressing.
  6. Keep cold until time to build sandwich.

Orange & Black Pepper Aioli:

  • 1  each  egg yolk
  • 2 cloves  garlic -- Crushed w/ salt
  • 1  pinch  kosher salt
  • 1/2  teaspoon  dijon mustard
  • 1/2  each  orange, zest & Juice
  • 1/2  cup  olive oil
  • 1/4 cup  virgin olive oil -- Whisk in to finish
  • 3/8 tablespoon  Black pepper -- Freshly ground
  1. Crush garlic with salt in mortar & pestle, to form smooth paste.
  2. In stainless bowl, blend egg yolk and dijon with whisk.
  3. While whisking slowly add olive oil to for an emulsion.
  4. Then add Zest and crushed garlic,  finish with virgin olive oil & orange juice using an wire whisk.
  5. Aioli should be thick and creamy.
  6. Store in cambro. Lable and date. Good for 7 days.

Northern Fried Pheasant


1# boneless, skinless pheasant breast
2 Cups buttermilk
1 TBS Sriracha hot sauce
1 Cup Wild rice flour
¾ Cup AP Flour
1 TBS kosher salt
½ tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder

Approx. 2 Cups sunflower oil

1 TBS seasoned salt
1 tsp Old Bay Seasoning


Cut pheasant breast into strips and set aside. Mix buttermilk and Sriracha together in a bowl and place pheasant strips in bowl. Let marinate overnight (or at least 1 hour) in refrigerator. Cover with plastic.

Mix wild rice flour with AP flour and stir in salt, pepper, paprika, onion & garlic powder. Stir to combine evenly.

Remove pheasant strips from marinade and dredge in flour mixture. Set aside on plate. Repeat this process if you want an extra crispy crust. Shake off excess flour after dredging. Place plate of breaded pheasant strips in refrigerator while heating oil. This will help condition flour for frying.

Place sunflower oil in a cast iron skillet and heat to a 325 degrees. Remove pheasant from refrigerator and carefully drop in hot oil. * note- there should only be enough oil in pan to submerge pheasant strips half way so amount of oil needed will vary depending on size of pan. Once bottom crust has browned and become crispy, turn strips in oil to brown opposite side. Once browned on all sides transfer to a plate lined with paper towel to remove excess oil.

While still warm combine seasoned salt and Old Bay and sprinkle over pheasant.

Serve immediately with your favorite dipping sauce.