Corned Venison Reuben

Ingredients
---------------------

12 pounds  Venison Denver Leg
12 cups  Water
3 12 oz.  Bottles Lager Beer
3 cups  Kosher salt
2 cups  Brown Sugar -- Packed
3 Tablespoons  Prague Powder #1
1 cup  Pickling Spice
32 ounces  Stout Beer
8 each  Bay Leaves
2 Tablespoons  Whole Coriander
8 each  Whole Allspice
4 each  Chile de arbol -- Broken in half

Directions
------------------

  1. Combine the water, lager, Kosher salt, brown sugar, and pickling spice in a pot.  Simmer until the salt and sugar are dissolved.  Remove from heat and stir in the instacure.
  2. Chill cure to 40 degrees.
  3. With a paring knife tip pierce the Venison all over.   Place the meat in a containerand submerge it with the brine, placing a heavy plate over it to keep it covered in the brine.
  4. Label, date and return to cooler, for 4 days.  Remove meat from cambro, stir the brine and put the meat back as before, for another 4 days.
  5. Rinse the Venison under cold water.
  6. In a pot put the Stout, bay leaves, and brisket.  Cover with water.  In a sachet bag put the coriander, allspice and arbol chile.  Add sachet bag to the pot and bring to a boil.
  7. Cover, turn down to a simmer and cook for 21/2 to 3  hours or until tender.
  8. Remove venison from pot, strain the cooking liquid and save.
  9. Chill both until 40 degrees.

Reuben Ingredients/Directions
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2 slices  seeded  Rye bread
8 ounces  Sliced Corned Venison -- sliced thin
2 each  tilsit or swiss cheese -- slices
1 ounce  sauerkraut -- slices
2 tablespoons  Sherry Scallion Sauce

Butter rye bread and place on griddle, Spread Grain Mustard on bread, place cheese on each piece of bread.  Place sauerkraut on one side, spoon sherry scallion sauce over Sauerkraut. Griddle Corned Venison place on other side then close,  cut on bias.

Summer Goddess Walleye (Striped Bass)

Recipe
----------------------------

  • 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

Directions
----------------------

  • 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

Campfire Smoked Trout

Ingredients
------------------

  • 1 whole rainbow trout, butterflied & deboned
  • 1 TBS olive oil
  • Salt and pepper to taste

Assorted vegetables

  • ¼ cup diced tomatoes
  • ¼ cup sweet corn kernels
  • ¼ cup diced roasted potato
  • ¼ cup green beans, cut into 1” pieces
  • 2 TBS diced red pepper
  • 2 TBS diced red onion
  • Fresh chopped herbs and lemon wedge for garnish

Directions
-----------------

  1. Rub trout filet with 1 tsp of olive oil and sprinkle with salt and pepper to taste. Pre heat a 10” cast iron pan and place fish skin side down in pan. Scatter assorted vegetables around edge of pan and drizzle with remaining olive oil. Season veggies with additional salt and pepper. Cover pan with lid. 
  2. If cooking over a campfire place pan directly over hot coals. If cooking in a conventional oven place in pre heated 400 degree oven. Cook for approx. 8-10 minutes until fish has cooked through and vegetables have softened. Remove lid and garnish with fresh chopped herbs and a squeeze of fresh lemon.

Cedar Planked Walleye (Salmon or Trout)

Recipe
----------------------

Serving Size  : 4    

  • 24 ounces  salmon fillet -- 16-6 ounce portions
  • 3/4 tablespoon  olive oil
  • 1/2  each  lemons
  • kosher salt
  • fresh cracked pepper
  • Cedar Planks -- Soaked & Hot
  • Asiago Polenta
  • 1/2 cup  polenta
  • 1 3/4 cups  chicken stock
  • 1/2 teaspoon  fresh thyme
  • 2 ounces  asiago Cheese -- shredded
  • salt & pepper
  • 1/2 cup roma tomatoes -- peeled & diced
  • 1 clove  garlic -- minced
  • 1/2    tablespoon  fresh basil leaves -- chiffonade
  • 1/16 cup  virgin olive oil
  • 1/8 cup  lemon juice
  • 1/4 head frisee lettuce -- pale leaves picked 1 "
  • 1/4 cup italian parsley -- picked leaves
  • 1/2 each  belgian endive -- sliced 1/4 "

Directions
----------------------

POLENTA

  1. Mix polenta and chicken stock. Slowly bring to a simmer, stirring often to prevent scorching.
  2. Cook covered on low until it loses all graininess. About 40 minutes. Stir in thyme & cheese, adjust seasoning. 
  3. Spoon onto plate

SALMON/LAKE TROUT/WALLEYE

  1. Preheat oven & cedar planks to 425 degrees.
  2. Rub Lake Trout with olive oil & lemon juice and season with kosher salt & pepper. Place on hot plank, place plank over open flame for 30 secounds to get smoking ( no flames). Roast until medium.

FRESH TOMATO_ENDIVE VINAIGRETTE

  1. Mix 1 ounce lemon juice with 1ounce tomato basil relish, toss with a 1/4 cup of frisee, endive & parsley blend.
  2. Place salmon on top of warm polenta  and spoon vinaigrette across the top of the salmon. Serve with lemon wedge.

Duck and Apple Flatbread Pizza

Ingredients
------------------------
1 par baked pizza crust 10”
4 ounces cooked duck meat, shredded
4 ounces Parmesan white sauce
2 ounces blue cheese crumbles
4 each fresh figs *if not available substitute sliced dried figs
½ apple, julienned
Baby arugula, olive oil & sea salt for garnish

Directions
---------------------
Pre heat oven to 500 degrees and place pizza stone in oven if available.

Add white sauce to a small mixing bowl and stir in 2 ounces of the blue cheese crumbles to make sauce. Spread sauce evenly on bottom of crust.

Top pizza with shredded duck meat, figs and remaining blue cheese crumbles.

Place pizza in oven and bake for approx. 12 minutes until golden brown and bubbly.

Remove pizza from oven and garnish with julienned apples, baby arugula, drizzle of olive oil and a light sprinkle of sea salt. Cut pizza into 8 pieces and serve on platter.

Beer Braised Shoulder (Venison, Elk, Lamb)

Ingredients
------------------

  • 1  shoulder of lamb/venison/elk
  • 1 each  large onion -- Large Dice
  • 2 each  Carrots -- peeled & large dice
  • 3 each  celery ribs -- 1 ' sliced
  • 3 each  vine ripe tomatoes -- grated
  • 2 tablespoons  Kosher salt
  • 2 teaspoons  cracked black pepper
  • 2 teaspoons  Dry thyme
  • 1 teaspoon  rubbed sage
  • 2 whole  bay leaf
  • 1 quart  water
  • 2 bottles  Beer  ( porter or Amber )
  • to taste  salt and pepper

Directions
-------------------

  1. Combine salt, pepper, thyme and sage. rub liberally on lamb.
  2. Place in braising pan with mirepoix of vegetables. Pour liquid inot pan.
  3. add bay leaf and tomato.
  4. Cover pan with foil and braise @ 325 for approx. 3 hours until meat is falling off the bone tender. Remove meat from pan and strain liquid.
  5. While still warm pull and shred meat being sure to remove all bone and sinew. Place meat in a mixing bowl and combine with enough braising liquid to make it moist. Check for seasoning. Add salt and pepper as needed. Reserve any left over braising liquid to be reduced for sauce'.
  6. Wrap meat in plastic wrap and form into tight cylinders 3" wide. Seal cylinder by tying at both ends. Refrigerate, chill to below 40 degrees with in 2 hours.
  7. May be frozen at this point or served with in 6 days.

Walleye Cakes

Ingredients
----------------------

3 ½ pounds cooked and flaked
9 oz mayonnaise
2 TBS Garlic chili paste (Sambal Olek)
1/8 cup lemon juice
1 ½ TBS Old Bay seasoning
1 TBS dry mustard powder
2 pasteurized eggs
2 TBS chopped parsley
¾ sleeve saltine crackers (crumbled)
¾ scallions, sliced thin
1 TBS fresh tarragon, chopped
1 tsp sea salt
4 cups Panko bread crumbs
3 oz olive oil or clarified butter for frying


Directions
-------------------

Remove bones and skin from walleye filets, brush with olive oil and bake in a 350 degree oven until cooked through. Remove from oven and let cool. Flake fish into a clean mixing bowl double checking for any bones remaining.

Add remaining ingredients to mixing bowl and gently fold with a rubber spatula to evenly combine being careful to keep the walleye flaky.

Cover with plastic wrap and let rest in refrigerator overnight if possible.

Form walleye mixture into 2 oz cakes and dredge in Panko bread crumbs covering all sides.

Place frying over medium high heat and place approx 6 cakes in pan once hot. Once golden brown flip and repeat on opposite side. Remove from frying pan and place on cookie sheet. Repeat process until all cakes have been browned.

Place cookie sheet in 350 oven and cook until an internal temp of 175 degrees has been reached.

Serve warm with fresh lemon wedges plus some remoulade or your favorite tartar sauce on the side.

Serves 12 (approx. 24, 2 oz cakes)

Rabbit & Sage Meatballs

Recipe
--------------

  • 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)

Directions
----------------------

  • 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

Directions
-------------------

  • 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

Corned Bison Hash

Recipe
----------

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

Directions
-----------
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

Mesquite Grilled Trout with Chive Butter and Citrus

Recipe
--------------

  • 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

Directions
------------------

  • 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.

Serves 2