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

Grilled Duck Salad

Fish Kabobs

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
------------------------------------

Servings:15

• 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

Ingredients:
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)

Directions:
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 
Ingredients
 ---------------

• 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

Directions:
---------------

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
Ingredient
----------------

• 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
Ingredient
----------------

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

Preparation:
---------------------

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.