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:

1. Dice cooked potatoes 1/4", set aside
2. In heavy bottomed pan brown the bacon, remove leaving fat behind
3. Saute onions, celery, rutabegas and turnips in heavy bottomed pan with the dripping from the bacon for 10 min on medium high heat
4. Reduce heat to medium.  Add Bison cooking liquid and cook until vegetables are tender.  (approx 15 min)
5. Remove from heat, fold in potatoes, cooked ground bison and parsley.  Mix and season with salt
6. Can be made up to three days before service or portioned and frozen for those special weekend morningss

Yield: 1 1/4 quarts

Ingredients

• 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:

1. Soak mesquite chips in water overnight.
2. 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.
3. Prepare charcoal and add soaked mesquite chips
4. 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.
5. 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.
6. 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

Ingredient:

• 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:

1. Preheat oven to 350°F.
2. 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.
3. In the meantime, soak the bread crumbs in milk until the milk is fully absorbed.
4. 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.
5. 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.
6. 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:

1. Salt and pepper to taste
2. Add stock to sauce pan and bring to a simmer. Add dried morels and allow them to steep until soft. Approx. 15 minutes.
3. In same pan used to sauté meatballs add onion and garlic and sauté over medium heat.
4. 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

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:

1. Spread top of walleye filet with green goddess dressing
2. 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
3. Place a sautee pan over a high flame, when pan is hot add olive oil and fennel, sautee until fennel is crisp tender
4. Add blanched green beans and radishes, sautee until beans are heated thru, finish with lemon garlic butter and toss to coat
5. Season with sea salt & black pepper
6. Arange fish on vegetables
7. Serve with ramikin of green goddess dressing and lemon wedge

• 4 wine glasse
• 2 cups of fresh and wild berries
• 1/2 cup sugar
• 4 cups of club soda
• Ice cubes
• 1 cup of simple syrup (recipe at the bottom of page)

Directions:

1. Smash berries in a bowl and sprinkle the sugar over the top of the berries to help them release their juice. Let them rest for 20-30 minutes. Press the berries through a fine messed sieve.
2. Pour ice and club soda into each glass. Pour in 1/4 cup of simple syrup into each glass. Spoon in berry juice and stir gently. Serve immediately.

*Ingredients

• 1# wild turkey breast sliced thin into 4 ounce cutlets
• 2 cups panko bread crumb
• ½ cup grated parmesan
• ¼ cup chopped parsley
• 1  cup a.p. flour
• 1 TBS seasoned salt
• 1 cup milk
• 1 egg
• 2 TBS olive oil

*For Sauce

• 4 Oz. fresh morels – cleaned and cut in half (or about 10 dried morels soaked in warm water to soften)
• ¼ # Wild leeks, ramps – cleaned and chopped
• ½ cup chicken stock
• 2 Oz. dry white wine
• ¼ cup heavy cream
• 1 TBS Dijon mustard
• Salt and pepper to taste

*To Prepare

1. Pound cutlets thin using a meat tenderizer or back of a heavy pan.
2. Prepare ingredients for breading using three separate mixing bowls; panko bread crumbs with grated parmesan and chopped parsley in one mixing bowl. Flour and seasoned salt in second bowl and in third bowl combine milk and egg, whisk.
3. Bread Cutlets by dredging in flour first then dip in egg wash and finish by placing in bread crumb to evenly coat cutlets.
4. Heat sauté pan to medium high and place olive oil in pan. Once oil is hot carefully place cutlets in pan and cook until golden brown on both sides and cooked through.
5. Remove from pan and set aside on paper towel remove excess oil.
6. Using same pan add mushrooms and ramps and sauté for a approx 3-4 minutes over med. high heat.
7. Deglaze pan with chicken stock and white wine and simmer until liquid is reduced by half.
8. Add cream and mustard. Season with salt and pepper and simmer until sauce is desired thickness.
9. Place cutlets on plate and top with pan sauce.
10. Enjoy!

                *serves 2 generous portions

• 2, 8 oz. walleye fillets
• 2 oz. Olive oil
• Fresh lemon
• Salt and pepper to taste

For Breading:

• 1 Cup corn meal, fine ground
• ¼ Cup grated Parmesan cheese
• 1 tsp. salt
• 1 tsp black pepper, ground
• ½ tsp cayenne pepper
• Egg wash (2 whole eggs whisked together)
• 1 Cup A.P. flour (optional)

For Tomatoes:

• ½ Cup fresh tomatoes, diced
• 1 TBS Olive Oil
• 2 tsp Balsamic vinegar
• Salt and Pepper to taste

For Sauce:

• 2 oz. basil pesto
• 2 oz. chicken stock or white wine
• 2 oz. heavy cream

Directions:

1. Start by combing ingredients for breading. In mixing bowl add corn meal, parmesan, salt, pepper and cayenne. In separate mixing bowl whisk eggs. If using flour add All Purpose flour to a third mixing bowl and place bowls on counter in this order. Flour, egg wash then corn meal.
2. Season fish with salt and pepper and dredge in flour (optional), dip in egg wash and place in corn meal mixture to evenly coat both sides. Set aside.
3. Pre heat sauté pan to medium high and place olive oil in pan. Carefully place breaded fish fillets in pan and cook to golden brown on both sides. Place pan in 350 degree oven and cook until fish is done (165 degree internal temp). Remove fish from oven and squeeze juice of half a lemon directly over fish before placing on plate.
4. Remove stem and core from tomatoes. Dice into ½” pieces. Place in mixing bowl and toss with remaining ingredients. Set aside.
5. For sauce add all ingredients to a pre heated sauce pan and reduce over medium heat stirring occasionally until slightly thickened.
6. To plate: place fish in center of plate and ladle sauce over fish. Spoon diced tomatoes over sauce and garnish with lemon slices and or fresh basil sprigs.
7. Enjoy

*Serves to generous portions

• 4 skinless duck breasts (approx. 3 oz each)
• 1 oz. olive oil
• Salt and pepper to taste

For Sauce:

• ½ Cup chicken stock
• ¼ Cup red wine
• ½ oz. balsamic vinegar
• ½ oz. Maple syrup2 oz. fresh blackberries – cut in half
• 2 oz. fresh blackberries – cut in half
• 1 TBS fresh basil – chiffonade
• Salt and pepper to taste

Directions:

1. Pre heat sauté pan to medium high. Season duck breast on both sides w/ salt and pepper.
2. Place olive oil in pre heated pan and carefully lay duck breasts in pan one at a time.
3. Sear breasts to golden brown on both sides and place pan in 350 degree to roast until medium in the center  (145 degrees internal temp.).  Remove breasts from pan and let rest while preparing sauce.
4. Using same sauté pan add chicken stock, red wine, balsamic vinegar and maple syrup and reduce over high heat until thickened. While reducing scrape bottom of pan with a wooden spoon to incorporate pan drippings into sauce. Once sauce has reduced remove pan from heat and add blackberries and fresh basil. Season to taste with salt and pepper.
5. To serve slice each duck breast across the grain into 5 or six thin slices. Fan on plate and top w/ sauce.

*serves 2 generous portions

• 1# - Goose breast, skinless cut into 1” pieces
• 8 Large rosemary sprigs
• 1 can - whole water chestnuts
• 1/2# - bacon
• 1 – Large red onion, cut into 16, 1” pieces
• 1 – Large red pepper, cut into 16, 1” pieces
• 16 – Med. Button mushrooms
• 1 Cup – Teriyaki Glaze

Directions:

1. Strip leaves from rosemary sprigs leaving top 2” of sprig remaining. Soak sprigs in water for at least one hour. This will help prevent burning.
2. Cut bacon strips in half and wrap 16 chestnuts with ½ a piece of bacon.
3. To assemble skewer 1 piece of goose breast followed by bacon wrapped chestnut, red pepper, onion and mushroom. Repeat so each skewer has 2 pieces of each ingredient.
4. To cook pre heat a cast iron grill pan to medium high. Rub grill with olive oil to prevent sticking. Place skewers on grill and cook to golden brown on all sides or until bacon is crisp and goose is cooked through. Finish by basting with teriyaki glaze and turning frequently to prevent burning.
5. Serve warm on a bed of salad green tossed with green apples and shaved red cabbage

Makes 8 large skewers.

• ¼ - Cup Olive oil
• 1 ½ # - ground venison
• 1 Cup – Diced yellow onion
• 4 - Cloves garlic, minced
• 1 – Jalapeno, fine dice
• 1/3 Cup – Chili Powder (mild)
• 1 TBS – Ground Cumin
• 2 tsp – Ground Coriander
• ½ tsp – Cayenne Pepper (optional)
• 2, 14 oz. cans - Crushed tomatoes
• 1, 16 oz. cans – Black beans (optional)
• 2 Cups – Beef stock
• Seasoned salt to taste – Approx. 1 TBS

Directions:

1. Pre heat 8 quart cast iron skillet or comparable soup pot over medium high heat.
2. Add olive oil and place ground venison in pan to brown. Stir frequently to prevent scorching and also to break into small pieces. 
3. Add onion, garlic, jalapeno and dry spices. Continue to stir over medium high heat until vegetables are soft.
4. Next add beans, tomatoes & beef stock.
5. Reduce heat to a gentle simmer. Cover with lid and stir occasionally. Simmer for approx. 1 ½ hours, remove lid and simmer additional ½ hour until nice and thick.
6. Season to taste with seasoned salt.

To serve ladle into a bowl while steaming hot and garnish with your favorite chili toppings.

Yield approx. 2 Quarts  or 8 servings