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
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• 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

Bacon Wrapped Pheasant Breast Stuffed with Apples and Brie

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

• 1 Boneless breast of pheasant
• 2 Slices bacon
• 4 Thin slices green apple
• 1 Slice brie cheese (approx ½ ounce)

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

1.    Using a boning knife or paring knife butterfly pheasant breast and place on a piece of plastic wrap. Fold plastic wrap over pheasant breast to cover and prevent splattering while tenderizing. Using a meat tenderizer gently pound pheasant breast until it is approx. ¼” thick throughout breast.
2.    Place two slices of apple in center of breast and top with slice of brie cheese. Place remaining two slices of apple on top of brie. Fold pheasant breast over to seal in ingredients.
3.    Lay two pieces of thick cut bacon next to each other on a cutting board. Using a rolling pin gently roll until length of bacon has increased by 25%.
4.    Place stuffed pheasant on the bottom end of bacon strips and roll up to cover breast completely.
5.    Pre heat a non stick sauté pan to medium high and place bacon wrapped pheasant breast in pan. Be sure to place the seam of the bacon down first to prevent bacon from unwrapping during cooking process. This will help to seal it together.
6.    Once bacon is golden brown flip and continue to sear on all sides until golden brown.
7.    Finish cooking by placing pheasant breast in a 350 degree oven until an internal temp of 155 is achieved. Remove from oven and let rest. While resting the pheasant will continue to cook to an internal temp of 165 degrees which is the recommended temp to safely cook poultry. Remember pheasant breast is an extremely lean protein so it is very important to not overcook.
8.    Serve warm with your choice of sides and sauces. Enjoy!!

Spatchcocked Game Birds

Brine Recipe
--------------------

• 1 gallon  water
• 1/2 cup  kosher salt
• 1 1/2 tablespoons  sugar
• 3 tablespoons  pickling spice

Stir salt and sugar in the water until cloudiness disappears.
Stir in pickling spice.
Bine small birds, 1 to 2 hours, large birds over night.

SPATCHCOCKING Directions
---------------------------------------------

• Place the game bird breast down on a cutting board.
• Using poultry shears or chef knife, cut down the length of each side of the backbone. Remove backbone.
• Turn the bird over and make a quick cut in the center of the breast bone.
• Turn the bird over and using your palm press on the breastbone  firmly. (you will hear it snap)
• If you with to stableize your bird for grilling, run skewers thru the leg and thigh into the opposite breast. Repeat forming an X.

Venison Jerky

Ingredients
------------------------
2# Venison roast
½ cup low sodium soy sauce
¼ cup pure maple syrup (honey can be substituted)
1 ¾ tsp onion powder
1 ¾ tsp garlic powder
2 TBS garlic chili paste for medium heat (optional depending on how spicy you like)

Directions
----------------------
Trim roast of all silver skin and fat. Slice roast across grain into strips approx. 1/8” thick.

In a dish or bowl combine all ingredients. Whisk to combine evenly and add venison strips to marinate for 1 hour. After 1 hour remove venison from marinade and place strips on a baking rack leaving space between for air to circulate.

Heat oven to lowest temp, usually 160 degrees and place rack in oven. You can prop the oven door open to lower temperature if desired. Bake until completely dry to the touch. Jerky will be very dark and stiff when done. Depending on climate and conditions this can take anywhere from 5-6 hours or even up to 15-20 hours. I prefer to try and keep internal temp. of oven around 100 degrees not to exceed 125 degrees. This helps prevent the venison from tasting roasted and highlights the true flavor of the meat.

Roast Duck

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

• 1 each  duckling
• Game Bird Brine -- overnight
• 1 tablespoon  north woods spice
• 6 ounces  onion -- large dice
• 1 each  apple ( tart cooking) -- large dice
• 3 ounces  celery -- large dice
• 1 quart  apple cider

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

1. Remove the giblets from the duck; remove the fat from its cavity.  Place duck in Game bird brime, keep submerged. Brine over night.  Rinse the goose and pat dry.  Sprinkle its interior and exterior with salt, pepper.  Stuff with celery, onion and apples.  Truss the duck and place breast side down on a rack in a roasting pan.

2. Roast in a 325ºF oven for 30 minutes. Prick the skin all over with a fork to release fat.

3. Raise the oven temperature to 350ºF  turn onto one side and continue roasting for another 25 minutes. Baste the bird occasionally with the fat accumulating in the pan.

4. Raise the oven temperature to 375ºF  turn onto the other side side and continue roasting for another 25 minutes. Baste the bird occasionally with the fat accumulating in the pan.

5. After roasting for a total of 1 1/4 hours, remove the duck from the pan and drain off all but 3 tablespoons (45 milliliters) of fat.

6.  Pour the apple cider into the pan. Return to the oven and continue roasting breast up until done, approximately 20 more minutes.

7. Remove the bird from the roasting pan and allow it to rest for 20-30 minutes before carving. Serve with maple galzed yam and apples.

Venison burgers stuffed with blue cheese and roasted mushrooms

Ingredients
----------------------------
2# ground venison
4 ounces fresh mushrooms
3 ounces blue cheese crumbles
Seasoned salt to taste
Spice rub to taste

To roast mushrooms
Slice mushrooms and toss with 2 TBS of olive oil and a pinch of salt and black pepper. Place in a pan and roast in a preheated 400 degree oven for approx. 15 minutes until soft and golden brown. Remove from oven and let cool.

Venison Spice Rub
-----------------------------------
1 TBS Juniper berries
1 TBS Fennel seeds
1 TBS Whole coriander seeds
1 tsp Whole black peppercorn
1 tsp Whole white peppercorn

Place whole spices in a sauté pan and toast in a pre heated 400 degree oven for ten minutes. Remove from oven and let cool. Grind spices to a medium coarseness using a pestle & mortar or electric spice grinder (coffee mill).

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

• Portion venison into 12 balls 2 ½ - 3 ounces each. Pat into thin rounds approx. 4” inch in diameter and place on plastic wrap.
• Place  ½ ounce of crumbled blue cheese and ½ ounce of roasted mushrooms on 6 of the patties. Cover with remaining 6 patties. Seal edges by pinching, making sure to seal any cracks where filling could ooze out.
• Season with a pinch of venison spice rub and seasoned salt on both sides of patty.
• Place on grill over hot coals and cook on each side for approx. 4-5 minutes or until meat is cooked through and you can see juices rolling from inside of burger.
• Serve on toasted bun with your favorite toppings.

Makes 6 Burgers

Christmas Goose (72 hour Roast Goose)

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

• 1 - 12-pound  goose -- clean , dry and rub with spice paste.
• 4 teaspoons  peppercorns
• 2 teaspoons  thyme -- Grind with salt to powder
• 4 each  bay leaves -- Grind with salt to powder
• 12 each  whole cloves -- Grind with salt to powder
• 12 each  black peppercorns -- Grind with salt to powder
• 8 each  allspice berries -- Grind with salt to powder
• 2 tablespoons  kosher salt -- grind with spices
• 2 tablespoons  brown sugar -- mix with spices
• 2 tablespoons  grand Marnier -- mix with spices
• 2 cloves  garlic

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

1. Remove the giblets from the goose; remove the fat from its cavity. Rinse the goose and pat dry.  Truss the goose and place breast side up on a rack in a roasting pan.
2. In a spice mill or mortar grind the dry spices with the salt to a fine texture. Transfer to a small bowl and add the grand marnier and brown sugar. Slice the garlic thin, add to paste.
3. Rub half the spice paste evenly on the interior of the goose, rub the remaining paste on the outside of the goose. Place goose in a plastic bag, press out any excess air.
4. Place under refrigeration for 48 hours, massaging the spices into the goose and turning it twice a day.
5. On the evening of the second day, remove the goose from the bag , pat dry inside and out.  Place on roasting rack and return to the refrigerator. Let air dry over night.
6. Remove from refrigeration, pat dry once again. Using a large needle and thread sow the neck and tail openings closed.  Place on it's side on a roasting rack.
7. Roast in a 300 degree oven for 45 minutes. Prick the skin all over with the needle to release fat. ( be careful not to prick the meat, just the fat.)
8. Turn goose to other side.
9. Increase the oven temperature to 325ºF  and continue roasting for another 45 minutes. After roasting for a total of 1 1/2 hours, remove the goose from the pan and drain off all but 3 tablespoons of fat. Place diced root vegetables and potato mixture in the roasting pan and toss to coat with the fat.
10. Increase temperature to 350, turn goose onto it's breast and roast another 40 minutes (prick the fatty parts on the bottom of the goose)
11. Increase temperature to 400, turn breast up and roast for a final 30 minutes. Until deep golden color, crisp skin and fat is melted away
12. Remove the bird from the roasting pan and allow it to rest for at least 30 minutes before carving. Serve with the cooked vegetables