Country Fried Elk Steak

Ingredients: 

¼ Cup – cooking oil 

1# - elk roast trimmed of all silver skin 

1 Cup – A.P. flour 

2 tsp – Kosher salt 

2 tsp. cracked black pepper 

1 tsp. smoked paprika 

1 tsp – garlic powder 

1 tsp – onion powder 

½ tsp – baking powder 

½ tsp – baking soda 

2 - whole eggs 

1 Cup – buttermilk 

1 tsp – Tabasco  

For Gravy: 

2 Tbsp – salted butter 

4 Tbsp - A.P. flour  

½ Cup – beef broth 

1.5 Cups – ½ & ½  

Salt & Pepper to taste 

Instructions: 

1. Cut roast into cutlets 3-4 ounces each 

1. Tenderize cutlets using a Jaccard or mallet style meat tenderizer. Should be ¼" - ½" thick, try not to over process. Once the meat feels tender you are ready to dredge. 

1. Prepare dredge by adding flour, salt, pepper, paprika, garlic and onion powder, baking powder and baking soda to a mixing bowl. Whisk to combine. 

1. In a separate mixing bowl crack 2 eggs and whisk together with buttermilk and hot sauce. 

1. Pat each cutlet into flour on both sides. Shake off excess flour and place in bowl with egg wash. Repeat until all cutlets are in the egg wash. 

1. Take each cutlet evenly coated in egg wash and place back into bowl with flour. Pat each side to ensure it is sticking. Set aside for cooking. 

1. Preheat cast iron pan to medium high. Place ¼ cup cooking oil in bottom of pan and sear each cutlet until golden brown on both sides. 2-3 minutes each side. Remove from pan and rest on a paper towel to remove excess grease. 

1. Once all your cutlets are cooked and resting, begin to prepare gravy using the same pan. There should be approx. 2 Tbsp cooking oil remining in pan. Adjust if needed. Place pan back on medium high heat and melt butter. Once butter has melted whisk in flour. Continue to whisk until flour is lightly brown. Add beef broth and cream, whisk until all lumps are gone. Simmer and adjust consistency as needed. If it is too thick add more broth. If it is too thin continue simmering until reduced to your preference. Season with salt and pepper to taste. Continue simmering until flour has cooked out and gravy is smooth and creamy. 10-15 minutes whisking occasionally. 

1. To serve, place cutlets on a platter and drizzle with gravy. Serve with your favorite sides. 

1. Recipe serves 3-4 people 

Elk Stew with Mushrooms and Barley

Ingredients: 

¼ Cup – Olive oil 

1# - Elk stew meat diced ¾" pieces 

8 oz. - Pearled barley 

32 oz. - Beef stock or bone broth 

1 Cup - Yellow onion medium dice 

1 Cup – Sliced Mushrooms, wild preferred 

2 Tablespoons - minced garlic 

½ Cup – Medium dice celery 

½ Cup – Medium dice carrot 

1 Cup (packed firm) – Chopped kale or baby spinach 

Salt and Pepper 

Directions: 

1. Place a large Dutch oven on medium high heat. Add oil 

1. Dice elk meat into approx. ¾ inch cubes and season with salt and pepper. 

1. Add elk meat to oil and brown on all sides. 

1. Add onion, mushrooms, celery, carrots and garlic to pan. Stir and cook for 2-3 minutes to soften. 

1. Add beef stock and barley. Stir to combine and cover with a lid. Adjust heat to a low simmer and cook for at least 1 to 1/12 hours until barley is soft and stew consistency has been established. 

1. Stir in spinach or kale and season with salt and pepper. 

Feeds 4-6 people 

Juicy “Moosey” Burger

Recipe intended for cooking over the campfire using cast iron (pudgie pie cookers). Can easily be adapted for the home kitchen using a cast iron skillet and prepared as a patty melt which is really good too!

Ingredients: 

8 slices sour dough bread 

1# - Ground Venison 

4 oz. - Cheese curds, chopped ¼" pieces 

8 slices – American Cheese 

8 slices – Bacon 

1 Tbsp. - Cold butter 

Salt & Pepper 

Directions: 

1. Place ground venison in a mixing bowl and combine with chopped cheese curds. Form into 4 patties and season both sides with salt and pepper. 

1. Wrap each patty with 2 slices of bacon and place bacon wrapped patty in pudgie pie cooker over medium hot coals. Goal is to crisp bacon at this point and not cook meat past medium (135 degrees internal temp.)  

1. Remove patty from the pudgie pie cooker and set aside. Use a paper towel to clean the inside of the cast iron and rub each side with butter. Place a slice of the sour dough on each side of the pudgie pie cooker. Next, place 1 slice of cheese on each piece of bread and sandwich the cooked patty in between. Close securely. Place back over the medium hot coals. Continue to cook on each side until your bread is golden brown and your meat has just cooked through to a 155 degree internal temperature. 

1. Makes 4 burgers 

Pheasant Tater Tot Hot Dish

Ingredients: 

1# Pheasant Breast 

2 Tbsp. Clarified Butter 

¾ cup. Medium Diced Yellow Onion 

¾ cup Medium Diced Celery 

1 Tbsp. Minced Garlic 

4 ounces sliced Mushrooms; Wild varieties preferred if available 

¾ cup Sweet Corn 

¾ cup Green Beans, Blanched, chilled, and cut into 1” pieces (ok to substitute frozen) 

¼ cup Dry White Wine 

½ cup Heavy Cream 

1 ½ cups Poultry Stock 

1 Tbsp. Corn Starch + 2 Tbsp. Cold Water, combined to make a slurry 

Salt and Pepper to taste 

1# prepared Potato Tots 

1 cup grated Cheddar Cheese 

Prepare: 

1. Preheat oven to 350 degrees, convection or 375 degrees standard. Place potato tots on a sheet pan and cook for 20 –30 minutes or just until crispy. Remove from oven and set aside. 

1. Place a cast iron pan or skillet on medium high. Pre heat and add clarified butter. 

1. Season pheasant breast with salt and pepper and brown on both sides. Cook to an internal temperature of 155 degrees. Remove from pan and set aside. 

1. Reduce heat on pan to medium and add diced onions, celery, mushrooms, and garlic. Sauté over medium heat until ingredients begin to soften, approx. 5 minutes. 

1. Turn heat back up to medium high and add sweet corn and green beans. Continue to cook for an additional 2-3 minutes then deglaze your pan by adding the white wine. Stir 

1. Once wine is almost evaporated from pan add poultry stock and heavy cream. Reduce heat to a simmer and stir to prevent sticking on the bottom of pan. 

1. Combine corn starch and water to create a slurry. Whisk slurry into pan and simmer for 5 minutes to allow broth to thicken. 

1. Dice cooked pheasant breast into bite size pieces and add to pan. Stir to combine. 

1. Remove pan from heat. Season to taste with salt and pepper. Top with potato tots and grated cheddar cheese. Allow to cook for approx. 15 minutes to lightly brown the melted cheese. 

1. Remove from oven and serve directly from cast iron pan. Recommended to let rest and cool slightly before serving. Recipe will feed approximately 5 

Venison Steak with Chanterelle Mushroom Sauce

Foraged Recipes with Alan Bergo

You can use many different cuts like this along with your favorite mushrooms if chanterelles aren’t available. It’s a great way to use cuts from the leg that are often overlooked. Serves 2.

Ingredients 

• Two four ounce slices of venison leg roast about 2 fingers thick, ideally from the top round, but bottom round or eye round work too 

• Kosher salt and fresh ground black pepper 

• 2-4 oz fresh chanterelle mushrooms, depending on how many you have 

• 2 Tablespoons beef fat or high heat cooking oil 

• ¼ cup brandy 

• ½ cup heavy cream 

• Pinch of chopped fresh thyme 

• 1 small shallot, about 2 oz, finely chopped or cut into ¼ inch dice 

• Pinch of fresh cut chives, for serving (optional) 

Method

• With a sharp paring or utility knife, butterfly the venison steaks, then lightly pound with a Jacard or a meat mallet. 

• Season the venison with salt on one side only to prevent over seasoning them. Season both sides lightly with pepper and thyme. 

• Heat the tablespoon of oil in a 10 inch stainless steel pan until lightly smoking. Although you generally don’t want to cook dairy in cast iron it can work in a pinch here.

• Add the venison steaks and brown on the seasoned side on high heat, this should take about a minute. Quickly flip the steak and kiss the other side for a moment, then remove to a tray lined with a paper towel to rest while you make the sauce. 

• Turn the heat to medium. Add the chanterelles or other mushrooms to the pan with the remaining fat and cook until lightly browned and wilted, about 5-8 minutes. Season with a pinch of salt, then add the shallots and cook until starting to brown around the edges. 

• Deglaze the pan with brandy and reduce by half, then reduce the heat to medium, add the cream and simmer until lightly thickened. Double check the seasoning of the sauce for salt and adjust until it tastes good to you. Turn the heat off the pan. 

• Add the venison steaks back to the pan to coat with the sauce and quickly warm them up, adding a splash of water if the pan gets dry and reducing for a moment on medium heat. Serve the venison steaks topped with the mushrooms and sauce, garnish with a sprinkle of fresh chives and serve.

Maple Dijon Walleye

 INGREDIENTS:

1 Tbsp. Dijon mustard

•  1 1/2 tsp. Local maple syrup

•  1 1/2 tsp. red wine vinegar

•  1 Tbsp. olive oil

•  1 Tbsp. fresh dill (chopped)

•  1/4 tsp. dried oregano

•  1/8 tsp. red chili flakes (hot-)

•  1/8 tsp. garlic powder

•  1/8 tsp. salt

•  540 grams walleye (or other white lake fish fillets)

•  1 Tbsp. Clarified butter or unsalted butter

•  1 green onion (sliced)

•  1 lemon (cut into 6 wedges)

Instructions

• WHISK Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.

• STIR oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.

• MELT butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.

Venison Kofta

Kofta Mix

1# Ground Venison

1/4 Cup Yellow Onion, grated

1 Tbsp. Garlic, minced

1 tsp. Salt

½ tsp. Cracked Black Pepper

¼ tsp. Cayenne Pepper

1 tsp. Cumin, ground

1 tsp. Coriander, ground

1 tsp. Paprika

1/4 tsp. Allspice, ground

1/4 tsp.Ginger, ground

1/2 tsp. Sumac (optional)

1/4 Cup Fresh Parsley, chopped

1/8 Cup Fresh Mint, chopped

2 Tbsp. Olive Oil

Tomato Cucumber Salad

1 Whole Cucumber, ¼” dice

1 Large Ripe Tomato, ¼” dice

1/2 Yellow Onion, ¼” dice

1/4 tsp. Salt

Juice from ½ lemon

1 Tbsp. Fresh Parsley, chopped

1/2 Tbsp. Fresh Mint Chopped

Greek Yogurt Sauce

6 oz. Greek Yogurt

Zest from 1 Lemon

Juice from ½ Lemon

2 Tbsp. Olive Oil

1 Tbsp. Honey

1/4 Cup Fresh Mint, chopped

*Other ingredients needed

6-8 medium sized flatbreads / pita

Bamboo skewers 8”-10” long

Directions

1. In a mixing bowl combine all ingredients for Kofta, mix by hand to combine evenly. Place bowl in refrigerator and let rest for at least 1 hour. Can be held covered for up to 24 hours.

2. Place a piece of plastic wrap on work surface. Using approx. 3 oz. of Kofta mixture form a rectangle approx. 6” x 2” on top of plastic. Place skewer in center and fold over edges to make a kebab. Shape with hands to form meat tight to the skewer and set aside. Repeat using remaining meat.

3. Rub kebab with a small amount of olive oil and place on grill (preheated to med-high). Cook on all sides until browned with an internal temp. of at least 155 degrees.

4. Serve on warm flatbread topped with yogurt sauce and tomato cucumber relish.

5. Serves 4-6 guests

Antelope Crostini

Ingredients:

Crostinis:

1 French Baguette

1/4 Cup Olive Oil

1/2 tsp. Salt

Seared Antelope:

8 oz. Antelope Backstrap, Cut in ¾” thick medallions

Salt & Pepper

1 sprig fresh Rosemary

3 Garlic Cloves

2 Tbsp. Olive Oil

Whipped Ricotta

8 oz. whole milk Ricotta Cheese

4 oz. Boursin Cheese

2 Tbsp. Olive Oil

Fig Jam

4 oz. Fig Marmalade

2 oz. Aged Balsamic Vinegar

1 oz. Pure Maple Syrup

Directions:

1. To prepare crostinis Slice baguette approx. ⅜” thick. Brush each side with olive oil, place on sheet pan, sprinkle with salt and bake in preheated 350 oven until light golden brown. 5-7 minutes. Remove from oven and let rest at room temp.

2. Prepare whipped ricotta by adding Boursin, ricotta and 2 tablespoons olive to a mixing bowl. Using a hand mixer whip ingredients together until fluffy. Hold in refrigerator until needed. Can also be made using a food processor.

3. Prepare Balsamic fig jam by simply adding fig marmalade, maple syrup and balsamic vinegar to a small sauce pan and and stir over medium heat to combine. Simmer on low for 5 minutes to reduce and thicken. Remove from stove and let rest at room temperature.

4. Once whipped ricotta and fig jam are complete prepare antelope. Season medallions with salt and pepper. Preheat saute pan to medium high. Add olive oil, garlic cloves and rosemary sprigs to pan. Place medallions in remaining space and brown on both sides. Continue to cook until 125 degrees internal temp. Remove pan from heat and let rest for at least 5 minutes.

5. To prepare crostinis spread a nice layer of whipped ricotta on toasted baguette slices. Slice antelope thin and place on top of ricotta. Top with a small amount of the fig marmalade. Garnish each crostini using a small Italian parsley leaf.

6. Makes approx. 12 crostinis.

Campfire Breakfast/ Fancy French Toast

*Dutch Oven Required for this recipe

Ingredients: 

2 Tbsp Butter

2 Cups Granola

8 Cups Day Old Bread (1 Italian loaf) - cubed 1”

Batter

10 whole eggs 

½ Cup Heavy Cream or ½ & ½ 

2 tsp Vanilla extract

1 tsp. Cinnamon

Cheese Filling

8 oz. Cream Cheese - room temp

¼ Maple Syrup

2 Egg Yolks

1 tsp. Vanilla extract

Fruit Compote

8 oz Wild Raspberries or Blueberries

¼  Cup Sugar

Juice + zest from 1 Lemon

2 Tbsp cold water

Directions:

You will want to prep each recipe in advance even when preparing at home. If prepping for the campsite you can easily store each ingredient in ziplock bags to assemble by the fire.

1. For Batter - In a mixing bowl crack 10 eggs and add cream, sugar, vanilla and cinnamon. Whisk or blend until all ingredients are thoroughly combined. Set aside

2. For Cheese Filling - Place cream cheese in a mixing bowl. Add the egg yolks, maple syrup and vanilla extract. Recommend using an electric mixer if available. Mix until fluffy and all ingredients are thoroughly combined.

3. For fruit compote - Place berries in a sauce pan with sugar, water, zest and juice from 1 fresh lemon. Place pan over medium high heat. Stir occasionally for even cooking. Establish a simmer and cook until berries are soft, sugar is dissolved and reduced to a syrup consistency. Remove from heat and set aside.

To Prepare: 

*you will need a well seasoned Dutch oven for this recipe. Recommend using non stick spray especially on the top lid of pan.

1. Using a mixing bowl toss half of the cubed bread with half of the French Toast batter. Set aside to allow bread to soak up batter.

2. Preheat Dutch oven to a medium heat and melt 2 Tbsp butter in bottom of pan. Add 1 cup granola and stir to lightly brown.

3. Add soaked bread to pan on top of granola, spread evenly across the bottom. Using the same mixing bowl repeat step #1 with remaining bread and batter. Set aside.

4. Add cream cheese filling and fruit compote by spreading on top of the soaked bread cooking in the pan.

5. Add remaining soaked bread from the mixing bowl by placing on top of the cream cheese and fruit.

6. Use a spatula to pat down and firm up a little bit. Top with remaining granola and cover with lid.

7. Cook over medium heat on the first side for approx. 15-20 minutes or until you begin to smell a nice toasted bread aroma. Try not to peak as this allows steam and heat to escape.

8. Once you feel the first side is toasted CAREFULLY flip your Dutch oven over to cook remaining side for approx. 10 additional minutes.

9. After 10 minutes feel free to take a peak and see how its looking. If golden brown and fluffy remove from heat and allow to rest with lid on. Continue to cook if not crispy and golden brown. If you have the patience allow to rest with the lid on for up to an hour before serving.

10. Serve with maple syrup. Butter, powdered sugar are optional. Feeds 6-8

Turkey Confit

Ingredients:

2 Wild Turkey Legs + Thighs, skin on preferred

2 + quarts rendered duck fat or oil of your choice

¼ Cup Kosher Salt

3 Tbsp Black Pepper Corns, coarsely cracked

¼ Cup fresh Thyme

2 Sprigs Rosemary

½ Cup Shallots, chopped

¼ Cup Garlic, minced

Directions:

1. Rinse legs under cold water to clean. Pat dry with towel and place on sheet pan or plate.

2. Take half of your fresh thyme and 1 sprig rosemary. Remove leaves and roughly chop. Mix with Kosher salt and cracked pepper. Generously sprinkle salt rub over all of the  turkey legs. Make sure salt rub is spread evenly over entire turkey legs. Cover pan with plastic wrap and place in refrigerator for at least 24 hours or up to 48 hours.

3. Remove turkey from refrigerator and rinse again under cold water. Pat dry.

4. Place Dutch oven on stove and add rendered duck fat. Heat to 200 degrees using thermometer. While oil is heating, pre heat oven to 225 degrees.

5. Add shallots, garlic, remaining herbs and turkey legs to pan. Using medium, low heat bring oil back up to 200 degrees. Cover with lid and and transfer to pre heated oven. Let cook for 4 hours checking occasionally to ensure temp. Of oil remains 185 degrees - 210 degrees range.

6. After 4 hours, using a pairing knife, pierce turkey thigh and leg to check for fork tenderness. You may need to cook turkey up to an additional 2 hours depending on size. 

7. Once fork tender remove pan from oven and let turkey cool while still in the oil.

8. If preserving for future use store frozen or refrigerated in oil. When ready to serve, simply pre heat oven to 325 degrees. Scrape excess oil from skin trying to keep skin intact. Place turkey on oven roasting rack and cook for approx. 20 - 30 minutes until golden brown and internal temp. of 165 degrees. 

9. Let rest until cool enough to handle and shred meat to use in desired application. Great on salads, soups, stews and of course casseroles. Enjoy!