Strawberry Shortcake with Lilac Syrup

Ingredients for Lilac Syrup: 

1Cup, lilac flowers 

1 Cup, cold water 

1 Cup, granulated sugar 

¼ Cup Blueberries 

½ tsp. Vanilla extract 

Ingredients for Short Cake: 

3 1/4 cups all-purpose flour, divided 

3 tablespoons sugar 

1 1/2 tablespoons baking powder 

3/4 teaspoon kosher salt 

12 tablespoons unsalted butter, cut into small cubes 

1 cup milk 

1/4 cup heavy cream 

1 1/2 teaspoons vanilla extract 

Ingredients for Whipped Cream: 

1 cup (236ml) heavy whipping cream 

2 teaspoons powdered sugar 

2 drops vanilla extract 

Ingredients for Strawberry Mash: 

1# strawberries, stem removed, sliced 

½ Cup Sugar 

Juice from ½ lemon 

Directions:  

1. Start syrup with 1 cup cleaned, washed lilac blossoms. Set aside. 

1. Boil 1 cup of water with 1 cup of sugar. Reduce by 25%. Remove from heat and add lilac blossoms, blueberries, and vanilla extract. Return to heat and simmer for 10 minutes. After ten minutes, remove from heat and place in a container to cool overnight in the refrigerator. 

1. Next day pass syrup through a fine mesh strainer or cheese cloth to remove solids. Store in the refrigerator. 

1. To prepare shortcakes. Dice cold butter into pea size pieces and freeze. Mix dry ingredients to together. Using a food processor place frozen butter and pulse with dry ingredients. 

1. Mix wet ingredients, cream, vanilla, and milk together. Slowly drizzle your wet ingredients into your butter and flour mixture while pulsing in the food processor. Stop pulsing as soon as you see it begin to start forming a dough. Remove the dough from the food processor and transfer to a lightly floured work surface. 

1. Using additional flour as needed, roll out the dough into a 1” thick rectangle. Cut into desired shapes. Place it on a non-stick baking pan and cook in a 425-degree preheated oven until light golden brown. Remove it from the oven and let cool. 

1. To prepare strawberries, pour sugar over sliced berries in a mixing bowl. Allow sugar to dissolve and mash using a fork or potato masher. Adjust sugar as needed depending on the sweetness of berries. Squeeze fresh lemon juice to brighten flavor and refrigerate until using. 

1. To plate cut shortcake in half. Place a large dollop of whipped cream and berries on the bottom half of the shortcake and top with the crown of the shortcake. Finish with more whipped cream, berries, and drizzle with lilac syrup. Add a few fresh lilac blossoms as garnish if desired. 

1. Recipe serves 6 shortcakes. 

Margarita Walleye

Ingredients:

2, 8 oz. Walleye filets – boneless, skinless

1 Tbs. Chili pepper or your favorite Southwest seasoning

Salt and pepper to taste

¼ cup fresh cilantro, chopped

2 Tbs. Olive Oil

2 Tbs. Cold unsalted butter

2 Tbs. Tequilla

Juice from 1 lime

Directions:

1. Pre heat cast iron or non-stick pan to medium high heat.

2. Season walleye fillets with salt, pepper, and Southwest spice

3. Add oil to pan and place seasoned walleye filets, flesh side down in hot oil.

4. Allow to brown and flip. Continue to cook until fish is done, 155 degrees internal temp. Turn heat off and transfer your cooked filets onto a serving plate.

5. Using same pan while still warm place on medium heat and add tequila, lime juice and cold butter. Stir and add fresh cilantro. Pour over cooked fish.

6. Serve with your favorite sides. Recipe intended for 2 people

Pheasant Stir Fry

Ingredients: 

10 oz pheasant breast, sliced thin 

2 Tbsp Soy Sauce 

1 Tbsp Sesame Oil 

 4 Cups steamed jasmine rice or rice blend 

1 Cup chopped wild leeks, ramps 

¼# wild morels, cut in half  

Stir Fry Sauce 

1 Tbsp Sesame oil 

1 Tbsp - Fresh ginger, minced 

2 tsp minced garlic 

¼ tsp hot pepper, cayenne or togarashi 

2 Tbsp Honey 

½ Cup pheasant or poultry stock 

1/3rd cup soy sauce 

1 Tbsp corn starch (mix with 1 + Tbsp cold water to make a slurry) 

Directions: 

1. Slice pheasant into ¼" thick strips. Cut across grains. Place in bowl and toss with 1 Tbsp. sesame oil and 2 Tbsp. soy sauce to marinate for at least 1 hour. 

1. Steam rice and set aside. Keep warm until plating. 

1. Pre heat wok or sauté pan to medium high. Add 1 Tbsp of sesame oil, ginger and spice. Stir in oil until very aromatic. 

1. Add pheasant strips to pan and sear in hot oil until lightly brown on both sides. Continue to cook until the pheasant is almost cooked through. 155 degrees internal temperature. 

1. Add morels, wild leeks and toss until they just begin to soften. 

1. Add soy sauce, stock, honey and cornstarch slurry. Stir in wok until sauce has thickened. 

1. Pour over warm steamed rice. 

1. Serves 4 

Beer Cheese Soup with Wild Game Sausage

Ingredients: 

3 Tbsp – salted butter 

½ Cup – fine diced yellow onion 

¼ Cup – fine diced celery 

1 Tbsp- minced garlic 

1/2 tsp – red chili flakes(optional) 

2 Cups - ¼" diced wild game sausage, smoked preferred 

¼ Cup - A.P. flour 

2 Cups – poultry stock 

10 oz. - beer 

1 cup – heavy cream 

2 Cups – grated Cheddar cheese 

Instructions: 

1. Preheat soup pot to medium – high heat. Melt butter and add onion and celery. Sauté to soften and lightly brown. 

1. Add diced sausage, garlic, and red chili flake. Sauté for an additional 2 minutes and whisk in flour. 

1. Continue to whisk for another 2 minutes to toast flour before whisking in poultry stock and beer. Bring to a simmer. 

1. Once soup is simmering add heavy cream. Simmer soup for at least 20 minutes stirring occasionally to ensure all flour has been cooked out and soup has reduced to desired consistency. Stir occasionally. 

1. Once soup has reached the desired consistency turn off heat and whisk in cheese. Whisk until all cheese has melted in. 

1. Season to taste with salt and pepper.  

1. Other optional additions to consider for additional flavor could be hot sauce, Worcestershire, cayenne pepper, hot mustard powder 

1. Feel free to garnish with chopped green onion, croutons, chopped bacon, popcorn, or even more grated cheese. 

1. Helpful hints – Select cheese that is not too old or aged so it will melt better and produce a creamier texture. Also, select a beer that is not overly bitter which could ruin the flavor. 

1. Makes approx. 6 bowls 

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.