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!

Venison Chocolate Chili

Ingredients:

2 Tbsp Vegetable Oil

1# Ground Venison

1#  Venison Stew Meat

¼ Cup Fresh Garlic, Minced

1 Cup Yellow Onion, medium dice

1 Cup Celery, medium dice

8 oz can Black Beans, rinsed and drained

4 oz. Chipotle Peepers in Adobo, chopped

8 oz. Can Chopped Tomatoes

2 Cups Beef Broth

6 oz. Beer

2 oz. Dark Chocolate, chopped

Spice Blend - Place in mixing bowl and whisk to combine

1 Tbsp Dark Chili Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

1 tsp Oregano

2 tsp salt

1 tsp. Cracked Black Pepper

Directions:

1. Pre heat 4 quart Dutch oven to medium high on stove. Add vegetable oil.

2. Place cubed venison in pan once oil is hot. Sear on all sides to golden brown and remove to a resting plate. Return pot to heat.

3. Place ground venison in pan and lightly brown. Use a spoon to stir and break into small pieces.

4. Once browned add onion, celery and garlic. Stir occasionally for 2-3 minutes and add spice blend, chipotle peppers, black beans and seared stew meat

5. Next add beef stock, beer and chopped tomatoes (do not drain). Stir and reduce heat to a simmer.

6. Once a gentle simmer has been established cover with lid and continue to cook on stove top or 300 degree oven for approx. 1.5 hours. Remove lid and stir occasionally.

7. After meat is fall apart tender remove lid and continue to simmer on stove top to thicken broth. Approx. 15 minutes.

8. Remove from heat and stir in chocolate. Taste and adjust seasoning if needed.

9. Garnish with toppings of your choice. Sour cream, shredded cheese, chopped onion, cilantro or whatever you desire. Enjoy! 

Pheasant Egg Rolls

Ingredients:

1# pheasant breast – boneless, skinless

2 Tbsp. soy sauce

1 Tbsp. toasted sesame oil

1 Tbsp. fresh ginger, minced

1 tsp. fresh garlic, minced

1 oz. vegetable oil

½ Cup sliced green onion

3 Cups Cabbage slaw mix

¾ Cup mushrooms, sliced thin and sautéed 

*mushrooms optional (wild mushrooms or shiitake preferred)

12 large egg roll wrappers

1 whole egg, whisked

Vegetable or peanut oil for frying

Corn Starch – as needed

Directions:

1. Marinate pheasant breast in soy sauce, sesame oil, garlic and ginger for at least 2 hours or up to overnight. Keep refrigerated.

2. Place marinated pheasant breast on cutting board and cover with plastic wrap. (save marinade for later use). Using a meat tenderizer pound thin.

3. In a preheated cast iron place 1 oz. vegetable oil and sear pheasant breast to cook through. 165-degree internal temperature. Remove pheasant from pan and let cool on cutting board.

4. Return pan to heat and add sliced mushrooms. Pour reserved marinade in pan and saute mushrooms until soft and marinade has reduced to a glaze.

5. Slice pheasant breast as thin as possible and rough chop to create small thin pieces. Place in a clean mixing bowl.

6. Add mushrooms to bowl and add remaining ingredients while pheasant and mushrooms are still warm. Mix well by hand and cool in refrigerator.

7. Place egg roll wrappers on cutting board and brush edges with beaten egg. Spoon approx. 3 ounces filling in center with corner of egg roll wrapper pointing up. Fold edges in to cover filling and wrap like a cigar to seal. Repeat until all filling is used.

8. Pour oil in cast iron pan so oil is ½” – ¾” deep. Heat to 350-degrees. Gently place up to 4 egg rolls in hot oil being careful not to splash. Once golden-brown flip over and cook opposite side.

9. Serve warm with your favorite dipping sauce.

*recipe yields approx. 12 large egg rolls

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.

Blackened Elk Steak Benedict (serves 2)

2 English muffins

4 Whole eggs

3/4 lbs. Elk steak

Cajun blackening spice

1.5 Quarts water

1 Tbsp white vinegar

3 Tbsp melted butter

½ fresh lemon

Directions:

1.     Split English muffins in half and toast. Set aside.

2.     Cut elk steaks into approx. 3 oz. portions and season to taste with blackening spice.

3.     Preheat cast iron pan to smoking hot and place seasoned elk steaks in pan to sear. Flip once they begin to blacken. Once flipped drizzle with clarified butter and squeeze some fresh lemon juice to season. Remove once blackened on both sides. Set aside.

4.     Place water in 2 Qt. saucepan and add white vinegar. Bring to a boil and turn down to a gentle simmer. Once simmering add eggs to poach. Remove once whites are firm and egg yolks are still runny. Approx. 4 minutes

5.     Place English muffins on plate cut side up. Top with blackened elk steaks, poached eggs and hollandaise. Garnish with smoked paprika and fresh chive (optional)

Directions for Hollandaise

Ingredients:

4 egg yolks

1 Tbsp cold water

Juice from half a lemon

1 stick melted butter, unsalted

1 tsp hot sauce

Pinch of salt

1.     Add egg yolks and water to a stainless steel mixing bowl and whisk together.

2.     Place bowl on top of a simmering pot of water and continually whisk to gently cook eggs. Be careful to not let the eggs get to hot otherwise they will scramble. If you notice this is happening remove bowl from heat and whisk very fast.

3.     Once eggs are fluffy and you can see them holding a ribbon or peak remove from heat and whisk in warm melted butter.

4.     Season with hot sauce, lemon juice and salt to taste.

Wild Turkey Saltimbocca

Ingredients:

1/2 pound - wild turkey breast

6 slices – Prosciutto (thin)

1 TBS – Minced garlic in olive oil

1 TBS – Chopped fresh sage

2 ounces - pure olive oil

1 tsp - salt

½ tsp ground black pepper

1 oz. roasted garlic

Approx. 10 fresh sage leaves

1 Cup - Seasoned A.P. Flour (salt and pepper)

For Pan Sauce

1 Cup Chablis or dry white wine

1 Cup Poultry stock or veal stock

1 ounce – Cold butter cubed

Salt and pepper to taste

Directions:

1.     Cut turkey breast into 1.5 oz cutlets. Should yield approx. 6 cutlets.

2.     Place cutlets on cutting board and cover with plastic.

3.     Using a meat tenderizer pound thin no thicker than ¼ inch.

4.     Remove plastic and rub cutlets with salt, pepper, minced garlic in olive oil, fresh chopped sage. Flip over and repeat process to season both sides.

5.     Lay prosciutto flat on work surface and place seasoned cutlet in center. Fold edges of prosciutto over to completely cover cutlets. Repeat to cover each cutlet.

6.     Place 1 fresh sage leaf in center of each cutlet on top of prosciutto and rub with a little oil.

7.     Dredge cutlets in seasoned flour, shake off excess flour.

8.     Place 1.5-ounces pure olive oil to preheated sauté pan. Medium high heat. Place cutlets in pan with a couple sage leaves and the roasted garlic. Cook 3 at a time as to not overcrowd pan. Brown cutlets on both sides. Remove from pan and rest on plate. Repeat until all cutlets have been browned. Add more oil to pan if needed.

9.     Once all turkey has been cooked prepare sauce using same pan.

10.  Deglaze pan with white wine and stock. Reduce until thick enough to coat back side of spoon. Once reduced add cold butter and stir until melted. Season to taste with salt and pepper.

11.  Drizzle sauce over turkey cutlets and serve while warm.

*Recipe serves 2

Venison Braciole with Wild Mushrooms

To prepare venison Braciole:

You will need approx. 1-pound venison (back straps preferred). Cut backstrap into 4-6 oz. portions. Using a sharp knife make an incision lengthwise across bottom of loin approx. ¼ inch thick. Be careful not to cut through backside of loin. Continue to slice and roll out until you have a thin flat piece of venison approx. ¼ inch thick. Pound gently with a meat tenderizer if needed.

To stuff:

Lay venison flat on cutting board and cover with a thin layer of prepared stuffing. Use your hands to pat stuffing flat. Leave bottom ½ inch uncovered without stuffing to help seal.

Once covered in stuffing roll tightly to form a cylinder. Use toothpicks to secure and keep from falling apart during cooking. Repeat until all loins have been stuffed.

To Cook venison:

Season with salt and pepper and sear in a heavy bottom pan over medium high heat using pure olive oil. Brown on all sides, deglaze with sauce and cover with lid. Transfer pan to 275-degree oven and cook for approx. 1.5 hours or until fork tender. Serve while warm with your favorite Italian side dishes. Garnish with sautéed wild mushrooms.

Ingredients for Stuffing:

6 ounces Italian sausage

4 ounces fresh porcini mushrooms - chopped (1 oz. dried and reconstituted can be substituted)

1-ounce pure olive oil         

2 ounces sweet onion, diced

1-ounce roasted garlic

½ Cup bread crumb

3 ounces Asiago cheese, grated

2 TBS chopped Italian Parsley

2 TBS fresh basil chiffonade

Salt and pepper to taste

Directions:

1.     Preheat sauté pan medium high heat. Add oil and crumble sausage into pan. Add onion, mushroom and roasted garlic and stir until sausage has cooked through.

2.     Remove meat from pan and add to a mixing bowl. Add remaining ingredients and mix to combine. Chill in refrigerator until ready to roll venison.

Ingredients for Sauce:

1-ounce olive oil

1-ounce minced garlic

1-ounce diced shallot

1 sprig rosemary, chopped fine

1 sprig fresh sage, chopped fine

1/4 Cup white wine, dry

1 cup tomato sauce

1 cup beef or veal stock

Salt and pepper to taste

Directions:

1.     Preheat saucepan and add oil. Sweat garlic and shallots until soft and deglaze with wine, stock and tomato sauce.

2.     Season with salt, pepper and fresh herbs.

3.     Simmer for 15 minutes and remove from heat.

*Recipe Serves 4 people

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.