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

Cast Iron Seared Elk Steak with Coconut Creamed Corn

Ingredients:
4-Elk Steaks 8 oz. Cut approx. 1” thick 2 Tbsp. Canola Oil
4 Cups Fresh Sweet Corn Kernels
1 small Yellow Onion, fine dice
8 oz. Coconut Milk
Salt and Pepper to Taste

Directions:

Season elk steaks with desired amount of salt and pepper or desired seasoning. Rub with a small amount of oil and set aside.

Place cast iron pan over medium high heat. Once pan is pre heated place oil in pan and gently drop in steaks. Allow steaks to sear on one side until dark brown. Approx. 3-4 minutes. Flip steaks and repeat on opposite sides. Cook until internal temp. 115 degrees for medium rare. Remove from pan and allow to rest.

Using the same pan add diced onion and return to heat. Sauté onion until soft and lightly browned. Add sweet corn and toss with onion. Allow to cook over medium heat for approx. 5 minutes or until corn begins to soften.

Add coconut milk and simmer until cream has reduced to a thick and creamy sauce. Season with a pinch of salt to taste.

With the length of time it takes to prepare coconut creamed your steak should be properly rested and still warm. Plate with steaming hot creamed corn straight from the cast iron pan.

Enjoy! Serves 4

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

  1. 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.

  2. Add remaining ingredients to the mixing bowl and gently fold with a rubber spatula to evenly combine being careful to keep the walleye flaky

  3. Cover with plastic wrap and let rest in the refrigerator overnight if possible.

  4. Form walleye mixture into 2 oz cakes and dredge in Panko bread crumbs covering all sides.

  5. Place frying over medium-high heat and place approx 6 cakes in the pan once hot. Once golden brown flip and repeat on the opposite side. Remove from frying pan and place on cookie sheet. Repeat the process until all cakes have been browned.

  6. Place cookie sheet in a 350-degree oven and cook until an internal temp of 175 degrees has been reached.

  7. Serve warm with fresh lemon wedges plus some remoulade or your favorite tartar sauce on the side. Serves 12 (approx. 24, 2 oz cakes)

Crappie Tacos Tempura Style

Tempura Ingredients

2 Cups Cake Flour

¼ Cup corn starch

2 tsp. baking powder

*Mix dry ingredients to combine evenly and divide in half into separate mixing bowls

To make the batter - Add to 1 mixing bowl:

1 whisked egg (optional)

1 ½ cups ice-cold water + ice cubes

Tempura Directions

  1. If using egg add to dry ingredients first and then add ice water a little at a time gently stirring. Continue to add ice water and gently stir until a thin batter is achieved. Do not overmix. Small lumps are ok. Should be the consistency of a thin pancake batter.

  2. Make fresh just before frying

Taco Ingredients

8 flour tortillas

8 crappie filets

Salt & Pepper

Tempura batter – Recipe above

1 whole avocado

1 cup cabbage slaw or shredded lettuce

Pico de Gallo – Diced tomato, onion, cilantro, lime juice

Spicy Mayo – mayo mixed with Sriracha and lime juice to taste.

Sliced Jalapeños 

Fresh Cilantro

Taco Directions

  1. Preheat frying oil to 350 - 360 degrees

  2. Season crappie fillets with salt and pepper. Dip into dry ingredients, shake off excess flour and dip into the batter.

  3. Place battered fish into hot oil being careful not to splash. Let fry in oil for 3-4 minutes until cooked through. Remove from oil and place on the paper towel to remove excess oil.

  4. Warm tortillas and build tacos according to taste. Endless options for ingredients.

Wild Rice Crusted Walleye with Ramp Aioli and Morel Brown Butter

Ingredients

1½ to 2 lbs. boneless, skinless walleye filets
1 cup canola oil
3 oz. wild rice
½ cup mayonnaise
2 Tbsp. whole-grain mustard
½ lb. ramps
1 lemon
6 Tbsp. salted butter
4 oz. fresh morel mushrooms
¼ cup white wine
salt
pepper

Directions

1. For walleye, prepare the crust by crisping wild rice. Heat oil in a sauté pan to 365°F and carefully add 1 oz. wild rice to hot oil. Rice should puff and float to the top within 20 to 30 seconds.


2. Once wild rice is puffed, pour through a metal strainer into a heat-safe container. Shake excess oil from puffed wild rice. Season with a pinch of salt and drain on a paper towel. Return hot oil to the pan and reheat to 365°F. Repeat the process until all wild rice is puffed. Using a clean coffee grinder, grind puffed wild rice to a powder and set aside.


3. For ramp aioli, combine mayonnaise and whole-grain mustard in a mixing bowl. Slice white parts of ramps thinly and whisk into aioli, reserving green parts for morel brown butter sauce. Zest lemon and add to aioli. Squeeze ½ lemon into aioli and mix. Season with salt and pepper, and set aside.


4. For the morel brown butter sauce, melt 2 Tbsp. butter in a sauté pan and lightly brown. Add mushrooms and sauté. Once soft, add green parts of ramps then deglaze with wine. Reduce until nearly all liquid has evaporated. Remove from heat and whisk in remaining butter 1 Tbsp. at a time. Season with salt and pepper.


5. To prepare walleye, heat the oven to 350°F and spray a sheet pan with nonstick spray. Spread a thin layer of aioli over walleye and top generously with wild rice flour. Place on prepared pan and bake 15 minutes, until cooked through and flaky.


6. Using a long fish spatula, place walleye in the center of a platter. Spoon remaining aioli in dollops around fish and drizzle with morel brown butter sauce. Squeeze over the remaining ½ lemon. Enjoy!

Reverse Seared Frenched Elk Rack

Ingredients:

1 Frenched Elk Rack approx. 2.5# -center loin preferred

1⁄4 Cup Extra Virgin Olive Oil
Salt & Pepper
3 each cloves garlic
Shallot, peeled and cut in half
1 sprig fresh rosemary +3 sprigs fresh thyme 2 Tbsp. Salted Butter

Directions:

  1. Rub elk loin with 2 Tbsp. olive oil and sprinkle with salt and fresh ground black pepper.

  2. Place seasoned rack of elk on oven roasting rack and cook in a preheated 225-degree oven. Slow roast until 100 degrees internal temp. Remove from oven and let rest for 10 minutes.

  3. Preheat cast-iron skillet to medium-high and add elk rack flesh side down. Add 3 Tbsp. olive oil + 2 Tbsp. butter to the pan. Add shallot, garlic, fresh herbs - baste elk loin with a spoon using drippings on the bottom of the pan. Reduce heat to low.

  4. Continue to baste and flip until 115 degrees internal temp. Remove from pan and let rest for at least 10-15 minutes before slicing and serving.

*Serves 4-6 guests - Worthy of special occasions. Venison rack works equally well. Pairs perfectly with red wine and roasted fall/winter vegetables.

Cast Iron Seared Elk Steak with Coconut Creamed Corn

Ingredients:

  • 4 Elk Steaks 8 oz. Cut approx. 1” thick 2 Tbsp. Canola Oil

  • 4 Cups Fresh Sweet Corn Kernels

  • 1 small Yellow Onion, fine dice

  • 8 oz. Coconut Milk

  • Salt and Pepper to Taste

Directions:

  1. Season elk steaks with the desired amount of salt and pepper or desired seasoning. Rub with a small amount of oil and set aside.

  2. Place cast iron pan over medium-high heat. Once the pan is preheated place oil in a pan and gently drop in steaks. Allow steaks to sear on one side until dark brown. Approx. 3-4 minutes. Flip steaks and repeat on opposite sides. Cook until internal temp. 115 degrees for medium-rare. Remove from pan and allow to rest.

  3. Using the same pan add diced onion and return to heat. Sauté onion until soft and lightly browned. Add sweet corn and toss with onion. Allow to cook over medium heat for approx. 5 minutes or until corn begins to soften.

  4. Add coconut milk and simmer until the cream has reduced to a thick and creamy sauce. Season with a pinch of salt to taste.

  5. With the length of time, it takes to prepare coconut creamed your steak should be properly rested and still warm. Plate with steaming hot creamed corn straight from the cast iron pan.

  6. Serves 4. Enjoy!

Venison or Elk Carne Asada Marinade

Ingredients:

  • 1/2 cup chopped fresh cilantro leaves

  • 1/3 cup olive oil

  • 1/4 cup soy sauce

  • Juice of 1 orange (approx. ½ cup)

  • Juice of 1 lime

  • 4 cloves garlic, minced

  • 1 jalapeno, seeded and diced

  • 1 teaspoon ground cumin

  • Kosher salt and freshly ground black pepper, to taste

  • 1 1/2 pounds venison or elk steak

Preparation:

  1. In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin, and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.

  2. In a gallon size Ziploc bag or large bowl, combine wild game and remaining cilantro mixture; marinate for at least 4 hours overnight, turning the bag occasionally. Drain the wild game from the marinade.

  3. Preheat grill to medium-high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.

  4. Add steak to grill, and cook, flipping once, until the desired doneness, let rest a few minutes.

  5. Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.

Asian Ginger Pheasant Marinade

Ingredients: 

  • 1/2 cup soy sauce

  • 3 garlic cloves (peeled and crushed)

  • 1/4 cup seasoned rice wine vinegar

  • 2 tablespoons honey

  • 1 tablespoon fresh ginger root (peeled and grated)

  • 4 medium green onions (chopped)

  • 2-3 tablespoons toasted sesame oil (you may also use a tablespoon of sesame seeds if you like that flavor)

Preparation:

  • Put all ingredients in glass baking dish, bowl or plastic bag. 

  • Stir and place pheasant breasts into marinade.  Let sit for at least 1 to 2 hours up to overnight.

  • Grill or pan sear pheasant breasts. Enjoy! 

Roasted Pheasant with Cranberry Salsa

Ingredients

  • 2 Pheasants cut into small fillets

    Seasoned flour:

  • 2 cups flour

  • 1 tsp. Lawry’s seasoned salt

  • 1 tsp. black pepper

  • 1 tsp. thyme leaf

Preparation

  • Rub Pheasant in seasoned flour.

  • Panfry in hot butter until golden brown.

  • Place Pheasant on a greased sheet pan.

  • Bake for 10 to 15 minutes at 350 degrees.

  • Top with cranberry salsa and serve.

Cranberry Salsa

  • 1 cup sun-dried cranberries

  • 2 tbs. orange juice

  • 1/3 cup sugar

  • 2 red bell peppers, roasted, peeled, seeded, and diced.

  • 3 tbs. fresh cilantro

  • 2 tbs. pecans, toasted and chopped

  • 1 tbs. grated lime zest

  • 2 tbs. grated orange zest

  • salt to taste

  • Mix together in a medium saucepan, and WARM over low heat. Do not boil (approx. 10 to 15 minutes.)