Morrocan Venison Meatballs

Ingredients:

• 2 lbs ground venison

• 4-6 egg yolks

• 6 oz toasted panko crumbs

• 2 oz olive oil

• 1 Tbsp salt

• 1 Tsp black pepper

Directions:

1. Mix together 2 lbs ground venison, 2 egg yolks, 6oz toasted panko crumbs, 2oz olive oil, 1tbsp salt, and 1tsp black pepper

2. Create 2oz meatballs and chill for at least 1hr

3. In a cast iron pan, add 1 tbsp high smoking-point oil at medium. Add meatballs and sear well for 2-3 minutes

4. Reduce heat to the lowest setting and add 2 cups of vegetable broth and 2 cups shakshuka, simmer while rotating meatballs for about 15-20 minutes

5. Crack 4-6 eggs gently so the yolk remains intact. 

6. Season with a touch of salt

7. When the egg white is firm, drizzle olive oil and your favorite herbs and enjoy!

Pheasant Tagine

Ingredients:

• Smoking point oil

• 1-2 pheasant breasts

• 2 cups Julien Vidalia onions

• 1 tsp turmeric

• 1/2 tsp clove

• 1/2 tsp cinnamon

• 1 tsp paprika

• 4 cups chicken stock

• 2 cups chickpeas, cooked

• 1/2 cup honey

• Your favorite vegetables

• Olive oil

• Salt and pepper for taste

• Mint for garnish

Directions:

1. In a tagine, heat 2 tbsp of high smoking-point oil on the stovetop, and sear pheasant on both sides until golden brown. Set aside.

2. In the same tagine, sauté 2 cups of Julien Vidalia onions

3. Add 1 tsp turmeric, 1/2 tsp clove, 1/2 tsp cinnamon, 1 tsp paprika, simmer at medium heat for 10 minutes

4. While stirring, add 4 cups chicken stock, 2 cups cooked chickpeas, simmer

5. Add 1/2 cup honey and top with pheasant

6. Garnish with your favorite vegetables (making sure vegetables are on top and don't touch the bottom of the pan directly, as to not overcook)

7. Add a drizzle of olive oil, salt, and pepper to taste

8. Reduce heat to low and cover with a tagine lid for 30 minutes

   *Only open the tagine lid 1-2 times to check the broth, if needed add a little more broth. Tagine should be saucy and not brothy.

9. Garnish with mint, cover and let rest for 5 minutes and serve. Enjoy!

Coconut Crusted Northern Pike Fish Sticks

Ingredient:

For Fish:

• 1# Northern Pike - Boneless, cut into strips

• 1 Cup AP Flour

• 1 Cup Fine Ground Corn Meal Flour

• 1 tsp sea salt

• ½ tsp ground black pepper

• 3 whole eggs 

• ¼ cup whole milk

• 8 oz. unsweetened coconut flakes

• Approx. ½ Cup Canola Oil OR COCONUT OIL

For Sauce:

• 4 oz. Sweet Chili Sauce

• 2 oz. Fine Diced Mango

• ½ tsp. Fish sauce (optional)

• 1 Tbsp. fresh Lime Juice

• 1 Tbsp. Hot Sauce (your preference)

Directions:

1. To prepare fish set up a breading station. Place fish on a plate. 

2. Combine Flour, cornmeal, salt & pepper in a bowl.

3. Whisk 3 eggs with milk in a separate bowl

4. Place coconut flakes in a separate bowl

5. Dredge fish strips in flour. Shake off excess flour.

6. Place dredged fish strips in egg wash. Shake off excess eggs wash

7. After egg wash place fish strips directly into coconut flakes and pat to make sure all fish is covered in coconut flakes.

8. Place coconut-crusted fish strips in preheated cast iron pan with approximately ¼” canola oil covering the bottom of the pan.

9. Sear fish in batches to not overcrowd the pan. Flip once golden brown and cook through until fish is 155 degrees, internal temp. And golden brown on all sides.

10. Remove from pan and place on a paper towel to remove excess oil.

11. Serve hot with dipping sauce on the side.

Chanterelle Tinga Quesadillas

Ingredients:

2 tablespoons Olive oil

1 pound chanterelles, roughly chopped

1 8oz jar of Tinga sauce (store-bought)

Salt and freshly ground black pepper

½ cup minced Shallots

4 ounces grated aged mozzarella cheese

4 ounces grated cotija

½ tsp finely chopped Thyme

4 8-inch flour or corn tortillas, Add to Your Grocery List

Directions

1. Place a medium cast iron skillet over medium-high campfire heat and add 1 tablespoon Olive oil.

2. When oil shimmers, add Shallots and a generous pinch of salt. Sauté for 3 minutes.

3. Add mushrooms and thyme and saute until mushrooms release their liquid, the liquid evaporates and mushrooms begin to brown. About 10 minutes.

4. Add Tinga Sauce and stir

5. Remove the mushroom mixture into a bowl, wipe the skillet clean, place back on the campfire rack, and add ½  to 1 tablespoon of olive oil. While the pan heats, place a large spoonful of the mushroom mixture and any amount of cheese you would like into the center of a tortilla, and fold the tortilla in half to make a half-moon.

6. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 6 to 8 filled tortillas. 

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 the bottom of the loin approx. ¼ inch thick. Be careful not to cut through the backside of the 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 the cutting board and cover it with a thin layer of prepared stuffing. Use your hands to pat the stuffing flat. Leave the 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 it 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 of 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 of Asiago cheese, grated

2 TBS chopped Italian Parsley

2 TBS fresh basil chiffonade

Salt and pepper to taste

Directions: 

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

2. Remove meat from the pan and add to a mixing bowl. Add remaining ingredients and mix to combine. Chill in the 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 of 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 the 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

Thai Coconut Walleye Soup

Cooking time 45 minutes
Serves 8 hungry fishermen

Ingredients:
2 teaspoons olive oil
1 med. onion, julienne (about 3/4 cup)
1 Tablespoon fresh minced ginger
1 carrot (peeled and cut 1/8” thick slices)
1 red pepper ( seeds removed and cut into ¼” pieces)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces walleye fillet, skin removed
1 cup firmly packed greens such as spinach, kale, or chard
2 scallions, green part only, thinly sliced (cilantro makes a great garnish too)
2 tablespoons fresh lime juice (reserve peel for lime zest)

Directions:
1. In a large Dutch oven cast iron pan, heat the oil over moderate heat.

2. Add the onions, ginger, carrots, and red pepper - cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.

3. Next add the chicken broth, coconut milk, curry paste, lime zest & 1/2 teaspoon salt, stir and simmer approx. 5 minutes to develop aroma and flavor.

4. Season the walleye with 1/4 teaspoon salt. Arrange the fish in the pan and add greens, and cover with a lid. Return to medium heat and cook until the fish flakes easily with a fork, about 7 minutes.

5. Remove the lid and flake the fish. Place the lid back on and let rest in a warm spot of fire to allow the soup to gently simmer until ready to serve. Taste and adjust seasoning if needed.

7. Ladle into bowls and garnish with sliced green onions and squeeze fresh lime over top.

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)

Ingredients 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 the cutting board and cover them 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, and fresh chopped sage. Flip over and repeat the process to season both sides.

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

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

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

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

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

10. Deglaze the pan with white wine and stock. Reduce until thick enough to coat the back side of the 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

Elk Steak Eggs Benedict

Ingredients:

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 the 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 a plate cut side up. Top with blackened elk steaks, poached eggs, and hollandaise. Garnish with smoked paprika and fresh chive (optional)

Ingredients for Hollandaise:

4 egg yolks

1 Tbsp cold water

Juice from half a lemon

1 stick melted butter, unsalted

1 tsp hot sauce

Pinch of salt

Directions for Hollandaise:

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

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

Venison Pizza Hot Dish

Ingredients:

• 4 cups shredded unpeeled zucchini

• 1/2 teaspoon salt

• 2 large eggs

• 3/4 cup grated Parmesan cheese

• 2 cups shredded part-skim mozzarella cheese, divided

• 1 cup shredded cheddar cheese, divided

• 1 pound ground venison

• 1/2 cup chopped onion

• 1 jar (15 ounces) of pizza sauce

• 1/2 medium green and 1/2 sweet red pepper, chopped

• 1 Tbls Italian seasoning or pizza seasoning.

  Directions:

  1. Preheat oven to 400°.

  2. Place zucchini in a colander; sprinkle with salt. Let stand for 10 minutes, then squeeze out moisture and place in a separate mixing bowl.

  3. Combine squeezed zucchini with eggs, pizza seasoning, Parmesan, and half the mozzarella and cheddar cheese. Stir.

  4. Press into a greased 13x9-in. or 3-qt. baking dish. Bake for 20 minutes.

  5. Meanwhile, in a large saucepan, sautee onion then add in venison. Cook on medium heat until meat is no longer pink but not browned overcooked, breaking meat into crumbles; Add pizza sauce and set aside

  6. Spoon the cooked venison mixture over the baked zucchini mixture and spread evenly. Sprinkle with remaining cheeses; add green & red pepperoni on top.

  7. Bake again until heated through, about 20 minutes longer. Enjoy!

Axis Deer with Pumpkin Parmesan Risotto

Ingredients:

Approx. 2 pounds Axis deer short loin or tenderloin 3 Tbsp. Canola Oil
1 Sprig Rosemary
3-4 Sprigs of Fresh Thyme

1 large clove of garlic
Salt and Pepper to Taste

For Risotto:

3 Tbsp. Olive Oil
2 Cups Arborio Rice
1⁄4 Cup Shallot, fine dice (onion can be substituted)
1⁄2 Cup White Wine
1 tsp. Minced Garlic
2 quarts Veg. Stock
1⁄4 Cup Cream or Milk (optional)
1.5 Cups grated Parmesan
3 Tbsp. Unsalted Butter
1 Cup diced Pumpkin or Autumn Squash, steamed or blanched 1 tsp. Sea Salt

Directions for deer:

Remove any silver skin from the meat. Season to taste with salt and pepper. Rub with canola oil. Set aside

Preheat steel or cast iron pan to medium-high heat. Place seasoned meat in the pan and sear dark golden brown on all sides. Once the internal temp reaches approx 95 degrees add herbs and garlic to the pan and baste deer with pan drippings using a spoon. Continue to baste and turn steak until internal temp. reaches 115 degrees for medium rare. Remove meat from pan and allow to rest.

Directions for risotto:

In a heavy bottom, pan adds oil and preheat to medium. Add rice and diced shallot. Saute for approx 5 minutes or just until rice begins to lightly brown.

Add minced garlic and deglaze with wine. Stir until the wine has evaporated and then add 1 cup of veg stock. Turn heat down to a simmer and continue to stir and add stock 1 cup at a time until rice just begins to soften. If more liquid is needed substitute water.

Finish by adding cream, butter, Parmesan and pumpkin. Stir over low heat until rich and creamy and rice is soft to the bite. Season with salt.

To serve, place risotto in the center of the plate. Slice Axis deer and fan next to risotto. Garnish with fresh chopped herbs and enjoy!

Serves 4

*note - it will take approx. 20 - 25 minutes to prepare risotto so if you cook your steak first you may want to gently warm again after resting period.