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.

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

 

Venison Birria Tacos

Ingredients

1# Venison, Sliced thin, 1 inch pieces

2 ounces Veg. oil

2 Tbsp. Taco spice blend *see recipe below

¼ Cup Onion, diced

¼ Cup Fresno Pepper, sliced thin

¼ Cup Fresh Tomato, diced

¼ Cup Cilantro, chopped

1 generous Cup Beef Broth

1 bag soft Corn Tortillas

8 ounces grated Cheese

 

*Taco Spice Blend

1 Tbsp. Chili Powder

1 Tbsp. Salt

2 tsp. Chipotle Powder

1.5 tsp. Cumin, ground

1 tsp. Coriander, ground

1 tsp. Garlic Powder

1 tsp. Onion Powder

 

Garnish

¼ Cup Cilantro, chopped

¼ Cup Radish, julienne

¼ Cup Fresno Peppers, sliced

Lime Wedges

 

Directions:

1. Season venison by tossing sliced venison with taco spice and set aside.

2. Preheat cast iron skillet to medium high heat and add 1 ounce veg. oil. Place seasoned venison in pan and sear on both sides to brown. Approx.2-3 minutes per side. 

3. Once browned add diced onion, garlic, tomatoes, ¼ Cup fresno peppers, tomatoes and fresh cilantro. Stir pan and saute for a couple minutes to soften vegetables. Deglaze pan with beef broth and bring to a gentle simmer.

4. Allow venison to simmer on stove or place in oven @ 300 degrees for at least ½ hour or until extremely tender.

5. To prepare tortillas brush both sides with vegetable oil and place in preheated pan to lightly brown on both sides. 

6. Place tortillas on baking sheet and cover half of them with grated cheese. Place remaining tortillas on top of cheese to cover and bake in oven, approx. 5 minutes to melt cheese and lightly crisp.

7. To serve place warm stuffed tortillas on plate and top with braised venison meat and garnish with chopped cilantro, julienne radish and sliced fresno peppers. 

8. Drain off some braising liquid and place in cup for dipping. Serve with fresh lime wedges to squeeze over tacos before eating.

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