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Wild Game Wednesday: Baked Grouse and Grapes Recipe

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The end of summer is only a little over a month away, and the days are beginning to get shorter.  These environmental changes bring a new excitement for many Michigan hunters, as the promise of some of the most popular hunting seasons is drawing tantalizingly closer. Included in these seasons is small game, which appeals to a very passionate niche of hunters in our state. Ruffed Grouse are one of the most popular game species nationwide, and can be found in 38 of the 49 continental states. They are hearty, native birds that are capable of...

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Wild Game Wednesday: Duck a la Orange Recipe

Posted by on 7:42 pm in Uncategorized | 0 comments

Summer is a great time to try your hand at a fruit-inspired wild game dish. This duck recipe, which uses fresh oranges, orange juice, and orange marmalade, is great for sitting on the deck with the family on a warm night!   Ingredients: 2 Large ducks, plucked with skin on 6 Juice oranges peeled 1 Lemon peeled, cut in half 2 Medium onions, moderately diced 2 Stalks celery, moderately diced 2-3 Carrots, moderately diced 1-2 Cups water 1 Pint orange juice 3 Bay leaves 3-4 Ounces Grande Marnier Liqueur 1 Small jar orange marmalade 2-3 Tablespoons...

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Wild Game Wednesday: DNR Outdoor Adventure Center

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Wild Game Wednesday: DNR Outdoor Adventure Center

On Friday, July 27 from 6-9pm, individuals gathered at the Michigan Department of Natural Resources Outdoor Adventure Center (OAC) for an evening of archery, wild game dishes, and unique drinks. Archery lessons started promptly at 6pm on the range for half of the group, while the remaining participants were allowed to walk about the building for 30 minutes and experience all that the OAC has to offer to its guests.  Half way through the hour, the groups switched roles and at 7pm after the archery range was closed, dinner and drinks opened to...

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Wild Game Wednesday: GGW and Grand River Connection Event Recap

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Wild Game Wednesday: GGW and Grand River Connection Event Recap

  On Tuesday, July 24 from 6:00-8:00pm, Grand River Connection and Gourmet Gone Wild joined forces to create a night of networking and socializing on the rooftop at Peckham, Inc. in Lansing. Promptly at 6:00pm the weather was sunny and beautiful, and guests were arriving. As they socialized they were presented with dishes such as Great Lakes fish chowder, Mediterranean venison stuffed grape leaves and coconut encrusted walleye with a sweet piña colada sauce prepared by Chef Dixie Dave. At the last table they were greeted by a complimentary...

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GGW Recipe: Smoked Salmon Spread

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GGW Recipe: Smoked Salmon Spread

With the summer heat upon us, many people are planning their family camping trips up north to enjoy Michigan’s natural resources. The tents are packed, the food is in the cooler and the kids are ready to experience all that our great outdoors has to offer. If you’re looking for a great family activity that everyone can enjoy while on your trip, look no further than fishing. With 11,000 inland lakes and the longest freshwater coast line in the United States, there’s great spots to cast a line nearly everywhere in our state....

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Upcoming Events and Coconut Walleye

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Upcoming Events and Coconut Walleye

On Tuesday, July 24 and Friday, July 27, Gourmet Gone Wild will be hosting events with Grand River Connection at Peckham in Lansing and with the Department of Natural Resources (DNR) at the Outdoor Adventure Center in Detroit, Michigan respectively. These gatherings will give individuals a chance to try alluring and unique dishes prepared by our own Chef Dixie Dave along with cocktails by Ugly Dog Distillery.  Participants at the DNR Outdoor Adventure Center event will also be given an opportunity to shoot archery on site before the food and...

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Food Sourcing with Cabela’s National Walleye Tour

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Food Sourcing with Cabela’s National Walleye Tour

  Food Sourcing with Cabela’s National Walleye Tour June 14-15, 2018 On June 14 and 15, anglers gathered in Bay City, Michigan to take part in Cabela’s National Walleye Tour (NWT). This tournament-style fishing competition tests both the skill and perseverance of the competitors, while maintaining the highest ethical and legal harvest practices. Events such as these provide the state with an opportunity to showcase our natural resources that are specifically unique to Michigan. At the conclusion of the tournament, a total of 112...

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GGW @ Covenant House

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Covenant House Michigan @ Holding House June 14, 2018 On June 14, 2018, 100 individuals gathered at Holding House in southwest Detroit for an evening of wild fish and game dishes provided by Gourmet Gone Wild and paired with wine from Fieldstone Winery and Ciders. At the beginning of the event, the guests enjoyed a presentation by Chef Dixie Dave and a representative from Fieldstone exemplifying how each dish and wine pairing were meticulously thought out based on flavor profiles.  After the presentation, attendees were given the opportunity...

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Blackened Fish Tacos

Posted by on 2:38 pm in Wild Fish | 0 comments

Yield: 12 fish tacos Blackened Fish: 2 pounds of fish fillets 12 six inch tortillas 1 cup paprika ½ cup salt 1/3 cup garlic powder 2 tablespoons dried thyme 2 tablespoons ground mustard 2 tablespoons blended pepper 1 tablespoons cayenne pepper 2 teaspoon dried basil 2 teaspoon dried oregano   Mango Slaw: 4 cups Napa cabbage, finely sliced ½ cup red cabbage, finely sliced 1 cup mango, diced ½ cup sesame oil ¼ cup rice wine vinegar 1 teaspoon crushed red pepper flakes 1 teaspoon mayonnaise salt & pepper     Directions: In a bowl, combine...

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Lemon Roasted Walleye

Posted by on 2:34 pm in Wild Fish | 0 comments

Yield: 4 servings Ingredients: 4 eight ounce walleye fillets 2 tablespoons olive oil 1 tablespoon garlic 1/8 cup shallots, diced ¼ cup white wine 1 lemon ½ cup vegetable stock 1 tablespoon rice wine vinegar 1 tablespoon fresh dill salt blended pepper     Directions: Warm 1 tablespoon of olive oil over medium-high heat and sauté the diced shallots and garlic until soft.  Remove pan from heat and pour in the white wine. Return to heat and sauté for 1-2 minutes to allow the alcohol to evaporate.   Remove the pan from the heat and zest the lemon...

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