Recipes

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...

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...

Venison Rib Roulettes Ingredients Venison Rib Meat, off of bone Smoked Bacon Salt Pepper 3 Tablespoons Butter Cooking Spray 1 Cup White Onions 2 Tablespoons Whiskey ¼ Cup Worcestershire  Sauce ¼ Cup Tomato Juice ¼ Cup Brown Sugar 2 Tablespoons Wild Mustard Seed 2 Cloves Garlic Long toothpicks Barbeque Sauce       Directions Preheat oven to 350 degrees.   Place venison rib meat side by side on cutting board.  Sprinkle with salt and...

Teriyaki Bear Yield: 6-10 servings   Ingredients: 2 pound whole-muscle bear loin 2 pounds fresh firm vegetables, such as snap peas, broccoli, and asparagus, trimmed and chopped into 1 inch pieces fresh chopped garlic, to taste ½ cup yellow onion, minced 2 tablespoons olive oil 2 cups venison or beef stock 2 cups low sodium teriyaki sauce 2 teaspoon lime juice ¼ cup mirin rice cooking wine ¼ cup cornstarch slurry (1/8 cup cornstarch...

Curried Pheasant Wonton Yield: 25-30 wontons   Ingredients:   25-30 wonton skins of your desired thickness   8 pheasant thighs and backs   3/4 cup yellow curry powder, divided 1 cup brown sugar 3 tablespoons red pepper flakes salt & blended pepper 5 teaspoons Chinese 5 spice, divided 2 tablespoons paprika 1 quart chicken or pheasant stock 1 cup rice wine vinegar 4 cups blood orange juice ¼ cup honey 2 tablespoons cornstarch...

Tuscan Venison Meatballs Ingredients: 2 lbs. ground venison 10-16 balls of fresh Mozzarella Cilligene ¼ C diced red onion ½ C chopped artichoke hearts ½ C re-hydrated and chopped sun-dried tomatoes 2 Tbsp. fresh, chopped garlic ½ C grated Parmesan cheese 1 C Panko breadcrumbs 3 Tbsp. red wine 3 Tbsp. Worcestershire sauce 2 fresh, lightly beaten eggs 1 C olive oil ½ Tbsp. Kosher salt 1 Tbsp. blended ground pepper 4 – 8 C Marinara sauce...

Hickory Cider Glazed Wild Turkey Yield: 8-10 servings Hickory cider syrup is best made using a clean percolator. The use of a percolator is important because it runs the cider through the bark at a hot, but not boiling, temperature. If you boil hickory bark, the tannins will release from the wood fibers and turn the juice bitter. Ingredients: 1 gallon apple cider 2 quarts hickory bark, broken into small pieces 2 quarts sugar Salt and...

Rabbit Taquitos Yield: 6-10 servings Ingredients: 4-8 pounds bone-in rabbit pieces 2 large yellow onions, julienne cut 3 tablespoons paprika 3 tablespoons salt 1 tablespoon ground mustard 3 tablespoons cumin 2 tablespoons fresh oregano 2 tablespoons pepper blend 2 tablespoons sriracha sauce 2 tablespoons lemon juice 3 cups chicken stock 3 tablespoons butter 1⁄4 cup cornstarch slurry (1/8 cup cornstarch dissolved in 1/8 cup water) 1...