Episode 19 – Roast Cranberry Goose



For the goose:

  • 2 Goose breasts
  • 1/4 C Olive oil
  • Salt and pepper to taste

For the cranberries:

  • 12 oz cranberries fresh or thawed
  • 1/2 C honey
  • 1 tsp fresh rosemary, minced
  • 1 tsp fresh thyme, minced
  • Salt and pepper, to taste (start with 1/8 tsp each)
  • Zest from an orange, removed in strips with vegetable peeler, avoiding white pith


  1. Soak the breasts in salt water overnight.
  2. Combine all cranberry ingredients in a large saucepan over medium heat.
  3. Bring to a boil, then reduce heat to low and allow to simmer until cranberries split, about 15-20 minutes.
  4. Lightly rinse breasts to remove most of the salt. Pepper both sides.
  5. Heat a generous drizzle of olive oil in a hot skillet, then add the breasts. Seat for four minutes, then flip and repeat on the other side.
  6. move the skillet to the oven and cook until the internal temperature of the thickest part of the breast is between 135-145 deg F.
  7. Remove from the skillet and let rest for 10 minutes.
  8. Slice the breast meat thin and serve with cooled cranberry sauce.

Episode 18 – Raccoon Fajitas


  • Light olive oil
  • 1 lemon, juiced
  • 1 lb. Raccoon meat, cut into thin strips
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1 green bell pepper, julienned
  • 1 red pepper, julienned
  • 4 green onions, roots removed and thinly sliced
  • 1 small white onion, sliced
  • 6-8 yellow corn tortillas, warmed
  • Fajita toppings (cheese, salsa, sour cream)


  1. Soak the Raccoon meat in milk overnight, minimum of 4 hours. When preparing the meat, remove as much fat as possible.
  2. In a large bowl, combine 2 Tbsp of oil, lemon juice, and spices. Add the raccoon meat and toss to coat. Cook as is or marinate for additional flavor.
  3. In a large saute pan over high heat, heat a generous drizzle of olive oil until shimmering (this is where the light olive oil works better than extra virgin).
  4. Add the peppers and onions to the pan and stir for 1-2 minutes, until they are partially cooked, but not all the way through. Remove and set aside.
  5. Remove raccoon from oil; shaking off excess. Add to the pan and cook for 2-3 minutes, stirring constantly.
  6. Return peppers and onions to pan and stir to combine. Remove everything from the pan.
  7. Wipe pan clean and return to stove on medium-low heat. Add tortillas one at a time and warm, about 30 seconds per side. This makes them more pliable for wrapping around filling.
  8. Assemble the fajitas using optional toppings and enjoy!

Episode 17 – Baked Walleye


  • 1 Walleye fillet
  • Aluminum foil
  • 1 lemon, juiced
  • Parmesan cheese
  • 1 Tbsp capers
  • small handful of green beans
  • 1 tsp fresh Thyme, minced
  • Salt and pepper, to taste


  1. Preheat oven to 375 degrees
  2. Get a long enough piece of metal foil to wrap all ingredients (24 inches) and fold in half.
  3. Lightly coat fish with lemon juice, salt, pepper, and place the filet in the center of one side of the foil.
  4. Add remaining ingredients.
  5. Fold the foil around the ingredients encasing everything.
  6. Place the foil packet on a baking sheet and put it in the oven.
  7. Bake for 12-15 minutes depending on the thickness of the filet.
  8. Remove from the oven, cut open the pouch and serve.

Episode 12 – Cajun Baked Red Fish


  • Olive oil
  • One small white onion, sliced
  • Six stalks celery, chopped
  • One red bell pepper
  • One lemon
  • Six sprigs of thyme
  • Red drum fillets with skin removed
  • One bunch of asparagus, end trimmed
  • One cup ginger ale
  • One tsp. baking soda
  • One quarter cup cornstarch
  • One cup all-purpose flour

Directions for Baked Drum:

On a baking sheet, add wax paper, then spread olive oil over the wax paper. After that, you’ll want to add chopped onions, celery, red pepper, lemon and sprigs of thyme. After you’ve completed making your veggie bed, take your fish fillets, oil them and add salt and pepper to taste. After seasoning your fillets, add them to your veggie bed. Once again, add your chopped onions, celery, red pepper, lemon and sprigs of thyme on top of the fillets and veggie bed. Next, place your fillets in the oven that has been preheated to 400 degrees and let cook for 15-20 minutes.

Asparagus and Cajun Aioli:

In large mixing bowl, add the flour, cornstarch, baking soda, and ginger ale. Mix until smooth. Finally, put your asparagus in the batter and coat them. Carefully move the battered asparagus to the canola oil that has been heated to roughly 365 degrees. Let the asparagus cook for about 4-5 minutes. Plate, serve, and enjoy!

Episode 16 – Blackberry Wild Boar Backstrap


  • Whole milk, for soaking
  • 1 wild pig backstrap, about 18 oz.
  • 1/4 cup soy sauce
  • 1 Tbsp rosemary
  • 5 oz. Blackberry Jam or preserves


  1. Soak the wild pig in milk overnight.
  2. Preheat grill to 375 degrees F. (Include any instructions that you included related to the grill for catfish).
  3. Mix the jam, soy sauce, and rosemary to make a thin paste.
  4. Rinse the pig and lightly coat in the blackberry mixture.
  5. Put pig in grill and cook, basting with blackberry mixture every 10 minutes, until the internal temp reaches 145 degrees F, about 45-50 minutes total.
  6. Pull from the grill and let rest for 10 minutes.
  7. Slice and serve.

Episode 15 – Axis Deer Orange Venison


  • 2 lbs. of venison
  • Salt water, for soaking
  • 1/4 cup soy sauce
  • 5 Tbsp cornstarch
  • 2 orange peels, 1/4 inch strips (julienned)
  • 2 Tbsp molasses
  • 3 Tbsp rice vinegar
  • 1.5 tsp sesame oil
  • Vegetable oil (enough for frying and coating pan)
  • 1 jalapeno, seeded and diced
  • 2 Tbsp ginger, peeled and grated
  • 3 garlic cloves, minced
  • 0.5 tsp red pepper flakes
  • 3 scallions, thinly sliced


  1. Soak venison in well-salted water overnight.
  2. Cut venison into thin strips, following the grain where possible.
  3. Toss with 1/8 cup of the soy sauce. Add cornstarch and thoroughly mix.
  4. Place venison in a single layer on a baking sheet and set it to the side while completing the rest of the prep.
  5. Combine orange juice, molasses, 2 Tbsp of rice vinegar, sesame oil, and remaining soy sauce.
  6. Heat oil in a large pot or deep fryer to 375.
  7. Add venison to oil in small batches to prevent sticking, until lightly browned 1-2 minutes.
  8. Transfer to a paper towel lined plate to remove excess oil. Continue with the remainder of venison.
  9. Heat enough oil to coat a skillet over medium heat.
  10. Once hot, add orange peel and jalapeño. Cook 1-2 minutes, until aromatic.
  11. Add ginger, garlic, and red pepper flakes and cook until garlic browns slightly.
  12. Add soy mixture to skillet and thoroughly combine. Cook to thicken – 1 minute.
  13. Pour over venison, garnish with scallions and serve.

Episode 14 – Grilled Catfish with Ancho Chili & Lime


  • Whole milk
  • 1 lime, juiced
  • 1 tsp ground cumin
  • 1/2 tsp Ancho Chili powder
  • 1 tsp ground coriander
  • 1 tsp cayenne pepper
  • salt
  • pepper


  1. Soak fish in milk for 15-20 minutes.
  2. Preheat grill to 375.
  3. Combine cumin, garlic, paprika, ancho chili, coriander, and cayenne in a small bowl.
  4. Add lime juice and enough olive oil to make a paste.
  5. Coat the fish and add to grill. Cook for 5-6 minutes.
  6. Flip and cook until easily flaked with a fork.


Episode 09 – Crawfish Etouffee


  • 3 cups chicken stock, low sodium
  • 1 oz. dried mushrooms (we used porcini)
  • ½ cup butter, unsalted
  • ½ cup all purpose flour
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 1 medium red bell pepper, center/seeds removed, choose
  • 2 cloves of garlic, sliced
  • 15 oz can chopped tomatoes
  • 1 Tbsp Tomato Paste
  • 1.5 Tbsp Barry’s Seasoning
  • 12 oz Cooked Crawfish

Serve with rice.


  1. Heat 3 cups of the stock and add the dried mushrooms. Let soak for 10 minutes then remove from the stock and chop. Set both the stock and the rehydrated mushrooms aside.
  2. Heat a heavy bottom pot on medium heat. Add butter and flour. Stir constantly until the roux develops a light brown color. Can take between 30-40 minutes.
  3. Add your mushrooms, onion, celery, and bell pepper. Cook for about 10 minutes. Add your garlic, stewed tomatoes, stock, tomato paste, and seasoning. Bring to a boil, then reduce heat to low. Let simmer for 45 minutes. Add your cooked crawfish. Cook for an additional five minutes, season with salt/pepper to your liking. Serve over hot rice. Garnish with freshly chopped parsley.

Episode 10 – Baked Rosemary Rabbit


  • 1 cottontail rabbit, patted dry
  • 1 large white onion, thinly sliced
  • 2 lemons, thinly sliced
  • 1 Lemon
  • 2 Tbsp. olive oil
  • 2 tsp  dried rosemary
  • 2 Tbsp parsley, chopped
  • ½ tsp ground cumin
  • 1 head broccoli, florets cut into bite size pieces
  • Salt, pepper, and garlic powder to taste


  1. Preheat oven to 350°F
  2. Mix together the rosemary, parsley, and cumin.
  3. Layer the onion and lemon on the bottom of a 9”x13” baking pan.
  4. Lightly coat the rabbit with olive oil and rub inside and out with the rosemary mixture.
  5. Put the prepared rabbit into the pan, favoring one side.
  6. Bake for 20 minutes, uncovered.
  7. Remove pan from the oven. Fill the remainder of the pan with the broccoli making sure it isn’t touching the rabbit.
  8. Add a light drizzle of olive oil and a pinch of salt, pepper, and garlic powder to the broccoli.
  9. Squeeze the remaining lemon over the rabbit.
  10. Cover pan with foil and return to oven, checking every 10-15 minutes until you reach 160°F in the thickest part of one of the back legs. Use an instant read thermometer and make sure you don’t go through the meat or hit bone as these will affect your reading.
  11. Plate and enjoy!

Episode 11 – Baked Northern Pike with Tomato Sauce

Baked Northern Pike with Tomato Sauce


  • Extra virgin olive oil
  • Salt and pepper to taste
  • 2 ea.              northern pike fillets
  • 4 ea.         bacon strips
  • 1 ea.         medium white onion, minced
  • 1 ea.         large carrot, minced
  • 1 ea.         celery stalk, minced
  • ¼ c.         parsley, roughly chopped
  • 28 oz.           canned whole tomatoes, do not drain
  • 1 ea.         rosemary sprig
  • 1 ea.              thyme sprig
  • 4 Tbsp.         tomato paste


  1. Preheat the oven to 375°F.
  2. Salt and pepper your pike fillets. Get a baking tray/dish with a lip so you don’t drip anything and make a mess. Line it with aluminum and then drizzle with olive oil and spread to coat. Add the pike filets, drizzle fillets with oil, and set aside.
  3. In a large cast-iron or stainless sauté pan over medium heat, Cook the bacon until it is well browned and releases fat. You’re going to crumble this later so make sure it’s crispy. Remove the bacon and set aside for later leaving the bacon fat in the pan.
  4. Reduce heat to low and add olive oil to the bacon fat until the bottom of the pan is completely covered.
  5. Add onion, carrot, celery and parsley. Stir until well combined.
  6. Stir occasionally, adding olive oil if it seems dry, until the veggies have browned/caramelized. Should take between 30-40 minutes.
  7. Add can of tomatoes without draining, breaking up the tomatoes in the pan with a wooden spoon.
  8. Bring to a simmer. Then add rosemary and thyme, and then crumble in the previously cooked bacon.
  9. Leave simmering uncovered for about 15 minutes. You are looking for a thin layer of liquid on the bottom of the pan under the veggies.
  10. Remove from the heat while you place the pike filets in the preheated oven. Set your kitchen timer for 5 minutes.
  11. Move the veggies to one side of the pan and add the tomato paste to the other side. Mix with the remaining liquid in the pan. If not enough liquid to break down the tomato paste, add water 1 tablespoon at a time until it loses its paste consistency. Once incorporated, stir together with veggies.
  12. At this point, your timer should be going off. Flip the pike and return to the oven.
  13. Return the veggies to low heat and simmer for 5 minutes while you wait for the fish.
  14. Remove rosemary and thyme sprigs, pull pike from the oven, and plate.