Episode 20 – Homemade Pheasant Noodle Soup

https://youtu.be/wuSynbpR5uA Ingredients 2 Tbsp butter 2 carrots, peeled and sliced 1/4" thick 3 celery stalks, chopped 1/4" thick 1/2 white onion, well chopped 2 cloves garlic, minced 4 Tbsp butter 8 Tbsp all purpose flour 1 bay leaf 1 tsp dried marjoram 1 tsp dried thyme 1 potato, washed, peeled, and well chopped Chicken Broth Salt and Pepper, to taste Olive oil 1 pheasant, breasts and legs 1/2 c. kale, de-stemmed and chopped 1 c. egg noodles, more if preferred Directions: In a large saucepan over medium heat, melt 2 Tbsp butter then add carrot, celery, and onion (mirepoix). Cook, stirring constantly until onions become translucent. Add garlic and cook until aromatic. Remove everything from pan and set aside. Melt…

Continue Reading Episode 20 – Homemade Pheasant Noodle Soup

Episode 19 – Roast Cranberry Goose

https://youtu.be/O4hdKhtpYTgIngredients: 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 Directions: Soak the breasts in salt water overnight. Combine all cranberry ingredients in a large saucepan over medium heat. Bring to a boil, then reduce heat to low and allow to simmer until cranberries split, about 15-20 minutes. Lightly rinse breasts to remove most of the salt. Pepper both sides. Heat a generous drizzle of olive oil in a…

Continue Reading Episode 19 – Roast Cranberry Goose

Episode 18 – Raccoon Fajitas

https://youtu.be/kykmmFD4RVU Ingredients: 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) Directions: Soak the Raccoon meat in milk overnight, minimum of 4 hours. When preparing the meat, remove as much fat as possible. In a large bowl, combine 2 Tbsp of oil, lemon juice, and spices. Add the raccoon meat and…

Continue Reading Episode 18 – Raccoon Fajitas

Episode 17 – Baked Walleye

https://www.youtube.com/watch?v=nDDZXd8_GJc&t=30s Directions: Preheat oven to 375 degrees Get a long enough piece of metal foil to wrap all ingredients (24 inches) and fold in half. Lightly coat fish with lemon juice, salt, pepper, and place the filet in the center of one side of the foil. Add remaining ingredients. Fold the foil around the ingredients encasing everything. Place the foil packet on a baking sheet and put it in the oven. Bake for 12-15 minutes depending on the thickness of the filet. Remove from the oven, cut open the pouch and serve. Directions: Preheat oven to 375 degrees Get a long enough piece of metal foil to wrap all ingredients (24 inches) and fold in half. Lightly coat fish with…

Continue Reading Episode 17 – Baked Walleye

Episode 16 – Blackberry Wild Boar Backstrap

https://youtu.be/etTVZHOnuF4 Ingredients: 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 Directions: Soak the wild pig in milk overnight. Preheat grill to 375 degrees F. Mix the jam, soy sauce, and rosemary to make a thin paste. Rinse the pig and lightly coat in the blackberry mixture. 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. Pull from the grill and let rest for 10 minutes. Slice and serve.

Continue Reading Episode 16 – Blackberry Wild Boar Backstrap

Episode 15 – Axis Deer Orange Venison

https://youtu.be/3-mH-A-tzgI Ingredients: 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 Directions: Soak venison in well-salted water overnight. Cut venison into thin strips, following the grain where possible. Toss with 1/8 cup of the soy sauce. Add cornstarch and thoroughly mix. Place venison in a single layer on a baking sheet and set it to the side while completing the rest of the prep.…

Continue Reading Episode 15 – Axis Deer Orange Venison