Season 4

Episode 19: Roast Cranberry Goose

Ingredients:

Ingredients:

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:

  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

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:

  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: Walleye Cooking

Ingredients:

  • 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

Directions:

  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 16: Blackberry Wild Boar Backstrap

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:

  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

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:

  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

Ingredients:

  • 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

Directions:

  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.

Enjoy!