Episode 25 – Duck and Mushroom Ragu

Ingredients:

  • 2 large duck breasts (we used mallard)
  • 3 shallots, sliced
  • 2 garlic cloves, minced
  • 1 pint cremini mushrooms, sliced
  • 1/3 C sweet vermouth
  • 1 1/2 C low sodium chicken broth
  • 1/4 C heavy cream
  • 1 tsp dried basil
  • 2 Tbsp fresh parsley
  • 1/2 C grated parmesan

Directions:

  1. Over medium heat, coat the bottom of the large skillet with olive oil.
  2. Once shimmering, add shallots and garlic, stirring occasionally until the shallots become translucent (6-8 minutes)
  3. Add mushrooms, salt, and pepper. Stir mushrooms until the liquid they release has cooked off.
  4. Add vermouth to the skillet, away from any open flames
  5. Return skillet to heat and allow to cook off for 2-3 minutes.
  6. Add broth. Once simmering, reduce heat to low-medium low and let simmer for 30 minutes.
  7. While waiting for the broth to cook down, salt and pepper each breast on both sides.
  8. Over medium heat, coat an oven safe skillet with olive oil. Wehn shimmering, add breast and cook for 6-7 minutes.
  9. Flip the breasts and cook for an additional 4 minutes or until Internal temperature reads 145°F. Set aside.
  10. Once broth finishes simmering, add heavy cream, herbs, and cheese.
  11. Plate the breasts, sliced or whole, and smother with the mushroom sauce.

Episode 24 – Salmon BLT

Ingredients:

  • 2 center cut salmon fillets (about 2.5″ wide)
  • 4 slices of thick cut bacon
  • Tomato Slices
  • Lettuce, rinsed and dried
  • French baguette
  • 1 tsp dried thyme
  • Olive oil
  • Salt and pepper, to taste

Directions:

  1. Preheat oven 375°F and line a rimmed sheet pan with foil.
  2. Lay bacon on sheet pan in a single layer, keeping bacon top one side (needs to be room for the salmon to be added later)
  3. Bake the bacon for 8 minutes. While waiting for bacon, brush the fillets with oil on one side and then add thyme, salt, and pepper.
  4. Add the salmon to the pan and return to oven to cook for another 12 minutes, until the bacon is browned and the salmon is opaque throughout.
  5. Lightly pat meat with paper towel to remove excess bacon grease and then assemble the sandwich using lettuce, tomato, and mayo.

Episode 23 – Roasted Chukar

Ingredients:

  • Milk, for soaking
  • 1 chukar, plucked and gutted
  • 1 medium tart apple, quartered and cored
  • 1 clove garlic, minced
  • olive oil
  • 1 sprig of rosemary, destemmed

Directions:

  1. Soak chukar in milk overnight
  2. Preheat oven to 350°F
  3. Lightly coat bird with oil and sprinkle on garlic and rosemary
  4. Stuff apple inside cavity
  5. Roast for 25-30 minutes or until breast reaches 155°F with internal thermometer
  6. Let rest for 5-10 minutes and serve.

Episode 22 – Northern Pike Cakes

Cake Ingredients:

  • 26-30 inch pike, filleted (about 3/4 lbs)
  • 1/2 C panko breadcrumbs
  • 1 large egg
  • 1 Tbsp lime juice
  • 1 Tbsp cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 1/2 green onion, thinly sliced

Additional Ingredients/Sauces:

  • Extra virgin olive oil
  • Thai Sweet Chili Sauce
  • Sour Cream

Directions:

  1. Preheat oven 350°F
  2. Lightly salt and pepper the fish, then place on a parchment lined baking sheet.
  3. Bake for 20 minutes
  4. Remove fish from oven and place in a large bowl. Using a fork, separate the fish into small pieces.
  5. Add the remainder of the cake ingredients to the bowl and stir to combine.
  6. Heat a large skillet over medium heat and add enough oil to coat the bottom. Once shimmering, and 1/4 C of the mixture at a time to create cakes, flattening them in the pan to about 1/2″ as you go.
  7. Cook until golden brown, about 3 minutes per side.
  8. Transfer to a paper towel lined plate to remove excess oil.
  9. Serve with thai chili sauce and sour cream.

Episode 21 – Elk Roast

Ingredients:

  • 16 oz. elk round steak, chopped into bite sized cubes
  • Low sodium beef broth (enough to cover the meat in the slow cooker)
  • Cajun seasoning
  • Garlic cloves, peeled
  • Garlic Salt
  • Red Skin potatoes, cut into bite sized pieces
  • Baby carrots
  • 1 small onion, chopped into cubes

Directions:

  1. Cut all silver skin and fat off elk sirloin, roast or steak.
  2. Coat the elk meat with cajun seasoning and garlic salt.
  3. Add meat, garlic cloves, and chopped onion into crock pot. Submerge everything in low sodium beef broth.
  4.  Cook for 4 hours on low heat with the lid closed.
  5. Add your potatos and carrots and cook for an additional 4 hours on low heat.
  6. Plate and serve when meat is tender and falling apart and enjoy!

Episode 20 – Homemade Pheasant Noodle Soup

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:

  1. 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.
  2. Add garlic and cook until aromatic. Remove everything from pan and set aside.
  3. Melt remaining butter in pan. Add flour and stir constantly to avoid burning. Continue until flour turns light brown color and smells toasty.
  4. Return mirepoix to pan, add bay leaf, marjoram, thyme, potatoes, broth, salt, and pepper.
  5. Cover and cook for ~20 minutes
  6. While your soup is cooking, heat enough oil to coat a saute pan over medium heat.
  7. Make sure the pheasant meat is dry. Salt and pepper pheasant and add to pan.
  8. Cook for 3-4 minutes, until meat browns.
  9. Flip and cook until internal temp is 165°F.
  10. Remove from pan and cut meat into soup sized pieces.
  11. Once saucepan has cooked for 20 minutes, add pheasant, kale, and noodles.
  12. Simmer until noodles are tender.