- 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
- Over medium heat, coat the bottom of the large skillet with olive oil.
- Once shimmering, add shallots and garlic, stirring occasionally until the shallots become translucent (6-8 minutes)
- Add mushrooms, salt, and pepper. Stir mushrooms until the liquid they release has cooked off.
- Add vermouth to the skillet, away from any open flames
- Return skillet to heat and allow to cook off for 2-3 minutes.
- Add broth. Once simmering, reduce heat to low-medium low and let simmer for 30 minutes.
- While waiting for the broth to cook down, salt and pepper each breast on both sides.
- Over medium heat, coat an oven safe skillet with olive oil. Wehn shimmering, add breast and cook for 6-7 minutes.
- Flip the breasts and cook for an additional 4 minutes or until Internal temperature reads 145°F. Set aside.
- Once broth finishes simmering, add heavy cream, herbs, and cheese.
- Plate the breasts, sliced or whole, and smother with the mushroom sauce.
- 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
- Preheat oven 375°F and line a rimmed sheet pan with foil.
- 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)
- 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.
- 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.
- Lightly pat meat with paper towel to remove excess bacon grease and then assemble the sandwich using lettuce, tomato, and mayo.
- 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
- Soak chukar in milk overnight
- Preheat oven to 350°F
- Lightly coat bird with oil and sprinkle on garlic and rosemary
- Stuff apple inside cavity
- Roast for 25-30 minutes or until breast reaches 155°F with internal thermometer
- Let rest for 5-10 minutes and serve.
- 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
- Extra virgin olive oil
- Thai Sweet Chili Sauce
- Sour Cream
- Preheat oven 350°F
- Lightly salt and pepper the fish, then place on a parchment lined baking sheet.
- Bake for 20 minutes
- Remove fish from oven and place in a large bowl. Using a fork, separate the fish into small pieces.
- Add the remainder of the cake ingredients to the bowl and stir to combine.
- 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.
- Cook until golden brown, about 3 minutes per side.
- Transfer to a paper towel lined plate to remove excess oil.
- Serve with thai chili sauce and sour cream.
- 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
- Cut all silver skin and fat off elk sirloin, roast or steak.
- Coat the elk meat with cajun seasoning and garlic salt.
- Add meat, garlic cloves, and chopped onion into crock pot. Submerge everything in low sodium beef broth.
- Cook for 4 hours on low heat with the lid closed.
- Add your potatos and carrots and cook for an additional 4 hours on low heat.
- Plate and serve when meat is tender and falling apart and enjoy!
- 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
- 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 remaining butter in pan. Add flour and stir constantly to avoid burning. Continue until flour turns light brown color and smells toasty.
- Return mirepoix to pan, add bay leaf, marjoram, thyme, potatoes, broth, salt, and pepper.
- Cover and cook for ~20 minutes
- While your soup is cooking, heat enough oil to coat a saute pan over medium heat.
- Make sure the pheasant meat is dry. Salt and pepper pheasant and add to pan.
- Cook for 3-4 minutes, until meat browns.
- Flip and cook until internal temp is 165°F.
- Remove from pan and cut meat into soup sized pieces.
- Once saucepan has cooked for 20 minutes, add pheasant, kale, and noodles.
- Simmer until noodles are tender.