RECIPES

RECIPES FROM SEASON 3

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EPISODE 3 – Poached Morning Dove With Sautéed Onions & Mushrooms 

Ingredients: 4 cups chicken broth, low sodium  sprig rosemary 1 Tbsp olive oil 1 Tbsp butter 1 pint crimini mushrooms, sliced 1 medium yellow onion, sliced ½ pint cherry tomatoes 3 doves, breasted Salt and pepper, to taste Directions: Add the chicken broth and rosemary to a saucepan over high heat. Heat the butter and [...]

EPISODE 2 – Bear Stew

Ingredients: 2 Tbsp olive oil, extra virgin 1 bear tenderloin, chopped into stew sized chunks (remove the fat) Salt and pepper, to taste Flour 1 yellow onion, roughly chopped 4 stalks of celery, roughly chopped 2 sprigs of thyme 3 cloves of garlic, minced 4 cups beef broth, low sodium 14 oz. crushed tomatoes 1 […]

EPISODE 1 – Whole Brook Trout with Lemon and Dill

Ingredients: Brook Trout, gutted and thoroughly cleaned Olive oil, extra virgin Salt and pepper, to taste 1 lemon, cut into wedges small enough to fit inside your fish Dill sprigs ½ white onion, halved and sliced Warm water Directions: Preheat oven to 400°F. Prepare a baking dish by lightly coating it with olive oil. Lightly […]