Pheasant Ramen Salad 2 Pheasant Breast, cut into bite size pieces 2 TBS Canola Oil 1 TBS Sesame Seeds 1 tsp Onion Powder 1 tsp Garlic Powder 1 tsp Salt 1 tsp Pepper ¼ cup Stock ¼ Cabbage, shaved 1 cup Carrots, shredded 1 Lime, juiced 4 Radishes, sliced thin 1 package Ramen Noodles 2 TBS Canola Oil Cilantro for topping, chopped Combine pheasant, oil, onion powder, garlic powder, salt, pepper and stock. Set aside. Combine cabbage, carrots, lime juice, and salt and pepper to taste. Set aside. Slice radishes. Set aside. Cook the noodles until done. Drain, reserving ..read more

Blueberry Salmon 1 TBS Olive Oil  1 cup Blueberries 1 Fresno Chili, diced (optional) 1 cup White Wine Salmon Filet  Rice or Salad   Salt and pepper the salmon filet and set aside.  Heat oil in a saucepan over med-high heat.  Add the blueberries and Fresno chili. Cook until blueberries wilt and chilis are soft, about 7-10 minutes.  Add 1 cup of white wine to deglaze the pan. Let cook for another 10 minutes until the sauce starts to get thick.  Turn the heat down to medium. Add the Salmon, skin side down.  Spoon the sauce over the fish consta ..read more

English Muffins Once you have this basic recipe down you can play around with flavors.  The ones in this picture are blueberry, I used dehydrated blueberries. Make your eggs benedicts even better with your own fresh muffins! 300 grams bread flour 1 egg 6 grams yeast 6 grams salt 15 grams butter, room temp 200 ml whole milk Place all ingredients but the milk in a bowl.  Using your hands start to mix adding a little of the milk at a time until all is added.  Lightly flour your counter and begin to knead the dough on the counter until smooth and silky, about 10 minute ..read more

Elk Roast Stuffed With Bear Sausage 1 elk roast 1 pound of breakfast sausage (I use my home made but Jimmy dean works well too) 2 TBS of olive oil 2cups of stock BBQ Rub ½ cup brown sugar ¼ cup paprika ¼ cup of cumin 2TBS onion powder 1 TBS Ancho chili powder (or Chili powder) 1 TBS garlic powder 2TBS onion powder 1 TBS salt 1 TBS black pepper ½ TBS of Mustard Powder Make the BBQ rub.  Cut the roast down the middle so that it lays open and flat but not all the way.  So don’t cut it in half.  Pound flat and coat both sides with the BBQ rub.  ..read more

Street Corn Dip This is a fun crowd pleaser! 1 Pint of Sweet Corn, I use my Frozen corn that I pick up from Olathe each year. 1/8 cup Mayonnaise 1/8 cup Sour Cream ¼ cup Cotija or Mexican shredded cheese blend 1 tsp Onion Powder 1tsp Garlic Powder 1 tsp Cumin ½ Jalapeño, chopped fine ¼ cup fresh Cilantro, chopped A squeeze of Fresh Lime Juice Mix all together and let sit in the refrigerator for at least one hour.  Taste and add salt and pepper if needed.  Can be made the night before.  Serve with Tortilla chips and Fritos ..read more

Roasted Pepper Pheasant 6 Pheasant Breast 4 TBS White Cheddar Truffle Popcorn Seasoning  3 Bell Peppers 2 TBS of Olive Oil, plus more for drizzling  1 Cup of Basmati Rice 1.5 Cups of Water ½ TBS Onion Powder Fresh Cilantro, chopped Clean the pheasant and cut into bite size pieces.  Add to a non-metal container with Truffle Seasoning, add enough cold water to cover and let sit 24-48 hours. Place the bell peppers in a baking dish and drizzle with Olive Oil and season with Salt and Pepper.  Bake at 350 degrees for 20 minutes. Remove stems from the peppers and ..read more

Blackened Seasoning 2 TBS Smoked Paprika 1 TBS of Hot Paprika 1 TBS Cayenne Powder 1 TBS Ancho Chili Powder 1 TBS Onion Powder 1 TBS Garlic Powder 1 tsp Pepper 1 tsp Salt ½ tsp Dried Basil ½ tsp Dried Oregano ½ tsp Dried Thyme Whole trout cleaned 5 TBS canola oil Rub the blacken season on the inside and out of the trout. Heat 5 TBS of canola oil in a cast iron pan to medium high and add trout. Cook on both sides until done about 8 min a side. Serve immediately ..read more

Soda Bread 500 grams strong flour 500 grams of white flour 2 tsp salt 2 tsp baking soda 2 cups of raisins 800 ml of milk   Preheat an oven to 425°F   Mix all ingredients by hand and form into a ball.  Line a tray and place loaf in the middle of the tray and make a cross.  Bake for 45-50 minutes until a toothpick comes out clean.  Let cool for 10 minutes and then serve.   ..read more

Corned Goose This recipe is a wonderful way to use goose!  No one will know it is not beef! 2 goose breasts 2 cups of Morton’s Tender Quick 1 cup brown sugar 4 TBS of pickling spices (recipe below) 1 TBS of olive oil 1 onion, chopped 3 cloves of garlic, minced 2 bay leaves 2 TBS pickling spices 2 pounds of potatoes, chopped 2 large carrots, chopped 1 head of cabbage, chopped Pickling Spices 2 TBS peppercorns 3” of cinnamon sticks, broken up 2 TBS dill seeds 1 TBS red pepper flakes 1 TBS mustard seeds 1 TBS coriander seeds 1 TBS celery seeds ..read more

Savory Cabbage Parcels 1 large cabbage 6 to 8 leaves removed 2 TBS of Olive Oil ½ jalapeño, chopped fine ½ cup of white onion, chopped fine 1 pound of ground meat, elk, venison, antelope, moose or bear 5 cloves of garlic, chopped fine 1/3 cup of water 1 tsp all-spice ½ tsp cayenne pepper ½ tsp salt ½ tsp pepper 1 tsp of Better Than Bouillon Roasted Beef Base Bring a large pot of water to boil, large enough to hold your cabbage head.  Create an ice bath.  Place the cabbage into the boiling water and cover.  Once you see the cabbage start to get a brighter green remove the outside ..read more