Wild Turkey Fresh Spring Rolls
- Dipping sauce: soy, teriyaki, sweet chili
- Spring rolls:
- 12 (8-inch) round sheets rice paper
- 3 green leaf lettuce leaves, quartered
- 3 cups fresh broccoli sprouts or alfalfa sprouts
- 36 (2-inch) julienne-cut carrot strips
- 36 (2-inch) julienne-cut cucumber strips
- 36 (2-inch) julienne-cut yellow bell pepper strips
- 24 pieces of wild turkey
- 36 fresh mint leaves
To prepare spring rolls, add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place rice paper sheet on a flat surface. Arrange 1 lettuce piece in center of sheet. Top with 1/4 cup sprouts, 3 carrot strips, 3 cucumber strips, 3 bell pepper strips, 4 pieces of turkey and 3 mint leaves. Fold sides of sheet over filling; roll up jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter (cover to prevent drying).
Wild Duck and Goose Wraps
- Wraps and toppings:
- Sriracha, soy, teriyaki, sweet chili
- Large butter leaf or romaine lettuce
- Carrots, onion, garlic, cilantro - whatever you like!
- Rice noodles
- 2 pounds of cleaned duck or goose breast pounded flat to ¼ inch
- Marinated in teriyaki or soy sauce for no longer than 30 minutes
To prepare meat, add a tablespoon of coconut oil (or equivalent) to a cast iron or hot pan. Add one tablespoon of minced garlic. Mix garlic with oil for 10 seconds and then add meant. Cook meat for 2 minutes per side and the remove to a cutting board to rest for 5 minutes. Dice meat and enjoy!
Nashville Hot Chukar, Quail and Pheasant
- 2 3½–4 pound chickens, each cut into 10 pieces (breasts halved)
- 1 tablespoon freshly ground black pepper
- 2 tablespoons plus 4 teaspoons kosher salt
- 4 large eggs
- 2 cups buttermilk or whole milk
- 2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
- 4 cups all-purpose flour
- Vegetable oil (for frying; about 10 cups)
- 6 tablespoons cayenne pepper
- 2 tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- White bread and sliced pickles (for serving)
- Special Equipment: Deep-fry thermometer
1. Toss chukar with black pepper and 2 tablespoons salt in a large bowl. Cover and chill at least 3 hours.
2. Whisk eggs, buttermilk and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.
1. Fit a dutch oven or pot with oil with thermometer; pour in oil to measure 2 inch. Heat over medium to high heat until thermometer registers 325°F.
2. Pat meat dry working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
3. Fry meat, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160°F for white meat and 165°F for dark, 15–18 minutes.
4. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly. Whisk cayenne, brown sugar, chili powder, garlic powder and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried meat with spicy oil. Serve with bread and pickles.
Cast Iron Seared Moose Steaks
- 1/2 inch thick moose steaks (round or loin)
- Garlic powder
- Cracked pepper
- Kosher salt
- 2 tablespoons olive oil
- Heat a heavy cast iron skillet on medium to high heat.
- Add oil to skillet.
- Place the room-temperature steaks in the skillet once the oil starts to smoke.
- For medium rare turn steak after 2.5 minutes.
- Remove steak and let rest for 5 minutes before cutting.
- 1/2 inch thick chukar breast cuts
- Garlic powder
- Cracked pepper
- Kosher salt
- Cyan pepper
- Coconut oil
- 2 eggs scrambled
- 1 package of panko
- 1 cup flour
1. Dip chukar pieces into flour then egg mixture then coat with panko.
Tip: For more spice you can add pepper or red pepper to panko prior to breading the meat.
1. Fit a dutch oven or pot with thermometer; pour in oil to measure 2 inch. Heat over medium to high heat until thermometer registers 325°F.
2. Fry meat, turning occasionally, until panko is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160°F for white meat and 165°F for dark, 15–18 minutes.
Smoked Eagle Lake Trout Jerky
Brine (for 5-7 pounds of trout)
- 1/2 gallon water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup salt
- 1/4 cup soy
- 2 tablespoons garlic powder
- 2 tablespoons chili powder
- 4 tablespoons lemon juice
- 1 1/2 teaspoons ground mustard
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons onion powder
Swirl and dissolve brine ingredients then put trout in brine. Make sure all surfaces of the fish come in contact with the brine.
- Refrigerate for 8 hours.
- Swish fish around in brine to wash off excess spices then remove trout from dish and place on rack. If excess seasoning are still on fillets, wipe off or rinse off if needed.
- Pat dry and lay out on smoker rack for one hour prior to putting in smoker. Grind fresh ground pepper onto fillets right before putting in smoker.
- Smoke with alder, apple or cherry chips.
Mule Deer Meatballs (Italian)
- 2 pounds of ground deer burger
- 3.5 tablespoons garlic powder
- 2 teaspoons cracked pepper
- 1 teaspoons kosher salt
- 1 teaspoons cyan pepper
- 5 teaspoons fennel seed
- 3 teaspoons red pepper flakes
- 2 tablespoons italian herb seasoning
- 2 eggs
- 10 ritz crackers
- 1 cup red pasta sauce
- Combine all ingredients (except pasta sauce and water) and mix until the meat has a tacky texture.
- Using a spoon or a 1/8 measuring cup scoop meat into wet palms and roll into a ball.
- Stack meatballs into crockpot.
- Pour pasta sauce and water over meatballs and make sure that the meatballs are covered.
- Cook 4 hours on high heat or 8 hours on low heat.
- Serve over favorite pasta!
- 2 whole chukars
- 1/4 cup kosher salt
- 4 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 sprig of rosemary
- 5 sage leaves, chopped
- Juice and zest from a lemon or lime
- 2 tablespoons butter
- 1 cup stock, boiled down by half
- 1 tablespoon cider vinegar
- Pinch of salt
Tip: Frequently baste the birds for added moisture and after about 15 minutes of cook time you can cover the birds (tent) with foil.
- Get your tap water as hot as it'll go and pour 4 cups of it over the remaining brine ingredients. Let cool to room temperature. Submerge the birds in the brine, cover and refrigerate for up to 8 hours.
- Remove the partridges and pat them dry. Let them sit out at room temperature for 20 minutes, while you preheat the oven to 425°F.
- Stuff the body cavity with chopped apples and a pinch of salt.
- Place into glass oven safe dish with sauce mixture and roast for 25-30 minutes or until meats internal temperature is 155°F.