Corned Bison Hash

Recipe:

• 2 slices smoke house bacon, sliced 1/4" thick
• 3 cups potatoes, cooked, diced 1/4 "
• 1 cup rutabegas, diced 1/4"
• 1 cup turnips, Diced 1/4"
• 1/2 cup celery, diced 1/4"
• 1 cup onions, diced 1/4"
• 2 tablespoons parsley, chopped
• 2 pounds corned bison, 1/4" diced
• 1 cup bison cooking liquid - or au jus
• 1 teaspoon kosher salt

Directions:

1. Dice cooked potatoes 1/4", set aside
2. In heavy bottomed pan brown the bacon, remove leaving fat behind
3. Saute onions, celery, rutabegas and turnips in heavy bottomed pan with the dripping from the bacon for 10 min on medium high heat
4. Reduce heat to medium.  Add Bison cooking liquid and cook until vegetables are tender.  (approx 15 min)
5. Remove from heat, fold in potatoes, cooked ground bison and parsley.  Mix and season with salt
6. Can be made up to three days before service or portioned and frozen for those special weekend morningss

Yield: 1 1/4 quarts

Mesquite Grilled Trout with Chive Butter and Citrus

Ingredients

• 2 whole trout, gutted and gilled (approx. ¾ # each)
• 1 TBS Extra Virgin Olive Oil
• Salt and Pepper to taste
• Juice of half a lemon
• Fresh watercress - garnish

For chive butter

• 4 TBS room temp butter
• 1 TBS minced chive
• ½ tsp lemon zest
• ½ tsp paprika

Directions:

1. Soak mesquite chips in water overnight.
2. Make butter ahead of time. Combine butter, chive, lemon zest and paprika in mixing bowl and stir. Transfer to a sheet of plastic wrap and roll into a cylinder. Tie at both ends and refrigerate.
3. Prepare charcoal and add soaked mesquite chips
4. Rub trout with olive oil and season with salt and pepper. On clean grill surface place fish flesh side down and cook for five minutes or until fish releases from grill.
5. Using a fish spatula carefully flip fish over onto skin side and cook for additional 2-3 minutes or until skin is crisp and fish is cooked through.
6. Remove from grill using fish spatula and place on serving platter. Cut a couple of thin disks of chive butter and place on trout while still warm. Squeeze fresh lemon juice over fish and garnish with fresh sprigs of watercress.

Serves 2

Rabbit & Sage Meatballs

Ingredient:

• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon unsalted butter
• 3 cups bread crumbs
• 1½ lbs ground rabbit
• ½ lb ground pork butt
• ¼ cup milk
• 1½ tablespoon Dijon mustard
• 2 sprigs sage leaves chopped
• 2 sprigs parsley chopped
• 1 cup Parmesan, grated
• 2 eggs
• Olive oil (for cooking)

Directions:

1. Preheat oven to 350°F.
2. Over a low heat, sweat the onion and garlic in the butter, season lightly with a pinch of salt. Cook for approximately 10 minutes. Set aside and allow mixture to cool.
3. In the meantime, soak the bread crumbs in milk until the milk is fully absorbed.
4. When the onions are at room temperature, mix in the remaining ingredients. Season the mixture with a pinch of salt and pepper. Roll meatballs to approximately the size of a ping pong ball.
5. Heat sauté pan and add 2 tablespoons of olive oil. Sear the meatballs 1-2 minutes on each side. When meatballs are browned on all sides, remove from pan and drain on paper towel.
6. Set the drained meatballs on a lightly oiled baking sheet.  Bake at 350°F for 5 minutes, rotate the meatballs and bake for an additional 5 minutes. When meatballs are finished transfer them to sauce and hold warm until ready to be served.

Morel mushroom gravy

• 2 cups prepared chicken stock (you can also make your own stock from rabbit bones)
• ½ oz dried morel mushrooms
• ¼ Cup diced yellow onion
• 2 cloves minced garlic
• ¼ cup roux
• ¼ cup cream
• 2 TBS soy sauce
• 1 TBS Worcestershire
• 1 tsp fresh thyme leaves

Directions:

1. Salt and pepper to taste
2. Add stock to sauce pan and bring to a simmer. Add dried morels and allow them to steep until soft. Approx. 15 minutes.
3. In same pan used to sauté meatballs add onion and garlic and sauté over medium heat.
4. Deglaze pan by adding stock and mushrooms. Stir in roux and reduce to a simmer. Add soy sauce, Worcestershire, cream and fresh thyme leaves. Continue to simmer until thick and creamy. Stir occasionally to prevent lumps.

Season with salt and pepper.

*Makes approx. 20 meatballs. Enough to feed 4-6 people

Summer Goddess Walleye (Striped Bass)

Recipe:

• 1 each boneless Walleye filet (6/8)
• 2 tablespoons green goddess dressing
• 2 tablespoons Herb bread crumb mix
• 2 ounces green goddess salad dressing
• 1/4 wedge lemon
• 1/2 teaspon parsley
• 1 tablespoon olive oil
• 1 ounce fennel bulb, julienned
• 2 ounces fresh baby green beans, blanched
• 1 ounce breakfast radish, cut 1/8 wedges
• 1 teaspoon lemon garlic butter

Directions:

1. Spread top of walleye filet with green goddess dressing
2. Cover with herb bread crumb mix, place crusted fish on parchment paper, crust up and bake @ 425 until herb crumb turn a light golden brown
3. Place a sautee pan over a high flame, when pan is hot add olive oil and fennel, sautee until fennel is crisp tender
4. Add blanched green beans and radishes, sautee until beans are heated thru, finish with lemon garlic butter and toss to coat
5. Season with sea salt & black pepper
6. Arange fish on vegetables
7. Serve with ramikin of green goddess dressing and lemon wedge

Home-made Fresh Berry Soda

Recipe:

• 4 wine glasse
• 2 cups of fresh and wild berries
• 1/2 cup sugar
• 4 cups of club soda
• Ice cubes
• 1 cup of simple syrup (recipe at the bottom of page)

Directions:

1. Smash berries in a bowl and sprinkle the sugar over the top of the berries to help them release their juice. Let them rest for 20-30 minutes. Press the berries through a fine messed sieve.
2. Pour ice and club soda into each glass. Pour in 1/4 cup of simple syrup into each glass. Spoon in berry juice and stir gently. Serve immediately.