Hunting

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 75 minutes

Ingredients

• Four baking potatoes cubed and boiled; mash with butter, salt, and pepper
• 1 (2 1/4) pound rabbit, cut into 6 to 8 pieces
• Kosher salt and freshly ground pepper
• 3 tablespoons fresh thyme leaves (or 1 tablespoon dried)
• 1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried)
• 1/4 cup all-purpose flour
• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped onion
• 4 wild ramps, minced
• 2/3 cup chopped mushrooms — any variety (optional)
• 3 cups chopped, very ripe tomatoes (or canned plum tomatoes)
• 2 red bell peppers, seeded, cut into 1-inch cubes
• 1 bay leaf

Directions

1. Preheat oven to 380 degrees.
2. Sprinkle the rabbit pieces generously with salt and pepper. Rub half of the thyme leaves into the pieces, then sprinkle with flour to lightly coat.
3. Heat olive oil in a large skillet on medium-high. Place the rabbit pieces in the pan in a single layer. Do not stir.
4. Cook for 2 to 3 minutes on one side until lightly browned, then turn the pieces and brown the other side for a minute or two more. Remove the rabbit pieces to a dish to set aside.
5. Reduce the heat to medium. Add onions to the pan, cook for 1 minute. Then add garlic, bell pepper, and mushrooms, and cook for a few more minutes. Add the rosemary and the remaining thyme.
6. Add the rabbit back into the pan with the tomatoes and bay leaf.
7. Reduce heat to medium-low; cover the pan and cook for 35 minutes.
8. Remove from the oven. Serve over the mashed potatoes.

Servings: 4

Ingredients

Venison

• 1 large venison backstrap
• 2 tablespoons salt
• 2 tablespoons pepper

Butternut Squash Puree

• 1 butternut squash, halved
• 1/2 cup maple syrup
• 2 tablespoons butter

Gastrique

• 1/4 cup brown sugar
• 1/2 cup blueberries
• 1/2 cup apple cider
• 1 teaspoon black pepper
• 1 teaspoon salt

Directions

1. In a saucepan, combine all of the ingredients for the gastrique.
2. Cook on medium heat until it thickens, reduced by half. Set aside.
3. Preheat oven to 380 degrees.
4. Place butternut squash on a baking sheet. Place into the oven for 40 minutes.
5. Remove squash from the oven and scrape all the meat from the shells. Place in a bowl.
6. Add the maple syrup and butter. Mix thoroughly until creamy.
7. Add 2 tablespoons of oil to a frying pan.
8. Coat the backstrap with salt and pepper.
9. Add the backstrap to the hot pan (medium to medium-high heat), searing all sides.
10. Place the pan into the oven. Cook for approximately 15 minutes.
11. Remove from the oven and let rest for 10 minutes on a cutting board.

Servings: 8

Prep Time: 15 minutes

Cook Time: 3 ½ hours

Total Time: 50 minutes

Ingredients

• 2 lbs. venison (Bison/Elk/Moose) roasts
• 1/4 cup salt, pepper
• 1/8 cup garlic powder
• 1/2 cup Montreal steak spice
• Your favourite BBQ sauce
• Hamburger buns

Directions

1. Preheat the oven to 450 degrees.
2. The roast(s) should be at room temperature for approximately 1/2 hour before prep.
3. Mix together all of the seasonings into a bowl.
4. Split evenly and coat the roast(s) with the seasoning mix.
5. Place in a roasting pan or pan with a lid. Fill the pan 3/4 full of hot water.
6. Place the roast(s) in the pan, cover; put in oven for 3 1/2 hours.
7. Check the roast(s) at approximately 2 1/2 hrs for tenderness. Using a fork, scrape at the meat. If it pulls apart easily, it is done. It should take the full 3 1/2 hours, though.
8. Once done, remove and place into a large bowl. Using 2 forks, shred the meat completely.
9. Mix in your favourite BBQ sauce, coating the meat thoroughly so that the meat is very saucy.
10. Place on buns. Serve.

Servings: 4

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours, 10 minutes

Ingredients

• 2 venison roasts
• 4 tablespoons olive oil
• Salt
• Pepper
• Garlic powder
• Montreal steak spice
• 2 baguettes or 4 Vienna loaves
• Venison jus (liquid from the venison during searing and roasting)

Directions

1. Preheat oven to 450 degrees.
2. Mix all the seasonings together in a bowl; mix well.
3. Fully season the roasts with the seasoning blend.
4. Heat olive oil in a large skillet on medium-high. Place the roasts in the pan and sear until darkened all around the roasts.
5. Place the roasts into the oven and roast for 1 hour. Reduce heat to 400 degrees; cook for 1 1/2 hours.
6. Place venison jus into a pot; turn on low heat to slowly warm the jus to 140 degrees internal temperature.
7. Remove the roasts from the oven; rest on a cutting board for 10 minutes.
8. Slice the baguettes (or Vienna loaves in half, horizontally). Slice the baguettes into four equal-length pieces (slice the Vienna loaves in half).
9. Thinly slice the roasts; place ample amounts of meat on the bread.
10. Pour jus into small bowls for dipping the sandwiches.

Servings: 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

• 1 1/2 tbsp olive oil
• 1 medium red onion, chopped (1 1/4 cups)
• 1–5 jalapeños, seeded and minced (optional)
• 3 garlic cloves, minced (1 Tbsp)
• 1/2 tsp chili powder, or more to taste
• 1 tsp ground cumin
• 6 cups low-sodium chicken broth
• 1 (14.5 oz) diced tomatoes
• Salt and freshly ground black pepper to taste
• 2 1/2 cups diced cooked chicken
• 1 (29 oz) of Lyed Corn, drained and rinsed
• 1/4 cup chopped cilantro
• 1 tbsp fresh lime juice

Serve with:

• 1/2 small cabbage, chopped (cut into pieces about 3/4-inch)
• 3/4 cup shredded cheddar cheese
• 6 tbsp sour cream
• Lime wedge
• 4 oz tortilla chips

Directions

1. Heat olive oil in a large pot over medium-high heat. Add onion and sauté 5 minutes, then add jalapeños, garlic, chili powder, and cumin, and sauté 1 minute longer.
2. Pour in chicken broth, tomatoes and season with salt and pepper to taste.
3. Bring mixture to a boil, then reduce to medium-low, cover and simmer until onions are soft, about 10 minutes.
4. Stir in chicken and Lyed corn and heat through about 1–2 minutes. Stir in cilantro and lime juice.
5. To serve: place a handful of chopped cabbage in a serving bowl, ladle soup over the cabbage, and top with grated cheese and sour cream.

Ingredients

• Moose and deer meat
• Butter
• Wild onion
• Ramps
• Potato
• Fiddleheads
• Flowers
• Pepper roots

Directions

1. Add a handful of spice bush twigs.
2. Cover meat with water in roasting pan. 
3. Add butter, followed by wild onion, ramps, potato, fiddleheads, flowers, and pepper roots. 
4. Bake at 350 degrees for two hours.