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To make the Demi-Glaze, take Veal Stock and Duck Stock, mix together and reduce by 2/3. A quart of each stock will do. When the Stock is reduced add the Huckleberries and Cherries, Salt and Pepper, a cup of Port Wine, and some Cayan Pepper. Add seasonings to your specific tastes. This process may take up to an hour so be patient. Put the Dem- Glaze aside.

Take the duck breasts and score the fat side to allow the seasonings to penetrate and also this will allow the fat to render when in the fry pan. Place the duck breasts skin side up and rub the Dry Seasoning into the fat generously. Use Coriander, Sichuan Pepper, Salt, Black Pepper, Cayan Pepper and Wild Side Seasoning, or a dry seasoning of your preference. Turn the breasts over and sprinkle with some Kosher or Sea Salt. Prepare a fry pan with Olive Oil and Sea Salt and get the pan very hot until smoking. Place the duck breasts into the pan skin side down for two minutes, then turn over and sear for two more minutes. Then, place the whole pan with the breasts into the oven at 450 degrees for 5-7 minutes depending on how rare you like your duck. I prefer very rare, so 5 minutes is plenty of time. Remove from oven and slice with the skin side up into ½ inch slices and place on plate. Get the Demi-Glaze and spoon generous portions on each side of the breast and drizzle over the top as well. Serve with your favorite veggie and potatoes.

In a fry pan, take the chopped mushrooms and 2 tablespoons of Olive Oil and sauté the mushrooms until soft. Remove from heat and allow the mushrooms to cool to room temperature.

Take a can of chopped tomatoes and drain thoroughly. Put contents into a bowl, mix with fresh chopped basil, chopped Calamata Olives, 2 tablespoons of Extra Virgin Olive Oil, Salt and Pepper and the mushrooms. Leave this mixture out and keep at room temperature.

Take duck breasts and lightly pound to tenderize. Rub lightly with Joe’s Wildside Seasoning, Salt and Pepper. Take 2 tablespoons of olive oil and place into a hot pan. When oil is hot, put the duck breasts into the pan and cook for about 3 minutes on each side. This will vary depending on the thickness of the duck breast. Keep in mind, that wild duck has no greasy skin or fat and can burn easily. When the breasts are medium rare, remove from heat and slice into thin pieces.

Take the baguette bread slices and toast them to a golden brown. Place the mixture along with 2 or 3 slices of the duck breast on the toast, sprinkle with Parmesan Cheese and serve.

Cut 2-3 pounds of Walleye Filets into strips and set aside. Mix 1 cup of flour, 1 cup of corn meal and one teaspoon of Wildside Seasonings in a bowl then place into a large flat plate. Coat the Walleye Filets by rolling them in the flour and corn meal mixture and place on wax paper to keep dry. Heat a large skillet with 2 cups of oil to 325 degrees.

Slice 4 whole potatoes to your desired thickness. Heat 1 cup of oil in a skillet to 325 degrees. When both skillets are hot, begin to fry the Walleye and Potatoes at the same time. Be sure not to stack the potatoes or the fish. Cook both until golden brown, remove from oil and place on a paper towel to absorb some of the oil.

Place on a platter and serve.

Put the Chukar breasts side by side on a cutting board and lay a piece of plastic wrap over them; carefully pound with a flat mallet, until they are about 1/4-inch thick. Chukar is very delicate so be careful not to break them apart. Put some flour in a shallow platter and season with salt and pepper; mix with a fork to distribute evenly. Heat the olive oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the Chukar cutlets in the seasoned flour, shaking off the excess. Place the cutlets into the pan and fry for 3-4 minutes on each side or until golden, turning once. Do this in batches so that the breast fit comfortably in the pan without touching. Remove the Chukar to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan and saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving. This dish can be served with Orzo Pasta or Risotto.

In a large Dutch oven type pot heat 1 cup of oil, HOT.

Add 1 cup each of finely diced celery, onion, green or red sweet pepper.

Stirring frequently for 15 minutes, then make a roux by adding +1 cup of flour slowly, while continuously stirring.

Once the roux has tuned dark brown, 20 minutes, add the 8 goose legs and thighs, now pour in +2 qts of low sodium, chicken stock, slowly into this mixture.

Cover and simmer for three hours. Go hunting.

Make a mess of rice. Serve it in a bowl over rice.

Heat Olive Oil, Salt, Pepper, and Garlic in a large Dutch oven. Add Rabbit, brown thoroughly, remove and set aside. Add two more table spoons of Olive Oil and bring to heat. Add two table spoons of flour to oil and stir to make rue. When rue begins to thicken and turn brown, add chopped celery, chopped carrots, chopped onions, salt, pepper and Wild Side Seasonings and cook until tender. Add 4-6 cans of chicken broth and bring to a boil. When the contents come to a boil, add the Rabbit pieces. Bring to a boil once again, reduce heat and simmer for one hour. Add chopped cabbage, fresh escarole and Italian Seasons, cover and simmer until greens reduce into the broth and simmer for another hour. Add one to two cans of white kidney and or black beans and two large chopped potatoes. Simmer for one more hour or until rabbit falls off of the bones. When rabbit is tender it can be removed from the bones and put back into the stew. Serve with fresh bread.

In a hot fry pan, heat olive oil and sauté cherry tomatoes and pearl onions adding salt and Italian Seasoning to taste. When the tomatoes and onions begin to caramelize remove from heat and set aside. Get a sauce pan and heat 2 TBS olive oil and sear venison steaks. Add salt, pepper and Wildside Seasoning. Add four cups of wine and flame up to burn off some of the alcohol. When settled add the Marmalade Jelly and stir until dissolved. Slice the garlic and add to mixture. Chop the Parsley and add as well. The venison should be covered by the wine. If not, add a little more. Cover and lower heat to simmer for two hours.

When the Venison is about 10 minutes from completion put the Heavy Cream and butter into a sauce pan and melt the butter heating the cream. Do not boil. Once the Heavy Cream and Butter are hot add the Polenta stirring constantly. When the Polenta thickens and reaches the desired consistency, remove from heat. Place a dollop of Polenta on a Plate. Add two or three pieces of Venison to the Polenta and put two or three tablespoons of the marmalade wine sauce over the venison and Polenta. Finish by putting two tablespoons of the Tomatoes and Onions over the Venison.

Take ¼ cup of vegetable oil and put in a plate. Mix 2 TBS of Wildside Seasonings until blended with the oil. Take the Salmon Filets and rub them into the season until lightly coated to your taste. Get a cast iron skillet and put on medium to high heat and coat the pan with a little oil with a paper towel. Once the pan is hot, turn down the heat to medium and keep hot until you are ready to put in the salmon.

In a sauce pan add ¼ cup of oil, butter, white wine and heat. Just before the mixture begins to boil add the honey. Keep stirring the honey until it is mixed and blended with the sauce. Add the Asian Pepper Sauce to your liking. You can make it as spicy as you can stand keeping in mind the Wildside Season has its own kick! Reduce the sauce to syrup like texture and keep warm.

Place the Salmon in the hot skillet and cook for about 4 minutes on each side depending on the thickness of the filet. You can tell when it is ready when the Salmon begins to flake or separate. Be careful not to overcook the Salmon or it will dry out.

Place a bed of Arugula Lettuce on a plate and put the Salmon over the lettuce. Sprinkle with a bit of Lemon Juice and serve!

Cut fresh watermelon into chucks and place in a blender or food processor with Watermelon Schnapps, Red Soda or Pop, Red Kool-Aid and blend to a puree. Strain contents of blender into a separate bowl. Take two tablespoons of honey and mix well into the Coulis. Put aside.

Put Olive Oil and Joe’s Wild Side Blacken Seasoning into a plate and mix thoroughly. Take Redfish filets and place in the mixture making sure to coat the entire filet. Place a Cast Iron Skillet on high heat for several minutes until pan is smoking hot. Place the Redfish Filets into the Cast Iron skillet and cook about three minutes on each side making sure not to over cook the fish. When done, remove filets from the skillet and plate. Take a spoon and pour the Coulis over the Redfish Filets and serve with a red pepper, zucchini, and yellow squash medley.