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Take a large serving plate and cover the bottom with the oil. Take 2-3 tablespoons of Joe’s Wildside Seasoning and mix into the oil to make a loose pasty mixture. The thicker the mixture, the spicier it will be. If you want it a little less potent, add more oil or reduce the amount of Wild Side Seasoning. Place each pheasant filet into the mixture and coat on both sides making sure to cover the entire piece. Heat a cast iron skillet until it is smoking hot. Place the pheasant filets into the skillet and blacken for about 4 minutes on each side depending on the thickness. When the filets are done, remove from heat and set aside.

NOTE: The following steps should be done along side the blackening process so that each is done at approximately the same time.

Put vegetable oil in a heated pan. When the oil is hot, add the Red or Orange, Yellow, Jalapeño Peppers, and the Red Onion and stir. Cook for about 6-7 minutes or until the peppers and onions are soft. Add a tablespoon of brown sugar, ½ cup of pineapple and ½ cup of mango. When the mixture gets back up to heat, add the brandy and flame up the salsa mixing constantly. Once the alcohol burns off, cook for one more minute and remove from heat. Put 4-5 spoons of the Salsa on a plate, place a Pheasant Filet on the Salsa then add more Salsa drizzle some of the Salsa juice over the pheasant, garnish with sliced Kiwi and serve.

Begin by placing a pot of water on high heat to prepare to cook the pasta. Add 2 tablespoons of salt to the water. Be sure to cover the pot.

Mix 2-3 tablespoons of Wildside Seasoning into ½ cup of vegetable oil and mix thoroughly to make a thin paste. Take 4 pheasant breasts and rub with the seasoning coating the whole breast. Place in a dish and set aside. The amount of Wildside Seasonings may be adjusted depending on the desired heat.

Melt ½ stick of butter in a sauce pan on medium heat. Crush two garlic cloves and place into the melted butter to sautee. Add one quart of crushed or diced tomatoes depending on your preference and ½ quart of water. Add one teaspoon of dried Italian seasonings and stir into sauce and bring to a boil. Add ½ cup of vodka and again bring to a boil. Add ½ pint of heavy whipping cream and reduce heat once again to medium low. When the sauce begins a slow boil gradually add the shredded Parmesan Cheese stirring constantly until the contents is melted into the sauce. You may add more cheese or cream to suite your desired consistency. Once the cheese is melted, lower heat to a simmer to keep warm.

Get a cast iron skillet and heat until smoking. Take the pheasant breast and place into the skillet. Cook the breasts for 3-4 minutes on each side depending on the thickness. When finished, remove from the skillet and keep warm. Add the Penne Pasta to the boiling water and when finished, remove, drain then return to the pot. Pour the contents of the sauce pan over the pasta and mix thoroughly. Place the servings of pasta onto a pasta bowl or plate. Slice the pheasant breast into ½ inch slices and place over the pasta. Sprinkle with Parmesan Cheese and crushed red pepper (optional) and serve. Serves 4 people.

Take a large serving plate and cover the bottom with oil. Take 2-3 tablespoons of Joe’s Wildside Seasoning and mix into the oil to make a loose pasty mixture. The thicker the mixture, the spicier it will be. If you want it a little less potent, add more oil or reduce the amount of Wild Side Seasoning. Place each fish filet into the mixture and coat on both sides making sure to cover the entire piece. Heat a cast iron skillet until it is smoking hot. Place the filets into the skillet and blacken for about 4 minutes on each side depending on the thickness. When the filets are done, remove from heat and set aside.

NOTE: The following steps should be done along side the blackening process so that each is done at approximately the same time.

Put vegetable oil in a heated pan. When the oil is hot, add the Red, Orange, Yellow, Jalapeño Peppers, and the onions and stir. Cook for about 6-7 minutes or until the peppers and onions are soft. Add 2 tablespoons of brown sugar, ½ cup of pineapple and ½ cup of mango or papaya. When the mixture gets back up to heat, add the brandy and flame up the salsa mixing constantly. Once the brandy burns off, cook for one more minute and remove from heat. Put 4-5 spoons of the Salsa on a plate, place a filet on the salsa then drizzle some of the salsa juice over the fish, garnish with sliced Kiwi and serve.

Mix all of the dry seasonings in a bowl and rub the Bison Ribeye with Salt, Black Pepper, Rosemary, Wild Side Seasonings, and Fresh Parsley then set aside. Heat a large fry pan or roasting pan with Olive Oil and sear the Bison Ribeye thoroughly on all sides until brown. Add the Red Wine and Beef Broth and reduce for about 5 minutes on high heat. Place in the oven at 350 degrees for 90 minutes or 135 degrees (medium rare) depending on how rare you prefer your Bison. Drizzle Olive Oil and some of the seasoning mix on some red potatoes and put in the oven with the Ribeye. They can be placed in the same roasting pan or in a separate baking dish. With about 10 minutes remaining until the Ribeye is complete, sauté some fresh green beans and set aside. Remove the Ribeye from oven and let rest for 10 minutes covered with tin foil. Slice to your desired thickness, spoon some of the stock over the Ribeye and serve with the Potatoes and green beans.

Rub 4-6 duck breasts with Wild Side Seasoning and wrap with bacon… Heat a cast iron skillet and add wrapped duck breasts. Put 3/4 cup of Teriyaki Sauce, 1/4 cup of sweet soy, 2TBSP of Orange Preserves and one heaping Tablespoon of Wasabi in a sauce pan on low heat. Let the mixture heat and blend together. Do not let it boil. Once heated, turn down to a simmer and stir occasionally. After Duck breasts have cooked approximately 5 minutes on each side, remove the bacon and continue to cook the breasts and bacon until Duck is browned and bacon is crispy. Remove the Duck Breasts and keep warm. Remove the bacon, drain and chop into pieces. Add the bacon pieces to the Sauce pan turn up the heat to medium and stir until the sauce just begins to boil, and then remove from heat. Slice the duck breasts into 1/2 inch slices and plate. Take the sauce and spoon to the sides of the breasts then lightly drizzle over the breasts. Sprinkle Sesame Seeds over the plate, garnish with Pickled Ginger and fresh Wasabi and serve

Preheat oven to 480-500 degrees. Rub Antelope Tenderloin with salt, pepper, rosemary, and Wild Side Seasoning. Heat the olive oil in a large cast iron skillet and sear the Antelope Tenderloin on all sides until brown; remove tenderloins then set aside. In the same cast iron skillet, add a stick of butter and melt. Add the cup of white wine, the juice from the peaches, two table spoons of brown sugar and bring to a boil. Add the flour or corn starch, the fresh or canned peaches again bringing to a boil. Add the brandy and reduce on high heat constantly stirring for about 5 minutes to burn off some of the alcohol and the sauce thickens. Place the Antelope Tenderloins in the sauce turning a few times to coat them with the Peaches and Brandy Sauce. Put the whole skillet in the oven for 10-12 minutes. This will make the tenderloins medium rare. Remove from oven slice into one inch slices, plate and cover with the Peaches and Brandy Sauce then garnish with fresh parsley. Be sure to remove the tenderloins from the skillet as they will over cook if left in. Serve with wild rice, potatoes or pasta.

Put about ½ cup of vegetable oil in a pan. Add chopped white onion, celery and garlic and sauté until tender. Add a can of crabmeat and mix thoroughly. Add bread crumbs again mixing well into the crabmeat and veggies. The breadcrumbs can be added to your desired consistency. Add Parmesan Cheese and set aside and keep warm.

Put ½ Cup of Vegetable Oil and ½ stick of butter in a pan and slowly heat. Add 1 whole sliced white onion and sauté until tender. Place the trout on top of the onions and cook for about 4 minutes on each side or until the eyes turn completely white. Remove from pan. Place several leafs of lettuce on a plate add the onions and place the trout on top of the onions. Place the Crabmeat Stuffing over the Trout and serve.