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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.

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.