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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.
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