GET THE LATEST TIPS AND ADVICE FROM OUR BLOG

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.

Larger than the states of Montana and Texas combined, South [...]

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.

Dredge the pheasant breasts in a mixture of vegetable oil and Joe’s Wild Side Blacken Seasoning and set aside. In a small sauce pan, melt one stick of butter. When melted, add 1oz. of white wine, 1 cup of heavy cream, ½ to one cup of fresh grated Parmesan cheese and 1 cup of chopped, rehydrated Sun dried tomatoes. Turn heat to low and stir constantly to blend cheese and cream. Add more wine and or cheese to your achieve desired consistency. Place on very low heat and stir every few minutes while blackening the pheasant breasts.

Put a cast iron skillet on high heat for five minutes. Place pheasant breasts in the skillet and cook 3-4 minutes on each side. Unlike chicken, pheasant can be eaten a little pink. When finished, place on a plate and cover lightly with the Sun dried Tomato, Crabmeat Cream Sauce.