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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.
Nothing you can ever do will fully prepare you for [...]
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.
The U.S. Fish and Wildlife Service reports that approximately one [...]
