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Mix ingredients for the marinade in a bowl and whisk thoroughly. Marinate salmon for 2-3 hours. Remove salmon and pat dry. In a large sauté pan or skillet, sauté mushrooms, onions, thyme mustard seed in olive oil until onions are translucent, season and keep warm.

In a medium sauté pan heat 1 TBS olive oil, add shallots and sauté for 3 minutes add wine and reduce by ½. Add chicken stock, thyme, mustard, and cornstarch mixture and reduce until sauce thickens remove from heat and stir in butter. Keep sauce warm until ready to serve.

The salmon can be prepared the following three ways. Using a fish basket, grill salmon filets on a hot fire for 4-5 minutes on each side being careful not to burn. Grill Salmon with skin on for 15-17 depending on the thickness or Broil on a broiler pan for 6-7 minutes again being careful not to over cook. Serve with grilled asparagus.

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.

To make the Demi-Glaze, take Veal Stock and Duck Stock, mix together and reduce by 2/3. A quart of each stock will do. When the Stock is reduced add the Huckleberries and Cherries, Salt and Pepper, a cup of Port Wine, and some Cayan Pepper. Add seasonings to your specific tastes. This process may take up to an hour so be patient. Put the Dem- Glaze aside.

Take the duck breasts and score the fat side to allow the seasonings to penetrate and also this will allow the fat to render when in the fry pan. Place the duck breasts skin side up and rub the Dry Seasoning into the fat generously. Use Coriander, Sichuan Pepper, Salt, Black Pepper, Cayan Pepper and Wild Side Seasoning, or a dry seasoning of your preference. Turn the breasts over and sprinkle with some Kosher or Sea Salt. Prepare a fry pan with Olive Oil and Sea Salt and get the pan very hot until smoking. Place the duck breasts into the pan skin side down for two minutes, then turn over and sear for two more minutes. Then, place the whole pan with the breasts into the oven at 450 degrees for 5-7 minutes depending on how rare you like your duck. I prefer very rare, so 5 minutes is plenty of time. Remove from oven and slice with the skin side up into ½ inch slices and place on plate. Get the Demi-Glaze and spoon generous portions on each side of the breast and drizzle over the top as well. Serve with your favorite veggie and potatoes.

In a fry pan, take the chopped mushrooms and 2 tablespoons of Olive Oil and sauté the mushrooms until soft. Remove from heat and allow the mushrooms to cool to room temperature.

Take a can of chopped tomatoes and drain thoroughly. Put contents into a bowl, mix with fresh chopped basil, chopped Calamata Olives, 2 tablespoons of Extra Virgin Olive Oil, Salt and Pepper and the mushrooms. Leave this mixture out and keep at room temperature.

Take duck breasts and lightly pound to tenderize. Rub lightly with Joe’s Wildside Seasoning, Salt and Pepper. Take 2 tablespoons of olive oil and place into a hot pan. When oil is hot, put the duck breasts into the pan and cook for about 3 minutes on each side. This will vary depending on the thickness of the duck breast. Keep in mind, that wild duck has no greasy skin or fat and can burn easily. When the breasts are medium rare, remove from heat and slice into thin pieces.

Take the baguette bread slices and toast them to a golden brown. Place the mixture along with 2 or 3 slices of the duck breast on the toast, sprinkle with Parmesan Cheese and serve.

Cut 2-3 pounds of Walleye Filets into strips and set aside. Mix 1 cup of flour, 1 cup of corn meal and one teaspoon of Wildside Seasonings in a bowl then place into a large flat plate. Coat the Walleye Filets by rolling them in the flour and corn meal mixture and place on wax paper to keep dry. Heat a large skillet with 2 cups of oil to 325 degrees.

Slice 4 whole potatoes to your desired thickness. Heat 1 cup of oil in a skillet to 325 degrees. When both skillets are hot, begin to fry the Walleye and Potatoes at the same time. Be sure not to stack the potatoes or the fish. Cook both until golden brown, remove from oil and place on a paper towel to absorb some of the oil.

Place on a platter and serve.

Put the Chukar breasts side by side on a cutting board and lay a piece of plastic wrap over them; carefully pound with a flat mallet, until they are about 1/4-inch thick. Chukar is very delicate so be careful not to break them apart. Put some flour in a shallow platter and season with salt and pepper; mix with a fork to distribute evenly. Heat the olive oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the Chukar cutlets in the seasoned flour, shaking off the excess. Place the cutlets into the pan and fry for 3-4 minutes on each side or until golden, turning once. Do this in batches so that the breast fit comfortably in the pan without touching. Remove the Chukar to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan and saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving. This dish can be served with Orzo Pasta or Risotto.