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Chop red pepper, yellow pepper, white onion and place in a food processor and pulse until the pieces are very small but not pureed. Place two sticks or ½ pound of butter in a large stock pot on low heat until completely melted. Add vegetables and sauté until tender. Add the flour or cornstarch and mix well into the vegetables making a roux. Add Salt, Black Pepper, Cayenne Pepper, and Bay Seasoning and Stir until the roux becomes thick and begins to brown but not burn. Add 2 pints of heavy whipping cream, one pint of half and half and 1/2 pint of whole milk. Keep the remaining half and half and milk to adjust your desired consistency later in the process. Let simmer on low heat for approximately ½ hour stirring often. Add the Oysters in liquor and the Jumbo Lump Crabmeat and stir in well. Let the soup simmer for another 20 minutes. You may choose to add more half and half or milk to obtain your desired consistency. The longer the soup is cooked, the thicker it will become. When serving, place in a bowl, drizzle some Sherry around the top, sprinkle with a little Black Seasoning and garnish with fresh Parsley.
Place 1 cup of vegetable oil in a large skillet and heat. Place 1 Cup of Balsamic Vinegar into another pan and put on low heat and reduce. It will take about 15 minutes for the vinegar to reduce to a nice thick reduction. Beat three eggs in a bowl and set aside. Cut Eggplant into ½ inch slices dip in egg and coat with seasoned bread crumbs. Fry the breaded eggplant until golden brown and set aside on a paper towel to absorb excess oil. Cut Tomatoes into ½ inch slices and put on a cast iron grill and roast for 2-3 minutes on each side. Remove the tomatoes from the grill and keep warm. Take the Venison Steaks and season generously with the Salt, Pepper and Wildside Seasonings. Put steaks on the grill and cook to medium rare or desired temperature. Be sure not to over cook the steaks or they will become tough. When the steaks are finished plate the steak, one slice of eggplant on the plate and put a slice of the roasted tomato on the eggplant and pour the Balsamic Vinegar reduction over the tomato. This dish can be served with rice or your favorite pasta.
Heat a fry pan with 2 TSP of oil and place Venison Sausage Links on medium heat careful not to burn the outside. Cook for about 20 minutes turning often until cooked all the way through. Cut the peppers and onions in half and then into strips. While the sausage is cooking, take a large fry pan add ¼ cup of Olive Oil and heat. Place the Red Peppers, Yellow Peppers, Green Pepper and Onion in the pan, and sauté until soft. When peppers and onions are done, slice the sausage into one inch Julienne cuts and mix with the peppers. Place a bed of the peppers on a plate and put several pieces of the venison sausage on top. Serve with some fresh bread.
Take Salmon Filets with skin on and place into a zip lock bag with the marinade. Let the salmon marinate over night until ready to grill. Take a piece of tin foil big enough to cover the grill and wrap around grate. Place the salmon filets skin down on the foil and let cook for exactly 17 minutes. DO NOT FLIP SALMON. The skin will burn to the foil and remain. When finished take a spatula and remove the salmon filet leaving the skin on the foil. Serve with your favorite veggie and some rice or pasta.
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.
