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Recipes Contributed by Bradley Carleton
Open
Fire Barbecue Salmon
2
salmon fillets, deboned and deribbed
1 lrg bottle of barbecue sauce
Cut fillets into 8 oz strips
On tin foil, lather strips in BBQ sauce
Place strips in tin foil (or large burdock leaves soaked in water)
Roll up tin foil (or large burdock leaves soaked in water)
Place on red coals
Bake for 8-10 minutes
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Pheasant w/ Mushrooms and Capers in Cream Sherry Sauce
2
pheasant breasts, halved
Vegetable bouillon
2 cups fresh mushrooms – fancier the better, wild is best
3 tbsp capers
1 cup sherry
2 cups light cream
1 stick butter
½ cup flour
Prepare 1 cup bouillon in large sauce pan
Add ½ stick butter
Add mushrooms
Cook until chewy and set aside
Dredge pheasant breasts in light flour
In separate pan, sauté pheasant breasts with butter, salt and pepper
Remove breasts from pan and deglaze pan with ½ cup sherry
Add roux to other pan
In first pan, stir in two cups of light cream over medium low heat
Add
remaining ½ stick butter
Melt butter and GENTLY boil cream
Add remaining ½ cup sherry
Add capers
Add breasts and bake for 10 minutes at 350 degrees
Serve over bed of fresh greens
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Poached Salmon w/ Leeks
2
salmon fillets
1
stick unsalted butter
1
bottle chardonnay
2
sprigs rosemary
8
sprigs thyme
2
lrg domestic leeks or 20 wild leeks
1
lemon, sliced thin
In large pan place 2 cups water
1
cup chardonnay
Cut butter into ½ tbsp pads
Place leeks on butter pads
Poach leeks until tender (6-8 minutes)
Add salmon fillets, placing skin down
Rub rosemary and thyme on fillet meat
Place lemon slices on meat
Cover
Poach for 6-8 minutes or until flesh is not longer opaque in center
Place on bed of rice w/ lemon slices as garnish
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Teriyaki Bear
1
lb. bear roast
2
cups teriyaki sauce (Yoshida’s Gourmet Sauce is best)
Marinate bear roast in teriyaki for 3 days
Roast S-L-O-W-L-Y at 250 degrees for 4 hours
Do Not Add spice or herbs.
Salt and Pepper as desired
Optional sauce:
Cranberry craisin walnut chutney
2
cups cranberry juice
2
sliced green peppers
½
cup craisins (dried cranberries)
½
cup walnuts
1
cup currant jelly
1
tbsp cider vinegar
Roast chopped walnuts
In saucepan, add cranberry juice
Saute` w/ craisins until plump
Add 1 tbsp cider vinegar
Add walnuts
Reduce
Add currant jelly
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Venison Loin Cubes w/ Jalapenos and Bacon
Venison Loin
1
lb bacon
4
jalapenos
Blue cheese
Cut loin into medallions about 3/4 – 1” thick, then cube
Slice jalapenos in ¼” thick
Place 1 tsp. blue cheese on top of venison
Wrap with 1 slice of bacon
Place toothpick through center
Place on grill or broiler on high heat for 1 minute
Turn over and repeat
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Venison Tenderloin w/ Plum Pepper Sauce
32 oz. venison loin or tenderloin (serves 4)
2
cups beef stock - substitute 2 bouillon cubes if necessary
8
oz. damson plum preserves
1/2 cup claret - substitute 1 cup cabernet sauvignon reduced to 1/2 cup
Cracked peppercorns - substitute coarse ground pepper
Avocado, peanut, sunflower oil or any oil w/ smoke point of 450 degrees
plus 8
tbsp unsalted butter
Salt
Reduce stock to half over medium high heat
Add plum preserves
Reduce heat to medium and cook for 4 minutes
Add 2 tbsp cracked peppercorns - substitute 1 tbsp. coarse ground pepper
Cook for 4-6 minutes, stirring occasionally
Remove from heat and set aside
Slice tenderloin cross grain 1/2" thick
Salt & pepper both sides
In large skillet coat bottom with oil and increase heat to high
Add 4 tbsp butter in 4 slices
When butter is melted quickly transfer 16 oz. (1/2 of total) venison
Sear venison over high heat
When edges are slightly brown (roughly 1 minute), flip over and sear
opposite side
Meat should be kept rare (red in center - pink or brown will taste like
liver)
Remove and set aside
Deglaze pan with claret or reduced cabernet
Drain pan drippings into sauce
Add more oil and remaining butter (4 slices)
Return pan to high heat
Repeat searing and deglazing, adding deglaze' to sauce
Reheat sauce on low, stirring in drippings
Ladle sauce over medallions and serve immediately
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