Goose Burger

With sweet tomatos, date honey mayo and cheddar, served with rustic potatoes
(yields 3 to 4 burgers)

Ingredients
4 hamburger buns
3 boneless goose legs (tendons removed)
1 cup of diced white onions
1 tsp of crushed garlic
1 tsp of smoked paprika
Salt
Pepper
Arugula
Sliced red onions
4 Roma tomatoes
2 cups of water
1 cup of sugar
1 tsp of lemon juice

The Burger
1. Sautée the white onions
2. Put sautéed onions, goose meat, garlic, smoked paprika, salt and pepper in a food processor and pulse to a very fine chopped consistency.
3. Form the meat into 5 ounces patties
4. Keep in the fridge.

The Sweet Tomatoes
1. Boil the water, sugar and lemon juice for 30 minutes.
2. To peel the tomatoes, cut a cross in the bottom of the fruit and submerge the tomato in the boiling syrup for 15 seconds. Remove and place in water with ice. Once it’s cold enough, the skin will easily fall off.
3. Strain the tomatoes, removing as much water as possible, then dry with paper towel.
4. Once your syrup is reduced 40-50%, put it in a jar with the peeled tomatoes, let it cool for 45 minutes and close the lid. The tomatoes should remain in the syrup for at least 2 days to have the sweetness we need.

The Potatoes
1. Cut the potatoes into wedges.
2. Place in a bowl and add salt, pepper, thyme, garlic and the olive oil.
3. Mix thoroughly and spread on a baking sheet.
4. Roast the potatoes in a 350°F oven for 30 minutes.
5. Remove from the oven and set aside.
The Mayo
Whisk the mayo with the date honey until creamy and smooth

To Serve
1. Start cooking the burgers in a pan just to sear and give a nice color (approx. 3 minutes per side)
2. Finish the burgers in a 380°F oven for another 10 minutes
3. Add a few slices of cheddar in the last 2 minutes.
4. Put the potatoes back in the oven for another 10 minutes to give colour and crunchiness.
5. Spread the date honey mayo on the bun
6. Place the arugula and the burger on one side, on the other side the sweet tomato and red onions.
7. Serve with the rustic potatoes.

Roasted Goose Breast With 3-colour Quinoa Stew

(yields 2 servings)

Ingredients
1 geese breast.
Salt
Pepper.
½ cup of diced carrots.
½ cup of diced red peppers.
½ cup of diced green peppers.
½ cup of diced onions.
½ cup of diced celery.
½ cup of dried cranberries.
1 cup of chardonnay.
2 cups of seasoned water.
1 cup of 3-colour quinoa.
1 tsp of tumeric.
½ cup of olive oil.

Preparation
1. Cook the Quinoa the way you would regular rice. Boil water seasoned with salt and pepper (2 parts water and 1 part quinoa)

2. Add the cup of quinoa with the turmeric, reduce the heat and cover the pot for 20 minutes.
3. After 20 minutes, open the pot and pour the quinoa on a tray to cool it down.

4. Sear the goose breast in a pan, skin side first. Flip the breast 2 times per side just to give a nice dark brown colour but avoid burning it.

5. Place the breast in a 350°F oven for 20 minutes.

6. Using the same pan from the goose breast, add a bit of the olive oil and sautée all the veggies together with the cranberries on high for 3 minutes then reduce to low and add the chardonnay to make the veggies sweat and generate the liquids we need to make our stew.

7. Season it to taste and add the quinoa, stirring constantly to prevent sticking to the bottom and avoid overcooking the stew.
8. When the liquid is reduced remove the breast from the oven, slice it and plate it on the stew.

8. Garnish with chopped spring onions.

Duck Cannelloni With Saskatoon Berry Cream

(yields 5 cannelloni)

Ingredients
2 medium duck breasts (we used mallard)
½ cup of chopped onions
½ cup pf chopped leek
Salt
Pepper
½ glass of sauvignon blanc

Dough
2 large eggs
1 cup of flour
½ cup of canola oil
1 tea spoon of salt

Saskatoon berry cream.
½ cup of saskatoons
½ cup of chopped leeks
½ cup of chopped onions
½ glass of sauvignon blanc
A cube of butter
Salt
Pepper

Preparation
1. Season the duck breast with salt and pepper and roast for around 30 minutes in the oven at 400°F. The breasts I used were skin on so I had no need to add any oil, just placed it 15 minutes on the skin side and flipped to finish it on the other side using the fat from the skin as oil.

2. Remove from oven and put aside.

3. For the dough, combine the eggs, flour, oil and salt and mix with a mixer or by hand until you see that the dough starts to come together, add a pinch of water to make it more elastic.

4. When the dough is smooth, wrap it and place it in the fridge. The dough will be workable after 30 minutes in the fridge.
You always have the option to buy the dry cannelloni and use it as well.

The filling
1. Sautée the onions and leek. When they look translucent, add the white wine and reduce to around 50 %.

2. Put the sautéed onions, leek and the duck breast in a food processor until you have a very pureed consistency. Keep in the fridge for 30 minutes and proceed to make the cannelloni.

3. You can work with dried canelloni noodles to make this easier, just fill the cannelloni with the paste and that’s it. If you will work with the fresh pasta, you will need to roll the dough with a pin roller or a pasta machine and then place a little bit of the filling and roll it up into the dough, stick the dough with water or eggwash and cut the cannelloni giving the shape you see in the picture.
We used fresh dough.

It is very important to “blanche“ the cannelloni before they meet the sauce. To Blanche means to precook it in boiling water (3 minutes for fresh pasta, 7 minutes for dry pasta) and separate until you are ready for the final cook with the sauce. If you try to do this straight to the sauce, the sauce will be too reduced and pasta will not cook properly.

The Sauce
1. Sautée the onions and leeks until translucent.

2. Add half of the Saskatoon berries and the wine and reduce by 50%.

3. Add the cream, salt and pepper and bring to a boil, then reduce the heat and add the cube of butter, stirring until your cream has the consistency of a sauce.

Plating
1. Whether your cannelloni is coming from the fridge or already at room temperature, you will need to reheat them in hot water before they touch the cream (we don’t want a hot sauce but a cold filling)

2. Reheat the sauce and then put the warm cannelloni into the sauce for around 3 minutes.

3. Place some of the sauce as a base of the plate, place the cannelloni and cover with the rest of your sauce,

4. Garnish with the rest of Saskatoon berries.

Elk Burger

Ingredients
1 lb of ground Elk. (for 4 burgers)
1/2 cup of chopped cooked bacon
1 tbsp of chopped garlic
1 tbsp of chopped fried onions
Salt
Pepper
Sliced tomato
Lettuce
Sliced red onions
4 eggs
4 buns (I like brioche for the sweetness).
Salsa Golf

Preparation
1. Fry and chop the bacon. Elk is a very lean meat that needs extra fat to bind the ingredients without needing to add any kind of flour and/or eggs into the mix to keep it together.
2. Mix the elk meat, cooked bacon, garlic and onions in a bowl and kneed it until you feel that you have a “sticky” consistency.
3. Divide the mix into 4 balls and, on parchment paper, press each ball into a burger.
4. Pan sear the burgers on high heat on both sides to give a crunchy and firm consistency. It’s important not to flip the burgers until they are completely seared or they may break.
5. Once the burgers are seared on both sides, finish cooking in the oven to avoid burning. If you are in the wild just keep it cooking in the pan for around 15 minutes(7 or 8 per side), but with little fire (over hot coals) to avoid burning.
6. Salsa golf recipe: Salsa golf it is very common in South America (Argentina) and the fastest way to do it is just mixing Mayonnaise with ketchup. If you wish to enhance it you can make it with your own tomato sauce, but I would still recommend a bit of ketchup to give some sweetness.
7. When the burgers are ready, make your sunny side up eggs.

To Serve
1. On one side of the bun spread the salsa golf and place the lettuce, tomato and onions.
2. Place the burger on the other half and top it with a juicy sunny side up egg.
3. You can add a few bacon bits and, if you are brave, close the sandwich, press and go for it!

Open-Face Pulled Moose Sandwich

Ingredients
1 kg moose roast
1 glass of red wine
Salt
Pepper
Beef stock
2 spoons of Barbecue sauce
Chilli flakes
Chopped onions
Sliced tomatoes
Lettuce leaves
Sliced cheddar cheese
Rosemary
Hot sauce
2 slices of hard crust multi grain bread

Preparation
1. Place the moose roast in a pan, add the wine, the beef stock, salt, pepper, chilli flakes, chopped onions and barbecue sauce. The moose is a lean meat (no fat) which is why we add so much moisture to the pan to help make our pulled moose nice and juicy.
2. Cover the pan with parchment paper and aluminum foil and roast for 2 hours at 380 F.
3. Retire from the oven, open it up and start to work at pulling the moose until you get the same consistency of a regular pulled pork.
4. Slice the bread loaf in 2 pieces 1 inch thick.
5. Spread hot sauce on both surfaces, on one of the sides put the pulled moose and top it with a couple of slices of cheddar and some chopped rosemary leaves. The other slice add more cheddar cheese and put both slices in the oven to gratin (brown) for 5 minutes.
6. Retire from the oven and plate, crown it with a drizzle of hot sauce.

Elk Steak Sandwich With Peppers Frittata

Elk Steak Sandwich Recipe

Ingredients
4 Elk steaks approx. 5 oz each
1 cup of olive oil
1 red pepper
1 green pepper
1 yellow pepper
1 orange pepper
2 serrano peppers
1 white onion
Herbs
Salt
Pepper
1 french baguette
Chimichurri recipe available here
Sliced tomato
Lettuce
Micro arugula

Preparation
1. Slice all the peppers and the onion.
2. Heat a pan with some of the olive oil and sauté peppers and onions on high heat. After 5 minutes, add salt, pepper and herbs and reduce the temperature. Continue cooking until all the ingredients are tender, strain and set side.
3. Salt and pepper both sides of the steaks.
4. Place a pan over high heat with some of the olive oil and sear the steaks approximately 3 minutes per side.
5. Let the steaks rest on the side.
6. Open the baguette, spread chimichurri in both sides, lay a leaf of lettuce and finish with a good amount of the frittata (peppers and onion).
7. Slice the steak in strips and place on the other side, top the steak with a little more chimichurri and enjoy!

Elk Sausage 3 Ways

Elk Sausage Recipes

The soul of these sandwiches are the toppings used for each of them. For that reason I will give you the recipes to create this and you can use them for any other meal or sandwich you would like to enjoy.

Ingredients
3 elk sausages
Pickled eggplant
Salsa criolla
Tomato tapenade

Tomato Tapanade
2 tomatoes, chopped
½ cup of black olives
½ cup of green olives
1 teaspoon of peeled garlic
1 cup of extra virgin olive oil
A pinch of cayenne

Preparation
Place all the ingredients in a food processor but just use the pulse mode. We don’t want a complete paste as a tapenade, we want to feel some texture.

If you have good knife skills, simply chop everything small dice and add the oil and cayenne at the end.
Place in a container and keep refrigerated.

Pickled Eggplant
1 big eggplant sliced into “steaks”
1 table spoon of coarse salt
Water 2 cups
White Vinegar 1 cup
Bay leaves
Peppercorns
Canola oil (to need)
2 sliced garlic cloves
Chilli flakes 1 tea spoon
1 half litre container (can be a jar or a plastic container)

Preparation
1. Boil the water and the vinegar with the coarse salt.
2. When the water is boiling add the sliced eggplants and let them boil for around 4/5 minutes. Over-cooking will cause the eggplants to loose the desired consistency.
4. Retire the eggplants from the water and set aside to dry.
5. In a jar or container, place a bit of the oil, peppercorn, chilli flakes and garlic and lay one eggplant steak as a base. Repeat this process until the jar is full, one eggplant steak, oil, leaves, garlic and chilli flakes, more oil, etc.
6. When your jar is full, let it rest for 3 days in the fridge and your eggplants are ready to eat.

Salsa Criolla
2 red bell peppers
2 green peppers
1 white onion
1 red onion
4 peeled garlic cloves
2 cups of canola oil
1 cup of white vinegar (You can use any type of vinegar here. I choose white to retain the colour of the sauce)
Salt.
Pepper.

Preparation
1. Chop everything and put it in a bowl
2. Add the salt and the pepper and mix thoroughly
3. Add the oil and vinegar and stir
The salsa criolla is a cold sauce and you don’t need to cook the ingredients.
The flavours will develop more after a few days but also tastes great right away. You may also add some herbs to give some direction, thyme is my favourite.

To Serve
1. You can cook your sausages as you wish. Personally, grilling is always the best option but also can be in a pan with low heat or an oven at 400°F for 15 minutes.
2. For the spread you can use any regular condiments. I love to use an olive oil based mayo.
3. Then place a leaf of lettuce and top one with chopped pickled eggplants, another one with the tapenade and the last with the salsa criolla as shown in the photo.

Gnocchi with Deer Sausage, Red Onions, Bacon and Mushrooms

Top these pillowy gnocchi with fresh chives and grape tomatoes for a mouth watering dish.

Ingredients

4 deer sausages
½ cup of olive oil
4 liters of boiling water
500 gr of potato gnocchi
1 cup of smoked bacon precooked and chopped
1 pkg fresh mixed mushrooms (cremini, portabella, oyster)
1 red onion sliced
1 glass of white wine (Sauvignon Blanc)
Salt
Pepper
Chopped chives
Sliced grape tomatoes

Preparation

1. Sear the deer sausages in a pan with a little bit of the olive oil. Be sure that the sausage is seared all around getting a nice brown colour but don’t overcook it.
2. Put the sausages aside and add the red onions and bacon. Sautée until onions are translucent.
3. Add the white wine and deglaze until the wine is reduced 50%. Slice the deer sausage into ½ inch pieces and add to the wine and onions. Set aside.
4. To cook the gnocchi, place in boiling water until they float. Be sure not to leave any stuck to the bottom of the pot. Once the gnocchi are floating, strain and set aside. Afterwards you can sautée the gnocchi to get a crispy texture or simply serve it as is once boiled.
6. Place the pan with the deer, onions, mushroom mix, bacon and wine back on the heat and add the gnocchi stirring constantly to incorporate the ingredients
7. Add salt and pepper to taste and continue stirring until the wine is almost gone.

To Serve

Serve the gnocchi in a nice bowl and garnish with chopped chives and sliced grape tomatoes.

Wild Game Empanadas

Empanada Shells

This is the same for all the empanadas. Yields approximately 15 shells.

Ingredients

1 cup of all purpose flour
1 teaspoon of salt
1 tablespoon of shortening
½ cup of water

Preparation

1. Mix all the ingredients together until you have a smooth dough, the refrigerate for 30 minutes.
2. Roll the dough with a rolling pin to a thickness of 2 mm.
3. Use a 6 inch round cookie cutter to cut the shells.
4. You can preserve these in the fridge but always remember to put flour between each disc.

Venison Empanadas (left)

Filling Ingredients

1 ½ cups of ground venison
½ cup of black raisins
½ cup of diced white onions
½ cup of diced red peppers
A pinch of cayenne
Thyme
Salt, pepper
½ glass of red cabernet wine
1 tbsp of olive oil
1 egg, beaten (for egg wash)

Preparation

1. Place the oil in a pan on high. Once the oil is hot, sauté the onions and peppers together.
2. Once they are tender, add the raisins and spices and stir.
3. Add the venison and mix until fully cooked.
4. Deglaze with the cabernet until the wine evaporates.
5. Allow filling to cool and proceed to assemble the empanadas in the same manner as the previous recipe.
6. Get the empanada shells from the fridge and with a full tablespoon place the filling in the middle of the disc.
7. To close the empanadas, sprinkle some water to the edges of the disc and fold in half keeping the filling in the middle.
8. Press the edges together with a fork to ensure that the empanadas are properly sealed.
8. Paint the empanadas with egg wash.
9. Bake for 8 minutes at 400°F.

Fish Empanadas (middle)

We used Salmon and Walleye in ours but you can substitute with any fish.

Filling Ingredients

1 cup of Salmon fillet, diced small
1 cup of Walleye fillet, diced small
½ cup of chopped spring onions
½ cup of shredded feta cheese
Salt and Pepper
½ glass of white wine
1 tbsp of olive oil

Preparation

1. Place the oil in a pan on high. Once the oil is hot, sauté the spring onions until they golden and tender.
2. Add the fish and stir.
3. When you feel that the fish is starting to stick to the bottom of the pan, add the white wine to deglaze and cook until it evaporates.
4. Remove from heat and season with salt and pepper.
5. Let the mixture cool and add the feta cheese mixing all ingredients together.
6. If you have an excess of liquid, strain the filling and press with a spoon to dry it out but not completely, filling should have some moisture.
7. Allow filling to cool and proceed to assemble the empanadas in the same manner as before.
8. Paint the empanadas with egg wash .
9. Bake for 8 minutes at 400°F.

Grouse Empanadas (right)

Filling Ingredients

1 ½ cup of diced grouse breast
1/3 cup of diced white onions
1/3 cup of diced red peppers
1/3 cup of diced tomatoes
A pinch of cayenne
½ cup of diced apricots
2 table spoons of orange zest
½ glass of pinot noir
1 tbsp of olive oil
1 egg, beaten (for egg wash)

Preparation

1. Place the oil in a pan on high. Once the oil is hot, sauté the onions, apricots and peppers together.
2. Add the duck and stir until the duck is cooked through.
3. Add seasoning and then deglaze with the pinot noir until wine is evaporated.
4. Add the orange `zests and mix.
5. Allow filling to cool and proceed to assemble the empanadas in the same manner as before.
6. Paint the empanadas with egg wash.
7. Bake for 8 minutes at 400°F.