Pheasant - Crispy Golden Brown

Pheasant - Crispy Golden Brown

Pheasant, perfectly cooked to a nice golden brown, glazed carrots, and Brussel sprouts.  Cut pheasant in half straight down breast, crack back bone so it lays flat, place rock salt on bird for 20-25 minutes, dab water as you go to take away moisture, this will help make skin crispy as it cooks, wipe off rock salt,  place oil in cast iron skillet, place skillet on high heat until it smokes, place pheasant breast down, (bone side add spice), place Himalayan salt block or brick on top of pheasant, place in oven for about 15-20 min on 425 degrees, take out, drain and flip, do not put brick back on pheasant, place back in oven for an additional 8 minutes or until top is a nice brown and crusty, take out and serve.

Orange glazed carrots, place carrots in skillet with tablespoon of butter, tablespoon brown sugar, let cook down, add orange zest on top, cook for an additional 5 minutes or until tender, then serve.

 

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Greek Turkey Burger

 

Ingredients:

1 lb. ground wild turkey, mix white meat with dark meat
1 egg
1 cup crumbled Feta cheese
1 cup spinach
1/2 cup Panko breading


Place a thumb print in the middle of the patties helps to keep them from falling apart while cooking.

Mix spices and ingredients well first, then add turkey meat (makes two or three patties.) Place on grill on non-stick foil and cook until done to medium-well (Do not overcook). Remove from grill and cover, letting it rest for 5 minutes. Add sauce to toasted bun and top with red onion and spinach.

 

 
 

Tzatziki sauce:
1 medium peeled and shredded cucumber
1/2 pint Greek yogurt, drained
1/2 teaspoon of salt
1-2 cloves of garlic, mined
1 teaspoon of chopped dill
1 tablespoon olive oil

 

 

 

Place the yogurt in a bowl and add crushed garlic. Peel cucumber and slice in half to remove all seeds, Shred the cucumber in a grater or processor. Squeeze out any liquid, slightly salt, and let sit for 30 minutes, then squeeze again to get as much of the liquid out as possible so as to have a thicker sauce. Add the rest of the ingredients and let sit.

 

 

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Foraged Purslane & Water Cress Salad

Ingredients:

Purslane (small leaved plant-red stemmed, common garden weed, used for ground cover, double the omega-3’s as Kale)

Water Cress (perennial herb growing is shallow water, high in vitamin C, good source of omega-3’s)
Walnuts
Blackberries
Wild Raspberries
Vinaigrette dressing

CAUTION – PRIOR TO EATING ANY WILD EDIBLE, PLEASE EDUCATE YOURSELF WITH A FIELD GUIDE TO WILD EDIBLE PLANTS

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Trout Stuffed with Wild Leeks

Shawn Bailey, Game On! recipe for fresh caught trout cooked on an outdoor grill. The wild leeks combine with the natural taste of the trout for one tasty dish.  A simple glaze of butter, olive oil, and garlic add to the flavor and keep the fish moist and delicious.




Salt and pepper inside to taste, stuff with leeks or onions. Baste again with olive oil, butter and garlic mix, getting into the cuts, flip fish and repeat. Place trout and foil on grill center, cook for 5-6 minutes. Grab edges of foil, flip the fish away from you and cover (don’t seal). Allow to cook for another 5-6 minutes until your trout is golden brown, with a crispy skin.

Dry off the outside of your trout with a paper towel to prevent steaming. Make cuts on your fish about an inch apart. Place trout on 2 sheets of overlapped aluminum foil and baste the inside with oil and butter mixture.

Ingredients: Trout, gutted and cleaned, Wild leeks or a bundle of green onions, cleaned and chopped Olive oil, Salt, Pepper, Garlic powder (optional), Onion powder (optional), Dry minced onion Dry minced garlic, Baste: 1 stick of butter, ½ cup olive oil, 1 clove fresh minced garlic, 1 bunch of parsley (garnish) Chopped chives (garnish for grilled veggies)

Chop potatoes, carrots and parsnips. Place them in a mixing bowl and drizzle generously with olive oil. Salt, pepper, garlic powder, and onion powder to taste and toss the veggies until evenly coated with spices. Place in grill basket or wrap in an aluminum foil pocket and put it on the grill. Cook for about 15-20 minutes depending on the temperature of your grill. Make sure they are in a single layer for even cooking. The veggies should be tender when poked with a fork.

Remove your trout from the grill and place on a bed of parsley. Place your grilled vegetables next to the trout and garnish with chopped chives. Enjoy!

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Eating Cat Tails

Cat Tails grow in most wetlands across the globe, but did you know they’re delicious and a great source of carbohydrates and starch? In fact, cat tails were planned as supplemental nutrition by the American forces in WWII. 
The entire plant is edible from top to root with the pollen even used as flour. The most easily used part of the plant is the stalk or sprout at the base just above the roots. Make sure you peel enough of the outer layers away until you get to the tender insides. 
The sprout is good raw in salads or as a side or garnish providing a mild radish taste. You can also boil them or cook them with your favorite vegetable medley. 
Cat tails are a great way to try your hand at foraging as they are everywhere and are easily identifiable.
Shawn Bailey from Game On! will show you how to harvest and prepare this wetland wonder.