Canard À L’Orange, Peas, and Biscuits

Jean-Paul Bourgeois CANARD À L'ORANGE Ingredients: 18 breasted duck, skin on (ringneck were used in this camp recipe but any duck or waterfowl can be substituted2lbs GameKeeper boar bacon2oz reserved bacon drippings4 cups yellow onion, diced4 cloves garlic, minced4 cups of mushrooms, quartered4 cups of orange juice4 cups of fowl or chicken stock2 bay leaves12 satsumas…

Duck Poppers

Nathan Duensing Chef Nathan Duensing puts a new twist on everyone’s favorite waterfowl-based appetizer, a duck popper perfect for any table. https://youtu.be/K-4kdoHnXso Ingredients: 2 duck breastscreole seasoningsaltbaconbamboo skewerspickled jalapeno pepperssugar Directions:1. Pour some of the brine out of the pickled peppers and add sugar to sweeten. Set aside. This will be used to top the finished product.2. Season duck breasts with…

Argentine Bison Ribeye Sandwich with Chimichurri Aioli

Sam Kohler Having been to the Patagonia region of Argentina and Chile many times, one of my favorite meals when I am down there is a grilled steak from local cattle with a fresh chimichurri sauce after a long day of fly fishing. This pairing is the perfect blend of acidity, salt, and spice that when…

Apple Tomato Chutney and Goat Cheese Elk Sausage

Sam Kohler This recipe is designed to highlight the sweet and savory flavors of the Gamekeeper Butchery Elk Sausage with Apple, Pear, and Port Wine. Chutney is a savory and acidic topping that originates from India. Though you may scratch your head at this garnish combination, the spicy and sweet chutney perfectly contrasts the sharp…