Lodge Recipes

The trip is over. The bags are unpacked and the game is in the freezer. What do we do now? Well here is a sampling of our favorite recipes as well as some you may have enjoyed during your stay.

Duck a-la Finski

(as seen on the Outdoor Channel)

 Entree:

 4 duck breasts

 4 large sweet basil leaves

 4 slices pepper jack cheese

 Sea salt

 Fresh ground Pepper

 4 toothpicks

 4 pieces fresh mint

 Sauce:

 1 cup merlot

 1 11.5 ounce black cherry or bing cherry preserves

 1 tsp chopped fresh mint

Sauce:

Place ingredients into small sauce pan. Bring to a boil then reduce heat and simmer until liquid reduces by 1/3. keep warm while preparing entree.

Entree:

Clean and trim silver skin from duck breasts. Place breast flat on cutting board with a sharp knife butterfly the breast open. salt and pepper breasts then place in a pre-heated  cast iron or heavy skillet with a little olive oil , lightly sear each side of all four breasts. Remove from heat and place 1 basil leaf and 1 pepper jack slice on each breast. fold butterfly shut and skewer shut with tooth pick. Place skillet back on heat and finish breast to medium rare. Remove from heat place on cutting board and slice diagonally. fan out each breast on plate and dizzle with sauce and mint leaf garnish.

 Venison Loin Chops with Blueberry Pear Compote 

Entree:

6 venison chops

Olive oil

1 tsp Sea salt

1 tsp Fresh cracked black pepper

1 Tbsp fresh chopped rosemary

Compote:

2 Fresh pears

1 lb Fresh Blueberry's ( can subsitute rasberrrys or blackberry's )

1 cup brandy

1/4 cup sugar

1 Tbsp fresh mint

Compote:

Peel and core pears then dice into 1/3 inch cubes. In a medium sauce pan combine brandy, sugar,mint and pears. Bring mixture to a boil then reduce heat and simmer until liquid is reduced by half (approx. 10 min). Remove from heat and add berries.

Entree:

Pre heat oven to 500 degrees. Combine Sea salt, black pepper, and rosemary together in small bowl. Coat chops lightly with olive oil then rub with spice mixture. Place chops in a pre-heated oiled heavy skillet over med-high heat brown on both sides, remove to baking dish and place in oven for about 5 minutes or until med rare. Drizzle plate with liquid from compote then arrange chops on plate then garnish with compote and mint leaf. 

 Lemon Pheasant Phettuccine Alfredo

 
Entree:

4 pheasant breasts

1 cup flour

cayenne pepper

Sea salt

 cooking oil

 Alfredo:

1 lemon

1 minced shallot

1 quart heavy cream

1 cup (1 stick) unsalted butter, softened

2 cups freshly grated Parmigiano-Reggiano

white pepper

 Chopped fresh flat-leaf parsley, garnish

Entree:

Place pheasant on cutting board and trim away all silver skin then slice diagonally accross grain into 1/4 inch strips. Combine flour, cayenne pepper and sea salt. Dredge strips in flour mixture then pan fry until fully cooked. Keep warm.

Fill large stock pot with water. Bring to a boil. add fettucine and cook until al dente.

Alfredo:

In a medium sauce pan melt 1/2 stick butter, add shallots saute until clear and fragrant. Add 1/2 stick butter melt, whisk in heavy cream and bring to a boil sprinkle in cheese stirring as adding. sqeeze lemmon over sauce and stir.

Toss pasta with sauce. Pile pasta on plate and arrange pheasant strips over noodles. garnish with fresh grated parmigiano-reggiano and lemon rind curls. 

Pheasant White Lightning Chili

 2 whole pheasants boiled and deboned

1 pound dried navy beans (soaked overnight)

2 32oz boxes chicken broth

1 large onion chopped

4 cloves minced garlic

1 Tbs ground white pepper

1 Tbs dried oregano

1 Tbs cumin

1 tsp sea salt

1/2 tsp ground cloves

2 4 oz cans green chiles

1 4 oz can jalapenos

1 cup water

Condiments:

shredded montery jack cheese

Tortillas

Sour Cream

Salsa

Entree:

Soak beans the night before. In a large stockpot add 2 tbs olive oil place over medium high heat, add onion add saute till clear and fragrant. add chiles, jalapenos and spices saute for 1 minute to blossum spices. add remaining ingredients and bring to boil. reduce heat and simmer for 1 1/2 hours.

To Serve:

Make four slits in tortilla at 3,6,9,and 12 o'clock do not cut all the way to center. Line bowl with tortilla then add chili garnish with dollop of sour cream and cheese.