

COOKING
EDUCATION
​
CULINARY
ACTIVATIONS

.png)

Denotes Featured Recipe
Thursday Recipes
Friday Recipes
Saturday Recipes


WSF
SHEEP DUST
Ingredients
-
2 tbsp kosher salt
-
2 tbsp brown sugar (optional for a slightly sweet touch)
-
1 tbsp smoked paprika
-
1 tbsp black pepper (freshly ground for best flavor)
-
1 tbsp garlic powder
-
1 tbsp onion powder
-
1 tsp ground cumin
-
1 tsp dried thyme
-
1 tsp dried rosemary (crushed finely)
-
1 tsp mustard powder
-
1 tsp chili powder (adjust for heat preference)
-
1/2 tsp ground coriander
-
1/4 tsp cayenne pepper (optional for heat)
Instructions
-
Combine all the ingredients in a small bowl and mix thoroughly.
-
Pat the meat dry with paper towels.
-
Generously coat the meat with the spice rub, ensuring even coverage. For stronger flavor, rub the spices into the meat and let it sit for 4–12 hours in the refrigerator before smoking. Cover with plastic wrap or place in a sealed container.
-
Preheat your smoker to 225°F (107°C).
-
Smoke the meat slowly until it reaches your desired internal temperature:
-
Medium-rare: 135°F (57°C)
-
Medium: 145°F (63°C)
-


WSF
CITRUS
MARINADE
Ingredients
-
1/4 cup orange juice (freshly squeezed for best flavor)
-
2 tbsp lemon juice (freshly squeezed)
-
2 tbsp lime juice (freshly squeezed)
-
1/4 cup olive oil
-
2 tbsp soy sauce (adds savory umami)
-
2 tbsp honey (or brown sugar for sweetness)
-
3 garlic cloves, minced
-
1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
-
1 tsp smoked paprika
-
1 tsp ground cumin
-
1 tsp dried oregano (or thyme)
-
1/2 tsp crushed red pepper flakes (optional for heat)
-
Salt and black pepper to taste
-
Zest of 1 orange, 1 lemon, and 1 lime
Instructions
-
Combine all ingredients in a bowl or a large resealable plastic bag. Whisk or shake until well mixed.
-
Place the wild game meat (steaks, roasts, or smaller cuts) into the marinade, ensuring the meat is fully submerged or well-coated.
-
Cover and refrigerate for 2–8 hours, depending on the cut and thickness. Avoid over-marinating as the citrus can break down the meat too much.
-
Remove the meat from the marinade and pat dry with paper towels before grilling, smoking, or searing. (Optional: Reserve the marinade and simmer it to create a sauce.)
Pro Tips
-
This marinade works well with venison, wild sheep, boar, elk, and even game birds.
-
For added flavor, include fresh herbs like rosemary or thyme sprigs in the marinade.
-
Pair this marinade with a light fruitwood in your smoker, such as apple or cherry, for a complementary smoky flavor.

.png)
ASIAN
VENISON
MEAT BALLS
Ingredients
For the Meatballs:
-
1 lb ground venison (or a mix of venison and pork for added fat)
-
1/3 cup panko breadcrumbs
-
1 large egg
-
2 cloves garlic, minced
-
1 tbsp fresh ginger, grated
-
2 tbsp soy sauce
-
1 tsp sesame oil
-
1 tsp fish sauce (optional for extra umami)
-
1 green onion, finely chopped
-
1 tbsp fresh cilantro or parsley, chopped
-
1/2 tsp black pepper
-
1/4 tsp crushed red pepper flakes (optional)
For the Teriyaki Sauce:
-
1/2 cup soy sauce
-
1/3 cup brown sugar (or honey)
-
1/4 cup water
-
2 tbsp rice vinegar (or apple cider vinegar)
-
1 tbsp fresh ginger, grated
-
2 cloves garlic, minced
-
1 tsp sesame oil
-
1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
-
1 tbsp toasted sesame seeds (for garnish)
-
1 green onion, thinly sliced (for garnish)
Instructions
Make the Meatballs
-
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
-
In a large mixing bowl, combine all the meatball ingredients. Mix gently until just combined—avoid overmixing to keep the meatballs tender.
-
Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
-
Bake for 15–18 minutes, or until the meatballs are browned and cooked through (internal temperature of 160°F/71°C).
Prepare the Teriyaki Sauce
-
In a small saucepan, combine the soy sauce, brown sugar, water, rice vinegar, ginger, garlic, and sesame oil. Bring to a simmer over medium heat.
-
Stir in the cornstarch slurry and cook for 2–3 minutes, stirring constantly, until the sauce thickens. Remove from heat.
Assemble the Dish
-
Transfer the cooked meatballs to a large bowl and pour the warm teriyaki sauce over them. Toss gently to coat.
-
Arrange the meatballs on a serving plate or in a chafing dish.
-
Sprinkle with toasted sesame seeds and sliced green onions for garnish.

.png)
VENISON
CROQUETTES
Ingredients
For the Filling:
-
2 cups cooked venison, finely shredded or minced
-
2 tbsp butter
-
2 tbsp all-purpose flour
-
3/4 cup whole milk (or heavy cream for a richer texture)
-
1/4 cup onion, finely minced
-
1 garlic clove, minced
-
1 tsp Worcestershire sauce
-
1/2 tsp smoked paprika
-
1/2 tsp ground nutmeg
-
1 tbsp fresh parsley, finely chopped
-
Salt and black pepper to taste
For Breading and Frying:
-
1 cup all-purpose flour
-
2 large eggs, beaten
-
1 1/2 cups panko breadcrumbs (or regular breadcrumbs)
-
Vegetable oil for frying
Instructions
Make the Filling
-
In a skillet, melt the butter over medium heat. Add the minced onion and garlic, and sauté until softened (2–3 minutes).
-
Stir in the flour and cook for 1–2 minutes to form a roux.
-
Gradually whisk in the milk, stirring constantly to create a smooth, thick béchamel sauce. Cook for 2–3 minutes until thickened.
-
Add the shredded venison, Worcestershire sauce, smoked paprika, nutmeg, parsley, salt, and pepper. Mix well.
-
Continue to cook for another 2–3 minutes until the filling comes together and is slightly thickened.
-
Transfer the filling to a bowl and let it cool completely. Cover and refrigerate for at least 2 hours (or overnight) to firm up.
Shape the Croquettes
-
Scoop about 2 tablespoons of the chilled filling and shape it into small cylinders or balls.
-
Repeat until all the filling is used and place the shaped croquettes on a parchment-lined baking sheet. Refrigerate for 30 minutes to firm up.
Bread the Croquettes
-
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
-
Roll each croquette in flour, then dip it in the egg, and finally coat it in breadcrumbs. Ensure each croquette is fully coated.
Fry the Croquettes
-
Heat about 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
-
Fry the croquettes in batches, turning occasionally, until golden brown and crispy (about 3–4 minutes).
-
Transfer to a plate lined with paper towels to drain excess oil.

.png)
WILD BOAR
STUFFED
POBLANOS
Ingredients
For the Poblanos:
-
6 large poblano peppers
-
1 lb ground wild boar
-
1 tbsp olive oil
-
1/2 cup onion, finely diced
-
2 garlic cloves, minced
-
1/2 cup cooked rice (white, brown, or wild rice)
-
1/2 cup black beans (optional)
-
1/2 cup fire-roasted diced tomatoes (drained)
-
1 tbsp chili powder
-
1 tsp cumin
-
1 tsp smoked paprika
-
1/2 tsp dried oregano
-
Salt and black pepper to taste
-
1 cup shredded sharp cheddar cheese (divided)
-
2 tbsp fresh cilantro, chopped (optional, for garnish)
Instructions
Prepare the Poblanos
-
Preheat your oven to 400°F (200°C).
-
Cut a slit lengthwise in each poblano pepper, being careful not to cut through the other side. Remove the seeds and membranes inside.
-
Place the peppers on a baking sheet and roast in the oven for 8–10 minutes, or until they soften slightly and the skin begins to blister. Remove from the oven and set aside to cool.
Cook the Wild Boar Filling
-
Heat olive oil in a large skillet over medium heat.
-
Add the diced onion and garlic, sautéing until softened (about 2–3 minutes).
-
Add the ground wild boar and cook until browned, breaking it up as it cooks.
-
Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
-
Add the cooked rice, black beans (if using), and fire-roasted tomatoes. Stir until well combined and heated through. Taste and adjust seasoning as needed.
-
Remove from heat and let cool slightly. Mix in 1/2 cup of shredded cheddar cheese.
Stuff and Bake the Poblanos
-
Stuff each poblano pepper with the wild boar mixture, packing it tightly but not overstuffing to avoid splitting the peppers.
-
Place the stuffed peppers on a baking dish and sprinkle the remaining cheddar cheese evenly over the top.
-
Bake in the preheated oven for 15–20 minutes, or until the cheese is melted and bubbly.

.png)
BIG HORN
EMPANADAS
Ingredients
For the Dough:
-
2 1/2 cups all-purpose flour
-
1/2 tsp salt
-
1/2 cup unsalted butter, chilled and diced
-
1 large egg
-
1/3 cup ice water
-
1 tbsp white vinegar
For the Filling:
-
1 tbsp olive oil
-
1/2 lb ground wild sheep (or finely chopped cooked wild sheep)
-
1 tbsp butter
-
1 medium onion, finely diced
-
2 cups mushrooms, finely chopped (button, cremini, or wild mushrooms)
-
2 garlic cloves, minced
-
1 tsp smoked paprika
-
1 tsp ground cumin
-
1/2 tsp dried thyme
-
1 tbsp fresh parsley, chopped
-
Salt and black pepper to taste
-
1/4 cup beef or chicken broth (optional, for moisture)
-
1/2 cup shredded cheese (optional, like Manchego or cheddar)
For Assembly:
-
1 large egg, beaten (for egg wash)
Instructions
Make the Dough
-
In a large mixing bowl, whisk together the flour and salt.
-
Add the chilled butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
-
In a small bowl, whisk together the egg, ice water, and vinegar. Gradually add this to the flour mixture, mixing until the dough comes together.
-
Turn the dough out onto a lightly floured surface and knead briefly until smooth. Divide into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Filling
-
Heat olive oil in a skillet over medium heat. Add the ground wild sheep and cook until browned. Remove and set aside.
-
In the same skillet, melt the butter and sauté the onions until softened (about 3 minutes).
-
Add the mushrooms and garlic. Cook until the mushrooms release their liquid and it evaporates (5–7 minutes).
-
Stir in the smoked paprika, cumin, thyme, salt, and pepper. Return the cooked wild sheep to the skillet and mix well.
-
Add the broth (if using) and cook until the mixture is moist but not too wet. Remove from heat, stir in parsley, and let the filling cool. Add cheese if desired.
Assemble the Empanadas
-
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
-
Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut out 4–6 inch circles using a round cutter or a bowl.
-
Place a heaping tablespoon of the filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges together.
-
Crimp the edges with a fork or twist them decoratively to seal.
-
Brush the tops with the beaten egg for a golden finish.
Bake the Empanadas
-
Arrange the empanadas on the prepared baking sheet, leaving space between each.
-
Bake for 20–25 minutes, or until golden brown and flaky.

.png)
CEVICHE
DE
VENADO
Ingredients
For the Venison Ceviche:
-
1/2 lb fresh venison loin or tender cut, trimmed of any sinew and diced finely (1/4-inch pieces)
-
1/2 cup freshly squeezed lime juice (about 4–5 limes)
-
1/4 cup freshly squeezed lemon juice (optional, for balance)
-
1/4 cup red onion, finely diced
-
1 small jalapeño, finely diced (seeded for less heat)
-
1/2 cup cherry tomatoes, finely diced
-
1/4 cup cucumber, finely diced
-
2 tbsp fresh cilantro, finely chopped
-
1 tbsp olive oil
-
Salt and black pepper to taste
For Assembly:
-
24 sturdy tortilla chips
-
3 oz Boursin cheese (Garlic & Fine Herbs or your favorite flavor)
-
Lime wedges, for garnish
-
Additional chopped cilantro, for garnish
Instructions
Prepare the Venison Ceviche
-
In a non-reactive bowl (glass or stainless steel), combine the diced venison and lime juice, ensuring the meat is fully submerged. Cover and refrigerate for 30–60 minutes to "cook" the meat in the acid. The venison will turn opaque as it cures.
-
After curing, drain off most of the lime juice, leaving a little for moisture.
-
Mix the venison with red onion, jalapeño, cherry tomatoes, cucumber, cilantro, olive oil, salt, and black pepper. Taste and adjust seasoning as needed.
Prepare the Chips
-
Lay the tortilla chips flat on a serving platter.
-
Spread a small dollop of Boursin cheese onto each chip. This will act as a "barrier" to prevent the chips from getting soggy.
Assemble the Bites
-
Spoon a generous amount of venison ceviche onto each chip, over the Boursin layer.
-
Garnish with a small sprig of cilantro and an optional squeeze of fresh lime juice.

.png)
AXIS
CHILAQUILES
Ingredients
For the Chilaquiles:
-
1 lb ground axis venison
-
1 tbsp olive oil
-
1 small onion, finely diced
-
2 garlic cloves, minced
-
1 tsp ground cumin
-
1/2 tsp smoked paprika
-
Salt and black pepper to taste
-
1 1/2 cups canned red enchilada sauce
-
8 oz tortilla chips (thick, sturdy chips work best)
-
1 1/2 cups shredded Oaxacan cheese (or mozzarella if unavailable)
-
1–2 fresh jalapeños, thinly sliced
-
1/4 cup fresh cilantro, chopped (for garnish)
Optional Toppings:
-
2 fried eggs (optional, for a breakfast twist)
-
1/4 cup sour cream or Mexican crema
-
Lime wedges
-
Diced avocado
-
Sliced radishes
Instructions
Prepare the Venison
-
Heat olive oil in a large skillet over medium heat.
-
Add the diced onion and cook until softened, about 2–3 minutes.
-
Add the ground axis venison and cook until browned, breaking it up into small pieces as it cooks (about 5–7 minutes). Drain any excess fat if necessary.
-
Stir in garlic, cumin, smoked paprika, salt, and pepper. Cook for 1–2 minutes to toast the spices.
-
Add the canned enchilada sauce and stir to combine. Simmer for 2–3 minutes to heat through and let the flavors meld.
Assemble the Chilaquiles
-
Preheat your oven to 375°F (190°C).
-
Spread a layer of tortilla chips in a large ovenproof skillet or baking dish.
-
Spoon half of the venison-enchilada mixture over the chips, ensuring even coverage.
-
Sprinkle half of the shredded Oaxacan cheese and a few jalapeño slices over the top.
-
Add another layer of chips, then the remaining venison mixture, cheese, and jalapeños.
Bake the Chilaquiles
-
Place the skillet or dish in the preheated oven and bake for 10–12 minutes, or until the cheese is melted and bubbly.
Garnish and Serve
-
Remove from the oven and sprinkle with fresh cilantro.
-
Optionally, top with fried eggs, sour cream, avocado, radishes, and a squeeze of lime.
-
Serve immediately while the chips are still slightly crisp.

.png)
FULL CURL
OSSO BUCCO

Ingredients
For the Elk Osso Buco:
-
4 elk shanks (about 1 1/2–2 inches thick)
-
Salt and freshly ground black pepper
-
1/2 cup all-purpose flour (for dredging)
-
3 tbsp olive oil
-
2 tbsp unsalted butter
-
1 medium onion, finely chopped
-
2 carrots, finely chopped
-
2 celery stalks, finely chopped
-
3 garlic cloves, minced
-
1 cup Full Curl Spirits Basil Finished Vodka
-
1 cup beef or game stock
-
1 cup crushed tomatoes (canned or fresh)
-
1/2 cup dry white wine
-
2 sprigs fresh thyme
-
2 sprigs fresh basil (plus extra for garnish)
-
1 bay leaf
For the Gremolata (Optional, for Garnish):
-
2 tbsp fresh parsley, finely chopped
-
1 garlic clove, minced
-
Zest of 1 lemon
Instructions
Prepare the Elk Shanks
-
Season the elk shanks generously with salt and pepper, then dredge them lightly in flour, shaking off the excess.
-
Heat the olive oil and butter in a large, heavy-bottomed Dutch oven or skillet over medium-high heat.
-
Sear the shanks for 3–4 minutes per side until browned. Remove and set aside.
Cook the Aromatics
-
In the same pot, add the onion, carrot, and celery. Sauté for 5–7 minutes, stirring frequently, until softened and slightly golden.
-
Add the minced garlic and cook for 1 minute until fragrant.
Deglaze and Simmer
-
Pour in the Full Curl Spirits Basil Finished Vodka, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes to reduce slightly.
-
Stir in the crushed tomatoes, white wine, and beef or game stock.
-
Add the thyme sprigs, basil, and bay leaf. Return the elk shanks to the pot, nestling them into the sauce.
Braise the Elk
-
Cover the pot with a lid and reduce the heat to low. Simmer gently for 2–2.5 hours, turning the shanks occasionally, until the meat is fork-tender and nearly falling off the bone.
-
Alternatively, you can braise in a preheated oven at 325°F (165°C) for the same amount of time.
-
Make the Gremolata (Optional)
-
Combine the parsley, minced garlic, and lemon zest in a small bowl. Set aside.
Serve
-
Remove the elk shanks from the pot and keep warm. Discard the thyme, basil, and bay leaf from the sauce.
-
If the sauce is too thin, simmer it uncovered for a few minutes to thicken. Adjust seasoning with salt and pepper.
-
Spoon the sauce generously over the elk shanks and garnish with gremolata and fresh basil if desired.

.png)
DUCK BREAST WITH
BLUEBERRY
REDUCTION
​
Ingredients
-
2 duck breasts (skin-on, if possible)
-
Salt and freshly ground black pepper
-
1 tbsp olive oil (optional, if the duck is lean)
-
1/2 cup fresh or frozen blueberries
-
1/4 cup dry red wine (or water, for a non-alcoholic option)
-
1 tbsp honey (or maple syrup for a smoky flavor)
-
1 tsp balsamic vinegar
-
1/2 tsp fresh thyme leaves (optional)
-
Zest of 1/2 orange (optional, for extra brightness)
Instructions
Prepare the Fire and Skillet
-
Build a campfire and allow the wood to burn down to glowing embers for consistent heat. Place a cast iron skillet over the fire to preheat.
Prepare the Duck Breasts
-
Pat the duck breasts dry with paper towels and score the skin (if present) in a crisscross pattern, being careful not to cut into the meat.
-
Season both sides generously with salt and black pepper.
Sear the Duck
-
Place the duck breasts skin-side down in the preheated cast iron skillet. If the duck is fatty, no oil is needed. If it’s lean, add a drizzle of olive oil.
-
Cook over medium heat (adjusting the skillet position over the fire as needed) for about 5–7 minutes, allowing the fat to render and the skin to become golden and crispy.
-
Flip the duck breasts and cook for another 3–5 minutes, or until the internal temperature reaches 130–135°F (54–57°C) for medium-rare.
-
Remove the duck breasts from the skillet and let them rest, loosely covered, while you make the sauce.
Make the Blueberry Reduction
-
Carefully drain excess fat from the skillet, leaving about 1 tablespoon behind.
-
Add the blueberries to the skillet and stir for 1–2 minutes until they start to break down.
-
Pour in the red wine (or water) and bring to a simmer, scraping up any browned bits from the skillet for extra flavor.
-
Stir in the honey, balsamic vinegar, thyme (if using), and orange zest (if using). Let the mixture reduce for about 3–5 minutes, stirring occasionally, until thickened to a syrupy consistency.
-
Taste and adjust the seasoning with salt, pepper, or more honey as desired.
Serve
-
Slice the duck breasts thinly against the grain.
-
Spoon the blueberry reduction over the slices and serve immediately.


FULL CURL BOAR
BRAISE WITH
BLACK TRUFFLE
POLENTA

For the Braised Wild Boar:
-
2–3 lbs wild boar shoulder or roast, cut into large chunks
-
Salt and freshly ground black pepper
-
2 tbsp olive oil
-
1 large onion, finely chopped
-
2 carrots, finely chopped
-
2 celery stalks, finely chopped
-
3 garlic cloves, minced
-
1 cup Full Curl Rye
-
1 cup beef or game stock
-
1 cup crushed tomatoes
-
1 tbsp tomato paste
-
2 sprigs fresh thyme
-
1 bay leaf
-
1 tsp smoked paprika
-
1 tsp ground mustard
-
1 tbsp apple cider vinegar
-
1 tbsp brown sugar (optional, for balance)
For the Black Truffle Polenta:
-
4 cups chicken or vegetable stock
-
1 cup polenta (coarse cornmeal)
-
1/2 cup grated Parmesan cheese
-
2 tbsp unsalted butter
-
1–2 tsp black truffle oil (adjust to taste)
-
Salt and black pepper to taste
Instructions
Prepare the Wild Boar
-
Season the wild boar chunks generously with salt and pepper.
-
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the boar on all sides until browned. Remove and set aside.
Cook the Mirepoix
-
Add the onion, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelized.
-
Add the garlic and cook for 1 minute until fragrant.
Deglaze and Braise
-
Pour in the Full Curl Rye, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes to reduce slightly.
-
Stir in the stock, crushed tomatoes, tomato paste, thyme, bay leaf, smoked paprika, ground mustard, apple cider vinegar, and brown sugar (if using). Mix well.
-
Return the wild boar to the pot, nestling the pieces into the sauce. Bring to a simmer, then reduce the heat to low.
-
Cover and cook for 2–3 hours, turning the boar occasionally, until the meat is tender and easily pulls apart.
Prepare the Black Truffle Polenta
-
In a medium saucepan, bring the stock to a boil. Gradually whisk in the polenta to prevent lumps.
-
Reduce the heat to low and cook, stirring frequently, for 25–30 minutes or until thick and creamy. Add more stock or water if needed.
-
Stir in the Parmesan cheese, butter, and black truffle oil. Season with salt and pepper to taste. Keep warm.
Finish the Sauce
-
Remove the wild boar from the pot and shred it with two forks or leave it in large chunks as desired.
-
If the sauce is too thin, simmer uncovered for 5–10 minutes to thicken. Adjust seasoning with salt, pepper, or a splash of bourbon if desired.
Serve
-
Spoon a generous portion of the black truffle polenta onto each plate.
-
Top with the braised wild boar and spoon the bourbon sauce over the meat.
-
Garnish with fresh thyme sprigs or grated Parmesan for an elegant touch.


BAKED
APPLES
WITH
OATS
Ingredients
-
4 large apples (Granny Smith, Honeycrisp, or Fuji work well)
-
1/3 cup rolled oats
-
1/4 cup brown sugar
-
1/2 tsp ground cinnamon
-
1/4 tsp ground nutmeg (optional)
-
1/4 cup chopped nuts (walnuts or pecans, optional)
-
4 tbsp unsalted butter (1 tbsp per apple)
-
Pinch of salt
-
Aluminum foil
Instructions
Prepare the Apples
-
Core each apple, leaving the bottom intact to create a "bowl" for the filling. Use a paring knife or an apple corer to remove the seeds and hollow out a space for the filling.
-
Lightly score the skin of the apples with a knife (a shallow X around the middle) to prevent them from bursting while cooking.
Make the Filling
-
In a small bowl, mix together the oats, brown sugar, cinnamon, nutmeg (if using), nuts (optional), and a pinch of salt.
Stuff the Apples
-
Spoon the oat mixture into each apple, packing it tightly.
-
Place 1 tablespoon of butter on top of each stuffed apple.
Wrap and Cook
-
Wrap each apple tightly in aluminum foil, ensuring there are no gaps where juices can leak.
-
Place the wrapped apples directly onto the hot embers of the campfire (not in direct flames). Cook for 20–30 minutes, turning occasionally with tongs, until the apples are soft and the filling is bubbly.
Serve
-
Carefully remove the apples from the fire using tongs and let them cool slightly before unwrapping.
-
Serve as-is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!


ELK
STEAKS
WITH CHIMICHURRI
Ingredients
For the Elk Backstrap:
-
1–1.5 lbs elk backstrap (trimmed of silver skin)
-
Salt and freshly ground black pepper
-
2 tbsp olive oil or avocado oil
-
2 garlic cloves, smashed
-
2 sprigs fresh thyme or rosemary (optional)
For the Chimichurri Compound Butter:
-
1/2 cup unsalted butter (softened)
-
1/4 cup fresh parsley, finely chopped
-
2 tbsp fresh cilantro, finely chopped
-
1 tbsp red wine vinegar
-
1 tbsp fresh oregano, finely chopped (or 1 tsp dried oregano)
-
2 garlic cloves, minced
-
1/2 tsp red chili flakes (adjust to taste)
-
Zest of 1 lemon
-
Salt and freshly ground black pepper to taste
Instructions
Make the Chimichurri Compound Butter
-
In a small bowl, combine the softened butter, parsley, cilantro, oregano, garlic, red wine vinegar, chili flakes, lemon zest, salt, and pepper. Mix well until fully incorporated.
-
Spoon the butter mixture onto a sheet of plastic wrap or parchment paper. Roll it into a log, twist the ends to seal, and refrigerate until firm (at least 30 minutes).
Prepare the Elk Backstrap
-
Pat the elk backstrap dry with paper towels and season generously with salt and black pepper.
-
Heat a large cast iron skillet over medium-high heat. Add the olive oil and let it shimmer.
-
Place the backstrap in the skillet and sear for 2–3 minutes per side, flipping once, until a golden-brown crust forms. For medium-rare, aim for an internal temperature of 125–130°F (52–54°C).
-
During the last minute of cooking, add the smashed garlic and thyme (if using) to the skillet and baste the meat with the infused oil.
-
Remove the backstrap from the skillet and let it rest for 5–10 minutes.
Serve
-
Slice the elk backstrap into medallions and place them on a serving platter or individual plates.
-
Top each portion with a generous slice of the chimichurri compound butter, allowing it to melt over the warm meat.
-
Garnish with extra parsley or cilantro if desired.


VENISON & QUAIL
RÖSTI
Ingredients
For the Rösti Potato Nests:
-
2 large russet potatoes, peeled and grated
-
1/2 tsp salt
-
1/4 tsp freshly ground black pepper
-
1 tbsp all-purpose flour (optional, for binding)
-
2 tbsp butter (or ghee) for frying
-
2 tbsp olive oil for frying
For the Ground Venison Filling:
-
1 lb ground venison
-
1 tbsp olive oil
-
1 small onion, finely chopped
-
2 garlic cloves, minced
-
1/2 tsp smoked paprika
-
1/2 tsp ground cumin
-
1/4 tsp ground nutmeg (optional)
-
Salt and freshly ground black pepper to taste
For the Topping:
-
8 quail eggs
-
1 tbsp butter or olive oil (for frying eggs)
-
Fresh herbs (parsley, chives, or thyme) for garnish
-
Microgreens or arugula (optional, for plating)
Instructions
Prepare the Rösti Potato Nests
-
Grate the potatoes and place them in a clean kitchen towel. Squeeze out as much moisture as possible.
-
In a bowl, mix the grated potatoes with salt, pepper, and flour (if using).
-
Heat a large nonstick or cast-iron skillet over medium heat and add 1 tbsp butter and 1 tbsp olive oil.
-
Take a small handful of the potato mixture and press it into a muffin tin or small ramekin to form nests. (Alternatively, shape nests by hand and press into the skillet.)
-
Cook each nest in the skillet for 3–5 minutes per side, pressing down gently, until golden brown and crispy. Remove and drain on paper towels. Keep warm.
Cook the Ground Venison Filling
-
Heat 1 tbsp olive oil in the same skillet over medium heat. Add the chopped onion and garlic, cooking until softened (about 3–4 minutes).
-
Add the ground venison, breaking it up with a spoon. Cook until browned and no longer pink.
-
Stir in the smoked paprika, cumin, nutmeg (if using), salt, and pepper. Cook for another 2 minutes. Set aside and keep warm.
Fry the Quail Eggs
-
Heat 1 tbsp butter or olive oil in a nonstick skillet over medium-low heat.
-
Crack the quail eggs into the skillet, being careful not to break the yolks.
-
Cook for 1–2 minutes until the whites are set and the yolks are still runny. Season lightly with salt and pepper.
Assemble the Rösti
-
Place the potato nests on a serving plate.
-
Fill each nest with a generous spoonful of the ground venison mixture.
-
Top with a fried quail egg and garnish with fresh herbs and microgreens (if using).


WILD SHEEP
BREAKFAST PIZZA
Ingredients
For the Pizza Dough (or use store-bought):
-
2 1/4 tsp active dry yeast (1 packet)
-
1 cup warm water (110°F/45°C)
-
2 1/2 cups all-purpose flour
-
1 tsp salt
-
1 tbsp olive oil
For the Toppings:
-
1/2 lb ground wild sheep
-
1 tbsp olive oil
-
1/2 tsp garlic powder
-
1/2 tsp smoked paprika
-
1/4 tsp onion powder
-
Salt and freshly ground black pepper to taste
-
4 large eggs
-
2 tbsp milk or cream
-
1 tbsp butter
-
1 cup shredded cheddar cheese
-
1/4 cup diced green onions (optional, for garnish)
Instructions
Prepare the Dough
-
Activate the Yeast: In a small bowl, mix the warm water and yeast. Let it sit for 5 minutes until frothy.
-
Make the Dough: In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
-
Knead: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
-
Rest: Place the dough in an oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
Cook the Ground Wild Sheep
-
Heat olive oil in a skillet over medium heat. Add the ground wild sheep and cook until browned.
-
Season with garlic powder, smoked paprika, onion powder, salt, and pepper. Remove from heat and set aside.
Prepare the Scrambled Eggs
-
In a bowl, whisk the eggs with milk or cream and a pinch of salt.
-
Heat butter in a nonstick skillet over low heat. Pour in the egg mixture and cook gently, stirring frequently, until just set but still creamy. Remove from heat and set aside.
Assemble the Pizza
-
Preheat Oven: Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet in the oven to heat.
-
Roll Out Dough: Roll the dough into a 12-inch circle on a floured surface. Transfer to a piece of parchment paper for easy handling.
-
Layer the Toppings:
-
Spread the cooked ground wild sheep evenly over the dough.
-
Add the scrambled eggs on top.
-
Sprinkle shredded cheddar cheese evenly across the pizza.
-
Bake the Pizza
-
Slide the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet.
-
Bake for 10–12 minutes, or until the crust is golden and the cheese is melted and bubbly.
Garnish and Serve
-
Remove the pizza from the oven and sprinkle with diced green onions (optional).
-
Slice and serve hot!


WILD BOAR
NORTEÑO
BREAKFAST
TACOS
Ingredients
For the Pulled Boar:
-
2–3 lbs wild boar shoulder or roast
-
1 tbsp olive oil
-
1 large onion, sliced
-
4 garlic cloves, minced
-
1 tbsp smoked paprika
-
1 tbsp ground cumin
-
2 tsp chili powder
-
1 tsp dried oregano
-
1 tsp ground coriander
-
1/2 tsp cinnamon
-
1/2 cup orange juice
-
1/2 cup chicken or pork stock
-
1/4 cup apple cider vinegar
-
Salt and pepper to taste
For the Refried Beans:
-
1 can (15 oz) pinto beans, drained and rinsed
-
1 tbsp lard or vegetable oil
-
1/2 small onion, finely chopped
-
1 garlic clove, minced
-
Salt to taste
For the Tortillas:
-
12 small corn or flour tortillas
-
1/2 cup Oaxacan cheese, shredded
-
1 ripe avocado, sliced
For Garnish:
-
Fresh cilantro, chopped
-
Lime wedges
Instructions
Prepare the Pulled Boar
-
Season and Sear: Season the boar generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the boar on all sides until browned. Remove and set aside.
-
Cook the Aromatics: In the same pan, sauté the onion until softened (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
-
Add Spices and Liquid: Stir in smoked paprika, cumin, chili powder, oregano, coriander, and cinnamon. Pour in orange juice, stock, and apple cider vinegar. Mix well.
-
Slow-Cook: Return the boar to the pot, cover, and cook on low heat for 3–4 hours (or in a slow cooker on low for 6–8 hours), until the meat is fork-tender. Shred the meat with two forks and toss in the sauce.
Prepare the Refried Beans
-
Heat lard or oil in a skillet over medium heat. Sauté the onion until translucent. Add the garlic and cook for 1 minute.
-
Add the beans and mash with a potato masher or fork. Stir and cook until smooth and creamy. Add salt to taste.
Assemble the Tacos
-
Press the Tortillas: Heat a skillet over medium heat. Warm the tortillas on both sides, pressing them slightly to create a crisp edge.
-
Spread a layer of refried beans on each tortilla.
-
Top with shredded pulled boar, a sprinkle of Oaxacan cheese, and a slice or two of avocado.
Garnish and Serve
-
Garnish the tacos with chopped cilantro and serve with lime wedges on the side for squeezing.
-
Pair with a smoky salsa or pickled onions for an extra kick.


CURED
SALMON
BELLY
BAGELS
Ingredients
-
1 lb fresh salmon fillet (skin-on, deboned)
-
1/4 cup kosher salt
-
1/4 cup granulated sugar
-
Zest of 1 lemon
-
1 tsp black peppercorns, crushed
-
2 tbsp fresh dill, finely chopped
Instructions
-
Prepare the Cure: In a small bowl, mix kosher salt, sugar, lemon zest, crushed peppercorns, and chopped dill.
-
Cure the Salmon: Lay a sheet of plastic wrap on a flat surface. Sprinkle half of the cure mixture onto the wrap. Place the salmon fillet on top, skin-side down, and cover with the remaining cure mixture. Wrap the salmon tightly in the plastic wrap.
-
Press and Chill: Place the wrapped salmon in a dish and weigh it down with a heavy plate or pan. Refrigerate for 24–48 hours, flipping it halfway through.
-
Rinse and Dry: After curing, rinse the salmon under cold water to remove the cure. Pat dry with paper towels and slice or chop as needed.
Step 2: Chopped Salmon Salad
Ingredients
-
1 cup salt-cured salmon, finely chopped
-
1/4 cup red onion, finely diced
-
1/4 cup cucumber, finely diced
-
1 tbsp capers, drained and chopped
-
2 tbsp fresh dill, chopped
-
4 oz cream cheese, softened
-
1 tbsp sour cream or Greek yogurt (optional, for a creamier texture)
-
1 tsp lemon juice
-
Salt and black pepper to taste
Instructions
-
In a mixing bowl, combine chopped salmon, red onion, cucumber, capers, and dill.
-
In a separate bowl, mix cream cheese, sour cream (if using), and lemon juice until smooth.
-
Fold the cream cheese mixture into the salmon mixture until well combined. Adjust salt and pepper to taste.
Step 3: Assemble the Bagel
Ingredients
-
4 bagels, sliced and toasted
-
8 oz cream cheese, softened (for spreading)
-
Thinly sliced cucumber rounds (for layering)
-
Extra red onion slices (optional, for garnish)
-
Extra capers and dill (for garnish)
Instructions
-
Spread a generous layer of cream cheese on the bottom half of each toasted bagel.
-
Layer a few cucumber slices on top of the cream cheese.
-
Spoon a generous amount of the chopped salmon salad onto the cucumbers.
-
Garnish with extra red onion slices, capers, and dill if desired.
-
Top with the other half of the bagel and serve.


BLACK BUCK CAMP FIRE
SHAKSHUKA
Ingredients
For the Tomato Sauce:
-
2 tbsp olive oil
-
1 medium onion, finely diced
-
1 red bell pepper, finely diced
-
3 garlic cloves, minced
-
1 tsp ground cumin
-
1 tsp smoked paprika
-
1/2 tsp ground coriander
-
1/4 tsp cayenne pepper (optional, for heat)
-
1 can (28 oz) crushed tomatoes
-
Salt and freshly ground black pepper, to taste
-
1 tsp sugar (optional, to balance acidity)
-
1/4 cup fresh parsley or cilantro, chopped (plus more for garnish)
For the Ground Black Buck:
-
1 tbsp olive oil
-
1 lb ground black buck antelope
-
1 tsp ground cumin
-
1/2 tsp smoked paprika
-
Salt and pepper, to taste
For the Eggs and Garnish:
-
6 large eggs
-
1/2 cup crumbled feta cheese (optional)
-
Fresh parsley or cilantro, for garnish
-
Crusty bread or pita, for serving
Instructions
Step 1: Prepare the Tomato Sauce
-
Heat 2 tbsp olive oil in a large cast-iron skillet or sauté pan over medium heat.
-
Add the onion and red bell pepper, cooking until softened, about 5–7 minutes.
-
Stir in the minced garlic, cumin, smoked paprika, coriander, and cayenne (if using). Cook for 1–2 minutes until fragrant.
-
Pour in the crushed tomatoes. Season with salt, pepper, and sugar (if needed).
-
Reduce the heat to low and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. Stir in the chopped parsley or cilantro.
Step 2: Cook the Ground Black Buck
-
Heat 1 tbsp olive oil in a separate skillet over medium heat.
-
Add the ground black buck and cook, breaking it up with a spoon, until browned and cooked through (about 6–8 minutes).
-
Season with cumin, smoked paprika, salt, and pepper. Stir well, then mix the cooked ground black buck into the tomato sauce.
Step 3: Add the Eggs
-
Make small wells in the sauce for the eggs. Crack one egg into each well.
-
Cover the skillet with a lid and cook over low heat for 6–8 minutes, or until the egg whites are set but the yolks are still runny.
Step 4: Garnish and Serve
-
Sprinkle the shakshuka with crumbled feta cheese (if using) and additional parsley or cilantro.
-
Serve hot with crusty bread or pita for scooping up the sauce and eggs.

