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Outdoor Campus - West

Program Cookbook

bacon wrapped dove

Ingredients:

One package of bacon
15 doves
Hot or sweet peppers
1 cup red wine

Directions:

Marinate the whole dove breast over night in the red wine. After marinated, filet the breast off the bone and tenderize each piece flat. Roll up in a half of slice of bacon and add peppers of choice. It is also just fine with no peppers. Slide each piece on a metal skewer but you can use toothpicks individually. Grill over medium heat. I then have a dip of KC BBQ sauce.

From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West

pheasant and peanut wontons with plum sauce

Ingredients:

Any white fish filets (ex : Halibut, Walleye, Perch or Crappie)

2 cups of ground pheasant with 1 cup of ground pork sausage
2 scallions finally chopped
3 tablespoons peanut butter
3 teaspoons oyster sauce
40-50 wonton skins
3 tablespoons flour past
Combine the top four ingredients and set aside
PLUM SAUCE:
1 cup dark plum jam
1 tablespoon white wine or rice vinegar
1/2 teaspoon chili sauce
Combine and set aside

Directions:

Fill wonton about 8 at a time or so. Moisten the edges with flour paste and place half a teaspoon in the middle and fold corner to corner at twist. Place in deep frying pan with hot oil at 385. Cook for 1-2 minutes and place on paper towels to cool.

From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West

colorado Goose liver pate

Ingredients:
1/4 pound butter
1 pound goose livers
8 green onions chopped
1/2 teaspoon  thyme
1/2 teaspoon rosemary
1 bay leaf
12 large fresh mushrooms chopped
1/4 cup brandy
dash of lawerys salt
Directions:
In large skillet, melt butter and add onions and livers. Stir over medium heat for 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour into blender. Add Brandy and salt and blend for 2 minutes. Pour into souffle dish and chill. Can serve with melba toast rounds, bagel chips or good French breads.
From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West


smoke goose horsd'oeuvres

Ingredients:
goose or duck smoked breasts, sliced thin
small slices of French breads
Blue cheese or Rembrandt cheese
diced tomatoes
basil leaves
Directions: Slice bread thinly, place one basil leaf on bread, then place two small slices of smoked duck, add some cheese then tomatoes. Broil in oven quickly.
From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West

grilled turkey wrap

Ingredients:
2-3 cups ground or diced grilled turkey breast and thighs
2 pack  (8 ounce) softened cream cheese
1 cup grated cheddar cheese
1/2 cup of mayonnaise
1 cup ground slivered toasted almonds
1/2 cup of sliced small green onions
2 tablespoons Lawrey's salt
flour tortillas
Directions: You can cook the turkey any way you wish. I prefer to have the grilled flavor. It can also be diced in small or larger chunks but I usually use the recipe on an older bird and put it thru the grinder. I mix all the ingredients in a large bowl with the chilled meat then spread over tortillas and wrap. Can slice for appetizers or just east as a sandwich on the boat.
From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West

turkey parmesan

Ingredients:
1 turkey with breast and thighs filleted from the bone.
2-3 cups flour
1 box Panko Italian bread crumbs
2 eggs
Spaghetti or your favorite pasta
fresh grated mozzarella cheese
Pasta sauce, use your favorite kind.   I like the Vodka Pasta Sauce, the Safeway select brand
Directions: Cut the breasts in 3 equal pieces and the thighs in two pieces. Tenderize with a mallet to 1/2 to 1/4 inch flat. Dip the filets into the flour then beaten egg mix and then in the Panko. Place filets in greased baking dish.  Bake at 375 for 20 minutes. Place on a bed of pasta and pour warmed sauce of the meat and sprinkle with fresh cheese.
From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West

Fish Taco

Ingredients:

Any white fish filets (ex : Halibut, Walleye, Perch or Crappie)

Taco shells

Recommended toppings:

Fresh tomato

Diced black beans

Grated sharp cheddar cheese

Lettuce or cabbage

Ranch dressing

Taco meat seasoning

Directions: Prepare and cook fish using any method you prefer. Jeff recommends using large strips of fish and deep-frying them. Place fish and other preferred toppings in a taco shell of your choice. Large flour tortillas work nicely. Enjoy!

From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West

Crab Stuffed Walleye

To prepare: preheat oven to 375 degrees.

Ingredients:

3-6 Walleye (1 fish, 2 filets and slice each filet in half)

Stuffing:

2 small cans of crab meat

1 cup shredded cheese

1-2 pkgs cream cheese, depending on amount of fish

2 Tablespoons lemon juice

1 Tablespoon Lawry's seasoned salt

1/2 Italian bread crumbs (additional bread crumbs for topping)

Directions:

Mix ingredients for stuffing and form a small ball, about 3 inches in diameter.

Wrap half of a filet around the cheese ball and hold in place with a toothpick. Place in baking dish. Place an additional layer of bread crumbs over the top of the cheese. Bake at 375 for 20 minutes.

Make a Hollandaise sauce to place over each individual patty after they are placed on a serving plate.

From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West

Pheasant Paprikas

To prepare: preheat oven to 350 degrees.

Ingredients:

2 boiled pheasants, chunked

4 chopped shallots

4 T. fat from pheasant broth

1 T. paprika

1 tsp Lawry's

1 T. olive oil

1/2 pint sour cream

2 T. flour

2 T. butter

Dumplings:

3 eggs

3 cups flour

1 teaspoon salt

1/2 cup water

Directions:

Combine shallots, fat, paprika and Lawry's in saucepan.

Add 1 1/2 cups water and simmer.

Add 1 T. salt and 1 T. olive oil to a pan of boiling water.

Mix dumpling ingredients. Drop by teaspoon in boiling water. Cool 10 minutes before draining.

Add pheasant to a large baking dish with the liquid from the saucepan and the dumplings. Stir in sour cream, 2 tablespoons flour and butter. Bake for 30 minutes, stirring occasionally to thicken sauce.

From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West

Very Berry Duck

To prepare: warm oven.

Ingredients:

4 duck breasts (skin on or off)

Lawry's salt

2 T. olive oil

1/4 cup Balsamic vinegar

1/2 cup red wine

2 cloves minced garlic

1 T. brown sugar or plum preserves

1 T. fresh or dried rosemary

4 T. butter

1-2 cups fresh berries (raspberry or blackberry recommended)

Directions: Season duck breast with Lawry's. Sear in olive oil in 1-2 minutes per side. Add balsamic vinegar, red wine, garlic and brown sugar. Cook until medium rare (about 10 minutes). Remove duck breast and place in warm oven. Add rosemary to balsamic and wine mixture. Reduce sauce to 1/2. Add butter and berries until butter is melted. Slice duck and spoon sauce over the top.

From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West

Pheasant Linguini

Ingredients:

1 whole pheasant, diced into pieces

1-2 packs of linguini noodles

2 T. olive oil

1 bundle of chopped green onion

1/2 cup white wine or cooking sherry

1 stick butter

2 T. sweet basil

1 pkg. mushrooms, sliced

1 cup fresh grated parmesan cheese

Directions: Saute mushrooms.In a separate pan, brown green onions in olive oil before adding pheasant and sweet basil. Cook pheasant just until color changes. Add wine and butter. Reduce to 1/2 before adding mushrooms. Add mixture to plate of noodles and top with parmesan cheese.

From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West

Corned Goose Breast

Ingredients:

Up to 10 goose breasts, skin off

Tender Quick salt

Pickling spice

Directions:

Rub Tender Quick salt into both sides of goose breasts.

Place in zip-lock bag. Grind pickling spice in coffee grinder.

You need one container of pickling spice per 4 goose breasts.

Add pickling spice to zip-lock. Refrigerate for 10-12 days, turning daily.
Place breasts in crock-pot, cover with water and cook on low for 10 hours.
Rinse breast in cool water and refrigerate or vacuum pack.
From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West

Stuffed Venison Backstrap

1/4 cup olive oil

1 cup crushed seasoned croutons

1/2 cup dried cranberries

1/2 cup shredded mozzarella cheese

1 venison backstrap

Directions:

Age and trim meat.  Make 2 lengthwise cuts so you have a square piece of meat 1/2 to 1 inch thick.  Use your hands to get it as flat and even as possible.

Rub olive oil over meat surface.  Add croutons, cranberries and mozzarella cheese.  Roll lengthwise and tie off or skewer. 

Grill over medium to high heat.  Make a one-quarter turn approximately every 5 minutes.  Cooking time will vary based on your grill and the size of the loin.  Venison should be cooked to medium rare.

From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West

Sesame Antelope Backstrap

Marinade:

1/4 cup sesame oil

1/4 cup balsamic vinegar

1/2 cup brown sugar

2 tsp. sweet basil

Other:

1/2 cup sesame seeds

1 antelope loin (backstrap)

1 lb. bacon

Directions:
Age and trim meat. Marinade meat for 8 hours. Roll backstrap in sesame seeds. Wrap with bacon. Tie off or skewer.

Grill over medium to high heat.

From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West

Mushroom Blue Cheese Venison

1 lb. cubed venison (hind quarter)

1 cup flour or pancake mix

4 tsp. Lawry’s Seasoned Salt

1/4 cup olive oil

1 cup sliced mushrooms

1/4 cup balsamic vinegar

1/4 cup butter

1/2 cup blue cheese
Directions:
Age and trim meat.  Cut into 1-inch cubes. 
Mix flour and Lawry's.  Add dry cubes of meat to coat.  Add olive oil to hot skillet.  Brown meat on all sides.
Add mushrooms and vinegar.  Cook over medium heat until medium rare.  (This will happen quickly!)  Remove venison and keep it warm in oven. 
Add butter and blue cheese to mushrooms and balsamic mixture.  Allow to thicken.  Add venison to other ingredients and serve.
From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West

Chicken Fried Venison

Backstrap steaks or hind quarter steaks.

1 egg, beaten

1/2 cup milk

Flour or pancake mix

2 T. Lawry’s Seasoned Salt

Olive oil
Directions: Butterfly steaks open.  Wrap meat in Saran wrap or plastic Zip-lock.  Place on cutting board and use meat tenderizer to pound flat on both sides. Dry meat.  Dip in egg/milk mixture and then bread with flour/salt mixture. Cook a few minutes on each side in hot olive oil.
From Jeff Olson's Venison Cooking Class at The Outdoor Campus-West