Ingredients

• 2 red bell peppers
• 2 orange bell peppers
• 2 yellow bell peppers
• 1 lb. ground venison
• 1 cup uncooked wild rice
• 1 tbsp butter
• 1 tbsp. olive oil
• 1 small white onion, chopped
• 1 jalapeno pepper, diced
• 3 cloves garlic, minced
• 1 6 oz can of tomato paste
• 1 cup dry white wine (I used Chardonnay)
• 1 can diced tomatoes
• 1 cup marinara sauce (I used my homemade sauce from the freezer, but RAO’s or any store bought marinara will be great!)
• 1 tsp. oregano
• 1 tsp. dried basil (or ~1/4 cup chopped fresh basil)
• 1 tsp. black pepper
• 1 tbsp. salt
• 1 can black beans, rinsed
• 3 cups spinach
• 1 cup corn (we usually use leftover corn on the cob from a previous dinner, but canned is fine too)
• 1 cup grated Pecorino Romano cheese
• 1 cup grated Mozzarella cheese
• 1 tbsp. avocado oil (or any high heat oil)

Directions

1. Cook the wild rice according to its directions and make sure to add a tbsp of butter to the water at the beginning - this will keep it from sticking to the pot, rice cooker, etc. Wild rice will take ~1 hour to cook so plan time accordingly.
2. Cut the tops off of each bell pepper and remove the insides. Bring enough water to boil to cover all six peppers. Boil for 3.5 mins and remove to an ice bath.
3. Preheat the oven to 425 degrees Fahrenheit.
4. In a Dutch oven, brown the venison. Remove the browned venison from the Dutch oven and set aside in a bowl.
5. In the Dutch oven, heat olive oil over medium high heat. Add the white onion and jalapeno pepper and sauté for ~7 mins until soft. Add garlic and tomato paste and turn heat to high. Cook until the tomato paste begins to darken, about ~3 mins.
6. On high heat, deglazed Dutch oven with white wine and allow it to evaporate to about half of its original volume (~3 mins)
7. Reduce heat to medium low and add diced tomatoes, marinara sauce, oregano, basil, black pepper, and salt. Allow it to simmer for ~15 mins.
8. Add in black beans, venison, 3 cups spinach, 1 cup corn, 1/2 cup Pecorino Romano cheese, and 1/2 cup Mozzarella cheese. Stir to combine and allow to heat for ~5 mins.
9. Coat the bottom of a 9 x 13 baking dish with avocado oil and arrange the six bell peppers in the dish. Fill each bell peppers with the venison mixture and top with remaining cheeses.
10. Bake uncovered in the pre-heated oven for 15 - 20 mins (I did 17 mins and it was perfect!)
11. Remove from the oven and allow to rest for ~10 mins.
12. Serve with steak knives and a green salad!

Ingredients

• 1 lb ground venison
• 1 lb ground pork OR beef (we add this because venison is so lean, but you can just do another pound of venison and add fat via beef tallow or butter)
• 2 tbsp. olive oil
• 1 chopped yellow onion
• 1 chopped carrot
• 1 chopped green bell pepper
• 1 cup sliced mushrooms
• 3 cloves minced garlic
• 1/2 cup homemade chicken stock or 1/2 cup dry red wine
• 1 28 oz can of San Marzano Tomatoes
• 1 6 oz can tomato paste
• 1/2 tsp. ground oregano
• 1/2 tsp ground thyme
• 2 bay leaves
• 1 tsp. kosher salt
• 1/2 tsp crushed red pepper
• 1/4 cup minced parsley
• 1 whole parmesan rind
• 1 lb cooked spaghetti noodles or spiralized vegetables or baked sweet potato (one per serving)

Directions

1. Brown venison and pork OR beef in a dutch oven. When cooked through, remove with a slotted spoon and set aside.
2. Drizzle in olive oil and heat on medium-high. When heated, add in onion, carrot, green bell pepper, and mushrooms. Cook for ~6 mins until soft. Then add in garlic and cook for another minute.
3. Pour in wine and allow it to bubble up and reduce by half. Add crushed tomatoes and tomato paste. Stir in oregano, thyme, salt, bay leaves, and crushed red pepper. Add the meat mixture back in and reduce heat to low. Allow to simmer for 30 - 60 mins (it is better the longer you let it simmer) with the top on.
4. Add in parmesan rind (if using) and minced parsley - allow to simmer for 30 more minutes.
5. Before serving, taste and add additional salt as needed depending on preference. Discard the two bay leaves and parmesan rind. Serve with pasta, spiralized vegetables or sweet potatoes. Top with shredded parmesan if desired! We serve it with Van’s garlic bread and our favorite green salad.

Directions

1. Preheat oven to 300°F, with room for a large Dutch oven and lid.
2. Heat the Dutch oven over medium heat with the bacon, cook until most fat renders. Remove bacon with a slotted spoon, set aside, leave the fat in the pot.
3. Pat venison dry, season liberally with salt and pepper. Add 2 tablespoons butter to the pot, then add venison and sear on all sides until well browned. Remove to the plate with the bacon.
4. Add olive oil, carrot, and a pinch of salt, cook about 10 minutes until carrot is very soft. After five minutes, add tomato paste, stir so it doesn’t burn.
5. Turn heat to high, add white wine. Reduce by about half, scraping the bottom with a wooden spoon. Add onions, 1 cup duck stock, and a pinch of salt. Stir.
6. Return venison and bacon to the pot, cover, and cook in the oven for 3 hours. Check halfway, add water if needed. Or cook on low on the stovetop for 3 hours, checking every 30 minutes, stirring onions, adding water to keep moist and prevent burning.
7. After 3 hours, check venison. If fork tender, remove and shred, otherwise cook another 30 minutes and check again.
8. Remove venison, cook onions uncovered over medium heat until creamy, soft, and lightly caramelized but not burned, about 45-60 minutes. Add a splash of water or white wine if they start to burn.
9. Return shredded venison to the pot, stir together. Taste, adjust salt and pepper. Keep sauce at a low simmer, bring salted water to a boil, cook pasta to 1 minute less than al dente.
10. Heat a large pan over medium heat with 3 cups sauce. Add pasta and a splash of reserved pasta water. Cook, stirring frequently, until al dente, then remove from heat. Add pasta water to loosen if needed, more sauce if desired. Mix in grated cheese, serve immediately.

Ingredients — Potatoes

• 2 pounds russet potatoes, peeled and diced
• 1/2 cup buttermilk
• 3 tablespoons butter
• 1/2 cup shredded cheddar cheese, about 3 ounces
• Salt

Ingredients — Filling

• 3 tablespoons butter
• 2 pounds ground venison
• Salt
• 1 large yellow onion, chopped
• 2 carrots, peeled and cut small
• 1 parsnip, peeled and cut small
• 1 cup peas
• 2 cloves garlic, peeled and minced
• 1 cup red wine
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon tomato paste
• 1 cup venison stock
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 2 teaspoons minced fresh rosemary
• Black pepper to taste
• 1/2 cup shredded cheddar cheese

Directions

1. Preheat the oven to 400°F.
2. Set a large pot of water over high heat, add the potatoes, and bring to a boil. Simmer until tender. Drain the pot, then return the potatoes to the pot. Turn the heat to low. Let them steam for a couple minutes.
3. Add the remaining potato ingredients and mash it all well. Set aside.
4. Heat the butter in a Dutch oven, wide pan over high heat. Add the venison and brown well and add salt as needed. Add the onions to the pan. Brown the onions and add the carrots, parsnips and garlic and cook for another couple minutes.
5. Add all the remaining ingredients except for the last 1/2 cup of shredded cheese. Stir well and bring to a boil. Boil this down, stirring often, until the mixture is wet, but not soupy.
6. Pour the meat mixture into a 9 x 13 in casserole dish (we use Le Crueset). Leave about 1 inch space for the potatoes. Cover each filling with the potatoes and make the surface irregular. Sprinkle that last 1/2 cup of cheese over the top. Bake until everything is pretty and browned, about 25 minutes.

Taco Bar

• 2 lbs ground venison fried with one onion and three minced cloves of garlic, plus taco seasoning (plus some water)
• Spanish Rice
• Grated Colby Jack Cheese
• Chopped Tomatoes
• Chopped Lettuce
• Salsa
• Sliced Avocados
• Corn on the cob, boiled cold, then sliced off
• Black Beans
• Chopped Jalapeño Peppers
• Lime Wedges
• Sour Cream
• Red Medium Salsa
• Green Medium Salsa
• Corn Soft Tortillas

Taco Seasoning

• Chili powder, 1 tablespoon
• Ground cumin, 1 teaspoon
• Garlic powder, 1 teaspoon
• Paprika (or smoked paprika), 1/2 to 1 teaspoon
• Dried oregano, 1/2 teaspoon
• Kosher salt, 1/2 to 1 teaspoon
• Ground black pepper, 1/4 to 1/2 teaspoon
• Onion powder, 1/2 teaspoon
• Red pepper flakes or cayenne pepper, a pinch (optional, for extra heat)

Spanish Rice — Ingredients

• 2 cups long-grain white rice (non-long-grain rice will not work)
• One 15-ounce can of tomato sauce
• 1/2 cup olive oil
• 1/2 finely chopped medium yellow onion
• Two jalapeno peppers
• 6 large crushed garlic cloves
• 2 1/2 cups duck stock
• 1/2 teaspoon cloves
• salt and pepper to taste

Spanish Rice — Directions

1. Place rice in a strainer and place it in your sink.
2. Run cold water through it until it runs clear, and let excess water drain.
3. Pour oil into a skillet over medium-high heat.
4. When the oil is hot, add clean rice.
5. Fry rice until golden brown, about 15 minutes.
6. Add serranos and diced onions for the last 2 minutes.
7. Prepare liquid/stock while the rice is frying.
8. Add tomato sauce, crushed garlic, cloves, salt, pepper, and stock, and mix in a large bowl.
9. Pour the stock into the pan with the browned rice, onions, and serranos peppers.
10. Bring to a boil, cover, lower heat to low medium, and simmer for about 30 minutes until the rice is cooked.

Ingredients

• 2 lbs ground venison fried with one onion and three minced cloves of garlic, plus taco seasoning (plus some water)

Taco Seasoning

• Chili powder, 1 tablespoon
• Ground cumin, 1 teaspoon
• Garlic powder, 1 teaspoon
• Paprika (or smoked paprika), 1/2 to 1 teaspoon
• Dried oregano, 1/2 teaspoon
• Kosher salt, 1/2 to 1 teaspoon
• Ground black pepper, 1/4 to 1/2 teaspoon
• Onion powder, 1/2 teaspoon
• Red pepper flakes or cayenne pepper, a pinch (optional, for extra heat)

Ingredients

• 2 cups long-grain white rice (non-long-grain rice will not work)
• One 15-ounce can of tomato sauce
• 1/2 cup olive oil
• 1/2 finely chopped medium yellow onion
• Two jalapeno peppers
• 6 large crushed garlic cloves
• 2 1/2 cups duck stock
• 1/2 teaspoon cloves
• salt and pepper to taste

Directions

1. Place rice in a strainer and place it in your sink.
2. Run cold water through it until it runs clear, and let excess water drain.
3. Pour oil into a skillet over medium-high heat.
4. When the oil is hot, add clean rice.
5. Fry rice until golden brown, about 15 minutes.
6. Add serranos and diced onions for the last 2 minutes.
7. Prepare liquid/stock while the rice is frying.
8. Add tomato sauce, crushed garlic, cloves, salt, pepper, and stock, and mix in a large bowl.
9. Pour the stock into the pan with the browned rice, onions, and serranos peppers.
10. Bring to a boil, cover, lower heat to low medium, and simmer for about 30 minutes until the rice is cooked.

Ingredients

Per 1 gallon, for two ducks:

• 1 gallon water
• 1 cup kosher salt
• 3-4 rosemary sprigs
• 2 tablespoons whole peppercorns
• two bay leaves
• 1 tablespoon apple cider vinegar

Ingredients

• Wild ducks, 1 wild duck for two people
• Salt and pepper, inside and outside
• 1 garlic head, cut in half, each half in a duck
• Celery, for a bed
• A touch of chopped onions
• Butter, to paint liberally on the outside

Method

1. Preheat oven to 475, pull out duck and rinse from brine and dry.
2. Salt and pepper inside cavity, stuff half garlic head (1 cut in half and each half in a duck) in cavity.
3. Place on bed of celery and a touch of chopped onions, liberally paint outside with butter, before roasting.
4. Season outside with salt and pepper.
5. Cook at 475 for 22 mins.
6. Pull out, cover with tin foil, and rest for 20 mins.
7. Carve.

Ingredients

• 2-3 duck carcasses
• one roughly chopped onion
• two celery stalks chopped in ~2 in pieces
• One head of garlic cut in half
• 1 tablespoon peppercorns
• 1 tablespoon apple cider vinegar
• 2 tablespoons kosher salt
• cold filtered water

Directions

1. Put 2-3 duck carcasses in a 12 qt stock pot.
2. Add one roughly chopped onion, two celery stalks chopped in ~2 in pieces.
3. One head of garlic cut in half, 1 tablespoon peppercorns, 1 tablespoon apple cider vinegar, 2 tablespoons kosher salt.
4. Fill to top with cold filtered water.
5. Bring to boil and simmer covered for three hours.
6. Strain stock through mesh strainer.
7. Let cool, and put 28 oz stock in 32 oz mason jars.
8. Freeze, should make 5-6 jars.

Ingredients

• 12 - 16 dove breasts
• 1 gallon of cold water
• 1 cup of Kosher salt

Directions

1. Rinse dove breasts in cold water.
2. Place dove breasts in brine and refrigerate for 8 - 24 hours.
3. Remove dove breasts from the brine and rinse with cold water. Discard brine.

Ingredients — Dough

• 3 cups all-purpose flour, plus extra for rolling
• 1/2 teaspoon fine salt
• 1 large egg
• 2 tablespoons melted butter, slightly cooled
• 3/4 cup warm water, plus more as needed

Ingredients — Filling

• 12 boneless dove breast meat,
• 2 medium yellow onions, finely diced
• 4 garlic cloves, minced
• 1 stick of butter
• 2 tablespoons olive oil
• 1 cup cottage cheese
• 1 cup finely grated sharp cheddar
• 2-4 tablespoons chicken stock
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

Ingredients — For finishing

• 3 tablespoons butter
• 1 small onion, thinly sliced
• Sour cream and chopped chives, for serving

Directions

1. Combine the flour and salt in a large bowl. Add the egg, melted butter, and warm water. Mix until a shaggy dough forms, adding more water a teaspoon at a time if dry. Knead on a lightly floured surface for 5-7 minutes, until smooth and supple. Cover and let rest for 30 minutes while you prepare the filling.
2. Heat the filling’s 2 tablespoons butter and olive oil in a skillet over medium-low heat. Add the diced onions and a pinch of the measured salt. Cook for 25-35 minutes, stirring occasionally, until soft and golden brown. Add a splash of water whenever the pan gets too dry. Stir in the garlic and thyme and cook for 1 minute. Transfer to a bowl.
3. Return the skillet to medium high heat, adding half a stick of butter. Season the dove with the remaining measured salt and pepper, then cook in fry pan for 2 - 3 minute per side until the meat is Cookes through. Work in batches to prevent from crowding the pan. Let rest for 10 minutes and finely chop the meat with a sharp knife.
4. Reserve about 1/4 cup of the caramelized onions to be served on top of the pierogi at the end. Combine the chopped dove, onion mixture, cottage cheese, and cheddar. You want a moist, cohesive filling that holds on a spoon, not a loose or wet mixture. Taste and adjust the seasoning, then let cool before filling the dough.
5. Roll half the dough at a time to about 1/8 inch thick, keeping the remainder covered. Cut into 3-3 1/2-inch rounds (we use a wide-mouthed bar glass) Place about 2 teaspoons of filling in each round. Fold into a half-moon, gently pressing out trapped air, and pinch the edges firmly with a fork until closed. If the edges are floury or dry, lightly moisten them with water first. Gather and reroll scraps, allowing them to rest briefly if they resist rolling.
6. Bring a large pot of salted water to a gentle boil. Cook the pierogi in batches without crowding. Once they float, cook for another 2-3 minutes, until the dough is tender. Remove with a slotted spoon and drain. Meanwhile, cook the sliced finishing onion in 1 tablespoon butter until golden. Transfer to a plate. Melt the remaining 2 tablespoons butter in the skillet over medium heat. Pan-fry the drained pierogi in batches for about 1 minute per side, until lightly golden, adding butter as needed. Serve: Top with the fried onions and chives, with sour cream alongside.

Ingredients

• 1 gallon water
• 1 cup kosher salt
• 3-4 rosemary sprigs
• 2 tablespoons whole peppercorns
• two bay leaves
• 1 tablespoon apple cider vinegar

Directions

1. Rinse ducks in cold water and pat dry.
2. Fill any pot with cold water, and add the rest of the ingredients: 1 cup kosher salt, 3-4 rosemary sprigs, 2 tablespoons whole peppercorns, two bay leaves, and 1 tablespoon apple cider vinegar, for 1 gallon of water, for two ducks.
3. Submerge ducks in the brine and place in refrigerator for 24 hours.
4. After 24 hours, remove the ducks from the brine wash with cold water. Pat dry.

Ingredients

• Turkey breast, legs, and/or entire bird
• 1 gallon water
• 1 cup salt
• 2 tablespoons peppercorn
• 5 sprigs fresh rosemary
• 1 tablespoon apple cider vinegar

Directions

1. Heat up salt with 3 cups water and melt salt, put in large pot and put in rest of cold water and 1 cup or so ice cubes to cool down water.
2. Ensure water cold before submerging turkey breast.
3. Place in refrigerator for 24 hours.
4. Remove turkey from brine and wash with cold water. Discard brine.

Always there

• Some cheeses
• Nuts
• Vegetables
• Crackers
• Other nibbles

Meat — examples

• Sliced salami
• Prosciutto, rolled or folded

Cheese — examples

• Sharp cheddar
• Gouda
• Herbed goat cheese
• Brie

Crackers — examples

• Woven wheat crackers
• Round water crackers
• Flatbread crackers
• Thin breadsticks

Vegetables — examples

• Cucumber slices
• Cherry tomatoes, red and yellow
• Carrot sticks

Dried fruit — examples

• Dates
• Dried apricots
• Fresh grapes alongside, when we have them

Nuts & nibbles — examples

• Almonds, pecans, and cashews, in small bowls
• Green olives
• Cornichons
• A little jam or preserves, in a small jar
• Hummus, in a bowl, swirled with a drizzle of olive oil

Putting it together

1. Set out one or two large boards. There is no single right board, and a bigger party just means a bigger spread.
2. Put the cheeses and the meats down first, then set small bowls of nuts, olives, cornichons, dried fruit, and other nibbles in among them.
3. Fill the open spaces with vegetables and fruit, and finish with crackers and breadsticks where hands can reach them.
4. Change it every time: what is in season, and what is already on hand, decides the board.

Ingredients

• Ice
• 1 jigger bourbon
• 1 jigger blackberry syrup
• Fever-Tree tonic water
• A sprig of mint, for garnish

Directions

1. Fill a Highball glass with ice.
2. Add 1 jigger bourbon, 1 jigger blackberry syrup, and Fever-Tree tonic water.
3. Garnish with a sprig of mint.

Ingredients

• 1 peeled orange
• 1 peeled lime
• 1 peeled lemon
• 4 in x 2 in piece of fresh pineapple
• 8 oz Lalo Tequila
• 3 cups of ice

Directions

1. Put all ingredients in a large blender (we use a Ninja, but adjust ingredients for your specific size blender) and blend smooth.
2. Pour into a large margarita or highball glass and enjoy!

Ingredients

• ⅔ cup low-sodium soy sauce, or to taste
• 1 tablespoon cornstarch
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• ¼ teaspoon red chili flakes
• 2 tablespoons sriracha
• 12 quail breasts, thinly sliced
• 2 tablespoons sesame oil, divided
• 1 head broccoli, broken into florets
• 1 onion, cut into large chunks
• 1 cup sliced carrots
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 red bell pepper, cut into matchsticks

Directions

1. Combine soy sauce and cornstarch in a medium glass or ceramic bowl; stir until smooth.
2. Stir in ginger, garlic, red pepper flakes, and sriracha; add quail and stir to coat. Cover and marinate in the refrigerator for at least 15 minutes.
3. Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add broccoli, onion, carrots, water chestnuts, and red bell pepper; cook and stir until just tender, about 5 minutes.
4. Transfer vegetables into a dish; set aside.
5. Heat remaining 1 tablespoon sesame oil in the same wok or skillet over medium-high heat. Add quail, reserving marinade, and cook until just browned, about 2 minutes per side.
6. Stir in vegetables and reserved marinade. Bring to a boil; cook and stir until quail is no longer pink in the center and vegetables are tender, 5 to 7 minutes.
7. Serve over rice.