• Slice diamond pattern in the fat side (score)
• Heat up a pan (not a non-stick one! i.e. a stick one!) to medium high
• Place breasts fat side down, cook 10-15 minutes (with heat on medium soon after putting them in)
• Cook meat side down 3-5 minutes
• Finish off for 1-2 minutes on fat side, then remove from heat
• Drain fat out of pan and keep for other cookings
• Dice a couple of shallots, thrown in the pan with 2-3 tablespoons of the duck fat
• Throw the shallots for 2-3 minutes in the fat
• Add ~1/4 cup of red wine
• Add same amount of broth
• Reduce until good (pretty thick)
• Wait until reduction is ready before slicing the duck (i.e. let it sit!).
• Slide duck breasts diagonally, drizzle with reduction
• Enjoy!

• Cut pheasant into medallion size pieces
• Fry in butter (use a metal pan, not a non-stick pan) at medium heat
• Remove the pheasant medallions once they are just cooked (do not overcook!)
• Add more butter to the pan
• Add 2 finely chopped shallots and cook at medium heat for ~4 minutes
• Add 2 pears cut into slices, fry for another 2 minutes
• Add a generous amount of white wine (~ 1cup) and reduce on medium high heat
• Add 1/2 cup of broth, reduce more
• Add cream and reduce, but do not let it get thick
• Add the pheasant back in for a minute to reheat
• Serve!

In honour of Scotty Richardson, try this delicious recipe:

RibsRecipe (click to download!)

An easy recipe to fry up some venison steaks and make a little sauce.

• Fry the steaks (about 1-2cm thick) in a generous amount of butter. Do not overcook! It only takes a couple of minutes on each side, you can see the blood come up. Medium high heat.
• Take the steaks out and set aside. There should be quite a bit of liquid in the pan.
• Add about the same amount of red wine as there was liquid, let it reduce.
• Add some milk (a little less than the red wine)
• Let it reduce to a nice consistency, and serve right away!

This goes well with some roasted sweet potatoes. Dice them up, sprinkle some salt and pepper, a little olive oil and about 35min at 400F.

Tried this with kangaroo meat, was great! Makes 4 burgers…

• 1 lb of ground meat (leaner meat so that burgers don’t shrink)
• ~1-2 tbsp of chopped onion
• 1 tsp of minced garlic
• salt, pepper
• paprika (used smoked paprika)
• chile powder (used New Mexico chile powder)
• cayenne pepper
• 1 egg
• 1/2-1 cup of bread crumbs

Mix it all together, start with 1/2 cup of bread crumbs and add more so that the consistency is right.

• 1 lb of non lean ground beef
• 1 big onion
• 1 red bell pepper
• 2 poblano peppers (substitute 1 green pepper)
• 3-4 jalapenos (reserve 1 or 2 for serving)
• 1-4 habaneros (depending on heat)
• 1 quart mushrooms
• Paprika as needed
• Cumin as needed
• salt, pepper
• New Mexico Chili powder as needed
• 1 can of diced tomatoes with juice
• 1 can of cooked read kidney beans with juice
• 1 small can of tomato paste
• 1-2 cups of chicken broth/bouillon – add as needed
• 2 chipotle peppers (whole)

Fry the meat, onions and peppers. Mix everything in except reserved jalapenos and simmer for at least 4 hours (6 is better, and it tastes better the next day). Use the spices to taste. Remember to remove the chipotles before serving (use them like a bay leaf). Make a corn bread to serve with it. Slice the remaining jalapenos to serve with the chili.