Directions:

In a large sauté pan, heat oil over med/med-high heat. Add the Shallots and cook until slightly browned (approx. 4 minutes) Add the curry powder  and garlic powder,  stir and cook until fragrant (approx 1 minute).  Add the Chicken broth, coconut milk and ½ tsp salt – stir to combine. Allow to simmer for 5-8 minutes or until the sauce reduces to equal 2 cups. Season the fish with salt, place fish in the same pan as the sauce – making sure the fish is coated with sauce. Cover the pan (with a cover or with foil) and allow to cook for approx 7-9 minutes (depending on the size of each piece of fish you have chosen). Once finished, arrange the fish over rice. Add cilantro, lime juice and scallions to the left over sauce and drizzle additional sauce over fish and rice, garnish with Mango and Scallions. Also great served with steamed Spinach as a side.

Maple Brown Sugar Jerky

Ingredients:

5 Lbs of ground deer meat
3 Tbsp Salt
1/2 tsp ground black pepper
1 tsp ground white pepper
2-1/2tsp ground Coriander
1 tsp ground cinnamon
1/2 cup brown sugar
1 cup Real Maple Syrup
1 cup cold water

Directions:

Combine all ingredients (except the meat) to create your seasoning liquid. Once ingredients are combined, pour over the ground meat. Mix and knead until liquid is well dispersed and mixed (this should take you at least 4-5 minutes).  Once combined – either add to a piping bag with a round or flat tip of your choice, a jerky press and press your meat out onto your pan of choice. Or, you can roll out the meat mixture between 2 pieces of plastic wrap – flip onto a pan and cut into strips after you have turned it into Jerky. To “cook” your jerky either use your dehydrator or use your oven set on approx 180*F and allow to cook/dry for several hours (2-5 hrs - all ovens are different so watch for your perfect jerky texture). Remove and allow to completely cool. Store in an air tight container or bag in your refrigerator for 7-10 days or freeze for up to one year.

Ingredients:

2 Lbs of ground deer meat  
1 tsp mace
2-1/2 Tbsp paprika
2Tbsp dry mustard
1/4 tsp black pepper
1/4 tsp white pepper
1/4 tsp cayenne/red pepper
1 Tbsp corn syrup
1 Cup water                                            

Directions:

Combine all ingredients (except the meat) to create your seasoning liquid. Once ingredients are combined, pour over the ground meat. Mix and knead until liquid is well dispersed and mixed (this should take you at least 4-5 minutes).  Once combined – either add to a piping bag with a round or flat tip of your choice, a jerky press and press your meat out onto your pan of choice. Or, you can roll out the meat mixture between 2 pieces of plastic wrap – flip onto a pan and cut into strips after you have turned it into Jerky. To “cook” your jerky either use your dehydrator or use your oven set on approx 180*F and allow to cook/dry for several hours (2-5 hrs - all ovens are different so watch for your perfect jerky texture). Remove and allow to completely cool. Store in an air tight container or bag in your refrigerator for 7-10 days or freeze for up to one year.

Ingredients:

5 Lbs of ground deer meat
3 Tbsp Salt
1-1/4 tsp ground white pepper
1 tsp cayenne pepper
2 tsp garlic powder
2 tsp onion powder
3 tsp dry mustard
1/2 cup brown sugar
1 tsp liquid smoke
1/4 cup tomato paste
1-1/2 cold water
1/4 cup bourbon
1/4 cider vinegar

Directions:

Combine all ingredients (except the meat) to create your seasoning liquid. Once ingredients are combined, pour over the ground meat. Mix and knead until liquid is well dispersed and mixed (this should take you at least 4-5 minutes).  Once combined – either add to a piping bag with a round or flat tip of your choice, a jerky press and press your meat out onto your pan of choice. Or, you can roll out the meat mixture between 2 pieces of plastic wrap – flip onto a pan and cut into strips after you have turned it into Jerky. To “cook” your jerky either use your dehydrator or use your oven set on approx 180*F and allow to cook/dry for several hours (2-5 hrs - all ovens are different so watch for your perfect jerky texture). Remove and allow to completely cool. Store in an air tight container or bag in your refrigerator for 7-10 days or freeze for up to one year.

Ingredients:

5 Lbs of ground deer meat
1/2 Tbsp Salt
1 Tbsp ground white pepper
2 Tbsp ground black pepper
1/2 tsp coriander
1 tsp liquid smoke
1/2 cup soy sauce
1/2 cup beer
1 cup cold water

Directions:

Combine all ingredients (except the meat) to create your seasoning liquid. Once ingredients are combined, pour over the ground meat. Mix and knead until liquid is well dispersed and mixed (this should take you at least 4-5 minutes).  Once combined – either add to a piping bag with a round or flat tip of your choice, a jerky press and press your meat out onto your pan of choice. Or, you can roll out the meat mixture between 2 pieces of plastic wrap – flip onto a pan and cut into strips after you have turned it into Jerky. To “cook” your jerky either use your dehydrator or use your oven set on approx 180*F and allow to cook/dry for several hours (2-5 hrs - all ovens are different so watch for your perfect jerky texture). Remove and allow to completely cool. Store in an air tight container or bag in your refrigerator for 7-10 days or freeze for up to one year.

Ingredients:

1 Lb of ground venison meat
1 large onion finely grated
1 large carrot finely grated
2 gloves of garlic – grated
1-2 Tbsp Worcestershire Sauce
1 Tbsp Tomato Paste
Fresh Thyme – approx 1 tsp
1 sprig of rosemary – needles chopped
1-1/4 cups of chicken broth/stock
2 lbs of potatoes – for mashing
3/5 Tbsp butter
2 egg yolks
Parmesan cheese – at least 1/2 cup
1-2 Tbsp Olive Oil
1/2 - 3/4 cup sour Cream
Salt – to taste
Fresh ground black pepper – to taste

Directions:

Preheat oven to 350 Degrees F.

Meat Filling:

In a large skillet/sauté pan, heat the olive oil over Med/Med-High heat. Season the meat and add to the hot pan fry until fully cooked. Add the grated onion, carrot and garlic to the meat and combine. Add the Worcestershire sauce, tomato paste and herbs – cook for approx 2 minutes.  Stiring constantly, add the Red wine and reduce to almost nothing. Add the Chicken broth, bring to a boil, and simmer until it reduces down to a thick sauce.

Potatoes:

Peel and dice your potatoes. Boil them in salted water until tender. Drain and mash/rice them until a very smooth texture is achieved. Season with Salt, Pepper, Parmesan Cheese, butter, egg yolks and sour cream.

Build the Shepherd’s Pie:

Spoon your cooked meat mixture into an oven proof pan. Spoon your potatoes over your meat, smoothing an even layer to completely cover your meat. Top with extra grated parmesan and stick potatoes with a fork to allow peeks to form and crisp in the oven. Bake for about 20 minutes.

Recipe Questions?        Email Chef Ashleigh at ashleighnw@comcast.net