The 28th Annual GameFeed

October 4, 2026

Appetizers

Bluegill Chips

Golden brown pan-fried flour dusted pan fish fillets served with classic tartar sauce

Squirrel Pizza

The perennial favorite of squirrel, thin crust whole wheat pizza dough, pizza sauce, roasted red pepper strips, mozzarella, Parmesan and just a touch of crushed red pepper flakes)

Northern Pike Pate

Citrus poached northern pike fillets folded into a cream cheese, sour cream and heavy cream mousse

Elk & Italian Sausage Terrine

Ground elk, sweet Italian sausage and garlic pate with saltines)

Venison Old-Fashioned Carpaccio

Shaved venison tenderloin with a splash of brandy, a dash of bitters and candied oranges and drunken cherries

Venison Manhattan Carpaccio

Shaved venison tenderloin with a splash of bourbon, a dash of sweet vermouth and drunken cherries

Venison Martini Carpaccio

Shaved venison tenderloin with a splash of gin, a dash of dry vermouth and minced olives

Squirrel Rillettes

Twice cooked squirrel meat, duck fat, thyme and cayenne spread with cornichons and saltines

Elk & Goat Tacos

A smoky mix of ground elk, ground goat, onions, garlic and spices with chiffonade of kale, mini-tortillas and grated aged cheddar

Entrees

Dried Beef Rolls with Elk & Lamb

Thinly sliced dried beef stuffed with and elk and lamb farce seasoned with rosemary and feta and served with a horseradish beet sauce.

Pheasant Coq au Vin with Puffball Mushrooms and Pearl Onionsr

Soft braised pheasant in a rich red wine gravy with garnished with sauteed puffball mushroom cubes, pickled pearl onions and lardon.

Big Goose Sandwich with Gorgonzola Butter

French bread, thinly sliced brined goose breast slathered with Gorgonzola bourbon butter

Pulled Long-Neck Buck Neck & Beef BBQ

Pulled braised Long-Neck buck neck and beef chuck roast BBQ

Pheasant with Serrano-Peach Glaze

Brined pheasant breast with a Serrano-Peach Glaze

Thai Red Curry with Crappie, Catfish and Vegetables

Crappie, catfish, carrots and Savoy cabbage in a Thai red curry, coconut broth and basil broth

Pheasant-Stuffed Chicken Legs and Thighs

Roasted boneless chicken legs and thighs stuffed with a ground pheasant and fresh thyme farce and served with a squirrel jus gravy

Goose Stroganoff with Buttered Beet Noodles

Brined goose breast strips with a rich sour cream sauce with pickled onions and buttered beet noodles

Alligator & Sweet Potato Fritters

Minced alligator and diced sweet potato fritters with rice flour, turmeric and mint

Honeyed Pheasant Thighs

Pan-seared brined pheasant with a golden honey glaze

Sides

Sweet Corn Cobettes with Green Peppercorn Butter

Fresh Wisconsin sweet corn cobettes steamed and then warmed in a green peppercorn butter

Couscous

Dessert

Belgian Waffle Bread Pudding with Caramel Sauce

Chef Joel's 28th Annual GameFeed!
More Pheasant!

Many Thanks to:

For Game and Other Contributions:

  • Steve Owen
  • Dustin Dolezalek
  • Duane Statz
  • Steve Nelson
  • Jon Koch
  • Noah and Steph
  • Adam Gallagher

For Awesome Assistance:

  • Charlie Fiss
  • David Keck
  • Chef Steve Nelson
  • Doc Lochen
  • Steve Ralser
  • Steven King
  • Karen Faller
  • Bill Somerville and Nephews: Andrew, Jordan and Zander
  • Noah Kunin-Goldsmith
  • Steve Owen – the Bluegill Guy!!!