Here is the menu from my GameFeed this year – 2022!  It was really wonderful to be able to gather in person again, and see people we hadn’t seen in years, literally.  I’ve also included some recipes for a few of my favorite venison dishes below (which I may or may not have served this year).  Enjoy!

Chef Joel

Game Feed 2022 Menu

Smoked Sockeye Salmon Mousse
“Old Fashioned” Venison Carpaccio
Dove Pizza with Mozzarella and Gouda
Smoked Lake Trout with Duck Cracklings
Fried Bluegill
Grilled Octopus with Garden Tomatoes and Feta
Canada Goose Shawarma with Cucumber Relish
Canada Goose Fajitas with Peppers and Onions
Canada Goose Schnitzel with Creamy Apples and Homemade Sauerkraut
Canada Goose and Serrano Peach Stew
Creamed Canada Goose with Mixed Mushrooms
Alligator and Pheasant Gumbo
Smoky Tomato and Bluegill Stew
Ground Boar and Japonica Rice Soup
Bluegill Tomato and Lime Soup
Venison Larb with Crispy Wontons
Pan-seared Turkey with Roasted Red Pepper Sauce
Baked Walleye with Tomato Cream
Orange White Tail with Smashed Cucumbers
Thai Green Curry Snapping Turtle with Zucchini
Cray fish “Mac” and Cheese
Pheasant “Coq au Vin”
Long Neck Buck Roulade with Pesto Garnish
Pan-seared Turkey Breast with Yellow Pepper Sauce and Red Pepper Sauce
Elk Bolognese
Heavenly Mashed Potatoes
Basmati Rice with Roasted Pumpkin
Buttered Buckwheat Groats
Jasmine Fried Rice with Green Tomatoes
Curried Carrots and Toasted Walnuts

Venison Recipes

Venison Larb

1 pound ground venison, elk or antelope
1-2 teaspoons red pepper flakes
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon dried basil
1 teaspoon dried lemongrass, (optional)
2 tablespoons toasted rice powder
1 tablespoon fish sauce or soy sauce
2 tablespoons lime juice
1 teaspoon dried mint
Minced, parsley, cilantro or mint for garnish
Lettuce cups or crispy fried wontons for serving

Method: Cook the ground venison in a sauté pan with the oil until browned. Break up the venison as you go to create small pieces. Drain if desired. Add the remaining ingredients off the heat, stirring to combine. Serve warm or at room temperature.

Carpaccio “Old Fashioned”: Venison Carpaccio with Bourbon, Bitters, Candied Orange Zest 

¼ pound venison tenderloin, frozen a bit and sliced wafer thin
1 tablespoon Bourbon
2 teaspoons olive oil
¼ teaspoon sugar
Several drops of bitters
Candied orange zest

Method: Platter or plate the thinly sliced tenderloin. Drizzle the Bourbon, and olive oil, sprinkle the sugar, drip the bitters and garnish with the orange zest.

Homemade Soda Crackers

2 cups flour
½ teaspoon baking soda
¼ teaspoons salt
2 ounces cold butter
¾ cup water

Method: Preheat the oven to 350F. Combine the flour, baking soda and salt. Cut in the butter. Add the water and knead until smooth. Let rest a bit and then roll out to about an eighth of an inch thick. Cut into squares, place on a parchment lined sheet tray and prick with a fork. Sprinkle a little salt on top if desired. Bake 20 minutes or so until lightly browned.

Pan-Seared Venison Medallions with Bourbon Demi-glace 

1 tablespoon olive oil
1 shallot, minced
1 clove garlic, pasted
1 T Bourbon
¾ cup demi-glace
Salt and pepper to taste
¾ -1 pound beef tenderloin, cut into thin medallions
1 tablespoon olive oil

Method: Cook the shallot over low heat in a sauce pot until the shallot has softened a bit. Add the garlic and Bourbon. Cook a bit, then add the demi-glace. Cook until reduced by about half, season with salt and pepper. Brush the venison medallions with the olive oil, then season with salt and pepper. Heat a pan to hot hot. Cook the venison about a half a minute to a minute or so per side for medium rare or cook it so that you will eat it. Serve with a small spoonful of the sauce.