Alligator Bites

With garlic mashed potatoes, mint chimichurri

Lamb T-Bone

With smoked bourbon soaked vanilla cake, wild raspberry jam & shaved white chocolate

Wild Blueberry Trifle

Wasabi Marinated Teres Major

Maple Glazed Pork Belly

Includes appetizers for the table & dessert! A magnificent meal featuring a delicious selection being announced soon!

6 Course Wild Game Dinner

Preheat the Oven

In a large mixing bowl, combine the pimento cheese, diced alligator meat, breadcrumbs, beaten egg, chopped green onions, hot sauce, garlic powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Prepare the Mixture

Using your hands, shape the mixture into small bite-sized balls or patties.

Shape the Bites

Grease a baking sheet with olive oil and place the shaped alligator bites on the sheet, leaving space between each. Bake for 15-20 minutes or until they are golden brown and cooked through.

Bake the Bites

Remove from the oven and let cool slightly before serving. Enjoy your baked pimento cheese alligator bites!

Serve

Pimento cheese

Alligator meat (diced)

Breadcrumbs

Green onions (chopped)

Hot sauce

Garlic powder

Salt

Black pepper

Olive oil (for greasing)

Peel and chop the potatoes into chunks. Boil in salted water for about 15-20 minutes until fork-tender. Drain and return to pot.

Prepare the Potatoes

Add butter, minced garlic, and milk to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.

Make Garlic Mashed Potatoes

Season the lamb T-bone steaks with salt and black pepper on both sides.

Prepare the Lamb

Heat olive oil in a skillet over medium-high heat. Add the lamb steaks and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove from heat and let rest.

Cook the Lamb

In a food processor, combine fresh mint, red wine vinegar, minced garlic, olive oil, and red pepper flakes. Blend until smooth. Season with salt to taste.

Make Mint Chimichurri

Plate the garlic mashed potatoes and top with the lamb T-bone. Drizzle with mint chimichurri before serving.

Lamb T-Bone Steaks

Black Pepper

Olive Oil

Garlic

Potatoes

Butter

Milk

Fresh Mint

Red Wine Vinegar

Garlic (for chimichurri)

Olive Oil (for chimichurri)

Red Pepper Flakes

Bake the smoked bourbon soaked vanilla cake according to your favorite recipe or use a store-bought version. Allow it to cool completely.

Prepare the Vanilla Cake

In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip until soft peaks form.

Whip the Cream

In a large trifle dish, start with a layer of smoked bourbon soaked vanilla cake, followed by a layer of wild raspberry jam, and then a layer of wild blueberries.

Layer the Trifle

Spread a layer of whipped cream over the blueberries. Repeat the layering process until all ingredients are used, finishing with whipped cream on top.

Add Whipped Cream

Sprinkle shaved white chocolate on top for garnish. Optionally, add a few whole wild blueberries for decoration.

Garnish

Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld. Serve chilled.

Chill and Serve

Smoked Bourbon Soaked Vanilla Cake

Wild Blueberries

Wild Raspberry Jam

Shaved White Chocolate

Heavy Cream

Powdered Sugar

Vanilla Extract

In a bowl, mix wasabi paste, soy sauce, olive oil, minced garlic, lime juice, salt, and black pepper. Place the teres major in a resealable plastic bag or a shallow dish and pour the marinade over the beef. Seal the bag or cover the dish, refrigerate, and let marinate for at least 2 hours or overnight for best results.

Marinating the Beef

Preheat the grill or a skillet over medium-high heat. Remove the beef from the marinade and discard the marinade. Grill or sear the teres major for about 5-6 minutes on each side for medium-rare, or until it reaches desired doneness. Remove from heat and let it rest for 5 minutes before slicing.

Cooking the Teres Major

While the beef is resting, cook the noodles according to package instructions. In a separate pan, heat 1 tablespoon of olive oil over medium heat, add 2 minced garlic cloves, and sauté until fragrant. Toss the cooked noodles in the garlic oil and season with salt and pepper to taste.

Garlic Noodles

Slice the teres major against the grain and serve alongside the garlic noodles. Enjoy!

Serving

Teres Major (beef)

Wasabi paste

Soy sauce

Olive oil

Garlic (minced)

Lime juice

In a bowl, mix maple syrup, soy sauce, minced garlic, black pepper, and salt. Place the pork belly in a resealable bag, pour the marinade over it, seal, and refrigerate for at least 4 hours or overnight.

Marinate the Pork Belly

Preheat your oven to 300°F (150°C). Remove the pork belly from the marinade and place it on a baking sheet lined with parchment paper. Reserve the marinade. Cook for about 2.5 to 3 hours, basting occasionally with the reserved marinade.

Cook the Pork Belly

Increase the oven temperature to 400°F (200°C). Brush the pork belly with additional maple syrup and return it to the oven for an additional 20-30 minutes until the glaze is caramelized and crispy.

Glaze the Pork Belly

Remove the pork belly from the oven and let it rest for 10-15 minutes. Slice into thick pieces and serve warm.

Rest and Slice

Pork Belly

Maple Syrup

Soy Sauce

Ground Black Pepper

Thinly slice venison and arrange on a platter. Top with arugula, shaved parmesan, olive oil, balsamic vinegar, salt, and pepper.

Prepare Venison Carpaccio

Season elk steaks with garlic, rosemary, salt, and pepper. Grill over medium-high heat for 6-8 minutes per side for medium-rare. Baste with butter while grilling.

Grill Elk Steaks

In a saucepan, bring vegetable broth to a boil. Add wild rice, reduce heat, cover, and simmer for 45 minutes or until tender.

Cook Wild Rice

In a skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add sliced mushrooms and cook until browned.

Sauté Mushrooms and Onions

In a saucepan, heat cream until just boiling. Pour over chopped dark chocolate. Let sit for 5 minutes then stir until smooth. Add vanilla extract and sea salt.

Alligator Bites

Lamb T-bone

Wild Blueberry Trifle

Wasabi Marinated Teres Major

Maple Glazed Pork Belly

6 Course Wild Game Dinner