Here's the recipe:

In a caste iron skillet, place:

• Six strips bacon, cut into small pieces.
• Cook until crisp, set aside, and leave two tablespoons bacon grease in pan.

In skillet, add:

• Two cups snow goose breasts or thighs or both, cubed.
• Season with salt and pepper and sauté until cooked. Set aside pieces on paper towel.

In same pan, sauté:

• One cup fresh mushrooms until cooked.

In separate sauce pot, add:

• One and a half cups snow goose stock (use chicken stock as substitute), ½ cup each diced onion and carrot, and two cloves minced garlic.

Cook until tender, then add:

• One can (10 3/4 ounces) of cream of potato soup. (Note: Doheny also likes to add cubed day-old baked potatoes to the recipe).

Stir mixture, then add:

• Two cups half and half, bacon, snow goose meat, mushrooms and one cup cooked wild rice (more if you like), and pepper to taste.
• Simmer for about 45 minutes, remove from heat, and serve with shredded Swiss cheese and minced fresh parsley.

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Ingredients:

• 3 cups fish fillets, sliced into finger sized pieces, skin on
• 1 cup onions, sliced 1/4"
• 1 cup carrots, sliced 1/4"
• 1 cup celery, sliced 1/4" thick on the bias
• 1 cup red pepper, sliced 1/4" thick, 3"long
• 1 cup fresh mushrooms, sliced 1/4"
• 1 1/2 tbsp. vegetable oil or saffron oil
• 1 Tbsp. cornstarch
• 1 Tbsp. soy sauce
• 1 tsp. fresh ginger root, minced fine
• 2 cups chicken stock, fish stock or clam broth
• 4 cups cooked white rice

Directions:

Peel and cut vegetables.  In a wok or heavy saute pan heat oil until smoke hot.  Add vegetables and cook for 3 minutes turning gently to keep from burning.  Combine cornstarch, soy sauce, fresh ginger and chicken stock.  Add to vegetables and bring to a simmer.  Add fish, tossing gently and cook until fish is tender and sauce is clear.  Remove and serve over white rice.

Extra Tips

• Firmer fish fillets work best  (bass)
• leaving skin on fillets helps keep the fish pieces intact
• The vegetables look and cook best if sliced chinese style or on the bias
• This is an easy campfire dish when made in a heavy iron pan.  The hotter the fire the better

Ingredients:

• 20 pan fish fillets
• 3 Tbsp. vegetable oil
• 1 1/2 cups seasoned flour
• 2 Tbsp. clarified butter
• 1 lemon, cut into wedges
• salt to taste

Directions:  Scale fish and leave the reason for leaving the skin on is to help hold the fillets together.  It is alright to remove the skin if you are in a hurry or don't want to scale the fish).  In a large skillet heat the oil until hot.  Roll fish fillets in seasoned flour and shake off the excess.  Add butter to oil.  Place fish in oil, skin side down.  Fry for 1 1/2 to 2 minutes.  Turn gently and fry until golden brown.  Fish will appear milky white and flake when done.  Remove from pan and place on absorbent paper towels.  Serve with lemon and kosher salt.  Enjoy!

Ingredients:

• 2lbs.stew meat venision or beef
• 1 big onion chopped
• 2 stalks of celery cut into pieces
• 1 1/2 cups of baby carrots
• 5 or 6 red potatoes cut up
• 1 tbsp.sugar
• 1 tbsp.salt
• 1/4 tsp.pepper
• 3 cups tomato juice or V 8
• 4 1/2 tbsp. tapioca
• 1 slice of bread

Directions:  Put into crock pot, layer vegetables on top of beef. Mix together sugar, salt, pepper, tapioca, and tomato juice. Pour mixture of the tomato juice over everything. Put 1 slice of bread on the top to take the gases out, put the lid on. Turn crock pot on high or medium for 4-5 hours. After its done take slice of bread and throw it away.
Enjoy!

Ingredients

• 4 cups of boneless fish, cut into 1" cubes
• 1 Tbsp. taco seasoning mix
• 1 cup seasoned flour (see directions)
• 4 drops hot Tabasco sauce
• 1 cup egg wash (see directions)
• 2 cups white or blue cornmeal
• 10 - 12 taco shells
• 3 cups vegetable oil

Taco Fixings

• 4 cups shredded lettuce
• 2 cups shredded cheese
• 2 cups diced tomatoes
• 1 cup diced dill pickles
• 1 cup sliced black olives
• 1/4 cup capers
• 1/4 cup fresh cilantro
• 4 sliced hot peppers
• 1 cup guacamole
• 1 cup sour cream

Directions

Combine taco seasoning with flour.  Place ion a pie pan.  Dredge fish cubes in seasoned flour mixture.  Add Tabasco sauce to egg wash and combine.  Dip floured cubes in egg wash and roll in cornmeal to create a thick crust.  Place on a cornmeal dusted platter

Preheat oven to 350 degrees.  Place taco shells in oven for 5 minutes to heat and crisp.  Heat vegetable oil in a deep fryer or electric skillet to 375 degrees.  Deep fry fish until golden brown.  Remove to a paper towel lined bowl.  To serve, place fried fish in taco shells and fill with taco fixings

Ingredients:

• 4 Pheasant breasts
• 3 cups of chicken stock
• 1 loaf of ciabata bread (pre-baked)
• 2 1/2 - 3 heaping tablespoons of Eaton's hot Jamaican wet Jerk Seasoning
• Creamy cole slaw to add
• Pickled Okra
• Potato chips

Cooking Instructions:

Add the chicken stock to your crock pot and place the pheasant breasts fully covered in the broth to cook on low setting over night or for at least 10 hours. remove the pheasant and shred the breasts with a fork. In a mixing bowl, add 1/4 cup of the chicken stock, the shredded pheasant and 2 1/2 to 3 heaping tablespoons (depending on how hot you like it) of the Eaton's Jerk Seasoning. Mix together completely. Then take your ciabata bread and cut portions widths to your liking then slice along the side to create two sandwich slices. Simply add your jerk pheasant and top it off with some creamy cole slaw to your liking and there you have it...........Garnish with some pickled okra instead of the normal boring pickles and some potato chips and you're ready to go. Enjoy the sandwich and remember, getting creative with wild game is really fun and to top it off delicious. For the Eaton's Jerk Seasoning, contact pepper@cwjamaica.com

Ingredients:

• 2 strips of Deer Tenderloin
• 1 lb thick sliced bacon
• Season Salt
• Montreal Steak Seasoning
• box of toothpicks

Directions:

• Preheat grill to low heat
• Slice deer tenderloin into 1" thick strips
• Wrap strips with bacon and stick toothpick through entire bite of meat
• Slow cook each side for 12 - 15 minutes
• Rotate once
• Serve with veggies

Ingredients:

• 1.5 lbs of ground beef
• 1 small packet of dry onion soup mix
• 1/4 cup of parmesan cheese
• 1 egg
• 1 tablespoon of freshly chopped italian parsley
• salt and pepper to taste
• 6 flat 2 inch squares of mozzarella cheese
• 6 buns

Directions:

• Mix first 5 ingredients together
• Add salt and pepper to taste
• Divide meat into 12 parts and form 12 patties
• Place 1 slice of Mozzarella on 6 patties, then place the other 6 patties on top of the cheese, and seal it together
• Grill until desired doneness
• Serve with tomatoe slices, onion slices and lettuce