Maple chicken

What you need
1 chicken (cut up)
1/4 cup melted butter
1/4 cup maple syrup
1 teaspoon salt
Pepper (to taste)
1/4 cup chopped almonds
2 teaspoons lemon juice

What you do
Place chicken pieces in shallow, buttered baking dish.
Mix remaining ingredients and pour over chicken.
Bake uncovered in 325 degree oven for 50-60 minutes. Baste occasionally.
Serve with wild rice and hot rolls.

Wild duck with mushrooms

What you need
Wild duck
1 onion sliced
1/2 cup butter or drippings, salted
1 cup fresh mushrooms, sliced
2 tablespoons flour
1/8 teaspoon thyme
2 cups water
1 bay leaf

What you do
Cut duck into pieces.
Brown duck with onion and fat in a skillet.
Add salt, pepper, water and bay leaf.
Cover and cook 1 1/2 hours.
Saute mushrooms in another pan. Add flour and thyme.
Add mushrooms to duck and continue cooking for 30 minutes.
Serve with wild rice.

Venisonburger pie

What you need
1 pound ground venison
1/2 cup chopped onion
1/2 teaspoon salt
Dash of pepper
16-ounce can cut or French-cut green beans, drained
10 3/4-ounce can condensed cream of mushroom soup
5 medium potatoes, cooked*
1/2 cup warm milk
1/2 cup shredded cheddar cheese

What to do
Preheat oven to 350 degrees.
Brown venisonburger and onion in large skillet; drain fat, if necessary.
Add salt and pepper, drained beans and soup. Pour into 9-by-12 baking dish sprayed with non-stick cooking spray.  
Mash potatoes while hot, adding milk for desired consistency.
Spread mashed potatoes over casserole.
Bake for 25-30 minutes, sprinkling shredded cheese over potatoes a few minutes before removing from oven.
Serves six people or four hungry hunters.
* May use instant mashed potatoes or store-bought prepared mashed potatoes, if desired.

Salmon marinade

What you need
1 large salmon fillet
1/2 cup soy sauce
1/4 cup honey
1/4 cup orange juice
4 cloves minced garlic
1 teaspoon ground ginger
1/4 teaspoon red pepper flakes

What you do
Place fillet in shallow dish or resealable plastic bag.
In a small bowl, whisk together soy sauce, honey, orange juice, garlic, ginger and pepper flakes. Pour over salmon. Refrigerate and marinate 30 minutes.
Cook salmon over a grill, in a large skillet, or to bake, preheat oven to 375 degrees. Line baking sheet with aluminum foil. Place salmon fillet in center and loosely wrap aluminum foil around to trap steam. Bake in preheated oven for 15 to 20 minutes, or until salmon flakes easily with a fork.

Easy Pheasant Caesar Salad

1 egg
1 teaspoon anchovy paste
1 lemon, juice only
1 teaspoon balsamic vinegar
½ teaspoon Dijon mustard
2 garlic cloves
1 teaspoon Worcestershire sauce
Olive oil

Salad Ingredients
2 heads chopped romaine lettuce, outside leaves removed
½ cup shredded parmesan cheese
1 cup croutons
¼ cup chopped black olives
2 cups cooked pheasant meat

Add all dressing ingredients except oil to a food processor or blender and pulse for 30 seconds or until mixture is smooth. While motor is running, add oil in a thin stream until emulsified. Taste and adjust flavors to suit your palate.
Toss all salad ingredients in a large bowl with half of the dressing. Add additional dressing as needed and serve immediately.

SOURCE: Scott Leysath, "The Sporting Chef"