Cooking with Wild Game

In celebration of Twin Cities Live’s show themed around The Great Outdoors, Elizabeth invited chef J.D. Fratzke from Falls Landing and Artisan Plaza Food Hall in Cannon Falls to share recipes using wild game. At Elizabeth’s house, J.D. teaches her how to make pheasant tostadas. And for Steve, J.D. brings in a walleye curry.

Visit J.D.’s restaurant, Falls Landing, in Cannon Falls.

Serves 4-6


1 pound pheasant meat, chopped or sliced thin
2 tbl olive oil
1 tsp salt
.25 tsp cayenne
.5 tsp ground cumin
1 cup yellow onion, julienne
1 tbl garlic, minced
4 oz lager beer
2 cups salsa verde

– For plating –
1 cup pico de gallo
.25 cup chopped cilantro
1 cup queso fresco, crumbled
1 cup pickled red cabbage
4-6 yellow corn tostadas


1) In a medium-sized mixing bowl, mix 1 tbl olive oil and salt, cayenne and cumin. Whisk together then add pheasant meat and toss until evenly coated.
2) Drizzle 1 tbl olive oil in to a large skillet over medium-high heat and add yellow onions and garlic.
3) When onions are translucent and garlic has begun to brown a bit, reduce heat to medium add pheasant meat and saute until meat and onions begin to stick to the pan.
4) Add lager beer and stir vigorously, picking up the bits in the pan. Simmer until beer has reduced by a little more than half, then turn heat to low and add salsa verde.
5) Simmer for ten minutes, then remove from heat.
6) Lay out 4-6 plates, depending on amount of guests, side by side. Place a few pieces of pickled cabbage in the center of each plate.
7) Place a tostada on top of cabbage on each plate, then evenly distribute the simmered pheasant in salsa verde on top of each tostada. Repeat with remaining pickled cabbage, pico de gallo, cilantro and queso fresco.
8) Serve immediately with love and affection.



4 cups crushed roasted tomatillos
.25 cup pickled jalapeno
1 oz olive oil
1 tsp sugar
2 cups yellow onion, chopped
.25 cup garlic cloves, smashed
.25 cup chopped fresh cilantro
2 tbl lime juice
Salt to taste


1) Bring saucepan up to temperature over medium-high heat. Add blended oil, onions and garlic. Saute, stirring often, until onions and garlic begin to brown. Reduce heat to medium-low and continue to saute until onions become translucent and garlic softens.
2) Add tomatillos and green chile puree and bring to a simmer.
3) Place lime juice, salt, sugar and cilantro in a blender. Puree on high until liquefied. Pour mixture into salsa verde simmering on stove and stir until well-incorporated.
4) Remove salsa from heat and transfer to hotel pans. Chill in cooler until brought down to 40 degrees in less than three hours.
5) In 3-cup batches, puree salsa verde in blender and transfer to deli quart containers. Cover, label, date, initial and return to walk-in cooler for brunch service.




2 quarts red cabbage julienne
2 each each fresh jalapeno chilies, stemmed and minced
.25 cup minced garlic
1 cup cider vinegar
.5 cup lime juice
2 bay leaves
1 tbl cup salt
2 tbl sugar


1) Place shredded cabbage, beans, jalapenos, and garlic in a large mixing bowl. Toss well.
2) Pour remaining ingredients over vegetables and mix well. Label, date, initial and place in walk in cooler. Allow to cure for 48 hours before use.

Print Friendly, PDF & Email