Elk Lumpia

If you’ve ever spent time on or near a military base, chances are you’ve eaten Filipino food. Its this beautiful blend of simplicity and complex flavors that led it to be one of my favorite cuisines. We would go to the little restaurant in a strip mall, just outside of base, and be absolutely stuffed full with all the food they would give us. The one thing we always made sure to get extra of was the lumpia. Lumpia is the Filipino version of an egg roll, but so much better. Simple aromatics lightly seasoned build the base of this dish, but after that, you are free to play with the flavors as you like!

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Beer Braised Goose Legs on Egg Noodles with Red Cabbage

There is a story behind this recipe. On a recent episode of the Harvesting Nature Wild Fish and Game Podcast (episode 418) Justin and I came up with a recipe on the fly. Scrolling through Instagram, the first wild game he encountered was goose, so we collaborated on a brand new goose recipe in real time, tossing ideas back and forth and writing it all down so we could cook it later.

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Venison and Cherry Onion Jam Crostini

The crostini has made a name for itself in restaurants, at dinner parties, and for home date night. The canvas of a blank French bread allows the chef to paint the diner’s palette with a full flavor experience all in one bite. Working with the crostini can open creative avenues without requiring much time or cooking experience, and therefore making it one of my favorite ways to practice building complex and well-rounded flavor profiles I can then rotate into my cooking compilation.    
 
This venison and cherry onion jam crostini tells an entire story in just one bite. The cherry onion jam is savory, but just a little sweet, with a kick of heat from the jalapenos. The sour cream and horseradish add a cool freshness to the rich cherry onion jam. Everything piles perfectly atop the tender venison backstrap.  
Enjoy!   

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