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Cooking on the Wild Side with Kirt Martin
Big Game Chili
This prize winner is equally good with hamburger if you don’t have any game available.
Know More »Big Game Breakfast Sausage
This sausage has a wonderful flavor to complement any breakfast — try it in a breakfast sandwich . . . we did and it was great!
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Turkey Divan
A traditional recipe that Chef Kirt makes easy for any of us to duplicate!
Know More »Turkey and Mushrooms Hunter Style
A great way to dress up your leftover turkey!
Know More »Pumpkin & Bourbon Cheese Cake
If you don’t like cheese cake or don’t care for pumpkin pie you still need to try this recipe. We had an individual who hates pumpkin pie and an individual who dislikes cheese cake try this and they both loved it! In fact, the rest of us had to fight them to get a taste.
Know More »Wild Turkey w/ Roasted Shallot & Marsala Wine Sauce
Delicious and easy, this recipe is a tender way to cook your wild turkey or other wild fowl.
Know More »Wild Turkey with Sauteed Apples & Cream Pasta
This recipe focuses on a great way to use wild fowl body meat.
Know More »Raisin and Apple, Bread Dressing
This dressing not only is great with turkey but would be a great side dish to pork as well.
Know More »Chorizo & Cornbread Dressing
This savory dressing is sure to please, especially if you have family or guests that don’t care for traditional stuffing.
Know More »Grilled Frenched Pork Chop
Grilled pork chops enhance the flavor of the pork and is presented simply with a slice of provolone chees and tomato slices.
Know More »Bacon Wrapped Pork Sirloin Medalions over Vegetable Saute with Pasta
Pork is being presented in several cuts that used to be reserved for beef. In this dish the medallions are wrapped with bacon that has been blanch because the pork is so lean.
Know More »Pork Sirloin Cutlet over Vegetable Latke with White Cheddar Cheese Sauce
Chukkar, Latke and White Cheddar Cheese make this dish spectacular!
Know More »Chuckar Breast and Butternut Squash Pasta
Butternut Squash is a great addition to this dish.
Know More »Breaded Antelope with Asparagus Pesto Pasta
Be careful to not overcook your antelope. Overcooking any wild game will make it tough.
Know More »Dijon Crusted Chicken Breast with Herb Breading topped with Provencal Sauce
The Dijon Marinade gives a tangy flavor that makes the chicken stand out in this dish.
Know More »Chicken and Apple Sausage Roulade Crepes with Asparagus topped with Brie Cream Sauce
Apples enhance the chicken sausage flavor.
Know More »Salmon Roulades with Shrimp Corn Bread Stuffing, served on Fire Roasted Red Bell Pepper Cream Sauce
Any firm textured fish will work in the recipe, although we have used bass, salmon, trout and walleye.
Know More »White Corn Chip Crusted Salmon topped with Grilled Pineapple Salsa
White corn chips seal the juiciness of the salmon while adding a complimentary edge to the salsa. The pineapple adds acidity for the salmon while giving a great sweet flavor.
Know More »Elk En Croute stuffed with Mushroom Duxelle and Plum Sauce
The elk is complemented by a light mushroom sauce and finished with the sweetness of the plum sauce. Truly a crowd pleaser.
Know More »Venison Cutlet on Wild Rice and Corn Latke with White Cheddar Cream sauce
Tender venison complemented with this creamy sauce is complimented perfectly with the Wild Rice and Corn Latke.
Know More »Shrimp Quesadillas
Shrimp with a Mexican flare. The mango gives the salsa a great sweet taste while the jicama adds crunchy texture.
Know More »Seafood Sausage Crepes topped with Shrimp and Mushroom Cream Sauce
These crepes will please any shrimp lover!
Know More »Beef Salad Rolls with Sesame Soy Vinaigrette topped with Peanut Sauce
Great flavor done in minutes!
Know More »Beef Roulade stuffed with Mushroom Dexelle and topped with Artichoke Heart and Tomato Saute
Just about any domestic, wild game or upland game birds will work well with this recipe also.
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About Kirt Martin
Kirt Martin’s passion for cooking is reflected in the ordinary to the extraordinary. His enthusiasm for cooking was first influenced by his French grandmother’s cooking of wild game and by his mother who is an incredible pastry and cuisine chef.
Characteristic of his generation, Kirt toured the Gulf of Tolkin in Viet Nam with the U.S. Navy, expanding his culinary horizons in every port of call. After completing his tour of duty, he took the helm as the third generation in the family’s restaurant for almost 2 decades drawing acclaim from food critic Oliver Town as “An Oasis in Southern Minnesota’s Dining Desert”. Eager to embrace new challenges Kirt moved to Idaho in 1988 falling in love with the beautiful scenic wilderness, abundant wildlife and the people of the Magic Valley.