In 2017 we are excited to welcome a new chef to our team, Chef Shawn Martin. From private chef to Michelin star restaurants Chef Shawn’s career spans 20+ years. He started his cooking while in college attending Colorado State University. After graduation with a B.A in Journalism he chose to pursue cooking instead of writing. Moving to Reno, Nevada he went to work for the El Dorado Hotel and Casino in order to get his first real cooking education. Five years later, opportunity became available in the direction of Alaska and he made his first journey there. After a summer he went back to the lower 48 for 15 years where he lent his skills to Majors Hotels as the Renaissance, Four Season, and J.W. Marriot, culminating in an Exec Chef position with Phil Stefani Signature Restaurants Chicago. He has also handled events for Major League Baseball, the Clinton’s and the PGA Tour. Shawn now splits his time between Alaska and Washington for home, handling the fine foods of Tordrillo Mountain Lodge 2 in the winter, the always popular No See Um in the summer and now Tumbleweed Lodge in the Fall. With an occasional venture to the Bering Sea and culinary travels around the globe he continues to learn new and exciting techniques to bring to the lodges, better food creations each season.
You've made it home, your cooler packed with birds has arrived, and now it's time to impress your friends. Please consider some of Tumbleweed Lodge's most popular recipes. Who says wild game can't taste this good?
Sweet Potato Bake
Ingredients:1/3 cup of softened butter
3/4 cup of sugar
1 can (5 oz) evaporated milk
1 teaspoon vanilla
2 cups mashed sweet potatoes
1/2 cup rice crispy cereal
1/4 cup brown sugar
1/4 cup chopped pecans
2 tablesppons butter melted
Directions:Cream butter and sugar, beat eggs into milk & vanilla. Stir in sweet potatoes. Mixture will be a thin. Pour into a greased 11 x 7 x 2 baking pan at 350 degrees for 45 minutes. Combine topping, sprinkle over casserole and return to the oven & bake for an additional 5-10 minutes.
Apricot Glazed Pheasant
1 cup wild rice and white rice blend
2 cups beef broth
1/2 cup yellow onion, chopped
1 stalk celery, diced
2 carrots, diced
4 mushrooms, diced
1 teaspoon garlic, minced
1/2 lb ground pork sausage
Salt and pepper to taste
4 pheasant breasts
2 cups buttermilk
1 cup flour
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
2 large eggs
1 cup water
2 cups bread crumbs
4 tablespoons olive oil
4 tablespoons butter
1/2 cup brandy
18 ounce jar apricot preserves
18 ounce jar sweet orange preserves
1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
- Bring the beef broth to boil in a saucepan. Add the rice blend, cover, reduce heat to medium low and simmer for 40 minutes or until the broth is absorbed and the rice is tender.
- Fillet the pheasant breasts and pound each filleted breast using a meat tenderizer until tender. Place the tenderized pheasant in a large bowl and pour in the buttermilk. Let stand for 20 minutes.
- Crumble the ground sausage and brown in a sauté pan over medium heat. Remove sausage from the pan, reserving the grease.
- Add the onion, celery, carrots, mushrooms and garlic to the sauté pan and sauté until tender. Add the sausage back to the sauté pan. Salt and pepper to taste.
- Add the cooked rice to the sauté pan and stir to combine. Set aside.
- After the pheasant is rested, heat the butter and olive oil in a large sauté pan over medium heat.
- Combine the flour, salt and pepper in a large bowl. Whisk the eggs and water in a second large mixing bowl. Place the bread crumbs in a third mixing bowl.
- Dredge each pheasant fillet first in the flour, then in the egg mixture and last in the bread crumbs, ensuring the meat is fully coated in each mixture.
- Transfer the dredged pheasant fillets to the sauté pan and cook until browned on both sides and internal temperature reaches 165 degrees.
- Begin preparing the glaze while the pheasant is cooking.
- Flambé the brandy in a saucepan.
- Add the apricot preserves and sweet orange preserves to the saucepan. Reduce heat to medium low and simmer until bubbly. Add a pinch of salt.
- Whisk the cornstarch and water in a small bowl to create a slurry. Whisk the slurry into the saucepan and continue simmering the glaze until thickened.
- Assemble the apricot glazed pheasant by spooning the desired amount of rice medley on each plate. Top the rice with the fried pheasant and top the pheasant with the desired amount of apricot glaze.
- Accompany with cooked asparagus, if desired.
- Serve immediately.
Barry's Pheasant Stroganoff
Ingredients:5 pheasant breast halves (soak in milk overnight)
12 oz. Sour cream
1 small can of mushrooms
3/4 cup Parmesan cheese
16 oz. Shredded Colby Jack cheese
1 Tbsp. Olive oil
1 can Pillsbury Grands flakey biscuits
1 medium onion diced
1 can of cream of mushroom soup
Directions:Cube pheasant breasts into 1/2 to 1 inch cubes. Add Olive oil, pheasant, and onion to frying pan at medium-high heat. Season with Lowry's season salt and pepper, then brown completely (appx. 25 minutes), leaving pan uncovered.
Remove frying pan from heat and add contents to large mixing bowl. Add sour cream, mushrooms, soup, and Parmesan cheese and mix together. Pour mixture into large casserole pan evenly.
Cook biscuits approximately 5-10 minutes. Place biscuits on top of the mixture evenly to cover entire pan. Pre heat oven to 375 and place pan in oven for 40 minutes. Remove and spread shredded Colby Jack on entire top of casserole, then place back in oven for 3-5 minutes until cheese has melted. Remove from oven and let cool. So easy even a caveman can do it!
Tumbleweed Pheasant Wild Rice Soup
Ingredients:1-2 lb. Pheasant
1/2 cup wild rice
4 cups water
2 tbsp butter
1/4 cup chopped onions
1/2 tsp minced garlic
1/2 cup flour
4 cups chicken broth (6 chicken bouillon cubes w/ 4 cups water)
1/2 tsp salt
1/2 tsp pepper
1/2 cup diced carrots
1 can mushrooms w/ juice
1/2 cup slivered almonds
1 pint of half and half
2 tbsp dry cooking sherry
1-2 Bay leaves
2 tsp thyme
1-2 tsp cayenne pepper
Directions:Sauté pheasant in olive oil on medium-high heat. Season with season salt if desired. Sauté until temperature reaches 165 degrees. Let cool. Cut pheasant into small pieces.
Prepare rice in water per package directions. Prepare chicken broth if needed.
Melt butter in saucepan and sauté onions, garlic, and carrots until tender. Pour part of chicken broth into saucepan and gradually add flour stirring constantly with a whisk until the mixture thickens slightly. If making a large batch, pour ingredients into a large pot and add remaining broth. Stir in cooked rice and salt, pepper, bay leaf, parsley, thyme, cayenne, and mushrooms. Add pheasant and almonds. Simmer about 5 minutes. Blend in half and half and sherry; heat to serving temp. Garnish with minced parsley or chives. Remove by leaf before serving. Serves 6-7.
Tumbleweed's Famous French Toast
Ingredients:1/2 cup butter
2 Tbsp. White corn syrup
1 cup brown sugar
1 scant cup of evaporated milk
1 teaspoon vanilla
1/4 teaspoon salt
20 slices of French bread or Texas toast
Directions:Bring to a boil butter, syrup, and sugar for 30 seconds. Pour into a greased 9” x 13” pan. Slice Bread preference about 1” thick or use Texas toast. Put slices close together on top of sauce. Beat together the eggs, milk, vanilla, and salt. Pour over top of the bread. Cover and refrigerate overnight. Bake at 350 degrees for 45 minutes. When ready to serve, turn pieces of bread upside down so caramel side appears.