Steaks with Caper Shallot Gravy
Steaks with Caper Shallot Gravy by Tiffany Haugen We were hesitant the first time we attempted cooking a rutty moose, as we’d heard mixed reviewson the meat quality. This Read More...
Steaks with Caper Shallot Gravy by Tiffany Haugen We were hesitant the first time we attempted cooking a rutty moose, as we’d heard mixed reviewson the meat quality. This Read More...
Spring Bear Stroganoff by Tiffany Haugen Years ago our oldest son was excited to cook up “Daddy’s bear.” Although he can be a picky eater, he’s usually willing to try Read More...
Spinach, Artichoke, and Jalapeno Ravioli with Spicy Reindeer Sausage by Snow Goose Restaurant & Sleeping Lady Brewery Filling: 8 oz. Artichoke Hearts, drained and minced 4 oz. Sour Cream Read More...
Ana’s Pulled Moose Sandwich by Ana Taylor This sweet and spicy rub, combined with the tanginess of the vinegar bath, produces a delightful mix of flavors. A long cook time on Read More...
Reindeer Wontons with Thai Sauce & Soy Sauce Reduction by Chef Roberto Bonilla and Sous Chef Justin Kruger Snow Goose Restaurant & Sleeping Lady Brewery Ingredients: 1/2 -pound ground Caribou Read More...
Petite Filet with Three Peppercorn Sauce & Alaskan Seafood Strudel with Crayfish Butter Sauce By Stephen England, Executive Chef and Arnel Sargento, Executive Sous Chef at theMillennium Hotel, Anchorage Read More...