Wild Game Kitchen

Chef Ian peters

Chef Ian peters was born and raised in P.E.I.

He attended Holland College in Summerside where he took Basic Cooking. Ian received his Cooks Red Seal Certification in 1992. In 1996 he attended The Culinary Institute of Canada in Charlottetown where he studied Pastry Arts. During his year in school he achieved many different local awards for his creations: 4 Gold medals, 1 Grand-Gold, and 2 Silver medals. For International competitions he won 1Silver and 1Bronze medal.

After finishing school, Ian worked in the Pastry Department at Digby Pines Resort. He was also the Pastry Chef at the; The Prince George, Delta Barrington, and the Holiday Inn Select. Ian was Chef/Pastry Chef for Chef’s By Design, a very high end catering company, and 12 years as Pastry Chef / Banquet Chef for the Dept. of Nat. Defense; Juno Tower.

He has cooked for 3 Prime Minister, many Premiers, Royalty, and Dignitaries from all over the world such as; NATO, Royal British Navy, Ground Land Security.

Most recently Ian is teaching President’s Choice Cooking classes for Loblaw’s and working for Monarch Brokers Limited doing sales and deliveries.

This is his third year as Wild Game Chef and having a great time cooking up recipes to delight everyone.


Mango Salad For Fresh Herb Seared Salmon

Serves 4 people

2 tsp                Balsamic Vinegar
2 tsp                Lemon juice, fresh
1 tsp                White sugar
½ tsp               Salt
¼ tsp               Black Pepper
3 tbsp.             Olive Oil
1 large             Mango, peeled, 1” slices
1 large             Roma Tomato, seeded, sliced
1 small             Red Onion, thinly sliced
1/3 cup                        Cilantro, fresh chop

– Whisk together vinegar, lemon juice, sugar, salt, pepper, and sugar.
– Slowly drizzle in the olive oil, whisking constantly to for an emulsion.
– Toss in the remaining ingredients.

Fresh Pan Seared Salmon with Mango Salad

 Serves 4 people

1 lb                  Salmon filets, fresh
¼ tsp               Salt
½ tsp               Pepper
1 tbsp.             Olive Oil
1 tbsp              Butter
2 cloves           Garlic, minced
1 tbsp.             Tarragon, fresh, chopped
1 tbsp.             Parsley, fresh, chopped
3 tbsp.             Mayonnaise
1 tsp                Dijon Mustard
1 tsp                Lemon Juice
1 pinch            Cayenne Pepper

– Season the filets with the salt and pepper.
– Using a mortar/pestle crush garlic, tarragon, and parsley to a paste. Transfer to a bowl.
– Add lemon juice, mayo, Dijon, and cayenne pepper to the garlic paste.
– Using a stainless steel fry pan over medium high heat. Add oil and butter
– When pan is hot add the salmon seasoned side down.
– Flip the fish over to cook the other side. Let cook 5 minutes.
– Pour the sauce over the fish and cover, cooking until done and sauce is hot.

Moose Bourguignon with Bow-Tie Pasta

Serves 6-8 people

3 kg                 Moose Roast, cubed (thin slice for faster cooking)
750 ml             Red wine
8 oz.                Bacon, fatty and cut into small pieces
3 tbsp.             AP Flour
2 lbs                 White Mushrooms, mini if possible
20 each            Onions, Pearl or Shallots; Rough chop
5 cloves           Garlic, rough chop
2 sprigs            Rosemary, fresh
8 sprigs            Thyme, fresh
2 each              Bay leaves
2 tbsp.             Tomato paste
2 liters             Beef broth

– Use a large pot over medium high heat.
– Fry the bacon, when all the fat is rendered out, remove and set aside.
– Brown the moose meat in the bacon fat, when cooked, remove from the pan and set aside.
– Add the onions and garlic to the pan, frying for 3-5 minutes.
– Add the mushrooms, herbs, and the bay leaves. Cook for 2-3 minutes.
– Add the meat back to the pot, sprinkle with the flour and mix well.
– Add the red wine to deglaze the pot.
– Slowly add the beef broth, adding enough to cover the meat.
– Turn the heat to medium and continue cooking until reduced, thickened, and meat is tender.
– Remove Bay leaves before serving.
– Serve over pasta; Broad style noodles are the best.



2 kg                 Bear steak
4 tsp                Ground ginger
2 tsp.               Salt
1 tsp.               Pepper
1 cup               Flour
1 cup               Shortening, Vegetable oil

– Cut ripened steaks 1 inch thick and pound on both sides with a meat hammer.
– Mix spices and rub mixture vigorously into both sides of meat. Dredge in flour.
– Heat shortening in skillet and sear meat on both sides.
– Lower heat, add 3 tablespoons warm water, and cover skillet.
– Simmer steaks for 15 minutes, turning once. Test with a fork for tenderness.

Proper cooking techniques can ensure that your bear meat is safe to eat. Like pork, the proper cooking time for bear meat is 375°F for 20-25 minutes per pound. Internal cooking temperature should reach 160 degrees for 3 minutes or more before consumption. Cook until there is no trace of pink meat or fluid. Pay close attention to areas around the joints and close to the bone. Freezing meat does not always kill these parasites. Connoisseurs of bear meat suggest freezing, canning or eating it within a week after the kill as the flavor becomes stronger with age. Trim fat from the meat especially well and, as is the case with all meat, good wrapping and sealing is recommended.


Wild Turkey in Wine Sauce with Long Grain Rice

Serves 8 people

1-2 kg              Turkey meat cut in strips
1 cup               Onion, sliced thin
3 cloves           Garlic, minced
8 oz.                Mushroom, sliced
1 each              Red Bell Pepper, sliced in thin strips
4 tbsp.             AP Flour
½ tsp               Salt
½ tsp               Black Pepper
2 tsp                Paprika
1 tsp                Sage, fresh
2 tbsp.             Vegetable Oil
1 cup               White Wine
¼ cup              Chives, chopped 

– Combine flour, salt, pepper, paprika, and sage in a bowl.
– Dredge the turkey pieces in the flour mixture.
– Using a skillet over medium high heat add the oil, onion, and garlic.
– Add the turkey, cooking until lightly golden brown.
– Add the wine to deglaze the pan and thicken as a sauce. If too thick thin with water or stock.
– Add the mushrooms, peppers, and chives.
– Cover and simmer until cooked and tender.

Serve over the Wild Rice


Seared Goose with Rosemary Potatoes

Serves 6-8 people


6 large             Potatoes (can also use 12 smaller ones) cut ¼” thick
2 each              Red Onion, thin sliced
5 sprigs            Rosemary, fine chopped
¼ cup              Olive Oil
½ tsp               Salt
¼ tsp               Black Pepper

4 lbs                 Goose meat cut into pieces
3 tbsp.             Olive Oil or goose fat
1 cup               Onion, diced
1 tbsp.             Green Olives, chopped
10 leaves         Sage, fresh
2 tbsp.             Oregano, fresh, chopped
6 each              Artichokes, canned, chopped
1 tsp                Tomato Paste
½ cup              Parsley, fresh, chopped
½ tsp               Salt
¼ tsp               Black Pepper

– Preheat oven to 350°F.
– Toss potatoes with ingredients and bake in oven until roasted and tender.
– Heat the olive oil in a large skillet. Add the goose, cooking until done. 5-8 minutes.
– Add the onions, olives, sage, and oregano cooking for 5 minutes.
– Stir in the artichokes, tomato paste, and parsley. Simmer until hot.

Serve with the roasted rosemary potatoes.

Venison Meat Sauce with Spaghetti Pasta

Serves 8 people

4 Tbsp                                   Vegetable oil
1 kg                                        Ground Venison
1 clove                                  Garlic, minced
1-1/2 cups                           Onion, chopped
1-1/2 cups                           Green pepper, chopped
4 oz.                                       Mushrooms, thinly sliced, fresh
1 cup                                     Vegetable Stock
2 cups                                   Red Wine
1 tsp                                      Salt
1 8 oz can                             Tomato sauce
1 14 oz can                          Tomatoes
4 oz                                        Tomato paste
2 tsp                                      Worcestershire sauce
2 tsp                                      Red wine vinegar
1/2 tsp each                       Tabasco, Basil, Rosemary, Marjoram and freshly ground Black Pepper
1-1/2 tsp each                   Oregano, Chili Powder, Paprika and Sugar
1                                              Bay leaf
1-1/2 cup                             Parsley, minced

– Add the oil to a large pot.  Add the onions and garlic and sauté over medium heat until soft.
– Add deer meat, cooking until browned. Add the mushrooms and peppers.
– Add the vegetable stock and red wine; Stirring well.
– Pour in the tomato products, Worcestershire, vinegar, and all the herbs.
– Simmer slowly over low heat for 1-1/2 to 2 hours.
– Serve over cooked spaghetti.


Pan Seared Duck with Red Currant Sauce and Jasmine Rice

Serves 4-6 people


Seasoning: Duck Breast
2 tsp                Salt
1 tsp                Black Pepper
1 ½ tbsp.         Thymes leaves, fresh
1 tbsp.             Rosemary, fresh, chop fine

– In a large skillet over medium heat, cook the pancetta until crispy. Remove and save.
– Rub the duck with the Salt, pepper, thyme, and rosemary.
– In the same pan, sear the duck, skin down until golden. Place on tray and finish in oven.
– Remove from oven, slice and serve

Ingredients: Red Currant Sauce
1 liter               Red Currants, frozen
1cup                Red Wine
½ cup              White Sugar
1 each              Jalapeno Pepper, seeded and fine sliced

– In a small saucepot stir together all the ingredients.
– Bring to a boil, reduce heat and simmer until reduced and slightly thickened.

Pour the red currant sauce over the duck and serve.


Red Currant Sauce for Duck

Serves 4-6 people

1 liter               Red Currants, frozen
½ cup              Water
½ cup              Apple Juice
½ cup              White Sugar
1 each              Jalapeno Pepper, seeded and fine sliced

– In a small saucepot stir together all the ingredients.
– Bring to a boil, reduce heat and simmer until reduced and slightly thickened.

Pour the red currant sauce over the duck and serve.