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 1 Silver and 1 Bronze 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 Pastry Chef / Banquet Chef for the Dept. of Nat. Defense.

He is also one of the original Chef’s teaching President’s Choice Cooking classes for Loblaw’s starting 2000. He has cooked for 3 Prime Minister, many Premiers, Royalty, and Dignitaries from all over the world.

The food industry is his passion and after 31 years he loves to pass on his knowledge and all his little tricks learned throughout his career.

Friday March 10
1:00 pm – 2:00 pm
Pan Seared Duck with Bok Choy and Blueberry Sauce
4:00 pm – 5:00 pm
Curried Rabbit with Farfalle Pasta

Saturday March 11
11:30 am – 12:30 pm
Moose-meat Stir Fry with Wild Grain Rice
2:00 pm – 3:00 pm
Wild Bear Ragout with Asiago Cheese and Bannock
5:30 pm – 6:30
pm Pheasant and Mushrooms with Jasmine Rice and Parmesan Reggianno

Sunday March 12
11:00 am – 12:00 noon
Venison Chili Served with Fresh Bannock
3;30 pm – 4:30 pm
Wild Partridge with Roasted Fennel and Parsnips



3 cups        AP Flour
1 tsp        Salt
2 tbsp.        Baking Powder
¼ cup        Butter, melted
1 ½ cups    Water, cold

– Place the dry ingredients in a large bowl.
– Pour melted butter and water over the flour and mix with a fork until a dough ball is formed.
– Place dough onto a lightly floured surface and knead 10 times.
– Pat into a flat circle close to 1 inch thick.
– Place on a pan and bake at 350°F for 20-25 minutes.

Blueberry Sauce for Duck
Serves 4-6 people

1 liter        Blueberries, 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 blueberry sauce over the duck and serve.

Curried Rabbit served over Wild Rice
Serves 6-8 people

2 each        Rabbits, cleaned and cut into serving size pieces
3 tbsp.        Salt
3 cups        AP Flour
1 tsp        Salt
½ tsp        Black Pepper
½ lb        Bacon, chopped
2 tbsp.        Curry Paste (Pataks)
1 tsp        Brown Sugar
1 tbsp.        AP Flour
2 cups        Onions, sliced
3 cloves    Garlic, minced
2 cups        Water
1 cup        Crushed Tomatoes, drained
1 cup        Apples, sour, chopped
1 cup        Milk, hot

– Soak the prepared meat in salted water for a minimum of 2 hours.
– Remove from water, dry the meat and discard the water, set the meat aside.
– In a medium sauté pot, cook the bacon until fat is rendered, remove and save the bacon.
– Add the onions and garlic to the pan with the bacon grease, sauté until golden brown.
– Mix the curry paste with the 1 tsp brown sugar and 1 tbsp. AP flour.
– Lightly dredge the rabbit in AP flour. Add to the pan with the onions and garlic.
– Add the curry mixture to the pan, mixing well.
– Slowly add the water, mixing until a smooth consistency is achieved.
– Add the strained tomatoes, and apples.
– Slowly add the milk to achieve proper consistency.
– Serve over the wild rice.


Moose Stir Fry with Farfella Pasta
Serves 4 people

1 lb        Moose steak cut thin cross grain
4 tbsp.        Vegetable Oil
2 cloves    Garlic, minced
1 cups        Onion, stir fry cut
1 cup        Carrots (slice carrot in half lengthwise, slice diagonally on an angle)
½ cup        Celery, thin sliced on a diagonal angle.
½ cup        Snow Peas
½ cup        Broccoli florets (stem may also be used, peel and slice thin)
½ cup        Soy sauce, low sodium
1 tsp        Crushed Red Pepper Chili’s
1 tbsp.        Cumin, ground
½ tsp        Black Pepper
Farfella Noodles

– Thinly slice the moose meat cross grain and marinate in the soy sauce for 24 hours. Remove.
– Using a non-stick wok over medium high heat add the oil.
– Add the moose meat to the pan and cook for 1 minute.
– Add all the vegetables to the pan, mixing well.
– Add the seasoning, stirring until meat is cooked and the vegetables are tender yet still crispy.
– Serve over the cooked noodles.


Pan Seared Duck with Bok Choy and Blueberry Sauce

Serves 4-6 people

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

6 slices        Pancetta, thin strips
8 each        Shallots, thin sliced
3 cloves    Garlic, minced
2 cup        Shiitake Mushrooms (can also use Cremini mushrooms if not available)
1 whole    Duck, cleaned, meat sliced
1 tbsp.        Vegetable Oil
1 tbsp.        Butter
2 tbsp.        Balsamic Vinegar, aged
2 lbs        Bok Choy

– In a large skillet over medium heat, cook the pancetta until crispy. Remove and save.
– Add the shallots, garlic, and mushrooms to the pan and cook until lightly browned. Remove
– Add the Bok choy and cook until wilted and tender. If needed add a small bit of water.
– Return the shallots, garlic, and mushrooms to the pan with the Bok choy.
– In a separate pan over medium heat add the butter and vegetable oil.
– Add the duck and the seasoning to the pan cooking until desired doneness.

Serve over the Bok choy mixture and top the duck with the blueberry sauce.


Pheasant and Mushrooms over Jasmin Rice
With Parmesan Reggiano
Serves 6 people

8 oz.        Shiitake Mushrooms, fresh (2oz dried)
8 oz.        Oyster Mushrooms, fresh (2oz dried)
2 tbsp.        Olive Oil
1 each        Pheasant, deboned and cut small pieces
3 cloves    Garlic, minced
1 tbsp.        Basil, fresh
2 tbsp.        Butter
¼ cup        Shallots, chopped
1 each        Portobello Mushroom, chopped
3 tbsp.        Sundried Tomatoes
2 tbsp.        Cornstarch
1 tsp        Salt

– If using dried mushrooms, follow the package to reconstitute them. Save the water.
– Slice mushroom.
– Heat the oil in a large skillet over medium heat.
– Sauté the pheasant with garlic and basil until brown. Remove from heat and set aside.
– In the same pan sauté the shallots, mushrooms, and Portobello’s until golden brown.
– Stir in the sundried tomatoes.
– If using reconstituted mushrooms, add ¼ cup of the water mixed with 2 tbsps of cornstarch.
– Add the pheasant back to the pan and continue to cook for 15-20 minutes more.


Venison Chili served with Bannock
Serves 6-8 people

4 tbsp.        Butter
2 tbsp.        Canola Oil
10 slices    Bacon, smoked, diced
2 cups        Red Onion, chopped
4 cloves    Garlic, minced
4 tbsp.        Brown Sugar
1 kg        Venison, ground
3 cups        Red wine
4 tbsp.        Red Wine Vinegar
4 tbsp.        Tomato Paste
4 cups        Chicken broth, low sodium
1 tsp        Cumin, ground
½ tsp        Cayenne Pepper
½ tsp        Chili Powder
2 tbsp.        Cilantro, fresh chop
1 tbsp.        Salt
2 cups        Black Beans, cooked, drained

– In a large pot over medium heat add the butter, canola oil and bacon.
– Stir in the onions and garlic, cooking for 3-5 minutes.
– Add the brown sugar and cook for an additional 2 minutes.
– Add the ground venison and stir until meat is cooked.
– Add the red wine, vinegar, paste, broth, cumin, cayenne pepper, chili powder, cilantro, and salt
– Stir well together cooking for 10-15 minutes.
– Add beans cooking for an additional 5 minutes.

Serve with Bannock


Wild Bear Ragout with Asiago Cheese
Serves 6-8 people

4 lbs        Bear meat, small cubes or thin sliced
1 cup        AP Flour
4 tbsp.        Butter
4 tbsp.        Corn Oil
1 tbsp.        Italian seasoning; a mixture of basil, thyme, oregano
2 cups        Onion, chopped
6 cloves    Garlic, minced
1 lb        Mushrooms, sliced
2 lbs        Potatoes, cubed
5 each        Carrots, sliced
1 each        Turnip, cubed
8 oz.        Beef Broth
2 cups        Red Wine
4 each        Bay leaves
2 tbsp.        Salt
1 tbsp.        Black Pepper
2-3 liters    Water
½ cup        Asiago cheese, grated

The size of the Carrot, Turnip, and Potatoes will affect the cooking time.

– Toss the prepared bear meat with the flour and Italian seasoning.
– Using a large pot over medium high heat add the corn oil and butter.
– Add the meat cooking until browned
– Add the onions and garlic, sautéing for 3-5 minutes.
– Deglaze with the red wine and add the beef broth.
– Stir well as this thickens.
– Add all the other ingredients, stirring well.
– Slowly add the water until the level is just above the ingredients.
– Season and simmer until meat is tender and vegetables are soft.

– Serve with Fresh Bannock


Wild Partridge with Roasted Fennel and Parsnips
Serves 4 people

2 each        Partridge, deboned, sliced thin
8 slices        Bacon, diced
½ cup        Shallots, chopped
4 cloves    Garlic, minced
1 cup        Mushrooms, sliced
1 cup        White Wine
1 cup        Chicken Broth
3 tbsp.        AP Flour
1 tsp        Salt
½ tsp        Black Pepper

– Heat a skillet over medium heat.
– Add the bacon cooking until fat is rendered, do not crisp the bacon. Remove bacon and save.
– Add the shallots, garlic and mushrooms and sauté for 2-3 minutes.
– Add the partridge meat and brown lightly.
– Deglaze the pan with the white wine and reduce by half.
– Whisk the AP flour with the chicken broth, removing all lumps.
– Slowly add the broth to the pan, stirring constantly to thicken.
– Reduce heat and let simmer for 5 minutes more.

Served with Roasted Fennel and Parsnips