Shrimp Risotto with Asparagus Vinaigrette


Yes, this might not be technically a "wild game" recipe, it sure is delicious! And thats exactly why I wanted to share it with you! There is something magical and elegant about risotto. The creamy texture of the rice with the cheesy kick of parmesan cheese makes for one hell of a combination. Top that with buttery shrimp and asparagus roasted so the spears are crunchy make for one decadent meal. Now, I've worked in fine dinning for years. And is most of the restaurants I worked in risotto was served. Having to have made risotto so much on the line the last thing I wanted to make at home was risotto. But my heart soon missed the rice that I used to slave over stirring almost constantly for 45 minutes just to slowly bring out the natural starches. Thus one day I decided to make a simpler version of a dish I used to make in restaurants. This may take you a bit of time, but boy oh boy is it worth every minute.

Shrimp Risotto with Asparagus Vinaigrette:

by Chef Bri Van Scotter – Wilderness to Table




·      1 Large Shallot, diced

·      3 TBS Butter

·      1 TBS Vegetable Oil

·      1 ½ Cups Arborio Rice

·      5 Cups Homemade Chicken Stock

·      ½ Cup Dry White Wine

·      3 TBS Butter

·      2 tsp. Salt

·      1 Cup Parmesan Cheese, grated


1.     Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock stays nice and hot.

2.     In a large heavy saucepan, heat the oil and the butter over medium heat. When the butter has melted, add the chopped shallot, sauté for 2-3 minutes or until slightly translucent.

3.     Add the rice to the pot and stir briskly with a wooden spoon so that the grains are coated with the oil and butter. Sauté for another minute or so until there is a slightly nutty aroma. But do not let the rice brown. Then add the wine to deglaze the pan, cook while stirring, until the wine has fully absorbed.

4.     Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears to be almost dry, add another ladle of stock and repeat this process. The key to great risotto is to keep stirring constantly, especially while the stock gets absorbed, to prevent scorching, and add the next ladle full as soon as the rice is almost dry.

5.     Continue adding ladles of hot chicken stock and stirring the rice while the liquid is absorbed. As it cooks you will see that it will start to develop a creamy consistency as it begins to release its natural starches. Cook for about 20-30 minutes or until the grains are tender but still firm to the bite (al dente).

6.     Then stir in the remaining butter, parmesan cheese and season with salt.

Sautéed Shrimp:


·      ¾ Pound Large Shrimp

·      5 TBS Butter

·      1 TBS Garlic, Chopped

·      1 TBS Lemon Juice

·      Salt and Pepper



In a large sauté pan add the butter and melt it over medium high heat. Once the butter is fully melted add the garlic, stir and cook for about 1 minute. Then add the shrimp to the pan. Cook the shrimp on each side for about 2 minutes each or until they are no longer translucent. The season with the lemon juice, salt and pepper.

Asparagus Vinaigrette:

·      ½ Pound Asparagus, steamed

·      1 TBS Dijon Mustard

·      2 TBS Lemon Juice

·      ¼ Cup Red Wine Vinegar

·      ½ Cup Olive Oil

·      Salt and pepper


Remove the tips of the asparagus and reserve for plating.

In the bowl of a blender add the rest of the asparagus and the rest of the ingredients and blend until smooth. Adjust salt and pepper to taste.


To plate, place a large scoop of risotto in a bowl and drizzle with the asparagus vinaigrette. Place the Asparagus spears on top then top that with a couple pieces of shrimp per plate. 


Venison Jerky Cheese Ball


This is such a fun and delicious recipe that is perfect for any gathering! This also happens to be the recipe that I made on air when I was on ABC News- Columbia! With whitetail season almost over here in Georgia and now your left with a ton of venison jerky, this recipe is right up your alley! Jerky can be used in so many fun ways and this is just one way. This is my wild game take on a classic southern dish! A traditional Southern cheese ball is usually coated in pecans, but I like to step up my game and coat my cheese ball in grated venison jerky! I also take this classic to another level by using goat cheese and a sprinkling of dried cranberries give a subtle sweetness.

Venison Jerky Cheese Ball:

By Chef Bri Van Scotter – Wilderness to Table


·      6 oz. Goat Cheese

·      6 oz. Cream Cheese

·      4 oz. Butter, Softened

·      4 TBS Dried Cranberries

·      3- Green Onions, chopped

·      ¼ tsp Salt

·      ¼ tsp Black Pepper

·      Venison Jerky, grated


In a large bowl combine all the ingredients except the venison jerky. Using a spatula mix well till everything is combined. Then place the bowl in the refrigerator for 45 minutes to chill. After 45 min. remove the bowl from the refrigerator, using your hands form the dip into one large ball, or multiple if you desire. Place the cheese ball on a serving plate and top with the grated venison jerky, to resemble a classic southern cheese ball.


A Wild Game take..

on a Southern Classic!

Sous Vide Goose Roulade


Goose Roulade
by Chef Bri Van Scotter- Wilderness to Table



·      2 Goose Breasts

·      4 oz. Goat Cheese, softened

·      2-Green Onions, chopped

·      Salt and Pepper

·      6- slices Prosciutto


 1.     On a large work surface take one goose breast and use a tenderizer to even out the goose breast so that the breast is about ¼ inch thick all the way across. In a bowl combine the goat cheese, green onions, salt and pepper, mix well to combine. Then day a portion of the goat cheese and smear it onto the goose breast. Then take 3 pieces prosciutto, and lay them on top of a large piece of plastic wrap. Lay then where they are over lapping each other horizontally. Then lay the goose breast down on top of the prosciutto. Using the plastic wrap roll the goose into a sausage like roll. Make sure you roll tightly the tuck the ends of the plastic wrap underneath and cover with another piece of plastic wrap to secure the roulade. Continue this process with the other goose breast.

2.     Vacuum seal the roulade in a vacuum seal bag. Then cook the roulade Sous Vide at 133F for 2 hours.

3.     Once the roulade has finished cooking. Sear the roulades in a hot pan with 1 tbsp. grapeseed oil till a nice crust is formed on all sides. Let the roulades sit for about 5 minutes then slice and serve.


Simple & Delicious!

Sometimes the simplest dishes are often times the best!

Swiss Elk Sliders


There is something so cozy and fun about sliders! Maybe its because you can eat more than one. Or maybe because of their small stature they make you feel like your not being too glutenous. Who knows... but I do know that these Swiss Elk Sliders are divine! Talk about perfect cold weather food! These lil babies will warm you up and comfort you all at the same time!

Swiss Elk Sliders

By Chef Bri Van Scotter – Wilderness to Table


For the Meatballs:

·      1 pound Elk, ground

·      1 TBS Garlic, chopped

·      3 TBS Shallots, diced

·      1 Egg

·      ½ tsp Salt

·      ½ tsp Black Pepper, ground

·      3 TBS Panko Bread Crumbs

·      1 tsp. Fresh Thyme, chopped

·      Grapeseed Oil

For the Sauce:

·      3 TBS Butter

·      3 TBS All-Purpose Flour

·      2 Cups Homemade Elk Stock or Beef Stock

·      ½ Cup Milk

·      ½ Cup Cream

·      3 tsp Worcestershire Sauce

·      1 ½ tsp Salt

·      1 tsp Black Pepper, ground

·      1 sprig Fresh Thyme

Rolls, for serving


 For the Meatballs:

1.    Mix all the ingredients together except the oil in a large bowl.

2.    Using a 3-oz. scoop. Scoop and form the meat into balls and place in a Dutch oven with about 3 TBS Grapeseed Oil. Over medium high heat, sauté the meat balls till they are nicely browned on all sides and pretty much cooked through, about 8-10 minutes. Remove the meatballs from the pan and place them on a plate lined with a paper towel. Set aside.

For the Sauce:

Using the same skillet, remove some of the oil if there is an abundance. Then add the butter, melt over medium high heat. Once the butter is fully melted whisk in the flour, whisk until it is golden brown. Then slowly whisk in the elk stock a little bit at a time to ensure there aren’t any lumps. Then add the milk, cream, Worcestershire Sauce, Salt, Pepper and Thyme. Add the meatballs back into the pan and simmer on low heat for about 15 minutes.


Once the sauce and meatballs are fully cooked. Take your slider rolls and place one meatball inside, top with extra sauce, then serve. 


So Yummy....

Even my sidekick Remi wanted in on the Swiss Elk Slider action!

Squid Ink Pasta with Scallops


There is something magical about the ocean. Its that magic that has drawn me to it since I was a kid. Growing up my dream was to be a marine biologist so I could swim in the ocean all the time. Boy did I end up in a different direction! LOL! Well, that power the ocean has over me still exists. Thats why I got into spear fishing. But the flavors of the sea are some of my favorite. Hand caught lobster served on the beach or eating sashimi from the fish you speared yourself are some of life's tastiest moments. Its these tasty moments that have me counting down the days to scallop season. Scallop season starts in June, and you can bet I'll be in my wetsuit diving for my own in a couple months again!

I've been home and sick for awhile and being home not being able to hunt has left me restless. So to inspire me during my sickness, I did what every sick person does... Make Pasta! LOL! Right? Don't you? I love fresh pasta, but more than that I love hand making pasta. I once worked in a restaurant where I would hand make all the gnocchi for the restaurant. It was so much fun for me. Its like a form of yoga for me there is something so very zen when making pasta. Making pasta gives me the same zen I get as when I'm in the ocean. So as I lay around in the house the only thing I can do is combine my two zen's is to fill my belly and heal my soul. With that I made Squid Ink Pasta with Scallops. This dish tastes like the sea and will transport you right to a beautiful beach as you eat it. Squid Ink is delicate in flavor so don't be afraid, try it! Its delicious! And the elegant white wine sauce that I made for the handmade noodles is easy and comforting. Enjoy this wonderful dish with a beautiful glass as Sauvignon Blanc, I prefer one that comes from Marlborough New Zealand. Make this dish when your desperately missing the sea. Or lets be honest.... make this dish to impress all your guests!


Squid Ink Pasta and Scallops

by: Chef Bri Van Scotter, Wilderness to Table

Squid Ink Pasta:

  • 1# Semolina Flour
  • 5 Eggs
  • 2 TBS EVOO
  • 2 TBS Squid Ink
  • 1/2 tsp. Kosher Salt
  • water if needed
  • Semolina for dusting


In the bowl of a stand mixer add the semolina flour. Then using your hand make a crater in the middle. Drop the five eggs into the center along with the EVOO, squid ink and salt. Attach the hook attachment and on level 3 and on slow speed begin to knead the ingredients together. Once the dough comes together remove from the bowl and  knead by had for about 5 minutes. Dust with semolina if needed to prevent sticking. Then make two flat disks with the dough and wrap each disk in plastic wrap and refrigerate for 30 minutes.

Then take one disk, unwrap it and start to process through a pasta roller. I use the pasta attachment for my Kitchen Aid Stand Mixer. Process the dough starting on 0, then roller twice through each number going all the way to level 6. Then roll the dough through the fettuccine attachment to cut the noodles. Or cut the noodle by hand by folding the pasta sheet into 4 folds and hand cutting the noodles about 1/4 inch thick.

To cook, bring a large pot of salted water to boil. Once you reach a rolling boil add the pasta and cook for about 3 minutes. Then toss in the sauce.


Pasta Sauce:

  • 1 Stick of Butter
  • 2 TBS Olive Oil
  • 2 Garlic cloves, minced
  • 1 Shallot, minced
  • 1 Cup of White Wine
  • 1/2 Cup Chicken Stock
  • 1 Sprig of Fresh Oregano
  • 1/4 tsp Chili Flakes

In a large pan melt the butter with the olive oil. Once the butter is melted add the garlic and the shallot. Sauté for about 3 minutes until the shallots are clear. Then deglaze the pan with the white wine and add the chicken stock. Add the sprig of Oregano and bring the sauce up to a simmer. Simmer the sauce till it is slightly thickened, about 5 minutes, then add the chili flakes. Then toss the squid ink pasta in the sauce.

Seared Scallops:

  • 8 Large Scallops
  • 1/2 Stick Butter
  • 1/4 Cup Olive Oil
  • Salt and Pepper

In a large pan, add the butter and olive oil, heat the pan on medium to high heat. Then add the scallops to the pan. Place the first scallop at 12-o'clock then the next at 2-o'clock and so fourth. This helps you to know which ones to flip first. Turn down the heat to medium. Once the scallops have a nice golden brown sear flip them and cook them on the other side. Roughly about 3-4 minutes on each side. Once the scallops are seared on both sides they are ready to serve.