check out one of our

Continental Shoots

December 9th, 2017
January 13th, 2018
February 10th, 2018
March 10th, 2018
March 24th, 2018
April 14th, 2018
Chukar Competition April 8th, 2018

check out one of our

Wild Game Dinners

2017

September 21, 2017
October 5th, 19th
November 2nd, 16th, 30th
December 14th

2018

January 11th, 18th
February 8th, 22nd
March 8th, 22nd

Sept – 21st

  • Preserve Platter
    Roasted Pheasant Breast with whiskey rum glaze

    Dutch Oven Elk with shiitake mushrooms

    Seared Ahi Tuna with reduced balsamic glaze

  • Entree #2
    Basil Chicken over Angel Hair Pasta
  • Entree #3
    Slow Roasted Prime Rib

Oct – 5th

  • Preserve Platter
    Roasted Chukar Partridge with white wine vegetable sauce

    Seared Buffalo Medallions with blueberry rum reduction

    Encrusted Walleye with lemon butter

  • Entree #2
    Cajun Crawfish Etouffee over Basmati Rice
  • Entree #3
    Slow Roasted Prime Rib

Nov – 2nd

  • Preserve Platter
    Roasted Moose with Root Vegetable

    Marinated Salmon

    Sesame Pheasant over Basmati Rice

  • Entree #2
    Seafood Linguine
  • Entree #3
    Slow Roasted Prime Rib

Nov – 16th

  • Preserve Platter
    Seared Antelope Steak with Sauteed Onions

    Roasted Quail with Cranberry Stuffing

    Braised Barracuda with Creamy White Wine & Lemon Sauce

  • Entree #2
    Braised Balsamic Chicken with Wild Rice
  • Entree #3
    Slow Roasted Prime Rib

Nov – 30th

  • Preserve Platter
    Buffalo Prime Rib

    Citrus Roasted Mallard with Orange Sauce

    Pan Seared Mahi Mahi with Honey Lime Cole Slaw

  • Entree #2
    Seafood Fettuccine
  • Entree #3
    Slow Roasted Prime Rib

Dec – 14th

  • Preserve Platter
    Osso Bucco

    Orange Goose over Basmati Rice

    Mako Shark with Mango Cream Sauce

  • Entree #2
    Honey Roasted Baked Chicken over Rice
  • Entree #3
    Slow Roasted Prime Rib

Jan – 11th

  • Preserve Platter
    Roasted Bear with Blackberry Brandy Glaze

    Honey Orange Roasted Partridge

    Almond Encrusted Mahi Mahi

  • Entree #2
    Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce
  • Entree #3
    Slow Roasted Prime Rib

Jan – 18th

  • Preserve Platter
    Sousvide Buffalo Tenders

    Sesame Pheasant on Basmati Rice

    Seared Barracuda with Lemon Cream

  • Entree #2
    Chicken Breast Pierre Over Penne Pasta
  • Entree #3
    Slow Roasted Prime Rib

Feb – 8th

  • Preserve Platter
    Seared Elk Steak with Grilled Sweet Red Onions

    Goose Stroganoff

    Frog Legs with Soy Ginger

  • Entree #2
    Honey Walnut Shrimp Over Rice
  • Entree #3
    Slow Roasted Prime Rib

FEB – 22ND

  • Preserve Platter
    Succulent Braised Venison

    Quail with Wild Rice Stuffing

    Encrusted Walleye with Lemon Butter

  • Entree #2
    Pheasant Cashew Stir Fry
  • Entree #3
    Slow Roasted Prime Rib

MAR – 8TH

  • Preserve Platter
    Elk Rouladen

    Seared Mako Shark with Mango Butter

    Pheasant in Cream Sauce

  • Entree #2
    Scallops with White Wine Sauce
  • Entree #3
    Slow Roasted Prime Rib

MAR – 22ND