Click the photo on the left to hear about Hope Harbor's "Serving Up Hope, Battle Caramel". Aired Monday, January 28, 2012.

Click the photo on the right to watch me prepare a recipe taken from Titanic. Aired Wednesday, March 28, 2012.

Click the photo on the left to watch me prepare some fun after school treats for kids. Aired Thursday, August 25, 2011.

Click the photo on the right to watch me prepare healthy chicken dishes. Aired Monday, January 24, 2011.

Click the photo on the left to watch me prepare some fun holiday appetizers. Aired Monday, December 6, 2010.

Click the photo on the right to watch me prepare Spinach, Bacon & Onion Gratin. Aired Tuesday, November 9, 2010.

Click the photo on the left to watch Jackson and I prepare Seven Week Bran Muffins. Aired Wednesday, October 6, 2010.

Click the photo on the right to watch me prepare Gelato (Italian Ice Cream). Aired Wednesday, September 8, 2010.

Click the photo on the left to watch me teach the basics of making baby food. Aired Wednesday, July 7, 2010.

Click the photo on the right to watch my son Jackson and I prepare 5 minute ice cream in a bag. Aired Wednesday, June 30, 2010.

Click the photo on the left to watch me prepare Ripp's cracker crust walleye. Aired Monday, June 7, 2010.

Click the photo on the right to watch me prepare cedar plank white bass. Aired Monday, June 7, 2010.

Click the photo on the left to watch my son Jackson and I prepare buttermilk pancakes. Aired Monday, May 3, 2010.

Click the photo on the right to watch me prepare Asian salad. Aired Monday, April 12, 2010.

Click the photo on the left to watch me prepare ice box pie. Aired Monday, April 12, 2010.

Click the photo on the right to watch me prepare tilapia two ways. Aired Monday, March 8, 2010.

Click the photo on the left to watch me prepare vegetable sushi. Aired Monday, March 8, 2010.

Click the photo on the right to watch me prepare my famous bread. Aired Wednesday, February 17, 2010.

Elk Bourguignon
Aired Wednesday, February 17, 2010.

1 Tbsp good olive oil
•8 oz bacon, diced
•2 1/2 lb elk (or venison) roast or chops cut into 1-inch cubes; discard any sinew
•Kosher salt
•Freshly ground black pepper
•1 lb carrots, sliced diagonally into 1-inch chunks
•2 yellow onions, sliced
•2 tsp chopped garlic (2 cloves)
•1/2 cup brandy
•1/2 (750 ml.) bottle good red wine (I'm using Miletta Vista Workhorse Red)
•2 cups beef broth
•1 Tbsp tomato paste
•1 tsp fresh thyme leaves (1/2 tsp dried)
•4 Tbsp unsalted butter at room temperature, divided
•3 Tbsp all-purpose flour
•16 oz fresh mushrooms stems discarded, caps thickly sliced
Preheat the oven to 250 degrees. Heat the olive oil in a large Dutch oven or pot. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the elk cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the elk in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the elk is browned. Set aside.

Toss the carrots, and onions, 1 Tbsp salt and 2 tsp pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Brandy, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork. Combine 2 Tbsp butter and the flour with a fork and stir into the stew. Saute the mushrooms in 2 Tbsp butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. Serve as a stew with crusty bread or over mashed potatoes and enjoy.

Note: This dish is even better the second or third day so I always make a lot for leftovers. It also freezes well.

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