Walter shares some of the recipes he has created over his 40+ year career as a chef.

Each recipe has been designed, tasted and perfected by him, and now Walter shares them with you.

Game is his specialty; he likes to hunt the game and prepare his dishes in the classic French way.



3 rashes bacon, medium dice

2 tbsp olive oil

Leg or shoulder of venison leg

(trimmed and cut into 1inch cubes)

1 tsp. salt

1/2 tsp. pepper


2 medium onions

3 cloves garlic, chopped

1 cup red wine

4 cups beef stock or broth

6 chopped tomatoes

2 carrots, medium dice

2-3 sticks celery, medium dice

1-2 leeks, medium dice

4 potatoes, quartered

sprig fresh thyme and 4 bay leaves

1 tbsp redcurrant jelly

1 glass port


1. Render the bacon in a heavy bottom pot until crispy; remove with a slotted spoon and reserve; add olive oil to the rendered bacon fat in the pot.


2. Season venison and dredge in flour; add it to the pot with the onions, browning it well on all sides. If any oil remains, add flour to absorb and make a roux.


3. Add the red wine and beef stock or broth, slowly stirring to prevent lumps. Add the chopped  tomatoes and bay leaves; bring to a simmer, cover and cook for 1 1/2 hours.


4. Add potatoes, carrots, and fresh thyme; cover and simmer for 20 minutes.


5. Add celery, leeks and reserved bacon; return to a simmer and cook until all vegetables are tender, approximately 15 minutes.


6. Add redcurrant jelly and port and bring to simmer again. Adjust consistency if needed with more stock and season with salt and black pepper. Serves 8.



4 fish fillets (Blue Eye, Snapper or any firm fish), patted very dry

Salt and pepper

1 tablespoon olive oil

1 orange

1 lemon

1 tablespoon capers (drained)

1/2 cup white wine

2 tablespoons butter


1. Cut the orange in half. Juice one half of the orange and slice the other half into thin half-moon slices. Repeat with the lemon.


2. Season the fish on both sides with salt and pepper. Heat a large skillet over medium heat. Swirl in the olive oil. When hot, add the fish fillets. Once the cooked edge has reach almost halfway up the fillet, flip the fish.


3. Add in the wine, orange juice, lemon juice, orange/lemon slices, capers and the butter. Season the sauce with a bit of salt and pepper. When the liquid begins bubbling, turn the heat to medium-low, cover and cook until the fish is cooked through, about 1-2 minutes depending on the thickness of your fillet. Serve immediately.



4 whole quail

For the Marinade:

2-3 tablespoons balsamic vinegar

1 teaspoon cumin

1 tablespoon honey

1 teaspoon sweet paprika

Celery sticks

Olive oil


1. Truss the quail with kitchen string. Combine marinade ingredients and place quail in the marinade for about 2 hours or more.


2. Pre-heat the oven to 450-500°F.


3. When the oven is hot, arrange the quail, breast side up, in a small roasting pan. Drizzle olive oil over the quail. Use pieces of the celery stick to keep the birds upright while they roast. Cook for 15-20 minutes. Remove the birds from the pan and set aside on a plate to rest for 10 minutes, loosely tented with foil.


4. Reduce the remaining marinade in the pan and pour over the quail. Serve with simple mushroom risotto.


Serves 4.