Taste Of The Wild

Venison Gyros

Featured recipe from our friends at Weston Products  Ingredients 2 lbs. venison, cubed One quarter large white onion, diced 5 cloves garlic, smashed 1 Tablespoon cumin 2 teaspoons dried parsley 1 teaspoon marjoram 1 teaspoon crushed rosemary 1 teaspoon kosher salt 1 teaspoon coarse ground black pepper 1 teaspoon oregano For after the grind, add: 1 Tablespoon dried parsley 1…

Blue Cheese Venison Bake

Whether it’s made from cow’s milk, goat milk, from a sheep or yak, blue cheese offers a unique flavor to dishes. The process of adding specially cultivated bacteria to the cheese gives it a spotted or veined appearance and the distinct sharp, salty taste that makes it a favorite for topping salads, and an almost cult-like following of people who…

Squirrel with Herb Dumplings

By Chef Jesse Griffiths From his cookbook “Afield, A Chef’s Guide to Preparing and Cooking Wild Game” Available through Rizzoli International Publications, Inc. Ingredients to Prepare Shredded Meat 2 whole squirrels or cottontails, gutted 1 onion, halved 4 whole cloves 1 bay leaf 8 Tablespoons (1 stick) unsalted butter Soup Ingredients 6 medium carrots, thickly sliced 1 onion, diced 2…

Venison Cassoulet

Ingredients: 1 lb spicy bratwurst-style venison sausage, sliced 2 tsp. olive oil 1 cup sliced zucchini or summer squash 1 cup chopped leeks (or onion) 1 cup sliced, fresh mushrooms ½ cup chopped carrots 1 clove garlic, minced 1-15.5 oz. can pinto beans, rinsed and drained 1-15.5 oz. can Great Northern beans, rinsed and drained 1-14.5 oz. can diced tomatoes,…

Crappies Augraten by Chef Jesse Griffiths

Chef Jesse Griffiths recipe from the cookbook: Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish /Rizzoli International Publications, Inc. Written by Jesse Griffiths, Foreword by Andrew Zimmern, Photographed by Jody Horton Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food…