Making wild game jerky is another great option for maximizing your valuable wild game harvest.
Chef Denny Corriveau
Ingredients 2 lbs. of game steak, trimmed of any fat or sinew, and sliced into strips WildCheff Smoky Paprika Chile Blend Seasoning (available at www.wildcheff.com) 1/4 Cup Worcestershire sauce 1 tablespoon Liquid Smoke Directions In a 9×13 baking pan, lay out pieces of game meat. Season both sides of meat with desired amount of WC Smoky Paprika Blend. In a…
The Ultimate ‘Comfort Food’
Tips to prepare your toughest cuts
1. Butterfly meat that is thicker than 1 inch by cutting into two thinner pieces; leave the meat connected at one edge. Open up the butterflied meat so it lies flat. Roll the meat tightly with the grain, tucking in any irregular edges. 2. Tie the rolled meat about an inch from the end that is farthest from you; use…
Now that you’ve cut up the carcass, it’s time to bone the meat. Boning is easier than bone-in butchering, and usually results in tastier meat.
Now that you’ve cut up the carcass, it’s time to bone the meat.
Sliders and dressed-up burgers are all the rage right now, but you don’t have to go to a restaurant to create a slider
Tips for trimming venison, elk, caribou, moose or antelope.
Chef and Author
You can also use pre-blended “pickling spice” – replace the peppercorns, cloves, mustard seed, allspice and Bay Leaves with approx 3 tbsp. of the mix.
Tip Corner: Pull out the Dutch oven! You’ll be incorporating your duck, walleye, and smoked game sausage into a satisfying dish with this week’s recipe. This recipe recommends using a cast iron skillet for some of the preparation. If you’ve never considered this versatile form of cookware, check out this site for some tips. Ingredients: 2 boneless duck breasts, fat…
The rich nature of waterfowl teams up perfectly with a refreshing salad made with all the fresh ingredients that are available in today’s markets.
Many of us have fond memories of our hunting forays as youth, with our first game animal being the wily rabbit.
Planning a party? Whether you’re watching the big game or just spending time with friends reliving your successful big game hunt, this Venison Taco Dip is one dish that elevates the typical tailgate fare.
Owner Wild Cheff Enterprises
Chef, Author, Founder
You can have the meat processor grind your venison, but if you use a variety of cuts in your kitchen, you may want to keep the meat whole and grind it as you need it.
Categories: Game Birds & Waterfowl, Recipes
Everyone loves the famous cuts – backstraps, tenderloins, top sirloins, etc. But what to do with the tougher cuts? Well, one of my favorite and potentially most versatile way is to turn them into sausage.
As with small game, there are noticeable differences in meat color and flavor among upland game birds.
This is a great recipe to usher-in the fall upland game bird season. Free Range chicken can be substituted for the pheasant.
For the best flavor, clean and cook your fish within 2 hours after catching it. Cleaning it might not be a problem, but you may not be able to cook it that quickly.
We all struggle to come up with easy creative ideas on how to expand our wild game culinary repertoire
After spending a long day chasing Roosevelt Elk, and ultimately settling on a nice Sitka Black-tailed Deer on Afognak Island in the Kodiak Archipelago in Alaska, I was introduced to this rich stew, and I’ve turned to this recipe many times since.
Salami. One of life’s little pleasures and the way I make it, it’s just another fresh sausage. No curing, no messing with hanging it for weeks. No science experiments. The only fussy thing is both venison and fat should be ground first with the coarse plate, then the fine plate of your grinder. In summer, I cook my salami outdoors,…