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
Taste Of The Wild
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,…
Well prepared, nothing can compare to a duck dinner, but keep in mind that a duck is not a duck is not a duck.
1 cup mayonnaise 2 medium lemons, juiced (about ¼ cup) 2 tablespoons grain mustard ¼ cup finely diced red onion 2 teaspoon Worcestershire ¼ cup finely diced cornichon 2 teaspoon capers, drained and chopped ¼ cup chopped fresh Italian parsley 1 teaspoon black pepper Kosher salt to taste Prepare and combine all ingredients in a glass bowl. Cover and refrigerate…
Ingredients for Crispy Tempura Walleye 3-4 pounds walleye filets, cut into two-inch chunks 1 cup rice or all-purpose flour 1 ¼ cup seltzer water 2 tablespoons cornstarch 2 teaspoons salt 1 tablespoon sugar 1 egg yolk 2 egg whites whipped to medium stiffness Oil for frying (vegetable, canola or peanut) Note: Make sure to keep seltzer water ice-cold, and have…
3-4 pounds walleye fillets (or any white fish), cut into two-inch chunks 2 cups coarse blue cornmeal 1 cup all-purpose or rice flour 1 beer (16 ounces) of your choice; use water as substitute 2 tablespoon kosher salt 1 teaspoon paprika (optional) 1 teaspoon cumin (optional) 1 teaspoon cayenne (optional) 1 teaspoon ground fennel (optional) Oil (vegetable, canola or peanut)…
There’s nothing worse than eating deep-fried walleye that’s oil-saturated, mushy and nearly raw inside.
With maple season in full swing, now is a great time to enjoy some of that fresh, boiled sap.
Many recipes lend themselves to substitutions… if you don’t have turkey, then chicken may be very tasty, as well. It’s no different when it comes to big game.