Pheasant Nuggets From The Broosters Cookbook
A great appetizer by its self – Pheasant Nuggets are a component in several recipes in the Campbell’s cookbook.
Featured
Spicy Grilled Hungarian Partridge
With grouse and partridge seasons here, you couldn’t find a better reason to fire up the grill this fall for this simple, yet elegant presentation that uses your fresh birds
Tips for Aging and Cutting Wild Game Meat by Chef Eileen Clarke
What Makes Wild Meat Tough? There are two factors: the animal itself and the hunter.
Wild Rice with Mushrooms
Across the Great Lakes, a fresh crop of this versatile, nutritious grain will be harvested using traditional Native American methods involving canoes and beater sticks.
Wild Blueberry Pie with Cream Cheese Layers
While we normally profile favorite main-dish recipes to utilize your fish and game, picking up your fork for a slice of homemade pie is a tradition that we’re honoring with this week’s featured recipe.
Two Great Fresh Fish Recipes _ Almond Trout and Parmesan Bass
Upon seeing all the great shots from Outdoor News readers of their nice catches of fish, we’ve decided to share some easy recipes that enhance your fresh fish-eating experience. Just a slight twist on the ingredient list adds flavor and quickly elevates your dish from ordinary to extraordinary! There are a lot of options when it comes to a quick…
Grilled Game Bird Skewers with Zatar Rub From Sarah Davies Tilt Cookbook
With fresh sweet corn and garden vegetables showing up in markets, this recipe brings your success in the field easily to the dinner table
Sesame Venison Salad
This quick and satisfying salad is great for summer. You can substitute elk, bison, or moose meat for the venison.
The Best Marinades for Wild Game Meat
Some people judge doneness by waiting for definitive grill marks to form on the steak. That works for beef steaks, which are usually cut thicker than venison.
Wild Turkey Blanquette with Wild Mushrooms
Blanquette is the French term for “white-sauced” items that are braised in the sauce.
Sugarhouse Maple Wild Game Jerky
Making wild game jerky is another great option for maximizing your valuable wild game harvest.
Venison Sauerbraten
The Ultimate ‘Comfort Food’
East Steps For Brining Venison
Tips to prepare your toughest cuts
Old World Venison Sliders by Chef Eileen Clarke
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
What goes into the grinding pile when it comes to big game?
Tips for trimming venison, elk, caribou, moose or antelope.
Pickled Pike
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.
The 'Ultimate' Woods and Water Gumbo
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…
Savory Duck Breast Salad
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.
BBQ Rabbit
Many of us have fond memories of our hunting forays as youth, with our first game animal being the wily rabbit.
Waterfowl and Dry Aging
There are many styles of hunting waterfowl and there are just as many antidotes to prepare them for cooking
Venison Empanadas
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.
Panfish Chowder
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.
Venison Pot Stickers with a Pomegranate & Ginger dipping sauce
We all struggle to come up with easy creative ideas on how to expand our wild game culinary repertoire
Hearty Venison Stew Recipe
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.
Wild game cookbook review: “A Bird Hunter’s Table” by Sarah Davies
A celebration of pheasants, grouse, ducks and other upland game reminds us where our food comes from – the land
Hank Shaw Spanish Sausage Making Tips
Hank Shaw, the former political reporter turned blogging forager, returned to Minnesota last week to promote his new book.
