A wild turkey-inspired take on the restaurant staple of a green salad with a chicken breast. Breast meat smoked with apple wood at a relatively high temperature so that the smoke does not overwhelm the natural flavor of the wild turkey.
You might have used a pie iron, or Pudgie pie maker, when you were a kid. Perhaps it was the pizza pie or a goey chocolate and peanut butter dessert pie cooked over the campfire. But who says you have to keep it simple? Darren Kirby shares his Wild Turkey BBQ Sandwich that opens a whole new world while using the venerable pie iron.
From Jack Hennessey comes a roasted pheasant recipe featuring the Minnesota-originated Honeycrisp apple. With easy to follow instructions, you’ll amaze your buddies with this take on upland birds.
One of our contest finalists in the 2015 Outdoor News Recipe Contest Sponsored by Camp Chef SWEET & SOUR GRILLED QUAIL (OR DOVE) A simple way to prepare those tiny birds that offers big taste! Submitted by Outdoor News reader: Mary Anne Lecce, Illinois INGREDIENTS: Quail or Dove Seasonings of your choosing Fresh peaches Fresh jalapenos Uncooked bacon Water Ground…
We think this would be great to try with ground wild turkey too! A finalist in the 2015 Outdoor News Recipe Contest sponsored by Camp Chef Submitted by Outdoor News reader: Elizabeth Somppi of Wisconsin INGREDIENT LIST: 2# ground chicken 2/3 c. blue cheese crumbles 2 stalks celery, finely chopped 2 carrots, finely chopped 1/2 c. bread crumbs 1 egg,…
A finalist in the 2015 Recipe Contest Sponsored by Camp Chef SWEET & SOUR GRILLED QUAIL (OR DOVE) A simple way to prepare those tiny birds that offers big taste! Submitted by Outdoor News reader: Mary Anne Lecce, Illinois INGREDIENTS: Quail or Dove Seasonings of your choosing Fresh peaches Fresh jalapenos Uncooked bacon Water Ground ginger Garlic Powder Dry white…
From the cookbook; Recipes from Nature by Kay & Bill Lindner Recipe contributed by Teresa Marrone 4 cups apple juice 4 cups cold water ½ cup coarse kosher salt ½ teaspoon Tabasco (or similar hot sauce) 1 or 2 whole ducks, skin on, halved and washed 1/3 cup orange juice 3 tablespoons honey 1 tablespoon chopped fresh rosemary leaves (or…
Apple & Curry Turkey Sausage Flatbread Wraps (serve with Tzatziki Sauce) Makes 1 ½ pounds of sausage for 6 wraps Ingredients 1 pound ground turkey ½ pound ground pork fat 1 teaspoon salt 1 teaspoon white pepper 4 teaspoons curry powder 1 teaspoon garlic powder 2 small apples, grated, about 2/3 cup *1 large egg (only use if making the…
Loaded with flavor thanks to your wild game harvest and basic herbs every pantry should have…
A few months back, a friend of mine opened up to me about his secret passion for woodcock hunting. I, too, have an undeniable love affair with the American timberdoodle. This migrating aspen and alder tornado is an awesome game bird for pointing dogs and an under-appreciated challenge for wingshooters. This same anonymous friend shared with me a woodcock recipe…
A great appetizer by its self – Pheasant Nuggets are a component in several recipes in the Campbell’s cookbook.
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
With fresh sweet corn and garden vegetables showing up in markets, this recipe brings your success in the field easily to the dinner table
Blanquette is the French term for “white-sauced” items that are braised in the sauce.
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.
Categories: Game Birds & Waterfowl, Recipes
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.
Well prepared, nothing can compare to a duck dinner, but keep in mind that a duck is not a duck is not a duck.
With maple season in full swing, now is a great time to enjoy some of that fresh, boiled sap.
