Craft this recipe using your wild turkey and some chanterelle mushrooms (or other foraged mushrooms) and you’ll have the foundation for a great meal!
Given the early start, most turkey hunts are wrapped up by mid-morning and a turkey camp full of hungry hunters is a perfect opportunity to celebrate success by using some fresh wild turkey for this game meat twist on the classic eggs benedict.
Affectionately known as “Grandma’s Grouse Club Sandwich” By Shawn West When it comes to wild game, very little beats ruffed grouse in my eyes. I will not dispute the disciples of venison tenderloin, or walleye cheeks, or a fine roast mallard. These are all equally excellent choices. But for this sportsman, the ease of preparation coupled with mild, tender white…
Recipe and photo by Tamara Graham of Warren, PennsylvaniaWith the pop of cheese and savory sausage, this recipe submitted by: Tamara Graham of Warren, PA elevates your wild game breasts to a new level. This recipe is crafted using pheasant, but turkey or even chicken would work interchangeably. Tamara said this recipe, which she calls “Fowl Roll Ups” was used with…
Photo by Chris Jodlowski_Harvesting NatureBy Chris Jodlowski of Harvesting Nature From the Chef: There’s a strong temptation to breast out upland birds in the interest of conserving the time and tedium involved in plucking. For my money, the time is well worth it for essentially doubling the meat you’re getting out of a bird. A tip for saving both time…
From the Chef: I have always found that wild game pairs really well with fruity flavors, and this Pheasant and Pineapple Kabob recipe is the perfect combination of both savory and sweet. The marinade has a bit of a Hawaiian flare to it from the pineapples and a little bit of heat from the chili sauce. One important fact…
By Chef Eileen Clarke Waterfowl. We love to hunt them. But for many people, eating wild duck isn’t something they’re very fond of. For one thing, there are two basic kinds of wild duck: dabblers and divers. Divers are problematic when it comes to the dinner table because of their fish-eating habits. Most of us prefer dabblers for their milder…
Photo by Danielle PrewettSummer Salad with Grilled Goose + Stone-Fruit A Note From Chef: During the summer I try to grill as much as I can. Partly because I love dining al fresco, and also because I like to keep the mess out of the kitchen. This salad uses the best of summer produce, many of which you likely have…
Photos by Tina Marie PhotographyBy Cookin’ in Camo Chef Tyler Viars Photos by Tina Marie Photography Three things I truly love: wild turkey, smoking barbecue, and meatloaf. Combine them together in the form of a sandwich, and this cook is happier than Winnie the Pooh inside the honey jar. While on “MasterChef,” we, in fact, had a meatloaf challenge…
A recipe from Eileen Clarke’s cookbook, Tenderize the Wild: Marinades, Brines and Rubs for Wild Game, that calls upon honeydew melon as the foundation for the marinade that will tenderize even the tough legs of a hard-running wild pheasant. Sweet, moist meat that you combine into a creamy sauce topped with a flavorful gremolata gives you a sure-fire dinner plate success.
Here is a recipe by Chef Lukas Leaf tapping into your cast iron Dutch Oven to prepare this flavor-infused stew “campfire style”. While you could opt to prepare this recipe using a standard Dutch Oven on your kitchen range, plan to take a kid on a winter outing and create something truly memorable by harvesting and preparing your small game in the field.
Chef Eileen Clarke reveals her discovery for an easy marinade for various wild game, including venison, that simply taps the acidic values of the sweet honeydew melon.
A recipe for Blueberry Grouse Pesto Pizza born from experimentation based on ruffed grouse breasts poached in blueberry jelly and a restaurant serving pheasant and cherry pizza. Includes complete directions for crafting homemade pesto using fresh basil and pine nuts.
Cutting your wild turkey into pieces and roasting in a savory broth comprised of beer and chicken broth offers an alternative to whole-roasting your bird.
From Chef and Author Eileen Clarke this pot roasted pheasant recipe works for any whole pale-meated bird like forest grouse, Hungarian partridge and Chukar.
Break out the chopsticks and pour some sake, it is time to take Chinese rooster from the forest to fork. This pheasant recipe by Chef Tyler Viars is adapted from a chicken-based recipe crafted originally by Travel Channel host, Andrew Zimmern. Tyler’s version offers a combo of heat and sweet, topped with sesame seeds and fresh cut scallions.
In this recipe – Tyler Viars, the “Cookin’ In Camo” chef, offers a play on the standard buffalo chicken sandwich using pheasant topped with homemade buffalo and ranch sauce.
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…
