Chef Jesse Griffiths recipe from the cookbook: Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish /Rizzoli International Publications, Inc. Written by Jesse Griffiths, Foreword by Andrew Zimmern, Photographed by Jody Horton Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food…
A recipe featured in the Outdoor News Taste of the Wild
In the wild mushroom world, morels are king. Prized for their wonderful earthy flavor, they also offer a great excuse to head into the woods in spring.
Loaded with flavor thanks to your wild game harvest and basic herbs every pantry should have…
Sweet Potato Fries Ingredient List: 3 sweet potatoes 1 teaspoons cinnamon 1 teaspoon kosher salt 2 cups peanut oil Sweet Potato Fries 1. Wrap the sweet potatoes in damp towels and microwave them for 3 minutes. 2. Use the Weston French Fry Cutter to cut the sweet potato fries. 3. Heat the peanut oil to 375 degrees F. 4. Fry the sweet…
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.
Looking for a recipe that makes a tough cut of meat something worth savoring?
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
What Makes Wild Meat Tough? There are two factors: the animal itself and the hunter.
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.
If you have a nice, big saute’ pan with a tight-fitting lid, along with some perch, panfish, walleyes, or bass, you’ll be on your way to a dish that’s easy to prepare and satisfying
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.
Dan Stefanich takes some time off from his role as the marketing director for Clam Outdoors to share his recipe for a simple trick to prepare crappie filets using a foil package.
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…
With fresh sweet corn and garden vegetables showing up in markets, this recipe brings your success in the field easily to the dinner table
This quick and satisfying salad is great for summer. You can substitute elk, bison, or moose meat for the venison.
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.
Blanquette is the French term for “white-sauced” items that are braised in the sauce.
Making wild game jerky is another great option for maximizing your valuable wild game harvest.
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