Taste of the Wild: Venison Fajitas
Site Staff
January 21, 2014
Coming up with quick and easy ways to prepare your venison can often be a challenge
Recipes
taste of the wild
Venison Empanadas
Site Staff
January 17, 2014
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.
Venison Sausage Pistachio en Croute
Site Staff
January 16, 2014
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.
Taste of the Wild: Apple Ginger Ruffed Grouse
Site Staff
January 9, 2014
As with small game, there are noticeable differences in meat color and flavor among upland game birds.
Pheasant Applejack
Site Staff
December 13, 2013
This is a great recipe to usher-in the fall upland game bird season. Free Range chicken can be substituted for the pheasant.
Panfish Chowder
Site Staff
December 13, 2013
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
Site Staff
December 5, 2013
We all struggle to come up with easy creative ideas on how to expand our wild game culinary repertoire
Hearty Venison Stew Recipe
Site Staff
November 14, 2013
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
