Recipes
taste of the wild
Venison Sausage Pistachio en Croute
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
As with small game, there are noticeable differences in meat color and flavor among upland game birds.
Pheasant Applejack
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
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
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
Easy Oven Salami Recipe
Salami. One of life’s little pleasures and the way I make it, it’s just another fresh sausage. No curing, no messing with hanging it for weeks. No science experiments. The only fussy thing is both
