By Chris Torborg
If you are reading this you have repeatedly heard some form of the following statements about wild game:
- “My spouse does not like deer, its too gamey.”
- “Duck tastes like flying liver.”
- “Geese are good for one thing, dogfood.”
If you or a loved one has said a form of one of these statements, I have a solution for you – learn proper cooking techniques and the right recipes.
There are three root causes for wild game to not taste good:
1. Improper meat care
3. Not cooking it long enough.
This recipe covers braising meat which in turn solves problem #3. When you cook meat low and slow something magical happens, the muscles and connective tissue break down and meld into the flavors you surround them with. This recipe is a fool-proof way to make any wild game taste good enough for anybody to eat. And I mean ANYBODY, mother-in-laws included.
By James Forslund
There is a common misconception surrounding bear hunting and the meat that it provides. For centuries, original inhabitants of America used to prefer bear meat over venison. They considered the meat to taste better, they rendered the fat down to cook with and to waterproof things. All the while venison was mostly used for its buckskin. This recipe is a favorite of ours and a great introduction to bear if you have never tried it.
By Weston Alexander
A good pot roast is a staple of many families and definitely one of ours. Households across America have their own recipes that has been passed down from generation to generation. It’s the meal that warms our bellies and also our souls. It the center of where we gather for great conversations and to spend quality time with the ones we love. In this recipe I share my take on the pot roast but add my ow twist to it. This recipe is done with a Dutch oven in an open fire.
By Tony Ellersick
On the first weekend of the 2020 spring bear season, we stumbled across a large harvest of morel mushrooms. Knowing that they are prized and still require skill to find, I found it fitting to throw a recipe together for everyone who is looking for a good morel recipe. In this recipe I’m combining land and sea to make an awesome spring time meal or appetizer. Dungeness crab and morel mushrooms pair together so well! Both texture and flavors explode and after making this dish it easily became a favorite combo!
Continue reading “Dungeness Crab Stuffed Morel Mushrooms”
By John Brooks
When people think of French food, they think of stuffy, complicated, unsatisfying cuisine: fragile sauces or soufflé that fail with the smallest inattention. This is sometimes true, but what is also true is the countryside in France is full of down to earth hard-working people who cook very good food with what the landscape provides. This recipe is just that. It incorporates waterfowl, some tougher chunks of critter, bacon, and beans. The ingredients in this recipe are less important than the process. Once you get the process down, you can make this dish personal, and use what you have.
Continue reading “Wild Game Cassoulet”
By Dennis Deitchman
There’s a million burger recipes out there, but this is one of my favorites. It’s more than a plain ol cheeseburger, but not over the top and impossible to eat. For your burger, you are going to want to add fat to it, as most wild game has little to no fat content. You can do this with beef fat, pork fat, lots of oil, or even frozen butter cubes mixed in. I look for about 10% fat in my grinds, and you can even play with your grind and add different cuts to it.
Continue reading “Wild Game Avocado Burger with Rosemary/Sun Dried Tomato Mayo”
Wild Game Chili by Dennis Deitchman
One of my favorite meals to cook with wild game is a big ol’ pot of chili. It’s versatile and you can feed a whole family on it for a few days. Plus the longer it sits the better it tastes. Overall, it is very simple to make, as long as you pay attention to a few key points in the process. When choosing a meat to use, you can go a few different ways, but the process stays basically the same. If you want all ground you can do that. If you like yours chunky you can use cubed or stew meat, or a combo of both. It really is whatever you have laying around. For my chili recipe I used ground antelope, and elk breakfast sausage. Let’s get started:
Continue reading “Wild Game Chili Recipe”
Hunting is hard. Flat out. It takes patience, courage, and grit. More often than not you are left with an unfilled tag in your pocket and a long walk back to the truck. So why do it? Why put in so much time, money and effort if percentages do not go in your favor? I know why I do it. I do it because the effort it takes to successfully harvest an animal is unlike any other feeling in life. Because with no risk there can be no reward. It is what makes hunting and harvesting your own meat so special.
Continue reading “This Is How I Hunt Series – No. 17 Kyle Kamp”
By Johnny Mack
We recently had the pleasure of getting to know and talk with Registered Dietician Kyle Kamp of Valley To Peak Nutrition located in Boise Idaho. Kyle has been featured on the Hunt Backcountry Podcast presented by EXO Mountain Gear (https://exomountaingear.com/124/), and is an amazing person who decided to make a change in his own personal life after realizing how unhealthy he was and the hardships it was causing. Kyle decided to pursue nutrition and exercise to make a change in his own life, and after losing 140 pounds, he chose to become a licensed and registered dietician as a way to inspire and help others on their own journey. Continue reading “Nutrition In The Backcountry – How To Eat For Success”