Wild Game Stew

By Chris Torborg

IG: @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

2. Overcooking

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.

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Spicy Italian Baked Bear Spaghetti

By James Forslund

IG: @bearcountryoutdoors

www.bearcountryoutdoors.com

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.

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Ep. 53 | How To Take Pics & Video In The Field Like A Pro – with Clint Easley of Revol Entertainment

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Dutch Oven Wild Game Roast

By Weston Alexander

IG: @bolt_action_hero

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.

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GEAR REVIEW: Vortex Razor UHD 12×50 Binoculars

By Johnny Mack

In the spring of 2020 I had the privilege of using Vortex Razor UHD 12×50 binoculars on my bear hunt. I was beyond elated to be able to use them while hunting after looking through them at the Western Hunting and Conservation Expo. The first time I looked through them I was blown away with the quality of glass. Previously I was using Vortex Razor HD binos and even though those were very good, the UHD’s are hands far better and in a class of their own.

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GEAR REVIEW: Vortex Razor HD 4000 Rangefinder

By Johnny Mack

This past spring, I had the pleasure of using the Vortex Razor HD 4000 rangefinder on my Washington state spring bear hunt. I was super excited to finally have a rangefinder that matched my binoculars and rifle scope in optical clarity and sharpness. I have used multiple rangefinders in the past only to feel disappointed when trying to range an animal in low light and then not be able to find it.

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Dungeness Crab Stuffed Morel Mushrooms

By Tony Ellersick

IG:@tonyellersick

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!

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Wild Game Cassoulet

By John Brooks

IG:@jbrooks999

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.

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Wild Game Avocado Burger with Rosemary/Sun Dried Tomato Mayo

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.

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A Letter From The Soulful Hunter

By Johnny Mack

When was the last time you did something for the first time? Try to take yourself back to your mindset when you were there? Were you nervous? Unsure? Felt lost and maybe even overwhelmed?

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