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”
Smoked Elk Meatloaf by Weston Alexander
For those of you looking to do something a little different with your ground meat, give this recipe a try. I guarantee you will not be disappointed!
Continue reading “Smoked Elk Meatloaf”
Wild Game Shepherd’s Pie by Dennis Deitchman
If you find that your ground meat stash just never seems to go down, and you can only handle so many burgers, Shepherd’s Pie is a great recipe to use up some of that bulk game that can feed you and your family for a few days. This is similar to a chili or a stew, where you just throw in whatever ya got. It’s a great hearty meal for whenever the temps start dropping outside as well.
Continue reading “Wild Game Shepherd’s Pie”