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”