I like ground meats, but I prefer food made from the whole meat. This smoked elk pastrami is an excellent way to use the tough meat from the shoulder and create food you can take to work or on your next hunt on a sandwich.
Whether you’re hitting the fields for dove season right now or trying to decide if you want to add a hunting season to your whitetail habit, we’re here to help.
My kids love heart, and they talk about eating it all year. It’s too bad elk (or deer, or bears) only have one. Fried elk heart is a great way to enjoy it.
Venison sausage, fluffy eggs, and toasty bread: It’s a match made in heaven. My kids eat this up, and my wife loves it, too.
When you bring home a bunch of fish, canning smoked trout is a great storage option.
This spiced vinegar marinade will tenderize small game. After braising, even Rock Chucks are a tasty meat.
Scotch eggs are like a complete breakfast in a compact bundle. They are pub food in Britain, but I could eat them for any meal — serve them mustard, ranch sauce, or maybe maple syrup at breakfast. The best part is that they are simple to make and they put your wild game sausage to good use.
The GunsAmerica team had a dish like this at SHOT: It was delicious. The soup broth is full of flavor from several spices, and the braised meat is tender and tasty. We had it with beef, which was mostly fat, and the whole time I was dreaming of eating it with bear meat.
Make your own mouth-watering game meat calzone. Experience an easy and delicious recipe that will make your calzones remarkable!
I know what you’re thinking: “Badger Potstickers?!” But don’t worry, they’re easy to make. The hard part is hunting the badger.
Kids love to do hobo dinners because they make their own and they eat it out of the foil it cooked it. It feels really rustic. And when they caught their own meat, that’s even better!
These venison fajitas are easily one of my favorite recipes. Not only are they delicious but they are easy to prepare and only take about 45 minutes.
This recipe is the perfect thing to utilize some meat that over stayed its welcome in the freezer. It’ll tenderize it and rehydrate it.
This recipe is the perfect thing to utilize some meat that over stayed its welcome in the freezer. It’ll tenderize it and rehydrate it.
This sauce is flavorful and spicy and a little sweet. Use it on any red meat to finish the flavor. I used it here on backstops from last year’s cow elk. It would also be excellent on a roast.
If you’ve eaten Butter Chicken at an Indian restaurant, then this dish will be familiar. Butter Bear is rich and creamy, and simmering any meat in this sauce for a while will make it tender and delicious.
There’s no denying: An excellent breakfast sandwich will take you a long way up a mountain before you stop for lunch or stop to process the critter you just killed. McDonald’s has a good handle on the system, but you can easily do better with quality meat, egg, and cheese.
I continually hear from many people that insist that wild boar is inedible. I shouldn’t be surprised, though: I’ve been told that all the other “boars” are inedible, too.
Bears, raccoons, and even rock chucks (marmots), all produce fat that can be rendered. You’ll be surprised at how mild these fats taste.
We have been eating our fish three ways: Straight off the smoker when it’s all hot and juicy; with crackers, cream cheese, and pepper jelly; in a calzone. All are excellent, and I’ll give you some tips.
As always, my purpose isn’t to wow you with amazing recipes that take a chef to make them. I just want to give you ideas for using your meat that everyone will enjoy. That way, it’ll be easier to get away to hunt again next time.
Basically, it’s an egg-rich dish baked in the oven. You can add powdered sugar and butter for a sweet breakfast, or make it savory style with sausage or bacon and other additions for a tasty meal any time.
Bone broth is very simple to make and you can use it in all kinds of recipes that call for stock or broth.
I took this raccoon roast to Sunday Dinner at a friend’s house. 16 people ate it and they all agreed that it tasted like a beef roast — what do you expect when it eats the same things as cows each day?
I took this raccoon roast to Sunday Dinner at a friend’s house. 16 people ate it and they all agreed that it tasted like a beef roast — what do you expect when it eats the same things as cows each day?
I took this raccoon roast to Sunday Dinner at a friend’s house. 16 people ate it and they all agreed that it tasted like a beef roast — what do you expect when it eats the same things as cows each day?
This summer sausage recipe is ideal for all those animals whose steaks are less delicious than you’d hoped. You can make as much as you like and store it in the freezer. It makes excellent sandwiches and terrific low-carb meals with cheese. Serve it at the Super Bowl party with cheese and crackers. And it’s a must-have for all your upcoming hunts this year. These sausages are a terrific way to share game meat with first-timers. It tastes like sausage and doesn’t have any particularly wild flavors. Friends will see that wild meat taste good.
This recipe is seriously hearty and the perfect thing after a long day hunting. Stroganoff is credited as being a Russian dish, and I gotta believe making it with bear meat is more Russian than using beef. Plus, you gotta save the cows to make all the sour cream you’re going to need.
All animals produce tough meat. Somewhere on every animal will be a cut, or many cuts that are just not easy to eat by grilling on a hot flame.
This recipe is good for all kinds of small game that is fairly tender right away. Dove, chukar, pheasant, grouse, and rabbit are all good options. I wouldn’t use it on jackrabbits without tenderizing the meat first — brining would be a good option.
With holiday parties and sports parties in full swing, you need this quick and simple recipe in your quiver. These meatballs are delicious on their own or simmering in sweet ‘n’ sour sauce as appetizers. Your kids will love them with spaghetti.
With holiday parties and sports parties in full swing, you need this quick and simple recipe in your quiver. These meatballs are delicious on their own or simmering in sweet ‘n’ sour sauce as appetizers. Your kids will love them with spaghetti.
It’s Fall, and there’s nothing like hot soup on a cold afternoon. If you made a ham from your Spring bear, or from any other critter you’ve brought home, this is a great way to use up the leftovers. Even leftovers from Sunday dinner with your pork-eating in-laws will work well.
Following my last article about squirrel hunting, I received several requests for a recipe for cooking up these tasty little tree dwellers. So, I have decided to post one of the tried-and-true favorites in my house, Squirrel Tamales.
Our elk and antelope steaks are richer and more satisfying than anything you can buy at a steak house. They’ve simply got more meat in every bite, not to mention all the microminerals we ingest by eating animals that graze on a variety of plants.
Bear Bombs are a shoo-in crowd pleaser. These hot little packets of flaky dough are a favorite for everyone. Kids will eat anything wrapped in bread, and you can stuff them with a variety of flavors.
Life is busy which makes it difficult to take time to eat well. Well, here’s an easy way to prepare game meat that is also easy to love. You can grab frozen meat before work and it’ll be ready to eat when you get home.
Melted cheese, crispy hash browns, rich eggs and wild turkey sausage make this dish a favorite in camp. But don’t wait to cook this over a fire — my family loves it so much we eat it for dinner at least once a month.
Cougar, mountain lion, puma, catamount, painter — whatever you want to call it, if you get a text from a buddy who guides hunts for Felix concolor that reads, “Do you want a mtn lion backstrap?” you should answer affirmatively, and then beg for the hams, too.
If they hunted bears in China, this might be how they’d eat it…or at least, if bear was on the menu at Panda Express, this is how it would be served. Bear meat goes so well with sweet recipes, and this one works well to tenderize even the toughest cuts.
Who doesn’t enjoy corned beef for St. Patrick’s Day? Especially when it seems like winter is dragging. Making it with your game meat is another great way to share your hunting experiences.
If your kids are like my kids, then they love eating drumsticks from all the game birds I bring home. Well, this recipe is for drumsticks from big game animals.
Once you enjoy breakfast with your own links and a delicious sandwich at work made with your own salami, you’ll be shopping for a grinder and looking for more meats to grind in no time.
If your season is going like mine, then you’re up to your elbows in meat processing. I was fortunate to kill a mule deer doe late in the archery season and I just killed my first elk, a cow, last week. In less than three weeks my freezer is overflowing.
This recipe is perfect for meat that is less tender or coarse. Velveting the meat with the marinade is the first step, and it’s one way restaurants make thin-sliced meat feel tender and smooth in your mouth.
Kabobs are a terrific way to share meat. They’re fun to eat, everyone likes them and you can make them on the grill, over the fire, or in the toaster oven.
All this meat can be served hot or chilled. If you have a food slicer, it’ll make terrific sandwich meat. Smoking is a good way to prepare a lot of meat for use later.
This recipe will help you make a tasty meal of meat from the shoulder, one of the least tender big pieces of meat you brought home. It’s simple food, but it’s delicious.
This lemony sauce has a sweet side and the pears add a pleasant chunk to bite. A little cardamom makes it more sophisticated. It’ll bring some variety to that freezer-full of fish you’ve been whittling away at all winter.
Turkey seasons are kicking off in many states this month. It’s funny that some people see turkey as the last hunt of the season while others consider it the first hunt of the year. Whichever camp you fall into, this simple turkey schnitzel is a good way to eat some of that “thunder chicken” breast.
This Thai-style curry is such a delicious and easy stew that you’re going to be making at home and in camp.
With the holidays and winter hitting hard, I wanted to share a rich meal that will have your guests feeling happy and satisfied. It’s a terrific dish both for first-time game eaters as well as those who’ve been eating wild meats all their lives.
It’s funny, but the meats we buy at the store just aren’t very flavorful. By contrast, wild meats have a huge range of flavors and some folks just aren’t used to that. You may have had the experience of someone saying they don’t like the gamey taste of wild meats, or maybe you’ve got a deer in the freezer that ran a marathon before dying and just has more flavor than you’d like. This simple spiced barbeque sauce is good for those stronger meats.
This stew is like a chicken soup—in fact, if you didn’t tell anyone it was rabbit, they’d assume it was chicken. It’s hearty and doesn’t take a lot of prep.
I’m the kind of guy who likes to eat what he kills. I’ve eaten 18 species of land animals, so far, and each of them… Read More »RECIPE – Coyote: It’s What’s For Dinner
You know what I hate? Recipes that call for special ingredients that I’m not likely to have on-hand. I don’t always have the opportunity to plan a meal and buy all the stuff ahead of time. Sometimes I just need to defrost a piece of meat and get it done for dinner right now. This recipe is perfect because it’s made of things you probably have in the cupboard, and it’s delicious and approachable even for people who don’t like “game meat.”
Venison burger can be a delicious way to eat venison, especially bucks that might have had a little age on them.
It is Dove Season! And that means it is also time for having fresh game on the table. Dove can be a little tricky to cook. It is very lean, small and can be very “gamey”.
