Pulled Elk Sandwiches
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Shredded meat sandwiches using an elk roast. Slow cooked in the crock pot.
Shredded meat sandwiches using an elk roast. Slow cooked in the crock pot.
Stove Top to Crock Pot Antelope Chili
A BBQ springbok (wild South African game buck) loin drizzled with a thyme balsamic reduction & served with roasted sweet potatoes.
Venison Steak Diane
Drunk Moose Meatballs make the perfect appetizer for your holiday gatherings.
Asian Venison Meatballs
Hearty elk meat chili with a variety of roasted peppers and corn.
How to cook the perfect venison steak. Plus more than you would like to know about diabetes.
I know it’s almost St. Patrick’s Day, but this Scottish venison soup is so green it might as well be Irish.
This is the century-old dish called duck bigarade: Seared duck breast with a bitter orange sauce. It is a classic for a reason.
Who doesn’t love roast duck with its crispy skin? This recipe works for both wild ducks and the kind you buy in the store.
Woodcock is the king of game birds. Here it is roasted in classic style. JP Morgan or Andrew Carnegie could have eaten this dish.
An outstanding chicken or grouse soup made with Nordic ingredients and Asian methods. This is a winner.
Nothing quite beats the clarity and concentrated flavor of a classic consomme. This wild duck consomme was as savory as it is pretty.
Wild blewit mushrooms and pheasant breast cooked with brandy, shallots and cream – a wild food riff off a French classic.
Rustic dumplings made with spelt flour and filled with meat and onions – the meat can be beef, pork, even bear.
It’s the Holy Grail of duck hunting: A wild ‘foie gras,’ a fatty, unctuous – and wild -duck liver. Sear it simply with balsamic vinegar.
A celebration of chanterelles – seared, pureed and made into chips, served with sous vide wild turkey and butternut squash.
Wild goose breast seared with truffle oil and served with sous vide pears.
Braised Rabbit with Olives & Preserved Lemon! And you can substitute chicken too.
My caveman hubby’s famous elk sausage.
Dove or squab roulade with a saffron-corn sauce and baby popcorn – quite the fancy wild game dish.