Cooking

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.

When I take my grandkids hunting, I expect they’ll inherit from me a gun and a cast iron skillet. I’ll teach them to kill and cook all in the same trip.

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.

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.

This is the second article in a three-part series on the gear needed to be a successful wilderness-territory bivy hunter. In it, I’ll detail good gear and techniques for obtaining and purifying water, and carrying and cooking food.

Camp Chef launched a new pellet grill/smoker this year and they were showing it off with wild game demonstrations at the range during SHOT Show 2020. Their Woodwind WiFi grills come in 20″, 24″ and 36″ barrel lengths and they are all outfitted for WiFi and Bluetooth connectivity. I own the 24″ model, and I’ve been impressed with how well it cooks and how useful the WiFi is.

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.