Recipes

There’s a brown paper bag in my freezer right now whose sole purpose is to keep me from seeing the last two pieces of Antelope meat from last fall. If I see them, I’ll want to eat them, but I’m keeping them in reserve so I can compare them side by side with black bear meat. I’m trying to figure out which of the two is my favorite.

Rich, comforting, and fast. This elk heart mashed potato soup turns leftovers into a thick chowder that hits hard on flavor and warmth. Zero waste, all reward.

We turned a 35lb bone-in rear elk quarter into a fall-apart feast using a simple low and slow plan, a butter plus apple juice finish, and patience. Bring friends. You will need them.

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.

In the mountains from late July through August, you can certainly find some kind of edible fruit. There’s nothing better than a fruit reduction with whatever venison you’ve got on hand.

This Thai-style curry is such a delicious and easy stew that you’re going to be making at home and in camp.

Bear Meat Souvlaki Gyros are like a Greek street taco.

You’ll find this soup at every Thai restaurant in America, and it’s delicious. It’s zingy and a little creamy and a little sour.

Pheasant breast stuffed with brie and blueberries and wrapped in bacon is delicious and is even worth buying the brie.