Recipes

This Beijing bear recipe turns tough wild game into crispy, tender bites coated in a sticky, sweet, and spicy sauce. The secret is a simple velveting technique that could make this the best camp meal you have ever had.

This smoked bear ham recipe turns a rough-looking hunk of wild game into a rich, smoky, ready-for-anything ham. Brine it, tie it, smoke it safely, and you will have meat for sandwiches, soup, salads, scrambled eggs, and a whole lot more.

This wild game pot roast turns tough deer, elk, antelope, or bear shoulder into a tender Mother’s Day dinner that tastes like effort, love, and hunting-season strategy. Make it right, serve it hot, and bank a few points before Fall.

Crispy, creamy, and unapologetically savory, this smoked trout melt turns fish skeptics into believers in about 10 minutes on a hot griddle.

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.

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.