Chef Eileen Clarke reveals her discovery for an easy marinade for various wild game, including venison, that simply taps the acidic values of the sweet honeydew melon. continue reading ›
Game Bird & Waterfowl
A recipe for Blueberry Grouse Pesto Pizza born from experimentation based on ruffed grouse breasts poached in blueberry jelly and a restaurant serving pheasant and cherry pizza. Includes complete directions for crafting homemade pesto using fresh basil and pine nuts. continue reading ›
Break out the chopsticks and pour some sake, it is time to take Chinese rooster from the forest to fork. This pheasant recipe by Chef Tyler Viars is adapted from a chicken-based recipe crafted originally by Travel Channel host, Andrew Zimmern. Tyler's version offers a combo of heat and sweet, topped with sesame seeds and fresh cut scallions. continue reading ›
A wild turkey-inspired take on the restaurant staple of a green salad with a chicken breast. Breast meat smoked with apple wood at a relatively high temperature so that the smoke does not overwhelm the natural flavor of the wild turkey. continue reading ›
You might have used a pie iron, or Pudgie pie maker, when you were a kid. Perhaps it was the pizza pie or a goey chocolate and peanut butter dessert pie cooked over the campfire. But who says you have to keep it simple? Darren Kirby shares his Wild Turkey BBQ Sandwich that opens a whole new world while using the venerable pie iron. continue reading ›
We think this would be great to try with ground wild turkey too! A finalist in the 2015 Outdoor News Recipe Contest sponsored by Camp Chef Submitted by Outdoor News reader: Elizabeth Somppi of Wisconsin INGREDIENT LIST: 2# ground chicken… continue reading ›
With fresh sweet corn and garden vegetables showing up in markets, this recipe brings your success in the field easily to the dinner table continue reading ›
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