Straight from the Born Family Annual Minnesota Deer Camp, this Easy Peasy Deer Camp Chili is a fast, hearty recipe! But don't let the 'easy' fool you, this recipe has a surprise flavor from.... orange juice! If you need a meal that can be prepared in one pot, serves many, tastes great and can be made with ingredients found at pretty much any grocery store, no matter the location, this chili really does fit the bill. At the heart of this chili is ground venison, though pretty much any ground wild game meat would do. To add fat and flavor, we add a pound of ground chorizo.
Although the dish appears "fancy" by most modern American standards, it has long been considered a working-class meal as shanks were cheap and easy to obtain. Venison Osso Bucco is delicious and simple to make, if your hunt results in a harvest, make sure to save those shanks for this most excellent dish.
The national dish of Cuba meets wild game in this Pronghorn Ropa Vieja. The name means "old clothes" and is traditionally made with beef flank steak and shredded into long strands that resemble pieces of fabric. We chose to use two pronghorn football roasts, and works well on even the toughest cuts. This spicy comfort food gets better and better in the fridge and freezes well for easy weeknight meals!
How many waterfowlers, bird hunters in general, do you know that just “breast them out”? Maybe you are one of them, I was too. Well, this recipe for Waterfowler's "HLT" Sliders will definitely change your mind! What does "HLT" stand for? Duck Hearts, Livers, and Tenders. The heart adds more meat to the slider and the liver is the binder that holds it together. More birds? Adjust accordingly. Mixed Bag? Feel free to mix ducks and geese together.
Katsu is a staple of Japanese bento box lunches and is best described as a Japanese version of German schnitzel. Katsu means “cutlet” in Japanese. While chicken is the most commonly used protein, you can pretty much coat and fry any kind of meat in Panko breadcrumbs, including wild game and fish. This Sharp-tailed Grouse Katsu with Japanese Kinpira, is served with a salty and sweet burdock root salad.