I don’t know how many times I've been asked “Can you eat that?” The answer is almost always “yes you can.” Cownose ray is one of those foods. This light Thai coconut and lime soup is usually done with chicken or shrimp. We swap the chicken for ray and see no reason to go back.
One particular evening I was craving some restaurant style, crispy, (and terribly unhealthy) chimichangas. Lucky for me, I had some defrosted elk burger and a pantry full of options. Then followed a deliciously, completely made up, recipe for Air Fryer Wild Game Chimichangas.
It's berry season! Here's a way to utilize them, other than eating fistfuls throughout the day. These tarts are pretty simple to make and keep well in the fridge for a few days. Plus the shells are made from almond flour, so they are gluten free!
A twist on a classic Cuban recipe that incorporates elk and a side of delicious cilantro-lime rice. My mother-in-law was skeptical about making her special dish from wild game–until she tried it. Now she asks me to make this every time she visits. This dish works great with any ground venison meat, but I prepared this meal with my first archery bull elk taken on public land in Colorado.
Mackerel Under a Fur Coat is take on a lesser known European tartare recipe that originated in Sweden and gained massive popularity in Russia during the soviet revolution. Traditionally it’s made with herring and topping of grated beets and carrots. It's fuzzy texture no doubt earned the dish it's name. It's a light summery dish, and great way to use all those summer perch or pike!