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    Recipes — wild game recipes

    Cownose Ray Tom Ka Soup

    Cownose Ray Tom Ka Soup

    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.

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    Pheasant Stew

    Pheasant Stew

    This stew recipe is adapted from Taste of Home and
    shared with us by @ericakyost, who added the pheasant.


    Three sets of pheasant legs cooked down in chicken stock on high for 4 hours in a crockpot

    1 medium onion, chopped

    1-1/2 teaspoons garlic powder

    1 tablespoon canola oil

    2 cans (15 -1/2 ounces each) great northern beans, rinsed and drained

    1 can (14 -1/2 ounces) chicken broth

    2 cans (4 ounces each) chopped green chiles

    1 teaspoon salt

    1 teaspoon ground cumin

    1 teaspoon dried oregano

    1/2 teaspoon pepper

    1/4 teaspoon cayenne pepper

    1 cup sour cream

    1/2 cup heavy whipping cream

    Tortilla chips, optional

    Shredded cheddar cheese, optional

    Sliced seeded jalapeno pepper, optional


    1. In a large saucepan, saute the shredded pheasant meat, onion and garlic powder in oil. Add the beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until liquid is almost gone.
    1. Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese, and jalapenos. Enjoy!

    Mallard Duck Egg Rolls

    Mallard Duck Egg Rolls

    By Ambassador John Sunkler


    Duck breast

    1 package of egg roll wrappers

    5-spice powder

    Hoisin sauce

    Sesame oil



    Ginger (minced)

    Soy sauce

    Vegetable or canola oil

    For the sauce:

    Minced red chile (check the produce and international sections of your grocery store)


    Ranch dressing

    Optional: Water chestnuts, bamboo shoots, scallions, yellow bell pepper, any additional vegetables you prefer.

    Do ahead: Slice the duck breast in small strips and marinate in hoisin sauce over night.

    Cook the duck in a pan with sesame seed oil until about 2/3 done. Remove from heat and drain excess sauce. Let cool.

    In the same pan: Add white cabbage, carrots and minced ginger. After a few minutes add any other vegetables you prefer. Add 5-spice powder. Add a few dashes of soy sauce and hoisin and let everything blend together, until the cabbage is getting soft. Remove from heat and let cool.

    At that point if you’re using the same pan, clean out with a paper towel and add vegetable or canola oil and heat up to prep for frying. Once the duck and vegetables are cool enough to work with, pull out the egg rolls and add 1 spoonful of duck and 2 of veggies.

    Then wrap like a burrito. Hint: Before completely rolling, brush some water on the final corner so when you rolled, it completely holds together. Once you have 4-5 rolled and the oil is ready, place in the pan and fry 2-3 minutes, flipping until all sides are brown. Let cool on a plate with a paper towel.

    For the sauce:

    Mix together some minced red chile, wasabi and Ranch dressing until you reach your desired blend of spicy.