Southern-Fried Catfish
By Michael Cravens Some of my earliest childhood memories are of catfishing on the Mississippi River with my grandpa. I’d only make the trip to see him once per year so it was a very big deal for me. My...
Smoked Trout Onigiri
By ambassador Liz Lynch, @lizdigsdirtOnigiri is a Japanese on-the-go food: rice balls, typically filled with something savory—salty and/or sour. Here, I use some of the rainbow trout filet I recently smoked over an apple-pecan blend; this piece had a miso-mirin...
Elk Wellington
Beef Wellington, or in this case, Elk Wellington, can appear overly-complicated to someone experiencing it for the first time. Admittedly, there are several steps to get to the finished product. However, those steps are not too tricky and the ingredients...
Venison Khinkali - Georgian Soup Dumplings
Khinkali are Georgian soup dumplings that bear a resemblance to Chinese xiaolongbao. Khinkali are typically filled with beef, or a mix of beef and pork, but can also have other fillings such as lamb, mushrooms, or potato. They’re eaten by holding the “handle” that’s formed with the dough while sealing off the filling, with a bit of black pepper on top. Not spilling the precious, flavorful broth is the key to success, as is sharing with guests, friends, and family. If you’re looking for a way to use ground venison other than burgers, jerky, or pasta sauce, these Venison Khinkali are great option. I recommend making khinkali in two sittings: on the first day, mix the meat, onion, and other ingredients and let them comingle; on the second, make fresh dough and fold them up.
Elk Heart and Tongue Empanadas
Hearts and tongues are some of the tastiest pieces of wild game that are typically left behind. During my last elk camp; six hunters harvested six bull elk and no one wanted the heart or tongues from their bulls. I happily scavenged each heart and tongue throughout the week. Each time I asked if I could have those pieces and was met with giggles or a “You really wanna eat that?!”. Since that time I have processed and enjoyed every single bite of the hearts and tongues from those bulls, one of my favorites being these Elk Heart and Tongue Empanadas. I shared some of my dished with the hunters from that camp and they were blown away. I have been told on more than one occasion “You won't be getting anymore hearts or tongues from me, these are too good not to take home”.
Venison Ramen
It's winter and you have a freezer filled with venison. You’ve grilled it, thrown it into your insta-pot, meatloafed it and bacon wrapped it just to name a few. How about we expand and challenge ourselves in the kitchen this year and soup it? Enter; Venison Ramen. Venison Ramen sounds more of a chore than it actually is. You already did the hard part by putting the venison in your freezer.
Easy Peasy Deer Camp Chili

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. 

Venison Osso Bucco
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.
Cuban Pronghorn Ropa Vieja
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!  
Waterfowler's "HLT" Sliders
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.
Sharp-tailed Grouse Katsu with Japanese Kinpira
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.
Squirrel Egg Rolls with Wild Grape Sweet & Sour Sauce
Forget the take-out and whip up a batch of these Squirrel Egg Rolls with Wild Grape Sweet & Sour Sauce at home! The start of squirrel season also usually lines up with flushes of all kinds of wild mushrooms in the Midwest. This recipe uses wild foraged Hen of the Woods and home fermented kraut. 
Sweet Bourbon Bunny
This recipe for Sweet Bourbon Bunny with it's sticky sweet bourbon sauce is inspired by one I had in the home of a south Florida game warden.  One of my most vivid memories from that trip was enjoying that bourbon sauce, served with smoked sausage and Jack Daniels. 
Pistachio and Chicharrón Crusted Duck Breast
This salty & sweet Pistachio and Chicharrón Crusted Duck Breast packs a flavor punch with a special glaze of gochujang paste and Bulliet Rye Bourbon. Your taste buds will be so happy don't be surprised if you break out your duck calls and do a feeding chuckle right there at the dinner table!
Woodchuck Soup

It's officially soup season! This Woodchuck Soup comes together with beans, carrots, and onions but you can use any fall garden ingredients. I like using our garden to fill in the soup with the critter that is always trying to steal them; it feels very balanced. Hunting and homesteading go hand in hand, and result in a warm and delicious soup!

Gulf of Mexico Ceviche

With the summer months coming to a close and a freezer full of fish, it’s time to make room for hunting season. This Gulf of Mexico Ceviche is a great way to prepare your summer saltwater catch!  Serve with fresh corn or plantain chips, pile high on top of fresh guacamole or spoon into a halved avocado and savor summer just a little bit longer!

German Venison Goulash
This recipe is a hearty family favorite that can be made with several cuts, including a roast or steaks. The homemade roasted red peppers add depth of flavor and produce a smoother texture than diced fresh peppers. This German Venison Goulash is even better the second or third day. Served with a chunk of warm pumpernickel bread, it’s a satisfying start to the fall season.
Grilled Venison Orecchiette Stroganoff Stuffed Portobellos
We're not sure that you could stuff any more deliciousness into this dish! This Grilled Venison Orecchiette Stroganoff Portobello starts off with "all of the butter" and ends up loaded into a cheesy portobello mushroom cap. We won't blame you if you eat them before the parsley garnish makes it on the plate!
Venison Tataki Nigiri with Truffled Ponzu

Tataki is a very popular Japanese dish that consists of beef (in this case venison) or fish that is seared over a high heat and leaving the center rare. This method is perfect for lean venison which benefits from cooking on the rare side. I serve it atop of sushi rice and a truffled ponzu sauce. If you’ve never had the flavor of truffles paired with venison, you’re in for a special treat!

Sous Vide Backstrap with Roasted Poblanos and Corn

I call this dish "Meat and Fire", an ode to the history of the Cowboys of the west and how they prepared their meals with little more than meat and fire. We now have all sorts of fancy kitchen gadgets to play with but the heart remains the same.  Sous Vide Backstrap with Roasted Poblanos and Corn is a simple dish, but when prepared properly, it celebrates the relationship between the meat, the fire and the fresh brightness of the produce. It will surely remind you and your friends why we work so hard to harvest wild game.

Venison Shank with Cheesy Grits
This is my Oklahoman take on a very classic shank recipe, osso bucco. I’ve slow cooked venison shanks a handful of ways, from Dutch ovens to sous vide, and the crockpot delivers the low temps and long timing you really need for a nice braise on venison. What I also love about this recipe is that it requires the most basic of skills to create a beautiful meal with a really underrated and unused cut.