Recipes

Trout Cakes
By Taylor Ferguson As we wrap up prime fishing season and head into hunting season, it's time to think about eating all the trout caught while staying active outdoors all summer! I don’t know about you, but by this time of...
Venison Gyros
By Taylor Ferguson It’s that time of year to empty our your freezer in preparation for this coming hunting season. Sometimes it can be difficult to get creative with ground meat, this recipe is simple, quick, and delicious. Ingredients 1lb...
Grilled Venison Gyros
By Marissa Saviano Backstrap is preferred for this recipe, but really, any prime cut will do. The meat gets a bath in a Greek-style marinade, then hits the hot grill for a fast sear to get it medium-rare. Thinly sliced...
French Onion Wild Game Roast
By Marissa Saviano Love french onion soup? Then you're about to discover your new favorite wild game recipe. This recipe is basically braising a big game roast of your choice in a French onion soup base all day. The result...
Elk Borscht
It felt like a holiday last September as I stood in my kitchen. I had my knife in hand trimming cuts of elk meat from a bull my nephew had shot a few days before during our archery trip. His...
Duck Liver Paté
By Marissa Saviano I have used this recipe with mostly duck livers, but also grouse and turkey with excellent results. Livers are definitely worth saving from waterfowl and game birds. This recipe has turned duck livers into my 3-year-old son's...
Prickly Pear Cheesecake Ice Cream
By Tara Holder Do you have a mess of prickly pear cactus growing near you? When the fruits are ripe (when they're almost if not completely red), pick them, prep them, and they can be mixed into all sorts of...
Wild Wisconsin Pho Recipe
By Chris Gavin, @eagle_outdoor_skills, eagleoutoorskills.com I live in a magical place called Wisconsin. So many wonderful wild things grow here in abundance. Well known for whitetail deer, the foundation for my pho recipe, many interesting and useful plants are also to...
Hank Shaw’s Wiener Schnitzel with Wild Turkey Breast
If you've never pounded your own cutlets before, read the directions below before you start. It really helps to have a rubber mallet or a meat mallet around, but you can use an empty wine bottle or a small pot....
Mexican Fox Squirrel Chile Rellenos
By Ambassador Michael Cravens It's undebatable that all squirrel species are special, but there is one that’s just a little bit more unique. Tucked away in a far corner of Southeast Arizona, there’s a squirrel that inhabitants only one single...
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...