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. 
Lemongrass Snakehead Summer Rolls
For us, summer is synonymous with snakehead fishing. They are abundant here, but they are as intelligent & fickle as they are hard-fighting. These fish are responsible for as much frustration as joy some days. As a food fish, snakehead is phenomenal. Mild-flavored and firm, with a delicate sweetness.  So when it’s too hot to cook inside, we like to fire up the grill, throw on a snakehead fillet, and serve up a meal of crisp, cool Lemongrass Snakehead Summer Rolls with aromatic herbs from our garden. 
Air Fryer Wild Game Chimichangas
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. 
Gluten Free Summer Saskatoon Berry Tarts
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!
Cuban Elk Picadillo with Cilantro Lime Rice
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
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!
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.

Waffle Battered Frog Legs with Maple Syrup
Did you say frogs legs... for breakfast?! If you've never been out for frogs, it's a fun way to spend a summer evening and you can bring the kids along too! Here in Arizona bullfrogs are an invasive exotic species in the season is open year-round. In other areas they are a regulated native species so check your regs.
Grilled Venison Kabobs
Venison kabobs right off the grill and perfect for summer!
One Pot Rabbit
A savory, simple recipe for oven-roasted rabbit and vegetables.
Morel Game Burgers with Charred Scallion Butter
Photo and Recipe by: Ambassador Molly Elliott @elliotmo Ingredients 6 oz fresh morel mushrooms 2 cloves garlic, minced 1 large egg, beaten 20 oz ground game meat, 10-15% fat (antelope is pictured) Rubbed sage Avocado oil Kosher salt Fresh ground...