Recipes

Nothing beats the excitement of finding a huge, bright orange flush of chicken of the woods mushroom (Laetiporus) growing on a stump or log in the forest. For this recipe, you’ll want to use only the freshest of specimens—no pale, dry mushrooms here. If you cut the mushroom off of where it’s growing...

This is the kind of special dish you only get to make once or twice a year since it requires so many hearts to make, and each bird you bring down only has one. It’s a good idea to bug your friends, family, and hunting buddies for their hearts and organs if they’re not going to use them—that way, you...

Confit is a classic French preparation of cooking meat in its own fat to create a succulent fall-apart dish. It's often used with duck legs and duck fat, but bear meat and grease also work exceptionally well. To learn more about the technique, check out this article. These crispy potato baskets...

I recently teamed up with fourth-generation chef, Linda Huang of Hummingbird Kitchen to learn some basics of Chinese cooking. She taught me how to make traditional stir fry using mule deer along with this venison dumpling recipe. Making dumplings might seem daunting, but they come together pretty...

This sandwich is one that you could whip up at the tailgate. You can save yourself time by cubing the venison at home. I like this recipe because it’s a good way to quickly transform tougher, whole muscles into tender bites. A bladed meat tenderizer tool is an easy, quick way to mechanically...

For an elevated version of your everyday turkey breast, go with this recipe. Beginning with rich bone-in turkey breast, the flavor is built with fresh herbs, onions, apples, and recteq wood-fired smoke. With a little patience and some good ol’ wood-fired heat, you’ll start to notice that...

On the hunt for a delicious wild game recipe meal that’s just as satisfying as a fast-food favorite, but so much better? You’ve come to the right place. You won’t find a quicker cook, or a more satisfying one, than smoke-infused bison Big Mac tacos on the recteq SmokeStone. The flavor profile made...

Blackened is a classic Cajun preparation where fish (or other protein) is generously coated in a mixture of seasonings that, when added to a skillet of hot butter, becomes black. There’s no shortage of flavor with this treatment. Redfish and catfish are common, but walleye, or similar works, too. I...

If you like Swedish meatballs, you’ll be sure to enjoy Danish meatballs. While the former is round and smooth, Danish meatballs are football-shaped. They are notably full of onions and can be eaten with or without gravy, cold or hot, however you fancy. Leftover frikadeller may be sliced and served...