Recipes

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...

Good barbecue consists of a few different things, specifically juicy and tender meat with a lot of fat, smoke and bold flavors. Those qualities don’t seem to describe confit, but this recipe will surprise you. In comparison to pork or beef, the muscle tissue of wild game is more developed and lower...

This recipe comes from the “Fall” chapter of our newest book release—Wild + Whole: Seasonal Recipes for the Conscious Cook by Danielle Prewett. To preorder a copy of the book, click here. When I was learning how to process deer, I did it all by trial and error. I looked at a lot of butchering...

I’ve always held sandhill cranes in high esteem. Their alien, crooning caws are a comforting sound, and it’s easy to get lost in time observing their stalking gait amidst tall, wetland grasses. But in recent years, I began to hear more and more talk of the of the culinary merits of the famed “ribeye...

Saltimbocca, meaning “jump in the mouth” in Italian, is a dish that originated in Rome and consists of thin pieces of veal wrapped in prosciutto and sage. Although American versions often substitute veal with chicken or pork, hunters can make this dish with venison, preferably from a young deer. I...