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...

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...

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...

Tomatoes are at their peak right now, so take advantage of the season’s bounty. Homegrown or farmer’s market heirloom tomatoes are best for this recipe. Their sweetness is unmatched by anything grown in a greenhouse. If making this recipe the same day, choose tomatoes that are soft and just about...

The second weekend in July marks the celebration of Rendezvous in my hometown. Folks are clad in buckskins, bottles of unlabeled liquids are passed around, and joy and mischief are unanimously spread. The weekend starts on Thursday, there are rodeos every night, traders set up in white canvas tents...

This take on a classic Southern French daube really challenged what I thought I knew about braising. Braising 101 is essentially: choose a tough cut of meat, brown it, and place it in a pot with a flavorful liquid to cook low and slow until fall-apart tender and succulent. I also naively thought...

This recipe comes from the “Into the Smoke” chapter of our newest book release—The MeatEater Outdoor Cookbook: Wild Game Recipes for the Grill, Smoker, Campstove, and Campfire. To purchase a copy of the book, click here. This jerky recipe is reliable and tasty, with just a hint of heat. It’s not...

French cassoulet can be a two or three-day affair, especially if you elect to include duck confit, which requires curing the legs and then slowly cooking it in fat for hours—all before you even get to preparing the main bean dish. Often, cassoulet recipes include a variety of other meats, such as...

Try this hearty wild game pie recipe this fall or winter. The pie is filled with chunks of tender venison shoulder, root vegetables, juicy mushrooms, and caramelized shallots, all tied together in a rich, dark red wine sauce. It’s topped with a crispy, buttery puff pastry, crusted with cheddar...