Outdoor Chef
The best recipes and methods for preparing your wild game.
Rabbit with Mustard Sauce
It never hurts to have a classic recipe at the ready. The classics are classic for a reason--they are typically awesome. Caesar Salad, Fettuccini Alfredo, Kentucky BBQ Ribs, Stairway to Heaven--all classics, and all are wonderful. In the culinary world some wild game dishes have "classic" status associated with them. One clear example is Lapin a la Moutarde--or Rabbit with Mustard Sauce. The quick and easy of the recipe is to simmer the rabbit until tender in white [...]
What to Do With Drumsticks
The gobbler was at the top of a small draw strutting his stuff when I caught him in my binoculars—a respectable Idaho Merriam’s. It had been a frustrating weekend of turkey chasing, with stuck trucks, rainstorms, snowstorms and fog. The birds were there and I could get the toms to gobble, but they would then run in the opposite direction when I called. Eventually, I ditched the tried and true techniques of setting up, calling and hooting like [...]
Corned Meat for Reuben Egg Rolls
Right before humans started shooting arrows at animals we started curing meat over a fire. It is a multi-millennia strong tradition. But why? Two reasons, really. The first reason that humans began to cure things is for simple food preservation. Refrigerators and freezers in households are a very recent invention. Prior to these, ice houses and root cellars could keep some items frozen, but at great expense. (Believe it or not, Walden Pond—yes that one from Henry David [...]
Pepper Crusted Venison Steak
I could hear the screaming of bull elk so loud in my ear it almost hurt. I crept in slowly, with the wind in my face and my bow at my side. I could smell the elk before I could see them. The bedding area was thick juniper and had many rubs on the small trees. I was in someone's home--bedroom really--and I was doing my damnedest not to get caught. A small ridge was all that separated [...]