Outdoor Chef
The best recipes and methods for preparing your wild game.
Summer Turkey Salads
Summer is often the “salad” season for folks. I know my garden is light and green at that time. I'll often find myself foraging greens, picking berries and getting a sunburn. Red meat, most of my freezer, does not call as loudly to me. So I start looking around for the extra grouse or the cottontail in the freezer. But the king of a good summer menu is wild turkey. Below is a trio of easy salads that[...]
Pan Roasted Wild Turkey with Caramelized Oranges
It is not a big patch of ground, but it is my patch…kind of. You see, I am willing to walk longer, crawl farther and basically put up with a bunch of access BS to get to the land. My tenacity gets me something special: un-hunted turkeys. An awesome find that only two others know about, and I'll keep it that way. It's these birds I return to each spring -- two per year, no more. They fill[...]
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[...]
Pan Roasted Venison Loin with Cranberry and Port Sauce
Honestly, I am not all that grateful for the Butterball turkey that I eat a small slice of each year. Nor the green beans, nor the stuffing. Those are from the store; I did nothing but buy them off the shelf. While I am happy to have them, and glad for the ability to buy them, I am not grateful for them as they are. They came too easily. But I am thankful for a freezer full of[...]