Outdoor Chef2019-05-05T11:49:32-06:00

Outdoor Chef

The best recipes and methods for preparing your wild game.

Canned Rabbit

The jackrabbit was only about 15 yards away when he stopped and gave me the stink eye. I had caught him slinking through the sage and he was now trying to determine if he should run or hold. He should have ran. I drew back my longbow and let my wooden arrow fly. It was wide right and I felt it, then as if by divine dumb luck my arrow glanced off a small twig and hooked left. [...]

Pan Roasted Venison with Salad and Delicious Vinaigrette

The dirt two track was dusty and headed southeast toward a rock out-cropping known as the Rooster Comb. Under the shade of a few junipers and desert sage, we saw the flicker of ears. Dad and I froze. We had been gabbing it up for most of the walk and now we were busted. This was an unexpected place to find a group of four does feeding in the middle of the day, but hunting is all about [...]

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 [...]

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 [...]

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