- Wild Game
Browse: Home / Wild Game
Roast woodcock with a sweet-tart sauce of Michigan apples and Michigan-made vinegar, served on toast. It’s pure Michigan, and I wish I could get back there to hunt timberdoodles again soon…
Classic Oaxacan chiles rellenos, made with dove meat in the picadillo filling. OMG this was so worth the effort! And you can do this recipe with pretty much any meat you have on hand.
No other small game animal has evaded me like the blue grouse of the Western High Country. But persistence, and a healthy bit of luck, can pay off — even at 8500 feet.
I rarely breast out doves, but when I do I typically make this recipe. It’s German jagerschnitzel, only done with dove breasts. And since chanterelles are popping in several parts of the country right now, it’s a great time to make this classic.
Posted in Fall Recipes, Featured, Northern European, Recipe, Wild Game | Tagged chanterelles, classic recipes, doves and pigeons, easy recipes, German and Scandinavian Recipes, mushrooms, Wild Game | 1 Response
Dove season opens tomorrow, and while I dearly love grilling doves, I like fried doves almost as much. Deep frying them sets a nice crust on the outside while leaving the meat pink near the bone.
Deer hunting in California’s vast coastal A Zone is a chancy affair. It had been six years since I’d tagged a buck in this area, but I had to give it a go again this year. It was a hunt I will never forget.
Grilled duck breast – or in this case grilled specklebelly goose breast – is a bedrock skill for any waterfowler. But it can be tricky, depending on how fat your birds are. Here’s how to go about it without ruining your grill.
Posted in American Recipes, Cooking Basics, Ducks and Geese, Featured, Quick and Easy, Recipe, Summer Recipes, Wild Game | Tagged Cooking Basics, ducks, easy recipes, goose recipes, grilling, Wild Game | 10 Responses
Grilled quail with foods from the Sonoran Desert: tepary beans, cholla buds, native onions and chiltepin chiles. The quail gets a bit of a glaze from prickly pear syrup. It’s a dish that give you a sense of place, a sense of grounding.