Ground Venison Jerky

A recipe for ground venison jerky, a great use of lean ground meat. This recipe mimics Native American pemmican.

My Cookbooks

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Smoked Trout or Kokanee

This is how I smoke whole trout, using small to medium-sized fish brined, dried and smoked over alder wood.

Hunt Gather Talk 8: Jerky, Venison Ribs, Gear Guide

In this episode of Hunt Gather Talk, I answer listener questions about making jerky, cooking venison ribs, and what's my most important gear in the kitchen, and I talk about charring food and the idea of Chinese master stock.

Hunt Gather Talk Podcast

Welcome to the Hunt Gather Talk podcast! If you’re interested in wild food, whether it’s venison, wild mushrooms, freshwater or…

10 Ways to Eat Sea Ducks

If there is a more unloved game bird than the sea duck, I don't know what it is. Treated as if they were puddle ducks, they earn that bad rep. But take them as they are and sea ducks can be good eating. Here's what you need to know.

Winter Pick

The professional mushroom pickers call this time of year Winter Pick. It's a time of abundance here in Northern California, a time when you can conceivably come home with 20 different kinds of edible mushrooms. It's my favorite time of year.

Deer Processing Equipment

I recently did a survey on Facebook to see how many of you butcher your own game at home, and I was surprised how many of you do. That makes me really happy! So I thought I'd share my own set up and tools I use now that we're deep into deer season.

Smoked Boneless Turkey Breast

Wild turkey meat can get dry if you don't do things just right. But a long brine and a cool smoke does wonders for the breast meat. Trussing improves things even more, and the result is a primo sandwich meat for your lunches!

Chipotle Deer Jerky

Jerky seems so simple, but the difference between good jerky and great jerky is profound. At last, I think I've finally made a great jerky!

Smoked Candied Salmon

Salmon candy is a special kind of smoked salmon that's been cut into strips, dry cured with sugar and salt, painted with birch or maple syrup, then heavily smoked almost to the point of jerky. It's one of the more addictive trail foods ever made by humankind.

Duck Prosciutto

This is one of the easiest charcuterie projects you can undertake, and it has been one of my more popular recipes. But I've learned a lot about making duck prosciutto since I first started doing it in 2007, and there is definitely a difference between good duck ham and great duck ham.