This is a simple, basic flat iron steak recipe you can use as a template. Grilled, flat iron steak is a tender, tasty cut of beef, elk, bison or moose.
Nixtamal. Such a cool word! It is to Mesoamerica what hominy is to the United States: corn treated with an alkali substance to render it more nutritious, easier to grind, and, to many, tastier and more aromatic — think about the smell of a Mexican corn tortilla and that’s nixtamal you are smelling. Nixtamal or
I don’t always marinate venison, but here’s when I do, why I do it and how to go about it.
A satisfying broth from pheasants, partridges, quail or other upland game birds. And yes, you can do it with chicken.
A simple method for cooking all dark meat grouse, like prairie chickens, spruce grouse or sharpies.
Broiled trout is a quick and easy way to cook trout fillets too large for a frying pan, too thin to stand up to the grill. Here’s how to master this technique.
Since I started Hunter Angler Gardener Cook in 2007, I have posted more than 700 recipes. And while I still intend to post recipes going forward, I plan on writing more about techniques you can use with the wild foods you bring home. Armed with these, you can make your own recipes.
Cooking wild game is an exercise in dealing with variability. Every animal is different, and to bring out the best in your wild game you must come to terms with it.