Recipes

This mustardy venison and wild mushroom stew is hearty and rich, perfect for a cold day after a successful hunt. While you’ll often see this flavor combo with beef, it works even better with venison. The trick that sets it apart? The mushrooms are roasted separately and added at the end, giving them...

Meatballs are a staple in our house, and I’d be willing to bet they’re a hit in yours, too. I love this garlicky, all-purpose version because it’s versatile, forgiving, and works well with most wild game. You can use ground goose, turkey, feral pig, or whatever you have in the freezer. While these...

Beef bourguignon, also known as beef burgundy, is a classic dish that hails from the Burgundy region of France. The stew, consisting of meat slowly braised in red wine, served alongside pearl onions and mushrooms, was popularized in American kitchens by Julia Child. It also happens to be a great way...

Perfect for a summer grill-out, these wild turkey skewers bring together the best of both worlds—sweet and savory. Succulent chunks of turkey breast meat are threaded on a skewer with red onions, bell peppers, and sliced peaches. The honey mustard marinade makes these kebabs a little addicting...

Knowing how to properly sauté fish is something that every cook needs to have in their arsenal. It’s a quick way to cook practically any fish, and with practice, you can perfect the technique so that you get a beautiful golden crust and juicy fillet. This is a really simple recipe that allows fresh...

This recipe is the perfect thing to make after a spring outing in the forests of the Northeast. Wait for large, mature ramp leaves to make this, ensuring that you only snip off one leaf per plant when harvesting so that the plant can rebound and grow again next year. To learn more about harvesting...

One of the things I love most about recipe development is that you can start a recipe off with one idea and end up with something very different. This soup, for example, began as a riff on Olive Garden’s chicken gnocchi soup, but somewhere along the way, nostalgia hit. The aromatic smell of leeks...

Wild turkey meat can be tough, especially the drumsticks. It’s why many hunters don’t even bother to keep their legs, which is a damn shame because they’re delicious. The best way to cook the drumstick also happens to be the easiest—pressure cook until the meat falls apart! If you’ve ever made soup...

Nothing beats the excitement of finding a huge, bright orange flush of chicken of the woods mushroom (Laetiporus) growing on a stump or log in the forest. For this recipe, you’ll want to use only the freshest of specimens—no pale, dry mushrooms here. If you cut the mushroom off of where it’s growing...