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...

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...

I recently teamed up with fourth-generation chef, Linda Huang of Hummingbird Kitchen to learn some basics of Chinese cooking. She taught me how to make traditional stir fry using mule deer along with this venison dumpling recipe. Making dumplings might seem daunting, but they come together pretty...

If you like Swedish meatballs, you’ll be sure to enjoy Danish meatballs. While the former is round and smooth, Danish meatballs are football-shaped. They are notably full of onions and can be eaten with or without gravy, cold or hot, however you fancy. Leftover frikadeller may be sliced and served...

This recipe comes from the “Fall” chapter of our newest book release—Wild + Whole: Seasonal Recipes for the Conscious Cook by Danielle Prewett. To preorder a copy of the book, click here. When I was learning how to process deer, I did it all by trial and error. I looked at a lot of butchering...

Saltimbocca, meaning “jump in the mouth” in Italian, is a dish that originated in Rome and consists of thin pieces of veal wrapped in prosciutto and sage. Although American versions often substitute veal with chicken or pork, hunters can make this dish with venison, preferably from a young deer. I...

Tomatoes are at their peak right now, so take advantage of the season’s bounty. Homegrown or farmer’s market heirloom tomatoes are best for this recipe. Their sweetness is unmatched by anything grown in a greenhouse. If making this recipe the same day, choose tomatoes that are soft and just about...

This recipe comes from the “Into the Smoke” chapter of our newest book release—The MeatEater Outdoor Cookbook: Wild Game Recipes for the Grill, Smoker, Campstove, and Campfire. To purchase a copy of the book, click here. This jerky recipe is reliable and tasty, with just a hint of heat. It’s not...

Bobotie pie—a casserole made of curried minced meat and topped with egg and milk—is a South African favorite. The dish is savory, sweet, and tangy. It was created by the Cape Malay, whose ancestors were Javanese slaves brought by the Dutch during the colonization of the Western Cape region. Bobotie...