When the game hits the ground one adventure ends as another begins. Magnificent in life, with a little care on your part that critter is poised to deliver a killer encore on a new stage—your dinner table.
Maybe some faces in your house light up when they hear wild meat is on the menu. Maybe some don’t.
There are many creative but easy ways to show off that beautiful wild meat. I hope to give you new ideas to ensure your family and guests truly enjoy all the game that graces your table.
The recipes here are my main go-to uses for wild meat. Each is a well-worn arrow in my culinary quiver. They are a bit wordier than your average recipe. Writing them I try for a conversation with you, not just a list if ingredients and steps.
Most of the items below are articles I have published in Outdoor Guide Magazine, where I am the Conservation Editor.
- Wild Game Stock and Meat Glaze tutorial
- Maillard Burger (no, not duck)
- Spice abuse – don’t be that guy!
- Processing your own deer
- Freezing Game Meats – The Cold, Hard Truth
Recipes (More top-right):
Though this site was created with game meats in mind, nearly everything here is easily adapted to lean domestic meats. Pork, poultry, even grassfed beef. The dove recipe, for instance, works great with virtually anything cut to size — probably even tofu, in case you need to fix something for your crazy vegan neice at the next family bbq. And some of it applies even more broadly (stock, spices, freezing, brining, etc).
Poke around – I’m sure you’ll find something interesting!
I value your feedback, and would be happy to answer any questions.
All contents © Steve Jones, 2013-2017