How the Professional Butchering and Meat Processing Techniques I Learned Can Make You a Better Wild Game Processor at Home When I tell people I used to be a professional butcher and fishmonger, I tend to get a lot of questions. I always get asked about processing, such as: “What knives do you use?” and “How do you package your meat?” We all want to process our own animals, whether it's just breaking down a deer, grinding burgers, packaging roasts, or making sausage. Processing a ...

  Every year near the end of August folks in my circle start talking about September 1 -- better known as dove season! They are always shocked when I tell them I won’t be out there on opening day. They are even more shocked when I tell them why. Dove hunters at the trailhead scratch their heads and look at me like I am trying to pull one over on them when I tell them, “No go ahead and hunt over there, I am hunting the marsh for sora rail!” This little-known bird is not only fun to hunt; it ...

  BY COREY ELLIS AND JULIE MACKIEWICZ   New Mexico is known for their red and green chili. If you’ve ever lived there, or spent much time there, you know that once you start down the chili path there’s no turning back! These slightly spicy and citrusy red chili venison tacos will satisfy any chili fanatic – until your next hankering at least.  Prepare in a slow cooker, Crockpot, Instant Pot or Dutch oven   Ingredients:  1 lb. of braising meat (shank, neck, rib meat or brisket) 2 tbsp of ...

This recipe is a great way to switch things up with your ground venison and impress guests with a fancy-looking dish. Venison-stuffed poblano peppers allow you to use your ground venison in something besides chili and burgers. Don't be intimidated by the fancy appearance, as the recipe is easy to make. Give it a try and enjoy something new with your ground venison. Ingredients  - 1 pound of ground elk, deer, or pronghorn - 1 onion (chopped) - 1 tsp of Mexican oregano  - 2 tsp of garlic ...

Backstory On a cold, dark January evening, the text message went something like, “Hey Leslie, how about being a dessert chef for the Field to Table dinner at the Backcountry Hunters & Anglers Rendezvous this year?” My answer was a hard “Let me think about it,” which ultimately led to a “yes.” Almost immediately I panicked; it was January and I had nothing to forage to make this dessert! So, through January and on through February friends ate many versions of what became a very solid recipe ...

California is well known for its wine country and scenic vineyards throughout the state, but here is a vintage recipe you may not have heard of: Pronghorn Antelope Dolmas.     This derivative of the popular Mediterranean and Middle Eastern dish infuses the delicate flavor of fresh grape leaves with robust pronghorn sausage, jasmine rice and a hint of cream cheese to harmonize the flavors into a phenomenal appetizer that will disappear the second you set them down on the table. While many ...

  Morels are basically awesome. Mushrooms in general are, but for me, morels are especially awesome. In the woods around me, checking out areas that have previously burned after the spring rains kick in is a surefire method of success, but it takes some looking, even after you know what to look for. As with all mushrooms, I would recommend getting someone who knows what they are looking for to take you out for the first time. Mushroom nerds aren't terribly hard to find in our community, but ...

There’s nothing quite like enjoying a refreshing bowl of Red Snapper Ceviche on a hot summer day in Texas. With its bright and zesty flavors, it's the perfect dish to cool you down and satisfy your hunger. The key to making a delicious ceviche is to use the freshest ingredients possible. 1 lb fresh Red Snapper filets (about two medium-sized filets or one large filet) 1-1/2 cups lime juice (about 10-12 small limes) 1/2 large red onion, finely chopped 2 serrano peppers, minced 2 medium ...

Grilled Elk Steak and Morel Sandwich with Elk Tallow Twice-Fried Frites and a Montana Bush Pilot   When I think of Montana and reflect on what it took for me to harvest an elk this year, I think of hard work, hearty meals that fill you up, and maybe a fun, surprise at the end to wrap everything up. This is a recipe that Helena Regional Leader Anne Jolliff and I made to represent the Montana Chapter in the Wild Game Cook-off during Rendezvous this year. We decided to make an ...

  By Kjell Hedström   In Sweden, caribou are called reindeer. The Swedish reindeer are not considered wild. The Sami people will herd and follow the deer migration, then in the spring, the herds will be gathered, and some animals will be separated for slaughter. Some of the meat will be dried and used by the Sami or sold commercially. Salted and dried reindeer meat, torkat kött, is a traditional delicacy from Sweden. It is simple to make and tastes amazing. While I don’t have access to ...