Slow cookers rule. You get to just dump a pile of meat and spices in a vat and walk away, to be hailed as some kind of culinary genius 8 hours later. This recipe is a take on a Pakistani dish, Nihari, and borrows heavily from the second edition of Anupy Singla’s cookbook The Indian Slow Cooker. The hardest step in the process is grating ginger, which speaks to how simple it is, but it yields a dish that is deeply comforting with complex flavors. Side benefit: your house smells amazing for ...

  Growing up in Houston, Texas, I was exposed to an abundant food scene fueled by the city’s diverse population. From African oxtail stew to VietCajun crawfish and noodles, I developed an adventurous palate early on, and it’s served me well in my journey as an amateur wild game chef. The biggest culinary influence of my childhood, however, was the food prepared by my stepfather’s side, a family of Cuban immigrants that fed me a rotating menu of homemade Latin American standards: ropa vieja, ...

The arrival of fall means many things to a hunter. Here in Montana in September, I’m often conflicted by the dueling options of archery elk hunting and the upland bird season. Bow or shotgun? Bugling bulls or flushing grouse? Either adventure awaits a mere hour’s drive from my porch. An embarrassment of riches, sure, but still a tough choice. Sometimes I let my appetite decide, and last week I had a craving for one of my favorite comfort foods: grouse and dumplings. A play on the southern ...

Whitefish (Prosopium williamsoni) often get a bad rap among Western anglers, but the native salmonid deserves our respect as both worthy quarry and delicious table fare. Related species dominate deli cases in Manhattan and potlucks throughout the Midwest, and the Mountain Whitefish—with its wide distribution throughout the Pacific Northwest—should be no exception. Their mild, firm flesh is ideal for smoking and incorporation in salads and spreads, and this recipe highlights the simplicity of ...

I’m a daydreamer at heart, and I spend a lot of time fantasizing about recipes during the big game hunting season. Between the idle hours spent driving to trailheads, hiking to glassing knobs in the dark, and waiting for first light, my mind frequently wanders to winter and spring, when I’ll (hopefully) transform the meat from a successful harvest into nourishing and delicious meals for my family and friends. Part of this is purely logistical—I need to plan what to use and how, in order to ...

  Too often during a pheasant hunt we find our four-legged companions not being able to withstand the wild chase of a cottontail through the brush and briers. It is easy to holler, “Easy girl, we’re focusing on upland birds today” as you call them back. However, these abundant small game animals are some of the most delicate, nutritious, and mild-flavored wild game meat you will consume. It can take a little more patience and concentration to ensure the dogs give you enough room to take a ...

  Late in the summer, I almost always notice more roasts in my freezer than anything else. Most people overlook Indonesia when they think of Asian foods, but this one is incredible, and the ingredients (save one) are readily available at most grocery stores. Rendang is a traditional Indonesian Dry Curry slow-cooked in coconut milk, and it is an amazing way to breathe life into a classic roast.   Ingredients: 1 wild game roast (2-3 lbs) 1 can of coconut milk 1 can of beef broth or wild game ...

  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 ...

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 ...