Duck Gyro   Contributed by Alec Boyd-DevineThis is one of my favorite summertime recipes—perfect when I’m craving some of the ducks left in the freezer from last fall. It’s a fresh yet hearty meal, an unlikely combination that just works.This recipe is easy to eye without needing precise measurements.Ingredients    •    Duck breast (1–2 per gyro, depending on breast size)    •    Pita bread    •    Fresh dill    •    Lemons    •    Garlic bulb    •    Greek yogurt    •    Oregano, salt, ...

  Sea Duck Philly Cheesesteak Alec Boyd-DevineIngredients 4 Small Ducks (8 breasts) 1 Green Bell Pepper 1 Red Bell Pepper 1 Yellow Onion 4 Hoagie Buns Cheese Sauce 8 Slices of Pepper Jack Cheese 3 Cloves of Garlic, minced ½ Tbsp Dried Garlic ½ Tbsp Italian Seasoning ½ Tsp Nutmeg ¼ Tsp Flaky Salt ¼ Tsp Black Pepper 5 Tbsp Worcestershire Sauce Growing up in northern Indiana, I was situated between two minor flyways within the Mississippi Flyway. Northeast Indiana tends to ...

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, ...

Smoked Goose Blueberry Grilled Cheese Sandwich      Growing up in the Midwest, I always had an ample amount of Canada geese breasts in the freezer. Since I stopped buying meat altogether, I found I needed some sort of substitution for lunch meat. This is when I recognized the abundance of goose meat could come in handy. I decided to begin smoking most of my goose breasts, vacuum sealing, and then freezing. I then thaw, slice thin, and use as a lunch meat substitute. I’ve used all kind of ...

By Melissa Hendrickson   What better way to celebrate the rejection of Proposition 127 in Colorado, the citizen initiative that tried to ban mountain lion hunting, than baking up a delicious treat using rendered mountain lion fat? This jar of fat was reserved for special occasions as it was my husband’s first mountain lion and our first time cooking and baking with cat fat. If you don’t happen to have any cougar fat on hand, this recipe can be easily substituted with any other fat you might ...

  Lemon Shallot Cream Sauce Lemon Shallot Cream Sauce on Coho, contributed by Alec Boyd-Devine Recently, two friends from my hometown in Indiana visited me at my new cabin in Juneau, Alaska. Having fished for Atlantic salmon with one of them in Michigan, I knew this would be their first experience targeting saltwater Cohos. They were in Juneau primarily to waterfowl hunt, but we were fortunate that the Cohos were also running strong in the Gastineau Channel. I took this heavy run as ...

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 ...