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Cooking Techniques (2)
Butchering & Processing (1)
Ice Fishing (1)
Venison Frito Pie Recipe
Jul 23, 2020
Taco-in-a-bag. Frito boat. Walking taco. Just plain awesome—doesn’t matter what you call it because it’s so damn good. Just thinking about Frito pie brings back smells from the school cafeteria on taco day. My friends and I hacked that lunch line and mowed down Frito pies every Tuesday for years.
I’m absolutely tickled when I find this gem at a conference or sporting expo. It’s the perfect traveling lunch. A couple of Frito pies, a cold beer, and...
Walleye Po’boy with ‘Fancy Sauce’ Recipe
Jun 18, 2020
I’ve always held firmly that a sandwich isn’t perfect unless you’re wiping sauce off your face. It should be messy and entertaining; an all-out experience between two pieces of bread. The time-honored Po’boy is the epitome of that sandwich and one of my favorites.
This Louisiana classic gets a Midwestern flare with the use of walleye instead of the traditional shrimp, oyster, or catfish. In the restaurant biz, it was considered sacrilege to serve...
The Complete Guide to Ramps: How to Find and Eat the Wild Leek
May 20, 2020
Spring is a glorious time of year. Nature wakes from its winter slumber, turkey season kicks off, open water fishing gets into full swing, and best of all, foraging opportunities begin to sprout at every turn. Right now, we are smack dab in the middle of the season for ramps, also known as wild leeks. Similar in smell to onions, ramps represent one of the first signs that warmer weather has arrived to stay. As an early spring ephemeral, they...
Smoked Trout Fritters Recipe
May 14, 2020
Fishing opener and warm spring days always have me itching to fry stuff. Whether it be a great shore lunch after a successful day or digging through the freezer to use up last year’s catch, fried food speaks a universal language of indulgence.
One of my favorite fried foods is the fritter. The base for this recipe includes flour, cornmeal, eggs, and milk—ingredients that are usually taking up space in the pantry and fridge. The batter acts as a...
Sweet-and-Sour Fish with Morels and Fiddleheads Recipe
Apr 9, 2020
I’ve been a little cooped up as of late. But my restlessness slowly is turning to excitement as I anticipate the start of foraging season in the Midwest. I love a broad variety of wild plants and fungi, but certain favorites stand out for their culinary value and availability near my home—specifically morel mushrooms and fiddlehead ferns.
This recipe uses a combination of fun flavors to wake up your household and your taste buds. The sauce hits...
Venison Fennel Lasagna Recipe
Mar 12, 2020
Lasagna was always at the top of my mom’s dinner rotation when I was a kid. This recipe is my take on this traditional family meal. It’s one that I’ve been making for years, so when I’m craving a hearty pasta dish, this hits the oven. It’s laced with fennel-spiked ground venison, a rich homemade tomato sauce, and a creamy combo of ricotta and cottage cheeses. It’s all topped off with bubbling mozzarella...
Spearfishing through Ice: Modern Adherents to an Ancient Tradition
Mar 10, 2020
After six hours, my eyes start to water. Sitting in a dark house and staring through a wide hole in the ice takes a mental toll, but when a 40-plus-inch pike swims into view, I perk up . I wait while the beast surveys the old, hand-carved decoy swaying in the current. Slowly, I dip my trident spear into the water, taking care to not startle the hovering fish. Before I can throw, the fish bolts without warning. A lost opportunity? Perhaps, but a...
Venison Tataki with Ponzu Recipe
Feb 28, 2020
I love sushi. When I was working in restaurants, every Monday after work for almost two years straight a crew of us would haul ass to our local sushi spot to catch late-night happy hour and finally eat dinner. It was only natural that I would develop a sushi-style recipe for venison.
Tataki involves a technique called cold cooking. This involves applying an acidic liquid like citrus or vinegar to raw to nearly raw fish or red meat. A great...
How to Make Shore Lunch Fried Fish on the Ice
Feb 21, 2020
Lake ice is mystifying and alive. Ever-changing, it speaks in groans, cracks, and thunderclaps, expanding and contracting through harsh winter months. Besides the ice, the only sound you hear is the crunch of the fresh snow beneath your boots. Those footprints will soon be filled in as the wind works to cover any trace of your passing.
Some of the best meals I’ve ever eaten were next to a roaring fire surrounded by the eerie yet somehow...
How to Cook Fish Over Fire
Jan 14, 2020
Anthropologists estimate that humans conquered fire about 400,000 years ago. That event likely predated even the development of language, but I have to imagine those contemporary humans appreciated the benefits that flames added to their meat and fish—even if they couldn’t articulate it. Even today, it’s hard to describe the distinct satisfaction that comes from cooking over fire.
I grew up around campfires, and cooking over them has become...