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This dish was born of necessity and scarcity (of time, not ingredients). I operate a fishing lodge in southeast Alaska. After long days of hiking in the rain and chasing steelhead, everyone’s cold, wet, and very hungry. The perfect antidote? Jambalaya. It’s great comfort food and very filling.
This isn’t, however, the typical Southern-style recipe that takes hours of slow cooking. This recipe was created to conserve cooking time...

I’m always looking for ways to use unseasoned ground venison. Here’s a fun little appetizer that turns some of that ubiquitous ground into a plate of addicting morsels. I combine tomato paste, olives, and lots of Italian-style cheeses and herbs to make these crustless pizza bites. Yeah, I know I call them stuffed mushrooms, but they have the flavor profile of pizza. Prepping and cooking these is very easy — just make sure you bake them...

This easy and relatively fast recipe makes a perfect game-day snack. I’m a big fan of hot wings, and buffalo pheasant is a fun offshoot. You can use any of your favorite hot sauces, but I prefer Frank’s RedHot Original, as it suits the spirit of buffalo-style hot wings. Good luck eating just one.

Smoking whole might be the most versatile thing you can do with a duck. It can be served warm straight off the smoker, cooled for a charcuterie board, or incorporated into some other dish like duck ravioli. This also uses the entire animal, which the MeatEater crew always tries to do. Even after you’ve removed all the meat, the carcass can be used for a stock.
A whole smoked duck with orange feet hanging off a charcuterie board is quite...

When you find giant puffball mushrooms, they usually come in such quantity that you need to find lots of ways to prepare them. In addition to our puffball mushroom crust pizza recipe, these are a delicious way to use all that mushroom flesh.
Despite the name, this recipe doesn’t actually use any mozzarella. Instead, it substitutes strips of puffball mushrooms for the cheese. The result, however, is delightfully (and surprisingly) similar to fried...

Whole, bone-in sections of meat are becoming more and more popular. By leaving the bone, you get unique and complex flavors from connective tissue that breaks down and reabsorbs into the meat.
Most often, people use traditional braising methods (browning the meat and partially submerging it in stock with onions, tomatoes, and celery) to make the meat tender and delicious. But that’s not the only way.
Here, we create an Indian-style vindaloo...

When I was growing up, my family rarely went out to eat. But when we did, we went to Peter’s Cafe Italiano, a little Italian restaurant in Colville, Washington that was only open three nights a week. And without fail, I always ordered my favorite dish—Chicken Marsala. I remember watching Peter make it through the kitchen window, and I loved seeing the flames ignite in the pan when he added the marsala wine.
For 20 years, I’ve been trying to...

I’ve been experimenting with raw red meat for a while now. When your meat is properly cleaned and cared for there is very little risk for illness, and the meals that come from raw red meat are a great way to impress a dinner party.
For a few years I’ve been experimenting with axis deer tartare,  and I often incorporate coffee. I make grilled axis deer backstraps with a coffee rub, and it really compliments the meat well.
On a...

Every fall, after big game season is over, I turn my attention to waterfowl. Goose hunting is often done with a group—and with a group comes large limits. I’ve been trying to find ways to make sure our healthy stacks of honker meat can be appreciated all year.
Goose jerky is always a crowd pleaser, but it’s a labor-intensive process. Corning the breasts is also another favorite of mine, but neither of these methods work well with thigh meat...

This carpaccio recipe will work with any type of venison, but since I started guiding hunts in Hawaii over the past decade, I’ve come to love using axis deer. Axis deer were introduced to Molokai in the 1860s when Hong Kong gifted the deer to the King Kamehameha V.  In the fall and winter months I am lucky enough to spend some time in Hawaii, and I always look forward to harvesting an axis deer—my personal favorite deer species in the...