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Smoked Catfish
Catfish are one of the only fish that I encounter that I wish were harder to catch. In the tributaries of the Chesapeake Bay, blue catfish account for up to 75% of the fish biomass. Blue catfish are not native to the Bay, but they have established themselves in such abundance that they’re hard to...
Wade Truong
May 30, 2023
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Recipes
Venison Puff Bombs
These puff pastry bombs explode with flavor. The filling is like a ground meat gravy thickened with cheese. Think Shepard's pie but creamier. The provolone adds a mild smokiness, and the gremolata cuts through the dish's richness.
These convenient hand-held pastries are great for gatherings and also...
Lukas Leaf
Apr 11, 2023
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Recipes
Braised Bison Stroganoff
Most stroganoff recipes will direct you to sear slices from a tender cut of meat like a ribeye. But I grew up eating a low and slow-cooked version using a roast such as a chuck or round. Using the braising liquid as the base of the sauce creates a phenomenal extra layer of deep flavor. Plus, I'd...
Lukas Leaf
Apr 3, 2023
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Katsu Sando
The katsu sando is a popular Japanese sandwich known for its simple ingredients, technique, and on-the-go appeal. This crustless wonder usually features white Japanese milk bread called shokupan, panko-breaded meat cutlets, thinly sliced cabbage, and an umami-packed tonkatsu sauce. The shokupan isn...
Lukas Leaf
Mar 29, 2023
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Recipes
Pumpkin Seed-Crusted Fish with Juniper Tartar Sauce
This recipe was inspired by a game dinner I attended last fall. The historic Cottonwood Hotel in Omaha put on an impressive seven-course meal of game meat and fish, and my favorite bite of the night was their pumpkin-seed crusted fried sturgeon with juniper aioli, which was cleverly infused with the...
Jenny Nguyen-Wheatley
Mar 22, 2023
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Recipes
Loaded Twice Baked Potatoes
These ultra-loaded twice-baked taters go over the top with a heaping pile of braised wild boar tossed in the reduced cooking liquid and drizzled with a copious amount of cheese sauce (because, well, cheese sauce). What's inside the potato is equally important, with sour cream, parmesan cheese, tangy...
Lukas Leaf
Mar 16, 2023
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Recipes
Fried Gizzards
Gizzards seem to be a love-it or hate-it protein. To me, they’re a lot like hearts—hard-working muscle, dense with flavor. But unlike hearts, they’re extra chewy. There are a few approaches to cooking gizzards; the method you choose will depend on your end goal and jaw strength. You can tenderize...
Wade Truong
Mar 14, 2023
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Recipes
Duck Frites with Stilton-Chive Butter
Steak frites is a classic, and the dish is just as elegant when made with wild duck. I pluck duck breasts every chance I get, but if you’re not one to keep the skin, the Stilton-chive compound butter will make up for any lack of richness and flavor. You could use any blue cheese you like for this...
Jenny Nguyen-Wheatley
Mar 8, 2023
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Recipes
Hot Venison Sandwich
If you didn’t grow up in the Midwest, you might be surprised the first time a waiter or waitress sets down a plate of “hot beef sandwich” in front of you. You’re shocked because one, you probably expected something closer to a French dip, and two, you panic a little because there’s no way you’d be...
Jenny Nguyen-Wheatley
Feb 14, 2023
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Butchering & Processing
How to Tan a Deer Hide
One of the first steps after a successful deer hunt is skinning your deer, after which the skin itself often becomes an afterthought as you attend to the important process of filling up the freezer with meat.
Sure, there are services you can send your deer hide to and pay for it to be taxidermied or...
Silvan Goddin
Feb 13, 2023
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Cooking Techniques
Marinated Grilled Fish
Lemon, fresh basil and garlic, olive oil, shoyu, and cracked pepper come together to make a delicious and transformative marinade. In this recipe I use skinned and filleted yellow spot papio, but any fish will do. After a 45-minute marinade, a quick, hot sear on the grill seals in the bright...
Kimi Werner
Feb 10, 2023
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