Recipes

The Best Softshell Crab Sandwich

Recipes

The Best Softshell Crab Sandwich

Softshell blue crabs are one of the only ingredients that physically make my mouth water. They’re a perfect food in my book—sweet crab meat held together with a soft, thin, edible shell. They’re kind of like chicken wings in some regards, the perfect balance of crispy exterior to tender, delicate...
Wade Truong May 27, 2022
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Stuffed Trout

Recipes

Stuffed Trout

Cooking a fish whole adds an extra punch to the presentation and allows you to pick out all of those extra bits that are usually lost to filleting. This stuffed dish uses a fish cleaning technique called butterflying, a classic method for gutting and removing the bones from smaller fish in order to...
Lukas Leaf May 26, 2022
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Buffalo Turkey Sausage

Recipes

Buffalo Turkey Sausage

This creative recipe combines the idea of a Middle Eastern ground meat skewer known as a kofta kebab, buffalo wings from my favorite neighborhood bar, and ground wild game meat. I recommend using turkey breast, thigh meat, and a little skin when you grind it all together. I found my original test...
Justin Townsend May 19, 2022
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Bass Melt

Recipes

Bass Melt

This freshwater version of the tuna melt works well with any fish with an assertive flavor like white bass (my preference), striped bass, black bass, freshwater drum, or even catfish. Slowly cooking the fillets with olive oil then mashing and whipping them creates a fluffy, emulsified texture that’s...
Jesse Griffiths May 12, 2022
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Turkey Tetrazzini

Recipes

Turkey Tetrazzini

This Midwestern classic has all the hallmarks of 1950s cooking, including the abundant use of cheese and cream. The end result is pure comfort food goodness. Despite being incredibly simple to make, this dish definitely is a balancing act of seasoning. Just remember that lots of sauce when it goes...
Kevin Gillespie May 10, 2022
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Booyah Stew

Recipes

Booyah Stew

Booyah! It’s not the in-your face comeback. No, this is a delicious stew hailing from the Upper Midwest with Belgian origins. Traditionally the stew is prepared over several days in large “Booyah kettles” using beef and chicken. This recipe incorporates venison and pheasant and is prepared much...
Justin Townsend May 5, 2022
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Raccoon Tacos

Recipes

Raccoon Tacos

Raccoon is not the prized venison backstrap or wild turkey breast of game meats by any means. It’s considered a varmint and is generally a food associated with poverty that's eaten out of necessity. But it doesn’t have to be that way. Raccoon can be delicious, especially when braised, shredded, and...
Wade Truong Apr 28, 2022
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Pheasant in White Wine Sauce

Recipes

Pheasant in White Wine Sauce

This recipe is from our MeatEater Cooks series. Click here to watch Cal and I cook up this special pheasant dish. While nearly every hunter knows how to deal with pheasant breasts, many find the legs and thighs of the bird to be a serious culinary challenge. This Alsatian version of the more common...
Kevin Gillespie Apr 26, 2022
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Turkey Queso Casserole

Recipes

Turkey Queso Casserole

Casseroles check all of the boxes—they're easy, delicious, and make for great leftovers. This weeknight staple works for breakfast, lunch, or dinner, and can use mac 'n cheese, tater tots, or rice. The allure comes from utilizing whatever your fridge or pantry has in store. This Southwest take on a...
Michael Vialpando Apr 21, 2022
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Venison with Cowboy Beans

Recipes

Venison with Cowboy Beans

Beans are an American staple. They first emerged as a foundational crop for Indigenous people all throughout the continent, and eventually became an essential food of the Old West. These starchy legumes were readily available, easily transported, and packed with protein. They made up the bulk of a...
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Turkey Spiedie Sandwich

Recipes

Turkey Spiedie Sandwich

Spiedie sandwiches hail from Broome County, New York. The name comes from the Italian word “spiedo” meaning “cooked on a spit.” Nowadays, folks prepare them with any type of meat-so my mind naturally wandered to turkey. The marinade is the key in this recipe. It reminds me of a tangy, Italian...
Justin Townsend Apr 7, 2022
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