Recipes

Pheasant Pot Pie

Recipes

Pheasant Pot Pie

A really great pot pie is all about creating a luscious filling baked between two sturdy but flavorful crusts. This recipe goes great lengths to make the sauce as luxurious as possible while ensuring the meat inside is not overcooked. The real secret to a great pot pie is baking the bottom crust...
Kevin Gillespie Nov 23, 2021
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Flamin’ Hot Pheasant Sticks

Recipes

Flamin’ Hot Pheasant Sticks

Who doesn't love Flamin’ Hot Cheetos? While using this popular snack may not be the most sophisticated way to cook pheasant, it does provide a unique flare. This recipe is for an entire bird but it can be used with any part of the bird. The Cheetos breading will keep the bird moist, add some crunch...
Rick Matney Nov 2, 2021
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Texas-Style Venison Belly Rouladen

Recipes

Texas-Style Venison Belly Rouladen

The boneless rib meat on a deer is, at best, usually relegated to the sausage pile and, at worst, just discarded. This cut consists of layers of collagen-rich silverskin and sinew, lean meat, and relatively large amounts of fat. This trifecta of toughness means that the belly must be cooked for a...
Jesse Griffiths Oct 29, 2021
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Duck à l'Orange

Recipes

Duck à l'Orange

This recipe comes from Episode 2 of Duck Camp Dinners featuring professional chef and hunter Jean-Paul Bourgeois. You can catch every episode of Duck Camp Dinners here. This pot of Franco-Cajun goodness is a duck camp favorite at the Hobo Hilton. It's been said that if it grows together it goes...
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Venison Steak Chimichanga

Recipes

Venison Steak Chimichanga

A chimichanga is nothing more than a deep-fried burrito—but it feels like so much more than that. To me, this meal offers the best of crunchy tacos and warm, comforting burritos. Some people speculate that this delicious dish was created in Tucson, Arizona, back in 1922 when a cook accidentally...
Justin Townsend Oct 21, 2021
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Smoked Doves with Maple Glaze

Recipes

Smoked Doves with Maple Glaze

Dove hunting is as much about getting together with your friends to celebrate the beginning of hunting season as it is anything else. Almost every hunter I know only keeps the boneless skinless breasts of the doves, but I’m convinced that’s because they don’t realize just how easy it is to pluck a...
Kevin Gillespie Oct 18, 2021
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Pheasant Alfredo

Recipes

Pheasant Alfredo

This recipe is a great weeknight meal. Creamy pasta alfredo with pheasant comes together in just 30 minutes and only uses one pot. The rich, Parmesan cream sauce is balanced by light pheasant breast meat, and you can use any pasta you want—linguine, fettuccine, or even penne. Just make sure that the...
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Crawfish and Corn Soup

Recipes

Crawfish and Corn Soup

This recipe comes from Episode 6 of Duck Camp Dinners featuring professional chef and hunter Jean-Paul Bourgeois. You can catch every episode of Duck Camp Dinners here. Crawfish and corn chowder is my dad’s favorite dish to make and eat. It’s rich, decadent, and will be begging you back for a second...
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Mountain Goat Torta

Recipes

Mountain Goat Torta

This recipe is from the first installment of MeatEater Cooks—our new culinary series on YouTube. You can watch me and Steve tour his garden, discuss high-elevation goat hunts, and create this sandwich in in the first episode. Milanese is a type of thin meat cutlet that's been breaded and fried, and...
Kevin Gillespie Oct 8, 2021
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My Favorite Recipe from MeatEater Season 10

Recipes

My Favorite Recipe from MeatEater Season 10

“I ain’t eatin’ no raccoon!” you say. Trust me, you could cook your neighbor’s house cat with this recipe and no one would know the difference. After an hour in a pressure cooker, just about any critter turns into tender, fall-off-the-bone meat that can be shredded, topped with BBQ sauce, and turned...
Janis Putelis Oct 7, 2021
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Vietnamese-Style “Clay Pot” Fish

Recipes

Vietnamese-Style “Clay Pot” Fish

This recipe comes from the third episode of Das Boat Season 3. Watch the series here. Clay pot fish, or "ca kho to," is a staple in the homes and kitchens of Vietnam where the dish originates. Traditionally, the dish is made with the rather plentiful and inexpensive snakehead fish. Oftentimes...
Kevin Gillespie Sep 22, 2021
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