Making Memorable Meals in the Field

A meal I’ll never forget is blacktail deer heart and liver that was cooked high above treeline on Prince of Wales Island just as the sun was setting. We finished eating just as the northern lights began glowing on the horizon. What I loved about that meal is it was the culmination of a bunch of completely new experiences. It was my first trip to Alaska, my first blacktail deer hunt, and my first time seeing the northern lights. That field meal...

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 much rather save the nice cuts for another use. This stroganoff may be more time-consuming, but the extra effort is well worth the wait. Fire up the...

BBQ Goose Thigh Confit

Good barbecue consists of a few different things, specifically juicy and tender meat with a lot of fat, smoke and bold flavors. Those qualities don’t seem to describe confit, but this recipe will surprise you. In comparison to pork or beef, the muscle tissue of wild game is more developed and lower in fat content. For something tough like a goose leg, you should cook it low and slow in a way that won’t allow the meat to dry out. This recipe is...