MeatEater Season 7: Steve Showcases Wild Fish and Game Recipes

In this MeatEater cooking special, hunting season has ended, and Steve’s freezer is full. He shares some of his favorite recipes for America’s most popular and readily available wild game and fish. Working with wild turkey, rainbow trout, mallard duck, mourning dove, and whitetail deer, Steve shares his methods for preparing simple, delicious meals can be enjoyed throughout the year. You can find all the recipes featured in this episode, plus...

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 version of chimichurri. I prepared the skewers on the grill, but you could easily marinate the turkey ahead of time and cook over a campfire. The result is...

Whole Braised Venison Shank Adobada

This recipe utilizes one of the most underappreciated but delicious cuts of meat from big game animals. The long braising process breaks down the tough shank meat until it is tender enough to fall off the bone, and the Mexican adobada sauce adds warm, spicy flavors.   For this recipe and more, get your hands on The MeatEater Fish and Game Cookbook.