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...

Trophy Meals: Summer Grilling Tips

The summer grilling season is here. When done right, grilled venison is a familiar and tasty preparation that everyone, even those new to eating deer or elk, will enjoy. But, before you fire up the grill, take the time to ensure you’re doing everything you can to make the best meal possible. Choose the Right Cut Not just any cut of venison will work well on the grill. While it’s tempting to serve your guests small, individually cooked portions of...

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.