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...
Watch: Whole Braised Venison Shank Adobada Recipe
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.
Watch: Wild Goose Pastrami Recipe
Wild Goose Pastrami is a great introduction to cured wild game meat preparations. Along with goose breasts, you can use meat from big game animals such as black bear, deer, or elk to make deli-style smoked pastrami sandwiches right at home. For this recipe and more, get your hands on The MeatEater Fish and Game Cookbook.