Recipes

This is the kind of special dish you only get to make once or twice a year since it requires so many hearts to make, and each bird you bring down only has one. It’s a good idea to bug your friends, family, and hunting buddies for their hearts and organs if they’re not going to use them—that way, you...

I recently teamed up with fourth-generation chef, Linda Huang of Hummingbird Kitchen to learn some basics of Chinese cooking. She taught me how to make traditional stir fry using mule deer along with this venison dumpling recipe. Making dumplings might seem daunting, but they come together pretty...

This recipe is a riff on Taiwanese popcorn chicken. The tapioca coating provides better crunch than all-purpose flour, and the aroma of Chinese five spices is mouthwatering and noteworthy. This recipe will work with any white-fleshed fish. You can find tapioca flour or starch—they’re interchangeable...

This recipe comes from the “On the Burner” chapter of our newest book release—The MeatEater Outdoor Cookbook: Wild Game Recipes for the Grill, Smoker, Campstove, and Campfire. To purchase a copy of the book, click here. Here’s a solid option for a shore lunch or camp dinner on your next fishing trip...

Siu mai dumplings are a popular item in Cantonese Chinese dim sum, which describes an assortment of small plates typically served for brunch. These open-face dumplings are filled with a combination of pork, shrimp, and mushrooms, wrapped in a wonton wrapper, and steamed. I love siu mai for their...

Chili crisp might be hands down one of the best condiments you can have in your pantry. Like a secret weapon for any dish, it's almost addicting, and this version doesn't even have MSG. It's a flavored oil packed with crispy garlic, shallot, and chilis, accompanied by many other options, such as...

If you’re lucky enough to have a flock of hens—at some point, in spring or summer, when they’re really laying, the day will come when you think you might be tired of eating eggs. Salt-cured yolks will revive you. The yolk is the only part of the egg that matters to the tongue, the whites serve...

Here’s a remix of a well-loved Chinese-American appetizer. Instead of using imitation crab to fill these rangoon puffs, this recipe uses smoked trout. Personally, I think it tastes better than the original. You can make the filling ahead and chill for up to one day. And if you don’t want to use all...

Inspired by the Chinese-American favorite, a venison with broccoli recipe should be in every hunter’s dinner rotation. This is a fairly simple dish made with ingredients that you may already have in your cupboard, especially if you’re a fan of stir-fry. Allow the venison to sit in the egg and corn...