Recipes

This mustardy venison and wild mushroom stew is hearty and rich, perfect for a cold day after a successful hunt. While you’ll often see this flavor combo with beef, it works even better with venison. The trick that sets it apart? The mushrooms are roasted separately and added at the end, giving them...

Confit is a classic French preparation of cooking meat in its own fat to create a succulent fall-apart dish. It's often used with duck legs and duck fat, but bear meat and grease also work exceptionally well. To learn more about the technique, check out this article. These crispy potato baskets...

This sandwich is one that you could whip up at the tailgate. You can save yourself time by cubing the venison at home. I like this recipe because it’s a good way to quickly transform tougher, whole muscles into tender bites. A bladed meat tenderizer tool is an easy, quick way to mechanically...

The second weekend in July marks the celebration of Rendezvous in my hometown. Folks are clad in buckskins, bottles of unlabeled liquids are passed around, and joy and mischief are unanimously spread. The weekend starts on Thursday, there are rodeos every night, traders set up in white canvas tents...

Try this hearty wild game pie recipe this fall or winter. The pie is filled with chunks of tender venison shoulder, root vegetables, juicy mushrooms, and caramelized shallots, all tied together in a rich, dark red wine sauce. It’s topped with a crispy, buttery puff pastry, crusted with cheddar...

I’ve been corrected a number of times for using the term “rockfish” to describe striped sea bass. I will also make note that none of these people were from the Chesapeake Bay area. Here, striped sea bass are called rockfish, namely for their tendency to congregate on rocky structures. Regardless of...

The hot beef sundae is my favorite Nebraska State Fair item. It’s a fun play on food—basically pot roast and mashed potatoes made to look like an ice cream sundae. Here’s a wild game version of this Midwestern staple. One note, if you’d like the mashed potatoes to hold their shape and look like...

When I was a kid growing up in Georgia, summertime meant endless adventures with my cousins at the beach, shelling peas and shucking corn on the porch, and hopefully at least one big bowl of my Granny’s famous peach cobbler. We were very fortunate to live only a half-mile or so from one of the...

At MeatEater we believe in using as much of our deer as possible. The kidneys are no exception. While these odd bits certainly aren’t for everyone, it’s good to try things at least once. If you’ve never had kidney before, a classic British kidney pie is a good introduction because it’s mixed with...