Recipes

Booyah! It’s not the in-your face comeback. No, this is a delicious stew hailing from the Upper Midwest with Belgian origins. Traditionally the stew is prepared over several days in large “Booyah kettles” using beef and chicken. This recipe incorporates venison and pheasant and is prepared much...

Beans are an American staple. They first emerged as a foundational crop for Indigenous people all throughout the continent, and eventually became an essential food of the Old West. These starchy legumes were readily available, easily transported, and packed with protein. They made up the bulk of a...

What the best kind of cheesesteak is and where it's from are pretty hot topics, so I'm going to point out that this is just my version of the wildly popular sandwich. It's the way I wanted it at the time, and boy, was it good. Paper-thin sliced and flash seared meat served on proper bread with...

If you missed the boat on corning venison for St. Paddy’s Day this year, make this classic Irish stew instead. In this recipe the Guinness goes in at two stages—at the beginning and again before serving. This gives the stew depth without concentrating the beer too much, which in this case can...

Calzones are the perfect meal for getting the whole family involved from start to finish. Enjoy watching the kids make a mess rolling out the doughs and layering in the ingredients. I made the sauce, ricotta, and sausage from scratch, but you can certainly go with store-bought ingredients for a...

When the weather starts to dip, I love this hearty dish highlighting an under-appreciated cut of meat: the brisket. This recipe turns the humble braise into a special dinner. After hours of cooking, the meat becomes infused with the sweet caramelized flavor of the red onions, which perfectly balance...

At its core, making salami is all about high quality meat, time, salt, and fermentation. The process of curing and drying salami intensifies the existing flavors and qualities of the meat, which is why I believe wild game is the perfect protein for salami. Wild game has a depth of flavor that is...

The American Southwest is littered with “-berto” style dives. You know, dimly lit restaurants called Roberto’s, Gilberto’s, Eriberto’s, etc. They all serve carne asada everything, jumbo-sized breakfast burritos, and the famed “super fries.” Super fries are that perfect dish to grab after last call...

This recipe comes from MeatEater Cooks—our new culinary series available on YouTube. In this episode, Steve and I cook up some of his New Mexico bull elk with a method that probably hasn't been used on many elk. This dish gets it’s odd name from the sound the ingredients make as they cook and bounce...