These venison cube steak sandwiches are made up of tender venison steaks drenched in poblano-lime chimichurri sauce!
These green chile snow goose burgers, made from ground snow goose breasts and legs, pork, and bacon will knock your socks off!
This grouse rahmschnitzel with chanterelle sauce pairs beautifully delicate wild poultry with a tasty wild mushroom cream sauce!
This braised squirrel and wild mushroom ravioli is THE best way to use up one squirrel if that’s all you have in the freezer!
This wild turkey thigh tagine combines succulent and tender turkey thigh with chickpeas and dried apricots in a North African stew!
These bourbon-brown sugar beaver baguettes are incredibly delicious and epic sandwiches made out of, believe it or not, seared beaver loin!
This venison chop suey recipe makes for a great weeknight meal. Featured on the Outdoor Edge Knives website!
This spruce grouse musakhan is an incredibly tasty take on the traditional Palestinian dish which is usually made with chicken.
This Canada goose noodle salad is a summery and herbaceous salad, tossed in a lime and black pepper dressing!
These ancho venison shank tacos are doused with pineapple-tomatillo salsa, for a deliciously unique treat!
This clementine and wild pork tagine was inspired by a North African recipe where meat gets stewed down with Christmas clementines!
This pheasant gado gado is an Indonesian style salad that uses braised pheasant meat, as well as a host of other delicious ingredients!
These East African venison meat pies with basbaas sauce were inspired by Somalian/Ethiopian Sambusas and Nigerian meat pies.
This beer braised goose legs on egg noodles with red cabbage recipe was created on the fly during the Wild Fish and Game podcast!
These wild pork papusas are a delicious Central American treat made with wild hog. I served mine with salsa rojo!
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