Cool Stuff – Wild Game

Cooking En Papillote

Cooking en papillote is a very traditional French technique that is designed to trap the flavor and the aroma until it reaches the diner. The protein, traditionally fish, is baked in a parchment envelope sealed with egg white, which puffs dramatically in the oven. For today’s recipe, though, I made a quail en papillote. French gastronome Brillat-Savarin described the quail as “everything that is most delightful and tempting. One of […]

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Pheasant Tagine

I first learned a version of this recipe for pheasant tagine while cooking in the south of France, where the cuisine is so heavily influenced by the Mediterranean. The combination of spices is wonderfully aromatic and lends itself well to any combination of vegetables and protein. In true Mediterranean fashion, the dish itself is light and tangy, using only olive oil, not butter, and a good dose of lemon in […]

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Chukar with Cabbage and Chestnuts

This recipe for Chukar with Cabbage and Chestnuts is a wonderful game bird recipe because it can be interchanged with any other game bird meat of choice, or even domestic bird meat if you’d like. Chukar is a lighter game bird meat, similar to pheasant or chicken breast. This recipe also works well with grouse. Grouse meat is dark red with a rich game flavor. Ruffed grouse have the strongest […]

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Quail Kebabs

This idea of kebabs was described to me while I was in England, sitting at the fire-side with a lovely woman, at a pub. She is married to a farmer-gamekeeper and is frequently faced with a glut of game birds. This is one of her favorite recipes, no doubt inspired by the high-quality ethnic food that is now prevalent in Britain. You can also add any medley of vegetables to […]

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How to Smoke Ground Beef

This recipe for How to Smoke Ground Beef is contributed by Brian Kleinhans and was so intriguing that we wanted to share it with you here! Take it away Brian. I’m like everyone and always looking for different flavors to make my dishes unique. One time, while smoking ribs I wondered if it would be possible to get that pit smoked flavor into ground meat.  I figured out how. Here is […]

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Venison Barley Soup

This blog post is for my dad, who called me recently and suggested that I make venison barley soup. He had just had beef barley soup at a restaurant and decided it would be even better with venison. This soup is full of autumn flavors, root vegetables and bright parsley and will comfort you and keep you warm as the months get cold and crisp. If you like venison, try […]

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Venison Meatloaf

My grandmother Frances Pellegrini was a home cook extraordinaire. Whenever she invited me to dinner growing up, I always requested her meatloaf. This is her recipe, taken from a family recipe book, as best as it can be put into words. She never was one to take measurements; it was always about whim and intuition. And there was something in her kitchen air that made this meatloaf turn out a […]

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Elk Stuffed Cabbage Rolls

I once met a hearty Wyoming woman who lived in a farmhouse, and her kitchen smelled wonderful. When I inquired about the source of the aroma, she said she was making a pot of stuffed cabbage rolls. This is my version, inspired by the memory of those good kitchen smells. It is cooked in a tomato sauce base, which is the traditional Eastern European way. These are elk stuffed cabbage […]

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Italian Style Venison Meatballs

Our contributor Anjuli is back with another delicious recipe! The moment the temperature drops below 70 degrees in September, even if it’s only for a day or two, my kitchen turns into a mad scientist’s playground. That is how these home ground, Italian style venison meatballs or, as a friendly taste tester dubbed them – ‘meat candy’, came into existence. The very best part about these?! The venison came from […]

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Wild Boar Rillettes

I have always been a bit of a Francophile, especially when it comes to food. The French just have a way of making the kind of food you want to bathe in because it feeds the spirit not to mention the taste buds. Rillettes are an example of just that, they are a way to prepare and store meat, and taste similar to a pâté. The meat is typically cubed or […]

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