Cool Stuff – Wild Game

Quail Starters

What to do with a mess of Scaled quail and some rabbits? That was the question after our last winter quail hunt to New Mexico. A dinner party plan was being hatched. We’ll need some starters for the event was part of the discussion, so my wheels were turning and I remembered a dining epiphany from early last year, Panko. Quail Starters: I had seen it in the grocery stores […]

Continue Reading


Roasted Whole Dove Recipe with Paprika and Butter

Thad is back with another delicious wild game recipe! …It is the time of year where you can combine a fresh harvest from the field with fresh harvest from the garden for a wonderful dinner. Mourning doves, cucumbers, tomatoes, onion and basil are all at their peak in my part of the country — Minnesota. This Roasted Whole Dove Recipe with Paprika and Butter is a simple dish that looks […]

Continue Reading


Wild Game Cooking FAQ

Every Saturday I’ve been doing a LIVE show on my YouTube channel where you can interact with me and recently I did one on Wild Game FAQ. I hope you’ll subscribe and share it with your friends, it’s free and I love hearing from you and interacting with you about the things we care about. In this recent episode, I decided to answer some of the reader questions I’ve received […]

Continue Reading


Baked Eggs with Axis Venison and Tahini Sauce

On my recent Adventure Getaway, not only did I bring back a lot of wild boar meat, but I was also gifted several packages of Axis venison. And ever since my trip to Israel I have been inspired to do more Israeli cooking because the cuisine there blew me away. So I used that wonderful combination of facts to make these Baked Eggs with Axis Venison and Tahini Sauce, which […]

Continue Reading


Honey Orange Wild Boar with Fennel Herb Salad

As you know by now, I am a big believer in getting my meat from a whole animal because you get more for your money when you break it down yourself. For example, my latest video on How to Quarter a Chicken shows you how to do just that. And on my recent Adventure Getaway I spent a lot of time butchering wild boar with the ladies who attended. We […]

Continue Reading


Sika Stew with Spring Vegetables

On my recent Adventure Getaway, I was gifted a whole bunch of wild meat, not to mention that we harvested some lovely wild hogs. So I have been cooking up a storm, and one delicious recipe I made here recently was Sika Stew with Spring Vegetables. Of course you could use any kind of venison, or even beef, elk, bison or your other favorite stew meat, but I noticed that […]

Continue Reading


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 […]

Continue Reading


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 […]

Continue Reading


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 […]

Continue Reading