I thought I knew a good fish fry, until I moved to Minnesota, where the state fish, the ever-famous walleye, was a game changer. I had fried everything from bass to cod to trout during my years in the Pacific Northwest. While I thoroughly enjoyed those suppers, nothing quite beats a walleye—the way it melts in your mouth, how its flavor balances perfectly with spices inside a golden-brown crust. Continue reading “A Belated St. Paddy’s, Lenten Feast: Fried Walleye with Irish Colcannon”
With my Irish heritage, I know full well the value of a potato, though I have learned to respect it even more as an angler. Continue reading “Incorporating Fishing Trip Staple into Shore Lunch: Twice-baked Walleye Potato”
There is no such thing as too many burgers in one’s diet, but some hunters may be looking for a variation on their favorite venison patty. Continue reading “One Method for Improving a Pub Patty: The Deer John Burger”
The origin of hunter-style gravy, or “sauce chasseur” as the French call it, remains rather unclear. Seen on modern menus today, the term hunter-style or hunter’s sauce typically refers to a recipe that includes sautéed mushrooms and is made from beef demi-glace. Some sources suggest the sauce got its name from the practice of hunters returning home from a successful hunt and foraging for mushrooms along their route. Other sources speculate instead of wine—a common ingredient in modern hunter-style gravies—hunters employed the blood from their kill in the recipe. I prefer to believe the latter and have sought to create a recipe that aims to celebrate the ritualistic nature of returning home from the woods after a great day bagging grouse. Continue reading “Real Hunters Know Their Gravies: Roasted Grouse with Hunter-Style Gravy”
Teriyaki, when loosely translated, refers to both the shiny and grilled nature of the dish. The teriyaki method of cooking originated in Japan hundreds of years ago, though, today, variations of the sauce and technique vary throughout the world. Still, most recipes follow the fundamentals: grilled or broiled meat tossed in a sauce reduction of soy sauce, mirin and honey or sugar. Continue reading “Quick, Hot, Delish: Pheasant Teriyaki Stir-Fry”
Much like mail carriers, deer hunters live by an unspoken creed— neither rain nor snow nor heat nor the gloom of the early morning will keep us from the field.
In that same regard, adverse weather will never curtail our zeal for a flame-grilled supper. Continue reading “How to Avoid a Grill-Master Felony: Venison Carne Asada”
During ice fishing season, when a frozen walleye could double as a crowbar, there are important steps to making sure fish always tastes great, no matter how long it has been petrified. Continue reading “Tips for Making Certain Frozen Fish Don’t Ruin Your Fish Fry: Walleye Po-Boy”
For those select few lucky, talented hunters, there is always that seasonal dilemma: what to do with all that game and fish taking up real estate in the freezer?
Cajuns in Louisiana, nearly 300 years ago, had the right idea—use what you have, add ample amounts of spices. Continue reading “A Stew that Will Stick to Your Bones: Wild Game Gumbo”
Elk , in regard to big game, remains best in class, perhaps only second to caribou (at least in a culinary sense). Elk’s super lean meat requires no additions, no handful of spices.
Elk is the Mariano Rivera of meats—as long as everything leading up to it is on-point, this protein will seal the deal. Continue reading “Premiere Wild Game, an Italian Favorite: Elk Lasagna”
Since the pheasant originally hails from the East, it only makes since that its meat both accommodates and accentuates Eastern spices and recipes. The dish satay, though its origin remains unclear, is traditionally believed to have originated in Indonesian or Malaysia as a street vendor adaption of Indian kebabs. Marinated in a mix of special spices and skewered with bamboo sticks then grilled over an open flame, this variation of pheasant makes for quite a treat when you pair it with a Thai peanut sauce made famous by The Elk Public House in Spokane, Washington. Satay can be served over jasmine rice or ketupat (rice dumplings). Feel free to forego the homemade marinade recipe and instead marinate your pheasants strip in your favorite store-bought sauce. However, be certain not to miss out on this great-tasting Thai peanut dipping or drizzle sauce. Continue reading “Grilled Pheasant on Sticks with Spicy-Peanut Dipping Sauce: Pheasant Satay”