“garlic”

Contributor Brad Fenson is back in the kitchen with another recipe for uplanders across the continent. Read on for his take on this Thai-inspired fusion dish.

If you are feeling under the weather, perhaps a bowl of medicine bird soup is the cure. Even today, trappers will make soup from a ruffed grouse to treat colds and other ailments.

Contributor Brad Fenson shares a dish he learned on the Hawaiian island of Moloka'i: steaks served in a fusion between German schnitzel and Polynesian teriyaki sauce.

This recipe uses all components of the goose, including legs and thighs, breast meat, and the gizzard, heart and liver. The different textures and flavors often surprise people who actively seek “special parts” from the roaster.

While venison is not typically paired with tikka masala, it works exceptionally well. The sauce is rich with butter and cream, and the unique blend of spices adds comfort and warmth.

In addition to being good for you, bear meat is delicious. A robust stew is considered comfort food in most circles, and you can kick it up a notch with a medley of peppers.

A recent trip to Hawaii inspired contributor Brad Fenson to create a chimichurri sauce variation, where cilantro, cumin and lime juice produce a new twist on the traditional blend.

Mixing cooked wild rice to your favorite wild-game ground meat makes a lean patty that cooks firm and has plenty of moisture.

Cooking a whole, plucked pheasant in an air fryer results in a perfectly finished bird with crisp skin and delicious, moist meat.