“Tag: Wild”

There’s nothing quite like standing around a tailgate after a successful hunt, birds laid out and admired, beers being passed around. That kind of casual, fire-driven cooking isn’t all that different from a Japanese grilling method called yakitori. Read on for a great twist on a classic by Game Girl Gourmet's Chef Holly Hearn.

When Brad Fenson makes venison empanadas, the goal is simple. Keep the meat front and center, add enough flavor to complement it, and make a filling that stays juicy without overpowering the wild proteins. The filling is rich, balanced, and built to highlight venison, whether baked or fried.

There is no right or wrong way to hunt hogs. But in the author’s opinion there are methods that are more rewarding than others if sporting challenge, and not merely eradication, is the goal.

Want to learn how to handle a hog from field to table? Listen to a chef who dedicated a summer to doing just that. Here’s what she learned about cleaning and cooking wild hogs.

Want to cook up some empanadas with last year's deer? Look no further than the "Know When to Fold 'Em" venison empanadas, by Chef Holly Hearn of Game Girl Gourmet.

Several friends and I often circle back to the same campfire debate about which wild game makes the best stew. Mule deer usually leads the pack, with moose close behind, but any well-handled game meat can stand out when you build the right layers of flavor. The real magic starts long before the broth simmers. It comes from the vegetables and mushrooms you choose.

Looking for a way to use the ducks from this season? Check out this recipe for Thai-style duck fried rice from Game Girl Gourmet's Holly Hearn.

The Saiga (antelope) in Kazakhstan has rebounded from dangerously low numbers and has been recognized as a success by the international body governing threatened and endangered wildlife.

Venison is ideally suited for air frying, especially tender cuts such as the loin, inside, or center round or top sirloin.