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How to Cure and Smoke a Venison Ham Roast
By
Jamie Carlson
Josh Dahlke
September 11, 2019
Wild game chef Jamie Carlson explains all you need to know to turn a venison roast into a ham you can use for for salads, soups or sandwiches.
10 Mistakes Most Hunters Make When Cooking Wild Game
By
Jamie Carlson
September 9, 2019
I cooked some venison my own way and convinced her to try it. She really enjoyed it. So much so that she started cooking with it herself, and has become a very good wild game cook. So, in an effort to breakdown the general misstep of “not cooking it right,” here are a few of the more specific mistakes people make when cooking wild game.
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LATEST STORIES
A Venison Sous Vide Recipe for Perfectly Cooked Wild Meat
By
Jamie Carlson
Craig Dougherty
September 6, 2019
Forget tough game meat. This technique lets you vacuum seal what you want to cook—meat, fish, fowl, eggs, and vegetables—and then submerge it in a water bath set to an exact temperature. This is an old restaurant technique that has become very popular in the last few years.
The Best Ways to Cook Every Cut of Venison
By
Jamie Carlson
Travis Faulkner
August 27, 2019
This is by no means the only way to butcher and cook your cuts, but this is how I get the best results when using the whole deer. There are also some useful guidelines below—regardless of individual preferences—that will hopefully keep folks from attempting to grill shanks or stew backstrap.
Wild Duck Ramen Recipe: A Hunter's Take on a Japanese Classic
By
Jamie Carlson
April 12, 2019
Ramen, a long time Japanese favorite, has become increasingly popular in the U.S. This wild game recipe has been in the works for 10 years and includes duck breast and stinging nettle noodles.
Great Ways to Prepare Ground Wild Game
By
Jamie Carlson
March 15, 2019
There are dozens if not hundreds of different ways to use ground wild game. You can use it the same way you’d use ground beef or pork and, and it beats paying outrageous prices for ground meat loaded with hormones and who knows what else.
How to Pickle Pike
By
Jamie Carlson
February 7, 2019
The northern pike is a great fish to catch and to eat. It doesn’t take many pike to make a meal, though some people don’t like to cook pike at all because of the many Y bones hidden in the fillets. That is why many folks like to pickle pike—the pickling process softens the bones to a state where you don’t even notice they are in the fillet and the fillets flake nicely.
How to Cook Wild Goose
By
Jamie Carlson
January 14, 2019
Some hunters claim wild goose is inedible, and disrespected the birds for years with names like "sky rats" or worse. However, if you cook anything poorly, it's going to taste bad. Prepared correctly, wild goose is a delicious bird fit for all sorts of recipes like goose pastrami, goose liver pate, and goose confit.
Three Ways to Prepare Venison Tongue
By
Jamie Carlson
November 29, 2018
It really doesn’t matter what you do to dress it up, a wild-game tongue is just an unpleasant piece of meat to look at. Its no wonder most hunters choose to leave it attached to a carcass and don’t eat it. However, with proper care and a good recipe, the tongue can be a delicious part of your wild game cooking repertoire. With a little know how and a willingness to do extra work, you can turn an obscure hunk of protein into something amazing.
How to Make Smoked Wild Turkey with Highbush Cranberry Gravy
By
Jamie Carlson
November 15, 2018
The wild turkey is one of America’s most iconic birds, and the main ingredient in some of our most iconic meals, like Thanksgiving and Christmas dinners. This recipe explains how to brine and smoke wild turkey breasts, and create a gravy and dressing all from wild edibles and wild game meat.
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