Bear and Barley Soup
Field Staff Writer Gunnar Emberg recently had the chance to butcher a bear for a friend. He decided to make a hearty barley soup with some of the tougher portions he cut up.
Read MoreField Staff Writer Gunnar Emberg recently had the chance to butcher a bear for a friend. He decided to make a hearty barley soup with some of the tougher portions he cut up.
Read MoreField Staff Writer Gunnar Emberg loves nothing more than to replace the domestic meat in his favorite recipes with wild game, and these New York-style chopped cheese sandwiches are no exception!
Read MoreField Staff Writer Gunnar Emberg’s special BBQ Venison Cups do double duty. They help use up the last of the venison in the freezer before hunting season begins again AND they make for a great appetizer for football season!
Read MoreLike many in Pennsylvania this year, Field Staff Writer Gunnar Emberg had a very difficult time getting his antlerless deer tag after the Pennsylvania Game Commission made some changes to their system.
Read MoreGORP and protein bars don’t quite cut it for Field Staff Writer Gunnar Emberg when he’s in the bush scouting. He’d rather carry in a bit of gear and whip up something hearty and delicious!
Read MoreField Staff Writer Gunnar Emberg writes that this marinade recipe has served him well with chicken, quail, and other small game, but it really shines when used with wild turkey breasts!
Read MoreGunnar Emberg lets us in on some of his tips and tricks for targeting crafty spring turkeys in the Pennsylvanian mountains.
Read MoreBolognese is a dish that is comforting, filling, and all around delicious. The addition of venison and a few secret ingredients is a great way to step it up a notch!
Read MoreThis venison queso dip is the perfect appetizer to serve at your Super Bowl party, game night, or any event that needs a big delicious bowl of melted cheese to dip into!
Read MoreLooking for new ideas other than backstrap steaks or cooking a whole backstrap? These venison backstrap pinwheels create a new use for the backstrap, use leftover stuffing from the holidays, and look absolutely beautiful!
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