Rosemary Ranch Wild Turkey
Field 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!
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Author: Gunnar Emberg
In Pursuit of the Gobble
Gunnar Emberg lets us in on some of his tips and tricks for targeting crafty spring turkeys in the Pennsylvanian mountains.
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The Best Venison Bolognese
Bolognese 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!
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Venison Queso Dip
This 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!
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Venison Backstrap Pinwheels
Looking 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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Wild Game Sausage Stuffing
This wild game sausage recipe is perfect for the holiday table. It does not follow the traditional method of cooking inside a turkey, instead the recipe is baked like a casserole, allowing you to make it as moist or dry as you want. Happy holidays!
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Venison Ham
When I shot my first whitetail doe this year, I knew what cuts exactly I wanted. Having plans for your
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Elk Lumpia
If you’ve ever spent time on or near a military base, chances are you’ve eaten Filipino food. Its this beautiful blend of simplicity and complex flavors that led it to be one of my favorite cuisines. We would go to the little restaurant in a strip mall, just outside of base, and be absolutely stuffed full with all the food they would give us. The one thing we always made sure to get extra of was the lumpia. Lumpia is the Filipino version of an egg roll, but so much better. Simple aromatics lightly seasoned build the base of this dish, but after that, you are free to play with the flavors as you like!
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Venison French Dip
I’ve taken the classic French Dip sandwich and updated it with some venison backstrap. The signs of a well-made French
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Elk Braciole
I introduced elk into it to bring new life to some elk I had in the freezer. This was some sirloin cut that I had used. I kept it partially frozen when I sliced it to make it easier to slice, pro tip! I then pounded it out to about 1/4” thin to be more tender and to be able to roll it. I cut it into about 6” long pieces. Doing so will allow the meat to braise correctly when it’s rolled up and not take too long.
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