Puddler Duck & Portabella Mushroom Ravioli
After a successful puddler duck hunt with his daughter, Field Staff Writer Jeff Benda knew that a super tasty, family-friendly duck dish was in order.
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Author: Jeff Benda
Smothered Black Bear Chops
After being gifted and cooking up some black bear chops, Jeff Benda knew he had to start planning a black bear hunt as soon as possible!
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Irish-American Fish Pie
Nothing beats a creamy fish pie! This Irish-inspired pie is the perfect fish-based meal to cook for St. Patrick’s Day this year!
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Venison Cheeseburger Tater Tot Bites
Looking for a fun and unique wild game-based appetizer to serve at your Super Bowl party? Try out these incredible bites by Jeff Benda!
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Hearty Rabbit and Bean Soup
This hearty rabbit and bean soup is a comforting and filling meal that is perfect for chilly days, but also great anytime. In many states, you can hunt rabbits year-round so this is a great recipe to have ready for those surprise cotton tails. Serve it with a side of crusty bread for a satisfying dish that is sure to become a family favorite.
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Pronghorn & Portobello Mushroom Chili
There are two things Jeff Benda really enjoys, Wyoming Pronghorn and tasty Chili. This recipe combines both! This recipe is a delicious no-bean chili recipe made with pronghorn antelope, chili, tomatoes, and portobello mushrooms.
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Fried Oyster Mushroom Tacos
I’m a mushroom lover and foraging for them is a new favorite past time. I recently packed up my wife and daughter and traveled from Fargo, North Dakota to Olympic National Park in Washington for 10 days of tent camping, hiking, and foraging.
Oyster mushrooms were easy to find and easy to identify, growing on trees and logs right along many of the hiking trails. The most abundant spot was in the Hoh Rain Forest near Forks, Washington. Within minutes, we had filled a quart-size bag to take home.
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Jackalope Wellington
The idea for this recipe has been rolling around in my head for two years. It’s most prevalent during the 9 hour drive from my home in Fargo, North Dakota to my favorite antelope hunting spot on public land in Wyoming. So when a friend called me last week, offering two rabbits he had snared, I ran to my freezer, and pulled out one of the remaining packages of antelope backstrap I have been saving for a special occasion.
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Hot Italian Venison Sandwich
restled to find a new solution to an old problem. A problem that has plagued deer
hunters for ages. I had many failures, but those only deepened my resolve to find the
right ingredients to find a solution. This recipe is the result of finally cracking the code
for that allusive perfect use for the Venison roast you find at the bottom of your freezer.
The one from last hunting season, or maybe even two years ago.
Antelope & Asparagus Hot & Sour Soup
Check out this recipe for Antelope and Asparagus Hot and Sour Soup by Field Staff Writer, Jeff Benda!
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