Moose Backstrap with a Lavender Raspberry Ginger Sauce
This delicious moose steak recipe by Field Staff Writer Lindsey Bartosh was made to light up your senses and tastebuds!
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Author: Lindsey Bartosh
Hatch Green Chili Chukar and Jalapeño-Cheddar Dumplings Soup
In Field Staff Writer Lindsey Bartosh’s opinion, nothing made a better broth for dumpling soup than a wild turkey leg – that is, until she made the recipe with chukar!
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Pheasant Pumpkin Cornbread Stuffing
The perfect Thanksgiving accompaniment dish, this pheasant pumpkin cornbread stuffing by Field Staff Writer Lindsey Bartosh pays homage to the earthy flavors of fall.
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Pronghorn Pumpkin Ale Chili
It wouldn’t officially be October without a cliché pumpkin recipe and Field Staff Writer Lindsey Bartosh has got you covered with this delightful chili recipe that includes pronghorn antelope, pumpkin, and beer!
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Yellow Curry Paddlefish
Besides providing quite the adventure in trying to snag one, paddlefish is also one of the best meats Field Staff Writer Lindsey Bartosh has ever eaten; especially when served up in this tasty yellow curry!
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Spicy Chipotle Wild Turkey Devilled Eggs
Field Staff Writer Lindsey Bartosh always uses upland fowl legs for different dishes than the breasts. In this case, the legs were turned into these delicious devilled eggs!
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Savory Venison Sourdough Crepes
Breakfast time is when Field Staff Writer Lindsey Bartosh likes to try cooking something a little different. Case in point, these wild and beautiful savory crepes!
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Wild Mulberry Pizza
Typically found staining sidewalks, the mulberry is often thought of as a nuisance but Field Staff Writer Lindsey Bartosh extolls their flavor and versatility. Just look at this mulberry pizza!
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Pronghorn Carne Asada Tacos
Carne asada not only means grilled meat in Spanish, but also points towards the idea of a social gathering with grilled food involved. Field Staff Writer Lindsey Bartosh loves making and eating carne asada surrounded by family and friends!
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Nashville Hot Chukar Sandwich
Field Staff Writer Lindsey Bartosh’s chukar sandwich is tangy, spicy, and just a little bit sweet. It’s the perfect dish to cook up after a day in the field!
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