Venison Merguez Stuffed Banana Peppers
Give your stuffed peppers the wild North African treatment by stuffing them with homemade venison merguez sausage and harissa paste in this delicious recipe by Jeff Williams!
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spicy
Instant Pot Wild Boar Carnitas with Green Chili
Use the shredded meat from this delicious Instant Pot wild boar carnitas recipe by Dustyn Carroll for nachos, tacos, burritos, or rice bowls!
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One Plant a Week: Garlic Mustard
This aggressive invasive, with a spicy flavor somewhere between garlic, horseradish, and mustard, is taking over our woods and crowding out other species. Pull it out by the roots if you see it, and be sure to bring some home to cook with!
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Spicy Javelina and Hatch Green Chile Pizza
Despite hearing rumors hinting otherwise, Lindsey Bartosh found the flavor of wild javelina to be delicious. She found its distinctive flavor worked especially well on this hatch chile pizza!
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Stewed Dandelion Greens with Chickpeas and ‘Nduja
Try out this Italian-inspired stew by Adam Berkelmans with a wild ingredient that nearly everyone can identify and has access to!
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Ground Venison and Bean Chili
This chili recipe by Derek Towles was inspired by a caribou chili enjoyed in Alaska by his family when he was young. It has since become a family staple, but made with a much easier to source protein – whitetail!
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Wild Boar Mirchi Baji
This delicious recipe by Field Staff Writer Nikhil Khanna is based on the traditional Indian recipe mirchi baji, but uses Anaheim peppers and wild boar sausage for a heartier and less spicy version!
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Bobcat Relleno with Chipotle Cream Sauce
This Bobcat Relleno recipe by Justin Townsend is a prime example of how these animals can be respectfully utilized in the kitchen, contributing to the rich culinary traditions that honor wild game!
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How to Make Sichuan Beer Braised Duck
This recipe isn’t for everyone. But if you’re anything like me and love tucking into a big bucket of blue crabs, stripping every last morsel off of a chicken wing, digging into a crawfish boil, or going back to that lobster to see if you can pry any more meat out of the legs, then this recipe is for you!
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