is an avid hunter, and an increasingly avid shooter. He strives to make delicious and simple recipes from the game he kills. He makes a living as a professional photographer, writer, and photography instructor. Check out his work and he'd love to connect on Instagram: @outdoorslevi
I took this raccoon roast to Sunday Dinner at a friend’s house. 16 people ate it and they all agreed that it tasted like a beef roast — what do you expect when it eats the same things as cows each day?
I took this raccoon roast to Sunday Dinner at a friend’s house. 16 people ate it and they all agreed that it tasted like a beef roast — what do you expect when it eats the same things as cows each day?
This recipe is seriously hearty and the perfect thing after a long day hunting. Stroganoff is credited as being a Russian dish, and I gotta believe making it with bear meat is more Russian than using beef. Plus, you gotta save the cows to make all the sour cream you’re going to need.
All animals produce tough meat. Somewhere on every animal will be a cut, or many cuts that are just not easy to eat by grilling on a hot flame.
I’m all for making food from scratch, and this column is normally all about crafting tasty meals from the animals you kill. But when you’re planning to add the challenges of backpacking on top of the challenges of hunting, I think you should keep it simple.
This recipe is good for all kinds of small game that is fairly tender right away. Dove, chukar, pheasant, grouse, and rabbit are all good options. I wouldn’t use it on jackrabbits without tenderizing the meat first — brining would be a good option.
With holiday parties and sports parties in full swing, you need this quick and simple recipe in your quiver. These meatballs are delicious on their own or simmering in sweet ‘n’ sour sauce as appetizers. Your kids will love them with spaghetti.
With holiday parties and sports parties in full swing, you need this quick and simple recipe in your quiver. These meatballs are delicious on their own or simmering in sweet ‘n’ sour sauce as appetizers. Your kids will love them with spaghetti.
It’s Fall, and there’s nothing like hot soup on a cold afternoon. If you made a ham from your Spring bear, or from any other critter you’ve brought home, this is a great way to use up the leftovers. Even leftovers from Sunday dinner with your pork-eating in-laws will work well.
Our elk and antelope steaks are richer and more satisfying than anything you can buy at a steak house. They’ve simply got more meat in every bite, not to mention all the microminerals we ingest by eating animals that graze on a variety of plants.