Recipes

February, 2022

8 February
All you need are the bare necessities… Bear breakfast casserole

Black bear meat is often overlooked and can be really good in flavor. I feel a lot depends on what the bear has been eating in its diet, which could be vegetation, insects, nuts and berries 85% of the time. Give this recipe a try on some of your bear …
8 February
Dump cake cobbler

This is a very simple dessert dish to make when serving a nice meal of wild game to your family. Very quick and easy! Ingredients: • One box of yellow cake mix • Two cans of the same kind of your favorite fruit/pie filling (apple, blueberry, peach, blackberry and cherry …

28 January
Grilled Bacon-Wrapped Duck Breasts

10-12 de-boned duck breast fillets (one limit of six ducks) 1 pound thick-cut bacon 1 onion 2 green bell peppers ½ cup soy sauce ¼ – ½ cup Worcestershire sauce 1 tablespoon garlic powder ½ tablespoon black pepper toothpicks Directions:

21 December
French-style Venison Ragoût

The North American Model of Wildlife Conservation identifies the key components that make conservation unique in America. One of the main principles of the model is the fact that wildlife resources are held in public trust and private ownership is not allowed. While we may take this fact for granted …
6 December
Povitica nut roll

With people being so diverse and having different cultures, I am always intrigued with the many types of foods out there. I think it’s so important to learn about different cultures. As a young adult, I learned to make povitica from Frankie Joe and John Mraz. This recipe was passed …

24 February
Grilled Whitetail Deer Backstrap

Serving size about 4 Ingredients: – Half of a backstrap, about 2-3 pounds – One pound thick-cut bacon (hickory or applewood smoked preferred) – One apple – Salt – Pepper – Garlic powder – Water-soaked toothpicks Directions: 1) Take a clean, fresh or thawed two to three-pound backstrap and slice …

30 December
Smoked Duck Breast

Ingredients: – duck breasts (possession limit of 36 if possible) – butter – extra virgin olive oil – salt – pepper – garlic salt – paprika – cayenne pepper – chile lime seasoning (optional) Preparation: 1. In a 12” skillet, heat 2 tablespoons butter and 2 tablespoons of olive oil …

17 November
New Mexico Elk Twinkies – That’s what’s poppin’!

The holiday season is right around the corner, and in typical fashion, I am already thinking about the food. The appetizers are always a hit with my family, and this one is sure to add a little pop to your table. Ingredients: 1-pound elk roast 3-5 garlic cloves 3-5 serrano …
13 November
Homemade Fowl Noodle Soup

With fall upon us, soup is a popular meal to warm up on a chilly night. The wild bird meat used for this recipe is very interchangeable, and there is no hard and fast rule on what game bird should be used. I usually use half a wild turkey breast …

27 August
Pronghorn Saltimbocca

This Italian recipe from Katie DeLorenzo from Backcountry Hunters & Anglers is typically made with veal. Katie uses pronghorn backstrap and calls it “one of the best meals” she’s ever made. “You can also use the pan scrapings to make a sauce with marsala or another dry white wine and …

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