February, 2021

  • 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 …

December, 2020

  • 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 …

November, 2020

  • 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 …

August, 2020

  • 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 …

  • 27 August

    Homemade spaghetti sauce and wild game meatballs

    It’s hard not to find someone who does not enjoy Italian food. Try this recipe at your next hunting camp and you will impress. This is a great way to carb load for those long miles of hiking in the mountains. The meal plan below will feed two nicely. Ingredients: …

  • 27 August

    Greek-Inspired Pitas

    What comes to mind when Ancient Greece is mentioned? Could it be the Olympic games, tales of Hercules or maybe famous philosophers? Did you know that hunting and wildlife management were important parts of the ancient Greek culture? Hunting was undertaken for sport, to provide food and for protection of …

  • 27 August

    Spicy Baked Catfish

    New Mexico has three species of catfish to fish for: blue, channel and flathead. Typically, the best eating size are those in the two to five-pound range. Those over five pounds tend to have a fishy aftertaste and could have higher levels of contaminants. I enjoy catching and eating catfish …

  • 27 August

    Traditional Elk Roast

    The following recipe for elk roast comes from my wife Elaine. This is one of our favorite ways to serve elk roast—it’s simple with easy-to-find ingredients. You’ll need an approximately three-pound, aged tender roast cut (rib or rump roasts only, no tough cuts for this recipe). For the rub: 1 …

  • 27 August

    About that wild game donation slip… do I really need to fill it out?

    Yes, you do, said Corporal Jake Baulch with the Truth or Consequences Supervisory District. “Anyone in possession of game or fish needs to be in possession of a valid license, game tag, certificate or permit or invoice,” he said. In the following Q&A, Baulch answers more questions about why the …