Author: Timothy Fowler

Here’s a new way to make the most of the harvest. Korean ribs are skinny, cross-cut ribs that are marinated in a sweet, garlic-ginger, soy-based sauce. Ribs from moose and elk are big enough to process this way for a crowd-pleasing grilled summertime treat. The toughest part of this recipe is putting an arrow through the boiler room of a moose within bow range. Once you get a suitable moose on the ground, the serious work starts. After that, the next challenge is to find a butcher who is willing to cut your moose ribs into  1¼ and 11/3-inch slices…

Here’s an excellent treatment for tough-to-deal-with venison ribs When it came to cooking for our family, my dear mother was more interested in keeping us four kids from starving and our father happy than pursuing some obscure culinary delight that would make the neighbors jealous. She first worked full-time as a clerk steno and then as executive secretary. (She basically ran the place for a fraction of what the boss made––but that is another story.) Money and kitchen time were tight. But we ate well because of Mother’s ingenuity and sensible money management. When pork side ribs went on sale…

Chorize style venison meatballs liven up your weekly pizza night. Who doesn’t love pizza? Whether you use Tony Gemignani’s The Pizza Bible’s advice to craft your own, buy fresh dough from the deli or throw down a frozen premade crust, there’s nothing quite as delicious as your own pizza made fresh at home. In hunter-family households across the land, game-based pizza toppers elevate your weekly pizza night into the wild zone. These easy-to-make chorizo style venison meatballs add a spicy kick to pizza, or they can be sized up to make big, peppery game venison meatballs for spaghetti. Or you…

Here’s How to Make Specialty Pantry Ingredients from Game Meats My autumn calendar is filled with hunting plans. There are preparations to make, hunts to execute, and then the follow-up fun of the butchering and processing game. I have the luxury of a flexible calendar that lets me plan hunts by week. This fall, my weeks look like this: bear hunt week, Whitetail hunts (two separate weeks early season and late season), a week of migratory bird and upland hunting, a week of moose hunting and potentially an elk hunting week if we can squeeze it in. Alberta is a…

Smoke Elevates your Game, Whether You Smoke Hot or Cold with Sticks or Pellets If you bow hunt, you already know the enhanced pleasure of slowing down to tackle a more challenging process. You also know the rewards when an outing with your bow hunt switches up from hunt to success. One of the top-drawer ways to celebrate that success is by taking your bow-harvested game and making a meal for friends and family. Smoking is a time-honored way to make the most of the game on the table. Confession: I Am a Heavy Smoker My family and neighbors can…

As I held the forepaw of my youngest son’s 2021 spring black bear for skinning, he said, “why don’t we make the whole bear into charcuterie? I need some ingredients and love Chorizo, Tasso ham, confit, and smoked bear shanks. I want to make baked beans, Cassoulet and Jambalaya.” Sometimes your kid gets what they want. Whole-bear cure So that’s exactly what we did. We already had one bear completely cut and in the freezer: fresh cross-cut shanks, cutlets, steaks, roasts, and stew. We even had a bit of trim put away in 15-pound bags to make sausage later in…

Hunter’s Cutlets for the Whole Family Jägerschnitzel means hunter’s cutlet, and it’s the perfect game-dinner entree. The dish can be fancied up for date night or dressed down for a simple Tuesday-night supper. This time of year, we hunters are likely to want to clear some space in the freezer for the anticipated results of bear season- opening and a summer of successful fishing trips. Serving Jägerschnitzel is a great option to help make more room in the freezer. While this German dish was originally made with venison or wild boar, nearly any lean, straight-grained game will work. Every cut…