Naan
The Art of Cooking Wild Game | Recipes
by Leslie Fangman
2w ago
Naan 1 cup Warm Water 2 TBS Honey 1 Package Yeast  3 1/2 cups Flour 1/4 cup Plain Yogurt 2 tsp Salt 1/2 tsp Baking Powder 1 Egg Stir together warm water, honey, and yeast into the bowl of a stand mixer. Let the yeast bloom, about 5 minutes.  Add the flour, yogurt, salt, baking powder, and egg.  Using the dough attachment, mix the dough on medium-low speed for 2-3 minutes until smooth and starts to form a ball that pulls away from the sides of the mixing bowl.  If it’s too sticky, add a bit more flour. Remove dough from the mixing bowl and use your hands to ..read more
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Pretzel
The Art of Cooking Wild Game | Recipes
by Leslie Fangman
2w ago
Pretzel 1 packet Yeast 1 cup Warm Water 1 tbsp Sugar 1 tsp Salt 1 tbsp of Butter, melted 3 cups Flour 2 cups Water 2 tbsp Baking Soda Salt or Everything Bagel Seasoning, for topping  3 tbsp Butter, melted Preheat oven to 475°F. Line two baking sheets with parchment paper or reusable mats. Combine yeast with warm water and sugar in the bowl of your stand mixer, fitted with hook attachment, for 5 minutes or until the mixture becomes foamy. Add in salt and 1 tbsp of melted butter.  Slowly add in the flour a cup at a time until combined.  Knead dough for ..read more
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Pate
The Art of Cooking Wild Game | Recipes
by Leslie Fangman
2w ago
Pate As an upland bird hunter, you should always grab the hearts and livers of your birds to make fun dishes like pate!  This is easy, delicious, and great to add to any charcuterie board. 5 Livers of a Pheasant or other Upland Bird One Small Onion 3 Cloves of Garlic 2 Sprigs of Thyme 3 TBS Butter Salt and Pepper to taste Add the livers, onion, garlic, and thyme to a small saucepan and cover with water.  Cook on low until livers are cooked through, about 30 minutes. Drain mixture and add to a food processor with butter, salt, and pepper.  Mix until smooth.  ..read more
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Noodles
The Art of Cooking Wild Game | Recipes
by Leslie Fangman
2w ago
Noodles Homemade noodles are so easy and such a treat. My mom never makes them and she always tells me “you sound like my mother, “homemade noodles are so easy””  Well, my brother Ben and I have picked up the tradition! I guess this is one of those things that skips a generation. It’s 3 simple ingredients that make any pasta extra special by making your own noodles! 1 cup Flour 2 Eggs Pinch of Salt Whisk together flour and salt. Create a well in the middle. Crack eggs into the well. Using a fork, whisk eggs allowing flour to mix into the dough slowly. Stir until a dough for ..read more
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Teriyaki Pheasant
The Art of Cooking Wild Game | Recipes
by Leslie Fangman
3M ago
Teriyaki Pheasant Teriyaki Pheasant 1/4 cup Soy Sauce 3 TBS Mirin  3 TBS Rice Vinegar   1/2 TBS Garlic Powder 1/2 TBS Onion Powder 1 tsp Fresh Ginger, grated 1-3 tsp of crushed Red Pepper (optional depending on heat level) 1 TBS Canola Oil 1 Carrot, diced 1 cup Broccoli, diced 1 cup Cauliflower, diced 1 TBS Canola Oil 1 cup Rice ½ cup Stock 1 TBS Sesame Seed Oil 2 pounds Pheasant, cut into bite size pieces 2 TBS Sesame Seeds In a saucepan, over medium heat, mix together soy sauce, mirin, vinega ..read more
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Pheasant Ramen Salad
The Art of Cooking Wild Game | Recipes
by Leslie Fangman
3M ago
Pheasant Ramen Salad 2 Pheasant Breast, cut into bite size pieces 2 TBS Canola Oil 1 TBS Sesame Seeds 1 tsp Onion Powder 1 tsp Garlic Powder 1 tsp Salt 1 tsp Pepper ¼ cup Stock ¼ Cabbage, shaved 1 cup Carrots, shredded 1 Lime, juiced 4 Radishes, sliced thin 1 package Ramen Noodles 2 TBS Canola Oil Cilantro for topping, chopped Combine pheasant, oil, onion powder, garlic powder, salt, pepper and stock. Set aside. Combine cabbage, carrots, lime juice, and salt and pepper to taste. Set aside. Slice radishes. Set aside. Cook the noodles until done. Drain, reserving ..read more
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Blueberry Salmon
The Art of Cooking Wild Game | Recipes
by Leslie Fangman
3M ago
Blueberry Salmon 1 TBS Olive Oil  1 cup Blueberries 1 Fresno Chili, diced (optional) 1 cup White Wine Salmon Filet  Rice or Salad   Salt and pepper the salmon filet and set aside.  Heat oil in a saucepan over med-high heat.  Add the blueberries and Fresno chili. Cook until blueberries wilt and chilis are soft, about 7-10 minutes.  Add 1 cup of white wine to deglaze the pan. Let cook for another 10 minutes until the sauce starts to get thick.  Turn the heat down to medium. Add the Salmon, skin side down.  Spoon the sauce over the fish consta ..read more
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English Muffins
The Art of Cooking Wild Game | Recipes
by Leslie Fangman
3M ago
English Muffins Once you have this basic recipe down you can play around with flavors.  The ones in this picture are blueberry, I used dehydrated blueberries. Make your eggs benedicts even better with your own fresh muffins! 300 grams bread flour 1 egg 6 grams yeast 6 grams salt 15 grams butter, room temp 200 ml whole milk Place all ingredients but the milk in a bowl.  Using your hands start to mix adding a little of the milk at a time until all is added.  Lightly flour your counter and begin to knead the dough on the counter until smooth and silky, about 10 minute ..read more
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Elk Roast Stuffed With Bear Sausage
The Art of Cooking Wild Game | Recipes
by Leslie Fangman
3M ago
Elk Roast Stuffed With Bear Sausage 1 elk roast 1 pound of breakfast sausage (I use my home made but Jimmy dean works well too) 2 TBS of olive oil 2cups of stock BBQ Rub ½ cup brown sugar ¼ cup paprika ¼ cup of cumin 2TBS onion powder 1 TBS Ancho chili powder (or Chili powder) 1 TBS garlic powder 2TBS onion powder 1 TBS salt 1 TBS black pepper ½ TBS of Mustard Powder Make the BBQ rub.  Cut the roast down the middle so that it lays open and flat but not all the way.  So don’t cut it in half.  Pound flat and coat both sides with the BBQ rub.  ..read more
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Street Corn Dip
The Art of Cooking Wild Game | Recipes
by Leslie Fangman
4M ago
Street Corn Dip This is a fun crowd pleaser! 1 Pint of Sweet Corn, I use my Frozen corn that I pick up from Olathe each year. 1/8 cup Mayonnaise 1/8 cup Sour Cream ¼ cup Cotija or Mexican shredded cheese blend 1 tsp Onion Powder 1tsp Garlic Powder 1 tsp Cumin ½ Jalapeño, chopped fine ¼ cup fresh Cilantro, chopped A squeeze of Fresh Lime Juice Mix all together and let sit in the refrigerator for at least one hour.  Taste and add salt and pepper if needed.  Can be made the night before.  Serve with Tortilla chips and Fritos ..read more
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