This is a laid-back recipe, perfect for the cool, damp days of early spring. It combines the comforting richness of hearty game meat with the freshness of verdant vegetables, brought together with the convenience of an instant pot.  I was inspired by traditional recipes from the southern United States that feature smoked meat or bacon and slow-cooked greens that create the flavorful liquid known as “pot likker.” This stuff is where much of the nutrients from the greens wind up and can be reserved for use in other culinary creations. Collards are the base vegetable for this dish, and thei ..read more

This dish uses tender venison meat to take the traditional carne asada and give it a unique twist. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to impress with its simplicity and bold taste. The venison is first marinade in a zesty combination of spices and citrus juices, then grilled to perfection, resulting in juicy, flavorful bites that will tantalize your taste buds.  When grilled, brisket, flank, and skirt steak excel in carne asada for their rich marbling, robust flavor, and tender texture. Each of these cuts has long, stringy grains that absorb ..read more

Did you know that Newport, Oregon is the Dungeness Crab Capital of the World? That’s right. Newport pulls in more crab that anywhere else on the planet! These crabs are a huge part of our economy, our livelihoods, and for many of us our overall well being, here in the Pacific Northwest. But they are not the only crabs that exist in our waterways. Oregon is home to some of the most sustainable fisheries in the world and our Dungeness fishery is one of these. Commercially, there are regulations that are used to keep the Dungeness populations in good stock and continuing to reproduce for future ..read more

Porgy, also known as Scup, are a migratory game fish that can be found across the Eastern seashore. In the Northeast, porgies have gained a popular reputation as being a fun-to-catch and tasty-on-table species that provides ample opportunities for novice and advance saltwater anglers to enjoy during the summer months. I’ve previously written about porgy’s excellent utility as one of the few saltwater fish that can be eaten raw with minimal parasitic risk in dishes like ceviche or sushi. In this recipe, a whole-fish preparation of porgy is not only aesthetically beautiful, but a treat to enjo ..read more

Introducing an umami bomb twist on the classic shrimp scampi dish. “scampi” originally referred to a small lobster-like crustacean in the Adriatic Sea. However, the dish evolved to feature shrimp or langoustine cooked in a garlic butter sauce over time. The dish gained popularity in Italy and later spread to other Mediterranean countries. In the United States, “shrimp scampi” became particularly popular, typically consisting of shrimp sautéed in garlic, butter, white wine, and lemon juice. Today, variations of scampi are found worldwide, showcasing regional ingredients and culinary techniques ..read more

Recently, my family and I ventured up north to Seaside, Oregon to dig for razor clams, something my husband and I hadn’t done in years and although our little ones may be experienced cockle clammers, they’ve never had an opportunity to dig for razors until now!  The whole experience was absolutely perfect! We stayed at The Seashore Inn which is located right on the promenade in Seaside. The Seashore Inn is one of the only family owned boutique hotels left in seaside and has all of the amenities a family can hope for when booking a getaway. They offer a complimentary breakfast, heated ind ..read more

This is the perfect recipe to add to your weeknight rotation. It is so easy to make, it’s filling but most of all, it is absolutely delicious! The flavor of venison pairs so well with seared mushrooms and the sour cream adds the perfect amount of tang. You can keep leftovers in the fridge for up to 4 days, but I doubt there will be any left to save! This recipe is traditionally served over egg noodles, but you can use rice, mashed potatoes or even polenta! If you do not have venison stock, beef stock works just as well. I used shiitake mushrooms, but any mushroom will do. Don’t have Axis? You ..read more

This wild turkey Kiev recipe is based on a chicken dish called Chicken Kiev or kotłeta de-voljaj po-kyjivśky. Chicken Kiev has been popular throughout much of Eastern Europe for some time. One of the most common renditions of this dish’s origin story traces its roots back to the cafe in the Continental Hotel in Kiev, Ukraine at the beginning of the 20th century. The cafe was located in the Continental Hotel’s basement and was a trendy eatery frequented by artists, writers, and musicians. The cuisine of the restaurant was very famous.  The origin story goes. “Once, a very important dignit ..read more

Since I do all of my own butchering at home, I never end up with venison cube steaks, or fast-fry steaks as they’re often known in Canada. I do hear about them all the time though, as many must get them included in the packages they bring home from the processors after dropping off their deer. I figured I’d make my own cube steaks the old fashioned way by taking out some aggression on thinly cut top round steaks with the spiked side of a meat mallet. Always feels good! Since the mallet bashing works to tenderize the meat, I thought that it would be fun to turn them into a venison cube steak ..read more

Field Staff Writer Ara Zada created this beautiful wild turkey piccata recipe back in 2022 and we thought it deserved to spend a little more time in the spotlight! Jalapeño Wild Turkey Piccata The post Retro Recipes: Jalapeño Wild Turkey Piccata first appeared on Harvesting Nature ..read more