Herb Marinated Pheasant Skewers
Meat Eater | Recipes
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3w ago
This simple herb, garlic, and lemon marinade is a go-to at my house. Although it’s a knockout with lighter-meat game birds, such as pheasant, it’s also tasty on venison. You could make this recipe on a gas grill, but charcoal adds an extra layer of smoke and flavor that’s irresistible. This recipe ..read more
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Teriyaki Duck and Pineapple Burgers
Meat Eater | Recipes
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1M ago
This recipe is for those who appreciate the salty-sweet contrast of Hawaiian pizza. Similarly, pineapple and sticky teriyaki sauce offer a tasty contrast to these rich and savory burgers made with waterfowl breast and bacon. If you’d like, you can also add some cheese like pepper jack or mozzarella ..read more
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Southwestern Turkey Soup
Meat Eater | Recipes
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1M ago
The legs of a wild turkey are often treated poorly in the kitchen, or worse, left in the field! This hearty spin on tortilla soup is a great way to turn those tougher cuts into succulent, tender meat. This recipe makes a decent-sized batch that can be enjoyed right away with cilantro and tortilla ..read more
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Turkey al Pastor
Meat Eater | Recipes
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1M ago
Cooking turkey breast slices on the grill can be a tricky approach, as they’ll easily overcook. Using a technique from The Turkey Book (page 100), Tyler and K.C. from The Element and I made great use of a very large jake’s breast for a quick and appropriate end to a phenomenal Hill Country turkey ..read more
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Beer-Battered Smelt Tacos
Meat Eater | Recipes
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2M ago
Dubbed “fries with eyes,” most devotees love this small fish deep-fried and enjoyed as a snack. The bones of smelt are so soft and small that you hardly notice them, and their shape makes them ideal for dipping in all the sauces you can think of. There are several varieties of smelt, and while some ..read more
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Venison and Morel Ravioli
Meat Eater | Recipes
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2M ago
I love mushroom-filled ravioli, so I thought to add a few covetous morel mushrooms into ravioli this spring. With the addition of ground venison, you’ll get a meaty, satisfying meal. I use one of my favorite cooking shortcuts here: Instead of making homemade pasta, which is time-consuming and labor ..read more
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Turkey Chili Verde from The MeatEater Outdoor Cookbook
Meat Eater | Recipes
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2M ago
This recipe comes from the “On the Spit” chapter of our newest book release—The MeatEater Outdoor Cookbook: Wild Game Recipes for the Grill, Smoker, Campstove, and Campfire. To purchase a copy of the book, click here. The time-honored Mexican combination of stewed birds (usually chickens) and ..read more
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Bottle of White Wine Braised Venison
Meat Eater | Recipes
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2M ago
This take on a classic Southern French daube really challenged what I thought I knew about braising. Braising 101 is essentially: choose a tough cut of meat, brown it, and place it in a pot with a flavorful liquid to cook low and slow until fall-apart tender and succulent. I also naively thought ..read more
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Ginger Catfish Stir-Fry From the MeatEater Outdoor Cookbook
Meat Eater | Recipes
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2M ago
This recipe comes from the “On the Burner” chapter of our newest book release—The MeatEater Outdoor Cookbook: Wild Game Recipes for the Grill, Smoker, Campstove, and Campfire. To purchase a copy of the book, click here. Here’s a solid option for a shore lunch or camp dinner on your next fishing trip ..read more
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Cola Ancho Jerky from The MeatEater Outdoor Cookbook
Meat Eater | Recipes
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2M ago
This recipe comes from the “Into the Smoke” chapter of our newest book release—The MeatEater Outdoor Cookbook: Wild Game Recipes for the Grill, Smoker, Campstove, and Campfire. To purchase a copy of the book, click here. This jerky recipe is reliable and tasty, with just a hint of heat. It’s not ..read more
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