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Recipes

Wild In The Kitchen: Orange Rosemary Grilled Doves

No hindsight ip unit displayed. No hindsight ip unit displayed. If you are a dove hunter, you should have doves in the freezer by now. Try this wonderful recipe for grilled doves. 15 doves plucked 1 cup of salt 1 gallon of water 1 cup Moore’s Marinade 1/4 teaspoon black pepper zest of 1 orange…

Wild In The Kitchen: Spicy Cajun Frog Legs

I love frog legs, but I hate when people say they taste like chicken. Frog legs are much better than any chicken you have ever had. Catch a mess of frogs and have some friends over to sample this delicacy. No hindsight ip unit displayed. 10 sets frog legs 2 eggs well-beaten 1 cup flour…

Wild In The Kitchen: Venison Tater Grenades

Some folks obviously have more time on their hands than others. From that comes great things. A hunter told me about this clever recipe. I tried it, and it was incredible. He said it also works well with venison sausage instead of backstrap. No hindsight ip unit displayed. 4 Yukon Gold potatoes 1 venison backstrap…

Wild In The Kitchen: Spicy Grilled Catfish Soft Tacos

No hindsight ip unit displayed. 1 pound catfish filets 1 package tortillas 1/4 cup olive oil 2 tablespoons white vinegar 2 tablespoons lime juice 1 1/2 teaspoons honey 2 cloves garlic, minced 1/2 teaspoon chili powder 1 teaspoon Old Bay seasoning 1/2 teaspoon pepper 1 teaspoon Tabasco sauce 3 tomatoes diced 1 small head of…

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Wild In The Kitchen: Better-Than-Fried Red Snapper

With the federal government giving anglers a bit more snapper fishing opportunity this summer, hopefully you will soon have some fresh red snapper fillets. This delicious, easy-to-prepare, heart-healthy recipe features red snapper fillets that taste fried but don’t have the added fat and calories. This recipe is courtesy of John and Denise Phillips and can…

Wild in the Kitchen: Apple Wood Smoked Stuffed Striped Bass

I was given this recipe while duck hunting on Chesapeake Bay. It seemed everyone up there often ate striped bass. 1 8-lb. striped bass 1 cup olive oil 1 cup Zesty Italian dressing 4 lemons, sliced thin 3 Vidalia onions, sliced thin 4 stalks celery, sliced thin 6 slices apple wood bacon 1/2 bell pepper,…

Wild in the Kitchen: Turkey Tots In Taco Sauce

The Smokin’ Ashes cooking team from Andalusia won the AWF Wild Game Cook-Off in Covington County with this recipe. It uses Anaheim peppers, a New Mexico pepper that is much milder than jalapeno peppers. This dish is fried instead of grilled and served with a taco dipping sauce made by blending cream cheese with a…

Wild in the Kitchen: Honey Dijon Turkey Finger Treats

Kids won’t eat wild game? This wild turkey recipe is almost guaranteed to change that. 1 pound turkey breast 1 cup buttermilk 1/2 cup honey dijon mustard 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1 teaspoon ground cumin 1 teaspoon dried thyme leaves 1 teaspoon salt 2 tablespoons canola oil 1/4 cup pure maple…

Wild in the Kitchen: Backstrap and Berries

No hindsight ip unit displayed. Scott Leysouth, better known as “The Sporting Chef, lives in California, but traces his roots back to Grand Bay, Ala. He is the Cooking Editor of Ducks Unlimited Magazine and appears on numerous television shows cooking wild game. This is one of his favorite wild game recipes. I’ve eaten his…

Wild in the Kitchen: Crockpot Venison Stew

There’s not much better on a cold day than coming home from work to a hearty stew. 2 pounds venison stew meat 1 tablespoon Moore’s Marinade 2 tablespoons vegetable oil 3 onions, finely chopped 2 cloves garlic, minced 1 bay leaf ½ teaspoon dried oregano 1 tablespoon salt 3 cups chicken broth 7 small red…

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