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  • December 31, 2012

    Cure for a New Year's Eve Hangover: Antelope Pho

    By David Draper

    I don’t know about you, but I’m about ready for this holiday season to be over. We have just one more day of binging left, then it’s time to get serious about 2013. First, we have to make it through New Year’s Eve and its ill effects that will manifest tomorrow morning. The best way to do that is with a bowl of pho.

    This Vietnamese soup has been said to cure hangovers, as well as any other number of ailments. I was first clued into it exactly a year ago when Field & Stream editor-in-chief Anthony Licata posted a photo of a steaming bowl of elk pho he prepared for New Year’s Day 2012. I have been waiting 365 days to post my recipe for Wild Chef readers.

  • December 28, 2012

    Food Fight Friday: Surf and Turf vs Coriander Rubbed Trout

    By David Draper

    This week’s reader submissions for Food Fight Friday have given me the fishing bug, which can be a bit hard to cure at the turn of year. Luckily, a recent cold snap has put a fishable layer of ice on the local lakes and the auger is tuned up and ready to go. Now if I can just pull myself away from this toasty warm fire, I might have my own fishy food fight photo next week. Until then, here are a couple of great pics from loyal Wild Chef readers Steve P. and Koldkut.

  • December 20, 2012

    Food Fight Friday: Chicken-Fried Moose vs. Venison Sausage

    By David Draper

    Let’s all welcome newcomer Travis Miller to Food Fight Fridays. This is Miller’s first submission and he created an account just to get it in on the action. I do feel a little bad throwing Travis into the ring with a great cook and frequent Food Fight contributor Levi Banks, but I think he has a fighting chance. No matter how the battle turns out I’m sure we all agree any of us would be happy to tuck into either dish after a long day in the field.

  • December 19, 2012

    Holiday Recipe: Goose Breast Pâté

    By David Draper

    Goose pâté makes a great holiday appetizer, but unless you shoot a lot of geese or have a foie gras connection, it might be hard to come up with enough livers to make a batch big enough for a party. This ingenious recipe comes courtesy of goose hunter Klint Andreas (that’s Klint’s golden retriever Par in the photo). The recipe uses skinned and trimmed goose breasts in place of the livers. It makes a fine spread for your upcoming holiday’s parties.

  • December 17, 2012

    The Toast: What’s the Best Spirit for Spiked Egg Nog?

    By David Draper

    Okay, so I know it’s been egg nog season for at least a month—or that’s at least how long it’s been on the grocery store shelves. I’m just now getting in the mood for the creamy stuff, however, as I like to hold on to my standard autumn drink—hot apple cider and rye whiskey—as long as possible. It’s just a week until Christmas, so I suppose I can no longer hold out to the power of heavy cream, eggs, and nutmeg, not to mention a small measure of liquid cheer. But what cheer to add?

  • December 14, 2012

    Meat Week: Holiday Party Food Fight

    By Colin Kearns

    Last week we threw our annual holiday party, which is always a great time because there’s always some great wild game cooked and shared from members of the staff. For this week’s Food Fight, we’re featuring all of the wild dishes from the party (as well as one dessert because, well, it features bacon and bourbon). Vote for your favorite.

  • December 13, 2012

    Meat Week: How to Smoke a Black Bear Ham

    By David Draper

    Despite what a lot of hunters will tell you, black bear meat is delicious. I will concede the flavor of the meat depends on what the bear has been feeding on and what time of year it was killed, but I’ve killed both fall and spring bears and both have been wonderful. Although there are hundreds of great ways to prepare bear meat, I’m now a huge fan of making a whole, bone-in bear ham like this one.

  • December 13, 2012

    The Toast: Adventures in Winemaking

    By David Draper

    My first real attempt at winemaking all started with crabapples. Earlier this fall, I got a hot tip about a crabapple tree that was overloaded with fruit, so I went searching. Sure enough, the tree, in the backyard of some anonymous doublewide, was literally collapsing under the weight of its bounty. Branches the size of my calves had snapped and the boughs were bowing to the ground. I picked a bucketful of fruit and went home not quite sure what to do with them.

  • December 12, 2012

    Meat Week: How to Cure Venison Prosciutto

    By Colin Kearns

    “Great googly, moogly.” That was the subject line of an email that Wild Chef blogger David Draper sent me last week. Inside the email was a link to another food blog, The Cage Free Tomato. And on the other side of that link was this gloriously cured venison leg.

  • December 12, 2012

    5 Hearty Wild Game Recipes For Winter Weather (plus Pheasant Mac & Cheese Recipe)

    By David Draper


    After a November that felt more like September in terms of temperatures, much of the country finally got a blast of cold weather this past weekend, along with heavy snow for some of the upper Midwest. Weather like that just begs for some hearty meals—the kinds that slowly cook all day long filling the house with the savory aroma of simmering meat. The list of perfect winter meals is nearly endless, but here are five to try with the wild game in your freezer.

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