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  • October 17, 2011

    What’s Your Best GORP Recipe?

    By David Draper

    One of my favorite go-to snack foods, along with goose jerky, is GORP—or “trail mix” as the kids call it these days. For you younger readers who didn’t grow up with a subscription to Boy’s Life, GORP stands for Good Ol’ Raisins and Peanuts, which does leave out the third critical ingredient of a well-balanced blend—M&Ms.

    It’s hard to beat a handful of the stuff when the hunger pangs hit. Just a few bites gives you a burst of sweet and salty energy to push up and over the next peak or keep you alert on stand. I once packed a (I swear) five-pound, gallon-size bag of GORP into elk camp and it was worth every ounce—especially to my hunting partner who probably ate at least half of it during the hunt.

  • October 14, 2011

    Food Fight Friday: Reader Faceoff

    By Colin Kearns

    This week we’re feature two Wild Chef readers facing off with a couple of delicious looking food photos. It’s a tough call on who’s going to win this one, as they both look fantastic. On the one hand, tacos are a personal favorite of mine, so maybe Andrew gets the nod. On the other hand, Michael from Texas hits a trifecta with elk in sausage form, served with beer at a college football game. I just can’t decide, so it’s up to you guys to pick a winner.

    Andrew's Chile Colorado


    Michael's Elk Sausage

  • October 12, 2011

    Recipe: Game Day Goose Bits

    By David Draper

    Last Saturday, I was just about to call the season a wash and give up on my second favorite thing to do in the fall—watch the Nebraska Cornhuskers play. Sure the Wisconsin game was ugly, but it wasn’t totally unexpected. But when we went down by 21 points at the half against a struggling Ohio State team, I had all but given up. Then, like the cruel mistress she is, the Huskers sucked me back in…at least until we play Michigan in a few weeks. Heck, the way we’ve been playing, I’m not even going to take Minnesota lightly.

    I know a few of you readers out there are college football fans as well. Hopefully your team hasn’t caused you the same level as heartburn my beloved Big Red has caused me. But no matter win or lose, or even how they played the game, there’s always a reason to tailgate. If you have some goose (or duck) breasts in your freezer (or better yet, fresh), I wanted to remind you about this recipe I first wrote about last January that makes the ideal pre-game appetizer.

  • October 10, 2011

    What's The Most Delicious Thing You’ve Ever Eaten?

    By David Draper

    About a week or so ago, the New York Times Magazine published their annual Food & Drink Issue, which took the form of a series of questions and answers about food, drink, dining, etiquette, and more. While some of it was stereotypically pedantic and elitist as only the Times can be, the issue includes enough entertainment and information to make it well worth a thorough read.

    Among the best Q&As, was an article by noted food-writer Bill Buford answering the question “What’s the most delicious thing you’ve ever eaten?” For Buford, it was a taste of warm pig’s blood, drunk from a ladle immediately after butchering a hog. While a cup of blood doesn’t sound particularly delicious, Buford’s description of the events leading up to the meal and the taste as “…ridiculously vital, as rich as it was vibrantly red, and weirdly, unapologetically full of health,” is as good as food writing should be. It also got me thinking about the most delicious thing I’ve ever eaten.

  • October 7, 2011

    Food Fight Friday: Breakfast Battle

    By David Draper and Colin Kearns

    A good, hearty breakfast is the perfect way to get your day underway, whether you plan to fish, hunt, or just kick back to watch college football. In honor of the “most important meal of the day,” Colin and I are going to have a little breakfast battle. Behold…

    Breakfast Burritos


    Biscuits and Gravy with Fried Eggs

  • October 5, 2011

    Recipe: Maple Leaf Duck

    By David Draper

    I recently spent a few days at South Carolina’s Buck Ridge Plantation, where Chef Sindy Cary kept us well fed. Among the delicious dinners she served was what might possibly be the best duck I’ve ever eaten. And that’s saying something. Chef Cary was a bit reluctant to share her recipe, which was originally sized to serve about 40, but with a little work she broke it down for me.

    Even if you’re the type of person that breasts your ducks, this recipe is worth the couple extra minutes it takes to pluck them.

  • October 3, 2011

    Top 5 Reasons Wild Game Is Better

    By David Draper

    A recent survey commissioned by the National Shooting Sports Foundation found that 67 percent of respondents have eaten non-farmed wild game meat or fish within the last year. That’s a pretty impressive number, and it goes to show that all you wild chefs out there are doing your job-- sharing what you kill and cooking with your friends and neighbors.

    Let’s not rest on our laurels though. I propose we make it our collective goal to increase that percentage by convincing even more folks that wild game and fish is not only good for the soul, it’s good for the body and the environment too. Next time your hipster friends start going on about how they paid $30 for an organic chicken at the farmer’s market, bust out these five facts about why wild game is better.

  • September 30, 2011

    Food Fight Friday: Pumpkin vs. Pumpkin

    By David Draper and Colin Kearns

    October starts tomorrow and that means pumpkins are going to start showing up everywhere from the local market to your neighbor’s front step—if they haven’t already. But there’s more to pumpkins than just jack o’lanterns and pie on Thanksgiving. They’re also great as an ingredient in any number of savory autumn dishes, including these two picked from the pages of Field & Stream.

    Venison Backstrap with Pumpkin and Prunes


    Venison Pumpkin Curry

  • September 26, 2011

    Recipe: Chile Colorado Pheasant Enchiladas

    By David Draper

    A family friend recently passed along a big bag of Pure Red Chile Powder from Hatch Chile Express and I’ve been finding all sorts of ways to use the wonderful stuff. My favorite so far is to make a Chile Colorado sauce and simmer some venison chunks in it, but last week I did the same with some pheasant breasts with the intention of making enchiladas. Let me tell you, it was so good it didn’t even make it into the tortillas.

  • September 23, 2011

    Food Fight Friday: Breakfast vs. Dinner

    By David Draper

    A few Fridays ago, I had some friends out for an end-of-summer bonfire. We threw some antelope and caribou steaks on the grill, along with a batch of potatoes and some summer squash and mushroom kebabs. What didn’t get eaten that night went into a killer batch of hash the next morning. Topped with a fried egg and washed down with a Miller High Life Brass Monkey style (a.k.a. beer and orange juice).

    Antelope & Caribou Hash with Eggs Breakfast


    Bacon-Wrappen Venison Medallion Dinner