Antler & Fin

This take on an iconic American dish is the perfect combination of sweet and savory. The double-dredged fried dove breasts are extremely crispy, have a hint of Jalapeno heat and pair fantastically with the soft and fluffy cinnamon-infused Belgian waffles. Finally, the spicy bourbon maple syrup adds a bold and flavorful finish to this comfort food classic. Dove is a lean meat that is high in protei...

This Chinese inspired shredded duck recipe can be as simple or as in-depth as you’d like. Depending on how much time you have, this dish can work as an easy midweek meal with tortillas, or it can be a fun couple of hours in the kitchen getting a little bit messy and trying something different with the bao buns. Either way, the simple but aromatic Asian flavors that explode from this dish will have...

This recipe is an absolutely delicious way to enjoy those goose gizzards you brought back from the hunt and puts those gas station chicken gizzards to shame. Simmering them for 3 hours (or overnight in the crockpot) will result in tender meat that bears no resemblance to the chewy gizzards you may have tried in the past. Frying them until crispy and smothering them in sausage gravy only makes them...

Did I really just suggest fish on grilled cheese? Yes I did! Now wait a moment before you leave this recipe and just hear me out. I too was hesitant and distrusting of this notion of fish on a grilled cheese sandwich. Fish and cheese has never been a pairing that comes to my mind, but this Smoked Trout and Pear Grilled Cheese Sandwich is amazing! The use of mascarpone for the cheese in the sandwic...

These bagels make for a hearty handheld meal and are truly delicious. If you’re into a high stack of meat on your sandwich, allot ½ lb of venison per person. If you’d prefer a normal amount of meat, do ¼ lb instead. If you’re going to be making a bagel sandwich this special, it is well worth it to find a bakery that sells freshly made bagels. I find the smoky wood-fired Montreal-style bagels go pa...

There are worse things in life than kicking back on the boat on a gorgeous spring morning while the downriggers troll a small squid bait in the vicinity of a kokanee school. Birds are nesting and singing. Trees and flowers are in full bloom, casting brilliant hues from the lake canyon walls. You notice a sizable blob appear on the depth-finder and prepare for the strike. Moments later, you reel up...

I once laid over in London while traveling to Morocco and spent the night in a lovely cottage that had an amazing pub downstairs. It was something you have seen in the movies. A dark room with stone clad walls and a crackling fireplace. I am pretty sure it was lit only by candle and oil lamp. I grabbed a fresh pint of beer and sat at a table next to the fire. I squinted in the firelight as I read...

This recipe combines separate classic techniques to make an ultra-crispy delicious meal, reminiscent of your favorite Chinese take-out dishes, but even better. Venison strips get fried until crispy, then dressed in one of my favorite condiments – Lao Gan Ma Chili Crisp. This sauce is basically a not-too-spicy chili oil full of delectable crispy bits. It is insanely tasty and addictive and is magic...

This is my take on the classic South Philadelphia Hot Beef Sandwich, except I’m using beaver. Yes, that’s correct, beaver. Beaver is often an overlooked wild game meat, but trust me, as long as you avoid the castor glands when skinning and butchering, it is excellent. Among the game meats I’ve used for this recipe, it ranks up there with bear and is far superior to venison. I smoked the meat for a...

Recipe originally prepared by Field Staff Writer Jason Thornton. Shepherd’s pie originated in the mid-1800s. In its original form, it consists of a red meat cooked in a gravy topped off with mashed potatoes and baked to form somewhat of a casserole. My version utilized ground venison stuffed into a mashed potato “ball” and fried to a golden brown. The ingredients are easy enough, the process is th...

Recipe originally prepared by Field Staff Writer Shawn West There is just something about stew that appeals to me as a hunter. Warm, soothing comfort food, with complex and layered flavours built through the alchemy of slow braising, stews are how I imagine the earliest hunters rewarded themselves. Some will argue that primal cuts roasted over an open fire represent the origins of wild-game cookin...

This was honestly the best fish sandwich I’ve ever eaten.  Using a slightly modified take on the now-classic Nashville Hot Chicken recipe, I subbed in pike fillets (tasty and tender, yet firm), and put it all on a bun. I used sorrel instead of lettuce because I like the way the tartness cuts through the richness of the fried fish and sauce, much like the lemon or vinegar you get with fish and chip...

This hearty and delicious soup was inspired by Japanese miso ramen, one of the three types of basic ramen soup in Japan. I made my version by adding white miso paste (available in most large grocery stores these days) to venison bone broth along with aromatics, and water used to reconstitute dried shiitake mushrooms. Dried mushrooms and their soaking liquid add something special to the dish but if...

This meal is straight up comfort food. Its cheesy and creamy and oh so delicious. The meal reminded me of eating hamburger helper as a child, but so much better. I would certainly recommend serving this meal to your entire family as it is filling and easy to make. My 8-year-old crushed the plate you see in the photo. Don’t worry about those jalapenos. Once they are roasted, they lose much of the s...

As hunters it’s our responsibility to utilize as much of the game we harvest. Most of us would like a deer made up entirely of back straps and tenderloins but unfortunately that is not the case. There is plenty of good eating on a deer from nose to tail; one of the highly overlooked but incredibly tasty parts of the animal is the heart. We have been making a conscious effort to save more of the an...

Don't be nervous about trying new methods of cooking wild game. This delicious goose recipe by Kory is a prime example that you just have to pull the trigger sometimes and go for it. The goose was so good that he sliced it thin and ate it like steak right off the smoker. The leftovers he put on a sandwich with avocado, grilled peppers, lettuce, and some Assault sauce. Click here to get the written...

Egg rolls are basically little fried burritos and we absolutely love them! Enjoy Justin’s wild version of the classic egg roll recipe using venison instead of pork. Click here to get the written form of the recipe Listen to our other podcasts here Buy us a cup of coffee to say thanks for the great work Learn more about your ad choices. Visit megaphone.fm/adchoices

The sweetness of the mango, the spicy habanero and fresh yellowtail really bring a perfect balance of flavors in this ceviche. Whip up a fresh batch of tortilla chips or baked pita chips and you can have it as a salsa or you can put it inside a fresh tortilla and have Ceviche tacos. We have also placed it on top of a bed of lettuce and had an amazing ceviche salad. With so many ways to eat it, it’...

Welcome to our first ever wild food audio cookbook. We invite you into our kitchen to cook our favorite wild game recipes as we go like by line and item by item. You can pause, play, and repeat as needed to ultimately prepare a delicious wild meal for your family and friends. Check out our other podcasts here Buy us a cup of coffee to say thanks for the great content! Learn more about your ad choi...