Connective tissues are what separates OK stew meat from excellent stew meat. It’s the element that will give your braised wild game dishes richness and contrasting texture. This is why venison shanks have become one of my favorite cuts on a deer. Allow moisture, time and low heat to do its magic, and all that silver skin and tendon will soften and fall off the bone. Unfortunately, the majority of hunters still don’t know what to do with venison shanks, shoulders or other sinewy parts on a ...

The following stew is inspired by the Chilindron, Spanish Stew, by Hank Shaw, which can be found in his book Buck, Buck Moose. I’ve imparted my own twist on the dish by making the most of what’s on hand in my pantry. The real beauty of this stew is that it affords improvisation, from the type of meat and veggies you opt to use, to the variety of spices, stock, wine and carbs. Use what you have and trust that your stew will turn out great. Though I make this stew throughout the year, it seems ...

I’m a little hesitant to so eagerly endorse beaver meat amongst friends, because I’m worried there won’t be enough left for me. I’ve written pretty extensively about our first time cooking beaver, but if you need any more encouragement to try it, this recipe is a good place to start. It’s simple, easy to make and everyone likes barbeque. The Korean-style black barbeque sauce is a little different but absolutely delicious. As an alternative you could also prepare this meal with a North ...

Wild fruit is a food collector’s fantasy, a gift that practically begs to be taken. Starting in spring, the plants wave their white flower flags to show you where to find them come summer – juneberries and cherries in the hedgerow, strawberries in the sand, blackberries and raspberries along the logging cut, elderberries on the streambank, and blueberries from the mountaintop all the way down to the granite pond. With every passing day in spring, a new place flushes white with beacons of ...

If you’ve been deer hunting for a number of years, you’ve likely had your fair share of venison summer sausage. Usually stuffed into five-pound sleeves of dark colored collagen casing and served in slices alongside beer, cheese and crackers, this cured meat staple is ubiquitous in deer camp kitchens across North America.  Frequently prepared in butcher shops and small-scale wild game processing plants, the roots of summer sausage can be traced back to pre-industrial Germany where it was ...