Culinary

Wild Duck Confit

Wild Duck Confit

From Tony Caggiano of www.wildgamebased.com and www.tonycaggianooutdoors.com.  With waterfowl seasons having closed recently we now have time to deal with the delicious part of the hunt…eating DUCKS! If you find yourself in duck camo with me (I am...

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Persimmon & Apple Moonshine Smoked Wild Turkey

Persimmon & Apple Moonshine Smoked Wild Turkey

From Tony Caggiano of www.wildgamebased.com and www.tonycaggianooutdoors.com.  There are few things in this work that go better with wild turkey than fall fruits…so when Dave sent me some of his Droptine Spirits Persimmon & Apple Moonshine to try out this pairing...

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Grilled Venison Backstrap with Gremolata

Grilled Venison Backstrap with Gremolata

By Chef Bri Van Scotter of Wilderness to Table Ingredients: 1 bunch parsley, washed and chopped1 tablespoon minced garlic3 tablespoon fresh lime juiceZest of one lime3 pounds venison backstrapKosher salt and ground black pepper1 stick (4 ounces) unsalted butter2...

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Maui Nui Loco Moco

Maui Nui Loco Moco

From Tony Caggiano of www.wildgamebased.com and www.tonycaggianooutdoors.com.  As soon as my Maui Nui shipment arrived, I knew I needed to do something special with it, something that honored the roots and origin of this incredible meat. While I realize that axis deer...

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Elk Bulgogi

Elk Bulgogi

From Tony Caggiano of www.wildgamebased.com and www.tonycaggianooutdoors.com.  The first time I tasted this was at a friend’s house growing up.  I was just 14 and he asked if I wanted to stay for dinner. Raif said they were having barbecue, so of course I was IN....

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Peach Barbecued Quail & Smoked Cheese Grits

Peach Barbecued Quail & Smoked Cheese Grits

From Tony Caggiano of www.wildgamebased.com and www.tonycaggianooutdoors.com. During my 20 years as a hunting guide in New York, I rarely had the opportunity to hunt wild quail. We chased the odd preserve bird, but they never seemed to fly as well as you would hope,...

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