Wild Game Recipes
This recipe is a variation of that used commonly at chicken BBQs across the rural Northeast. It’s a favorite at fundraisers for volunteer fire department’s and is sometime known as “Fireman’s chicken.”
The original marinade recipe can be found by googling “Cornell chicken.”
I... Read More
Chinook salmon remain one of the most sought after fish in Idaho. Anglers are willing to fight crowds and fish shoulder-to-shoulder from riverbanks or boat-to-boat out on the rivers, just for a chance to hook into one of Idaho’s largest sport fish. It’s not just the fight that anglers are... Read More
Ask any pointing dog owner what their favorite bird to hunt is and most will emphatically reply, CHUKAR! Chukar partridge are an introduced game bird that thrives in the arid and rocky environment that makes up southern Idaho, northern Nevada, and eastern Oregon. Each fall and winter,... Read More
For waterfowl we use a teriyaki marinade.
First of all, we brine all of my game birds overnight, rinse in the morning and then let soak in fresh water until we prepare it that evening. If we do not get to it that night, we will continue to change the water until the meat is used.... Read More
Kung Pao is a common name for a Sichuan-style stir fry dish. It is an excellent recipe for upland birds, and our go-to for sharptails. I have never used waterfowl in this recipe.
I brine all of my game birds overnight, rinse in the morning and then let soak in fresh water until I... Read More
Etoufee is a Cajun dish, usually made with crawfish. For my etouffee, I use waterfowl or upland birds along with the shrimp.
I brine all of my game birds overnight, rinse in the morning and then let soak in fresh water until I prepare it that evening. If I do not get to it that night, I... Read More
Charlie Reinhardt concocted this dish after a trip to Hells Canyon.
Along the banks of the Snake River down by Oxbow Dam there grow a large amount of feral apricots. These work best because of their wild, not quite sweet, tart flavor. In a pinch you can use any fresh Apricots. if you’re... Read More
First of all . . . it ain't a chicken! Wild duck should be treated like steak, and if you don't like your steak cooked medium-rare or medium at the most (medium-rare is better) this recipe just isn't going to be for you. Beyond medium it will get tough and taste like liver. Medium-rare and it... Read More