DWR Depredation Specialist Shay Farnsworth shared one of his favorite recipes for tenderloin, which he prepares with either elk or deer. The combination of stuffing the loin with cream cheese — and wrapping it in bacon — adds layers of flavor to the roast and keeps it from drying out while roasting. It's also pretty tasty.
The filling of this pot pie is essentially a hearty game and vegetable stew, which can be made with any kind of big game chuck or trim. I used pronghorn shoulder and elk trim for the batches photographed here, but it's equally delicious with mule deer or even goose.
If you're lucky enough to bag your limit of wild honkers, this savory and spicy sausage is a terrific way to make sure that all of the edible parts of the bird go to good use.
This preparation works well for a variety of Utah upland game birds. It's one of my favorite ways to cook up a pair of dusky grouse or a few chukars, and it turns out equally well using pheasant or ruffed grouse.
After I serendipitously discovered that my oval Dutch oven perfectly cradles an entire bone-in turkey leg, wild turkey has become my go-to addition to the classic French comfort dish, cassoulet.
DWR Depredation Specialist Shay Farnsworth shared one of his favorite recipes for tenderloin, which he prepares with either elk or deer. The combination of stuffing the loin with cream cheese — and wrapping it in bacon — adds layers of flavor to the roast and keeps it from drying out while roasting. It's also pretty tasty.
The filling of this pot pie is essentially a hearty game and vegetable stew, which can be made with any kind of big game chuck or trim. I used pronghorn shoulder and elk trim for the batches photographed here, but it's equally delicious with mule deer or even goose.
If you're lucky enough to bag your limit of wild honkers, this savory and spicy sausage is a terrific way to make sure that all of the edible parts of the bird go to good use.
This preparation works well for a variety of Utah upland game birds. It's one of my favorite ways to cook up a pair of dusky grouse or a few chukars, and it turns out equally well using pheasant or ruffed grouse.
After I serendipitously discovered that my oval Dutch oven perfectly cradles an entire bone-in turkey leg, wild turkey has become my go-to addition to the classic French comfort dish, cassoulet.
Search Wildlife