Jeremiah Doughty - From Field to Plate Fall is finally here and the temperatures are dropping fast. College and professional football are in full swing. Most of us are spending our days in tree stands, freezing in duck blinds or spot and stalking. The last thing in your mind is coming home after a long day…
Josh Dahlke Backyard burgers have a tendency to get boring. There’s nothing wrong with good ol’-fashioned cheeseburgers cooked over a bed of Kingsford charcoal on a black Weber grill, but you shouldn’t Groundhog Day every Saturday grill session like Bill Murray. Crack a cold cerveza and get a little loco over your fire with this…
Jeremiah Doughty - From Field to Plate Ingredients: burger patties2 pounds skinless duck breasts or ground duckΩ teaspoon salt1/2 teaspoon cinnamon1 teaspoon garlic, minced1/4 cup onion, minced fine1 teaspoon cracked pepper2 teaspoons cilantro, finely chopped1 teaspoon red pepper flakesº teaspoon fresh ginger, minced2 teaspoons soy sauceDirections:With meat grinder grind duck with course ground diskIn large glass bowl…
Stacy Lyn Harris | gameandgarden.com The blend of ground venison, wild boar and chuck in these burgers creates the perfect texture and flavor for the ultimate burger. I had not been adding wild boar to my burgers until our land became overtaken with them. Now we are forced to harvest them throughout the year. The pork in these burgers added so…
Continue reading ➞ Black Pepper Venison, Wild Boar & Chuck Burger with Cheddar and Remoulade
Ingredient Wild Recipes & Blog 