Recipes

  • Type of Recipe

Pheasant White Stew

This recipe was developed and tested from mushrooms foraged from the scar of last-years forest fire. Our spring White Stew is also known as a Blanquette,

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Pan Fried Trout

Try cooking this recipe Creekside using whole brookies. Substitute lemon pepper in place of lemon, blend spices with flour ahead of time, save in a zip lock bag.

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Smoked Turkey Breast

I was fortunate enough to get some extra turkey this spring from friends to experiment and try new recipes. My problem with game meat is that I

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Moroccan Kebobs

Who doesn’t love to cook something over an open fire? This recipe is easy, fun, tasty, and for many adults, it will bring back many child hood memories around the

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Elk Sausage Meatballs

We prepared these skewered meatballs for an appetizer during the super bowl. We scored a touchdown, one more than Kansas City! They were all gone

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Beer Braised Bear

This recipe is basically a Pot Roast. It is a one-pot-comfort food preparation that has been prepared in homes across the United States for centuries. The

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Crane Asada

We prepared this on our first waterfowl/Sandhill Crane From Field To Table event January of 2021. Our clients along with the OS FFTT staff just

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Elk Heart Fajitas

Don’t leave your heart in the field.  They are an excellent source of yumminess.  Cleaning them up can be tedious, but well worth it.  The heart

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Mango Duck Stir Fry

When most of us have skinless breasts, whether it be goose, duck, turkey, or pheasant, the stir fry cooking method is an excellent choice for

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Wild Hog Plaits

Recipe by Margie Nelson (Wyld Gourmet) This one was so much fun to do. Margie did this one for us in our Texas camp. I

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Green Onion Sausage

Green Onion Sausage is one of those things that brings back childhood memories. I can recall being excited whenever I would come in the house

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Wild Game Bone Stock

Hunters are always looking for creative ways to get the most out of the game they harvest. Processing the meat is straight forward, but what do you do with the bones? Most of us

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Bold Red Wine Elk Stew

(Think French Bourguignon Made Easy) My inspiration for this dish was a classic French Bourguignon, but who has time for that. Bourguignon can get a little

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Brined Wild Turkey

(You can use store bought turkey too. We won’t tell) Whether you are cooking your wild turkey that you harvested or a bird you bought

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Green Chili Sausage

Fall in the Rockies means two things, Archery season and Green Chilies, specifically Pueblo chilies. Every September chili roasters began to pop up on every

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Black Bear Ham

  Of all the wild game animals that go into the frying pan (or any other method of cooking) black bear probably receives most of the

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Axis Shank Stroganoff

This Axis Shank Stroganoff was easy to make because after a quick inventory of needed supplies at Bear Camp we actually had everything to make the dish plus homemade

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Smoked Trout

Some of my best memories are with my dad and son fishing for lake trout or as dad called em Macks (mackinaw) on Flathead Lake here in Montana.

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Pheasant White Chili

Chili is probably one of the most popular and oldest one-pot comfort foods found across the country. You can find some form of chili on more than

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Red Venison Chili

Chili is probably one of the most popular and oldest one-pot comfort foods found across the country. You can find some form of chili on more than

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Gator Tacos

Here is a perfect example of why we love what we do and why we believe we have the best clients. Ryno and Em had

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BLT Potato Salad

My love for potato salad started very early on. The cool tangy dish was the perfect side to serve next fresh caught fried catfish. Often

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Smoked BBQ Beans

These probably would of have been great (they were still really good) but believe it or not, thanks to Covid-19, there was a shortage of

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Sweet Tea Brine

With the addition of citrus and spices this is a great brine for turkey and wild pig. Ingredients: Water 1 Gallon Kosher Salt 1C Sugar

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Boar Carpaccio

Ingredients: 2 lbs Boar Tenderloin Kosher Salt Cracked Black Pepper Oil ½ c Extra Virgin Olive Oil ¼ c Roasted Garlic, mashed ½ c Chopped

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