ready in about 20 minutes;
serves 3
You might need to buy:
- Ingredients:
- chicken wings
- For dry batter:
- kosher salt
- cornstarch
- baking powder
- For wet batter:
- cornstarch
- baking powder
- all-purpose flour
- kosher salt
- cold water
- vodka
- ramen seasoning
- For the dipping sauce:
- Sriracha
- rice vinegar
ready in about 20 minutes;
serves 4
You might need to buy:
- balsamic vinegar
- honey
- dried tarragon
- Worcestershire sauce
- olive oil
- fresh lemon juice
- flat iron steak
- salt
- white pepper
- garlic powder
serves 1
You might need to buy:
- Ginger beer
- lime juice
- vodka
- Lime wedge for garnish
serves 1
You might need to buy:
- Powdered sugar
- Fresh mint
- simple syrup* muddled with mint
- distilled water
- parts Maker’s Mark® Bourbon
serves 8
You might need to buy:
- Lime cut into wedges
- sugar
- orange juice or lemonade
- Orange cut into wedges
- Lemon cut into wedges
- Ingredients:
- Total Time: 5 minutes
- Prep Time: 5 minutes
- ginger ale
ready in about 40 minutes;
serves 6
You might need to buy:
- dark brown sugar
ready in about 35 minutes;
serves 6
You might need to buy:
- Venison tenderloin
- Shredded mozarella cheese
- Sea salt
- Fresh ground black pepper
- large red onion
- large sweet red pepper
- yellow pepper
- Baby portobello mushrooms
- Olive oil
- Minced garlic
- Garlic horseradish sauce
- Sandwich rolls or hoagie buns
Carbonnade is a traditional, rib-sticking Belgian stew made with beef, onions, and a spike of dark beer. Adapted for elk, it’s the perfect remedy for a cold day in the field, and a sly way to integrate the two primary hunting-camp food groups (those being meat and beer). Meat from deer or moose will be equally good here.
ready in about 170 minutes;
serves 6
You might need to buy:
- -2 Tbsp. butter
- -1 Tbsp. dark brown sugar
- -16 oz. Belgian dark strong ale or other dark flavorful beer
- -1 bay leaf
- -1 tsp. dried thyme
- -1⁄4 cup chopped parsley
ready in about 10 minutes;
serves 6
You might need to buy:
- pepper
- garlic salt
- Italian bread crumbs
- pheasant breast
- parsley
- eggs
- milk
- oil
- Silver Springs Prepared Horseradish.
This no-hassle roast is made by covering venison with apples and sliced onions then cooking it in the slow cooker. The apple does something magical! The gravy goes great with mashed potatoes.
ready in about 375 minutes;
serves 8
You might need to buy:
- beef bouillon
- boiling water
- crushed garlic
- boneless venison roast
- olive oil