Laura's Wild Kitchen - Wild Game Recipes

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Nov 17

What to do with a bird you shot yourself

wild game cassoulet

There is, after all, no better sound than a live turkey gobbling. Until he isn’t. Continue reading

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Posted in Duck, Fowl, Wild Turkey
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Nov 10

It’s all about the rice

saffron rice

How do you make saffron rice that actually tastes like saffron? Read on. Continue reading

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Posted in Venison
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Nov 3

In this installment of adding meat to vegetarian dishes…

meat falafel

Meet meat-lafel! Rhymes with awful, but isn’t. Continue reading

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Posted in Venison
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Oct 27

The big cheese is my main squeeze

raclette

Cheese as a main course? Yes, please! Continue reading

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Posted in Sausage, Venison
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Oct 13

Marinate it in the marinade

venison marinade

I hate to be the grammar police but… Continue reading

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Posted in Venison
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Sep 29

The classic “Mule”

moscow mule

Meet the Moscow Mule. It’s like a lot of Americans; supposedly there are roots way back from the other side of the pond, but nobody has really traced it. It’s from New York. But he’s always a little bit sweet and a little bit spicy!
Continue reading

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Posted in cocktails
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Sep 1

Tostada con Tomate

Everybody loves a toaster oven meal. Continue reading

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Posted in Venison
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Aug 25

You say, “tabbouley” I say, “tabbou-lah”

tabbouleh recipe

Authentic tabbouleh that goes well with all grilled meats, especially venison! Continue reading

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Posted in Sausage, Venison
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Aug 18

Introducing Cocktail Portraits

kir recipe

Meet Kir (pronounced “keer”). Kir is a modern girl with a 70’s aesthetic. She loves patio parties, shrimp cocktail and anything bougie. Her spirit animal is Rosalyn Rosenfeld from American Hustle (played by Jennifer Lawrence).  Continue reading

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Posted in Venison
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Aug 11

Celebrate (and stuff) the fattiest fruit

stuffed avocados

Hooray, avocados! Continue reading

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Posted in Buffalo, Elk, Venison
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Page: «‹23456›»

What’s in your kitchen?

Buffalo cocktails Dove Duck Elk Fish Fowl Sausage Side of the Month Unleftovers Venison Wild Hog Wild Turkey

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About

Blending local and international flavors with indigenous meats. Yep, that’s what we do. And the occasional cocktail.

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