A cold-weather plate: squirrel and dumplings with wild mushrooms, cooked with a close eye and a hot pan.
Season the squirrel and dumplings and sear it hard in a hot dutch oven until deeply browned on all sides, then set aside.
Join to unlock all 5,000 members-only recipes -- every step, every cut. Start a 30-day free trial and cancel anytime.
Stews & Braises
Free
Venison pot roast with a bay-leaf broth -- seared with a hard crust and rested before the knife.
Stews & Braises
Members
Slow and simple wild boar ragu and skillet cornbread, full of deep, wood-smoke flavor.
Stews & Braises
Free
Elk chili done right: with red wine and herbs, with real technique and a good rest.
Stews & Braises
Members
Honest squirrel and dumplings with root vegetables, done the way the camp likes it.