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  • How to Cook Your Wild Game

    The best way to celebrate a successful hunting trip is by eating a great meal of wild game. Whether you like elk, deer, duck, pheasant, or something else, we have a few ideas about how you can make the most of your harvest. Let us know how you like these recipes, and share your favorites in the comments below!  

    Stuffed Venison Backstrap


    This is the perfect recipe for bigger game like elk or whitetail deer. With cream cheese and bacon in the ingredients list, you can bet you're in for a delicious meal. Check out the recipe here.


    Stuffed venison backstrap on a grill  

    Duck & Pickled Onion Tacos

    The rub in this recipe, made from Camp Chef's Mango Chipotle seasoning, is packed with powerful flavor, while the pickled red onions add a nice tang to the taco. It might sound like an odd combination, but your tastebuds won't be complaining.


    • -2-4 duck breasts
    • -Corn tortillas
    • -1/4 cup Camp Chef Mango Chipotle Rub
    • -1 T fresh coffee grounds
    • -1 T tequila
    • -1 lime (juiced)
    • -1 T fresh cilantro
    • -1 red onion, thinly sliced
    • -1 cup water
    • -1/3 cup apple cider vinegar
    • -Salt
    • -Jalapeños (optional)
    • -Queso blanco (optional)

      Duck tacos with jalapeno and pickled red onions

    In a small bowl, mix all ingredients together to make a paste. Score the skin on each duck breast every ½ inch and add to paste. Be sure to completely cover each breast. Let marinade for 30-45 minutes.

    Add red onion, water, apple cider vinegar and salt to 10- or 12-inch cast iron skillet. Simmer over low heat for 20-30 minutes.

    Grill duck breasts skin side down over high heat. Grill for 1 to 2 minutes on each side or until medium rare. Be sure not to overcook.

    When done, thinly slice breasts, place on corn tortilla, and top with onions. Add jalapeños and queso blanco if desired.

    Watch the video below for a walkthrough of the recipe:


    Herb Roasted Pheasant Breasts

    Fresh herbs go great on pheasant, especially fresh pheasant from the hunt. You can count on a tender, moist bird from this recipe with almost no effort on your part. Just season and cook.   Ingredients

    • -4-6 pheasant breasts
    • -2 minced garlic cloves
    • -1 cup fresh herbs (basil, sage, rosemary, oregano, etc.)
    • -1/2 cup cooked bacon, diced
    • -1 whole lemon, diced, including skin
    • -Salt
    • -Pepper

      Herb roasted pheasant

    Preheat pellet grill to 400°.

    In a small bowl combine garlic, herbs, bacon and lemon. Rub each pheasant breast with mixture and place in a lightly oiled Square Dutch Oven.

    Bake in pellet grill with lid off for 15 to 20 minutes or until breasts are just cooked. Time and temperature will vary depending size of pheasant breast.

    Serve with wild rice or potatoes and mix of veggies.

  • Jalapeno Poppers

    Whether it is game time or family time, keeping your stomach happy can make or break the gathering. This time around, make the gathering with this recipe for smoked Jalapeno Poppers.
  • 2015 Gear Guide

    2015 is the year of accomplishing your goals. Whether to achieve that goal in one month or six months from now, this is the year to go for it. The key to making those goals a bit easier to attain is having the right gear. Whether it be spending more quality time with family and friends, or staying warm on a cold spring night watching the stars, our 2015 Gear Guide will help.
  • How-to: Dutch Oven Enchiladas

    Cooke's Frontier did it again with another exceptional recipe and mouth watering photos. Grab your Dutch oven, stove, and get ready to make some of the best Dutch Oven Enchiladas you will ever make.
  • Super Radical Rib Rub Review

    For some, smoking ribs can be rather elusive. First you need to get the ribs (by far the easiest part). Then you need to decide on what kind of rub you are going to do; whether you use a dry or wet rub. Oh, and you need a smoker and you can't forget on your cooking method. To say the least, for a first time food smoker like myself, it was a bit overwhelming, but don't you worry, I got it all squared away.
  • New Products for Fall 2010

    We are constantly on the lookout for new items that will help all of us cook a little better

    These are the items that were recently added to our storefront.

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