Bacon-Wrapped Ptarmigan by Wayne Norris This is a very simple recipe that anyone can make. It is always a crowd pleaser and a great way to showcase Alaska’s state bird—ptarmigan. For the best outcome dress your birds in the field Read More...
Carne Asada Deer provided by Wayne Norris Ingredients: 2 lb. Sitka blacktail deer roast 1/3 cup white vinegar 3/4 cup soy sauce, low sodium 1/2 cup olive oil 1/4 cup lime juice zest of two limes 2 garlic cloves, chopped fine 1/4 Read More...
Calico Beans with Indian Valley Meats’ Polish Reindeer Sausage by Indian Valley Meats with Hunt Alaska Magazine Serves 6 12 oz. package of Indian Valley Meats’ Polish Reindeer Sausage 1 large white onion 1 can kidney beans 1 can black beans 1 can Read More...
Flour-Crusted Pepper Duck by Tiffany Haugen 2 medium ducks, dressed 1 lemon, quartered Pepper Rub: 1/2 tbsp lemon pepper 2 tsp celery salt 2 tsp dry mustard 1 tsp granulated onion 1 tsp granulated garlic Zest of 1 lemon Flour Read More...
Blacktail Deer Pitas by Marcus Weiner 1 pound blacktail deer roast or backstrap 4 pitas Optional Topping 1/4 pound button mushroom 1/4 pound yellow onion 1) Take one-pound roast (preferably a more tender cut) or backstrap and cut into 1/2 inch Read More...
Spaghetti and Blacktail Deer Meatballs by Marcus Weiner For many years, we used beef or turkey in this recipe, and now that we use Sitka blacktail deer, it’s even better. The recipe is easy and quick, and turns another traditional Read More...
Alaskan Taco Salad by Marcus Weiner Ingredients: 1 lb ground Sitka blacktail deer, moose or caribou Taco seasoning 3/4 cup water Taco Seasoning 2 tbsp chili powder 1 tsp onion powder 1 tsp paprika 1/2 tsp salt 1/2 tsp cumin Read More...
Steaks with Caper Shallot Gravy by Tiffany Haugen We were hesitant the first time we attempted cooking a rutty moose, as we’d heard mixed reviewson the meat quality. This recipe, developed specifically for stronger venison, combines a neutralizing marinade and Read More...
Spring Bear Stroganoff by Tiffany Haugen Years ago our oldest son was excited to cook up “Daddy’s bear.” Although he can be a picky eater, he’s usually willing to try any type of wild game. Not being a fan of anything in Read More...
Spinach, Artichoke, and Jalapeno Ravioli with Spicy Reindeer Sausage by Snow Goose Restaurant & Sleeping Lady Brewery Filling: 8 oz. Artichoke Hearts, drained and minced 4 oz. Sour Cream 6 oz. Mozzarella Cheese, shredded 4 oz. Parmesan Cheese, grated 1 Read More...
Ana’s Pulled Moose Sandwich by Ana Taylor This sweet and spicy rub, combined with the tanginess of the vinegar bath, produces a delightful mix of flavors. A long cook time on a low temperature will soften even the toughest cuts of game. Read More...
Reindeer Wontons with Thai Sauce & Soy Sauce Reduction by Chef Roberto Bonilla and Sous Chef Justin Kruger Snow Goose Restaurant & Sleeping Lady Brewery Ingredients: 1/2 -pound ground Caribou meat 1 tsp. minced fresh ginger 1 tsp. chopped jalapeno 1/2 Read More...
Petite Filet with Three Peppercorn Sauce & Alaskan Seafood Strudel with Crayfish Butter Sauce By Stephen England, Executive Chef and Arnel Sargento, Executive Sous Chef at theMillennium Hotel, Anchorage Serves 2 Ingredients 2 6-oz Tenderloin Filets 1 oz Cognac or Read More...