As another season gets underway, Wyoming hunters will be heading out to the mountains, the sagebrush, lakes and rivers to hunt all manner of big game, birds and more. But harvesting an animal is only one part of the process, as once you've processed your meat, it's then time to figure out how you're going to serve it on the table. 

Pheasant Corn Chowder

1 onion 

2 peeled carrots

2 cups chopped Brussel sprouts 

4 red potatoes 

32 oz chicken broth

2 sticks butter 

4 pheasant breasts

1 can sweet corn

1 quart half and half 

2 tablespoons corn starch 

2 stalks celery

2 tablespoons Italian seasoning 

First take the pheasant, brown in butter and set aside.

Then add onion, carrots, brussel sprouts, corn and celery to butter. You might need to add more butter.

Cook until onions become soft. Add two teaspoons of Italian seasoning and salt and pepper to taste. Then add potatoes. Add chicken broth, just enough to cover all potatoes and vegetables. Bring to low boil until potatoes are soft.

Add chopped up pheasant and let simmer for 15 minutes or so. Add 3/4 of a quart of half and half and stir in and let simmer for 10 minutes. Add cornstarch to half cup cold water and add to pot. Let simmer for a few min to thicken, then serve.

– Kyle Fluty, Powell

Fried Pheasant

Breasts and thighs from 2 pheasants

1 cup flour

1/2 cup milk

1/2 tsp salt 

1/2 tsp pepper 

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/8 tsp cayenne (optional)

Vegetable oil

Biscuits 

Butter

Honey

Rhubarb jelly

Combine flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne. Mix well. 

Coat pheasant pieces in seasoned flour, then dip in milk, then coat in seasoned flour again. 

Pour 1/4” of vegetable oil into pan and heat over medium high heat. 

Fry pheasant pieces until golden brown on outside and slightly pink and juicy on inside. 

Serve with fresh Biscuits, butter, honey, and rhubarb jelly, and a fresh vegetable!

— Jake Blakesly, Powell

Wild Buffalo Ribs with Currant Berry BBQ

Sauce

Ribs from wild buffalo (could substitute with moose)

Beef stock

1/2 white onions, sliced

4 cloves garlic, chopped 

Barbecue rub (whatever is your favorite)

Barbecue sauce (whatever is your favorite)

1 tbl white vinegar 

1 tbl sugar

1 handful of fresh picked wild black currant berries 

Portion ribs into manageable lengths with Sawzall.

Season ribs with barbecue rub. Place in crock pot with onions and garlic and cover with beef stock. Put lid on and cook on low for 8-10 hours or until meat is almost falling off bone. 

Combine barbecue sauce, vinegar, sugar and currant berries in sauce pan. Heat on stove on medium heat, mash berries in sauce with potato masher, and simmer for 20 minutes. 

Preheat charcoal grill to 450-500 degrees. Oil grate on grill.

Remove ribs from crock pot, sprinkle with more barbecue rub, and place on preheated grill over direct heat. Grill for five minutes on each side, try to get a little char on meat. Baste ribs liberally on each side with barbecue sauce and grill for another 5 or so minutes or until sauce starts to get sticky. 

Serve with grilled, fresh picked wild asparagus.

– Jake Blakesly, Powell

Chimichurri Elk shish kebabs

Chimichurri

1/2 cup olive oil

2 tablespoons red wine vinegar

1/2 cup parsley

1/2 cup cilantro

3-4 cloves of garlic

red chilies (or red chili flakes)

3/4 teaspoon dried oregano

teaspoon coarse salt

1/2 teaspoon pepper

Dice cilantro, parsley and garlic. Combine all ingredients and mix thoroughly. Let rest in fridge for 30 minutes

Shish kebabs

2 pounds elk cut of your choice (tender cuts are usually better)

1 carton mushrooms

1 large zucchini

1 red onion

1 bell pepper

1/2 cup olive oil

1/2 cup balsamic glaze

1/2 cup red wine

salt and pepper

Cut elk into 1 ½ in. chunks, then cut zucchini, red onion, and bell peppers into desired size. Mix olive oil, balsamic glaze, red wine and salt and pepper together. Fill each shish kebab stick with single item. This accounts for different cooking rated. Brush elk and veggies with olive oil mixture, then grill to desired doneness. Serve with chimichurri sauce 

– Kyle Fluty, Powell

Elk Mississippi Roast

3 lbs elk roast (neck roast works well)

1 jar pepperoncini

1 ranch dip packet

1 brown gravy packet

2 sticks butter

1/2 cup beef broth

Brown the elk roast in butter on all sides then place in crockpot. Deglaze pan used to brown roast with ½ cup beef broth and poor over roast. Then dump all ingredients over roast in crockpot and cook on low for eight hours, or on high for six hours. Serve with mashed potatoes. 

—Kyle Fluty Powell

Wild Game Banh Mi

(Vietnamese Sub)

1 lb game meat sliced very thin against the grain

1 tbl minced garlic

3 tbl fish sauce

3 tbl soy sauce

1 tsp sugar

1/2 tsp ground black pepper 

1 cucumber, seeded and julienned

2 carrots, julienned

1/2 tsp salt

1/2 tsp sugar

1/4 Cup rice vinegar

1 bunch cilantro, roughly chopped

1 fresh jalapeno, seeded and sliced (optional)

Sriracha (optional)

Mayo

Baguette

Combine minced garlic, soy sauce, fish sauce and 1 tsp sugar.  Pour over meat and marinate in zip-lock bag in fridge for 1 hour. 

Combine rice vinegar, 1/2 tsp salt and 1/2 tsp sugar. Pour over cucumber and carrots and marinate for 1 hour. 

Brown meat slices on flat top griddle or in pan on stove. 

Cut baguette into serving size lengths, cut open lengthwise, and spread inside with mayo. 

Top with cooked meat, pickled cucumbers and carrots, chopped cilantro, sliced jalapenos and Sriracha.

— Jake Blakesly, Powell