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Author: Danielle Prewett

Kuhn Rikon Pressure Cooker

Kuhn Pressure CookerThis Kuhn Rikon stovetop pressure cooker in my kitchen is one of my favorite cooking tools because it’s so useful. I could write a very long article about why I prefer manual pressure cookers over electric ones, but I will simply say that the results are far better and the pot itself is very versatile. It comes in multiple sizes ranging from 3.7 to 8.4 quarts, so you can choose the right one for your family needs. Even though I don’t often cook for more than four people, I use the biggest size so that I can also make large batch stews. Besides the the ability to reduce cooking time by 70% which makes cooking a pot of pheasant thighs feasible on a weeknight, I love that you don’t have to lock the lid in place, meaning it doubles as a great stock pot – $198 and up.


The MeatEater Fish & Game Cookbook by Steven Rinella

Rinella's Cookbook

As the MeatEater wild foods cooking contributor, I can honestly say that Steven Rinella’s MeatEater Fish & Game Cookbook belongs on every hunter and angler’s bookshelf. This book is filled with incredibly beautiful images of the hunt and delicious recipes for a variety of wild game. Perhaps the most helpful aspect of this book is the step-by-step instructions breaking down big game, small game, waterfowl and even fish. The amount of knowledge and time invested into this book makes it an invaluable resource for beginners as well as advanced cooks and will certainly hold a prime spot in my cookbook collection – $22.


Camelbak Helena 20

Camelbak Helena 20

If you are a backcountry upland hunter then you know the value of having a quality hunting vest that is capable of carrying the necessities but is also lightweight. I had a hard time finding a vest that fit my small frame. I tried multiple brands and ended up with something less traditional: the Camelbak Helena 20.

With a 2.5L hydration capacity and multiple zippered pouches, this versatile daypack weighs only 1 lb. 7 ounces and is ergonomically designed to hug the body so that you have the freedom to swing and move without feeling any dead weight sliding around. The waist belt has two zippered pouches each able to hold 11 shells or a small cell phone. The large outer pocket is big enough for a few Chukars or you can unzip the top and shove a pheasant in there. This pack is ideal for those putting a lot of miles under foot who want minimal weight on their back, plenty of water for dogs and a place to store small game birds – $99.


Chukar Chasing Energy Bars

Energy Bar
This season I will be joining Ultimate Upland’s crew in Idaho for some backcountry upland hunting.  As I prepare for the trip I can’t help but think about provisions for this physically challenging hunt.  Days spent climbing up the mountains chasing after chukar can leave you calorie deficit pretty quick. So to combat that I will be bringing my own energy bars.When formulating a recipe for homemade granola bars there are some important factors to consider: nutrient density, glycemic index, shelf life and practicality.

I made a list of all the nuts, seeds, sugars and dried fruit I could think of and ranked them from high to low based on calories, fat and protein. The ingredients I chose are a combination of the highest amount I could economically formulate without compromising the texture or flavor.

The glycemic index is a rating of how quickly carbohydrates raise blood sugar.  When sugar is ingested your pancreas reacts by releasing insulin, causing your blood sugar levels to spike.  In order to combat that rise of sugar, carbs get used up fast which results in the dreaded “crash” afterwards. Fiber and fat slow down this fast burn but its better to avoid high glycemic sweeteners, these include refined and processed sugar, high fructose corn syrup, etc.  Honey is considered to be lower on the glycemic scale and choose whole dried fruit that doesn’t have any extra added sugar (HFCS). It does cost a little more to do it this way but it’s much healthier for you.

With this consideration in mind, you’ll notice chia seeds are on the ingredient list. These little bitty seeds are considered to be a superfood for many reasons. They are high in protein but also have an amazing ability to absorb liquid and plump up in size.  Chia seeds help stabilize blood sugar levels because they gelatinize in the stomach, slowing digestion and sustaining your energy levels.

In order to increase shelf life its important that these ingredients remain as dry as possible, you don’t want any ingredients with a high water content. Another thing I don’t want to use is dairy which is why my recipe calls for cocoa nibs instead of chocolate chips. Cocoa nibs are simply crushed and roasted cocoa beans. These little morsels don’t have any dairy or sugar added but when mixed in with all the honey it still tastes like chocolate chips.

The recipe below sounds more complicated than it really is and I promise there is a valid reason for the steps. If you just add the honey to the dry ingredients without heating first they will always remain sticky and annoying to deal with in the field.  You want to gently boil the honey to caramelize the sugars so that when it cools the ingredients will harden together. Use a candy thermometer to gauge the temperature because if the sugar gets too hot the honey will harden like brittle resulting in over crumbly bars that hurt your teeth, and if it’s too low it will remain too soft and sticky.

Finally, remember that these tasty little candy bars are really high in calories. Try to keep those greedy hands away when cooking in the kitchen and save them for the field when your body really needs them, although that didn’t stop me from having one or two while I typed this article up. Have a safe and happy hunting season this year!

Makes 12 large bars

Chocolate Cherry Bar

Chukar Chasing Energy Bar

Course Snack
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 bars
Author Danielle Prewett


  • 1 C. Steel Cut Oats
  • 2 C. Almonds
  • 1/2 C. Almond Meal*
  • 1/4 C. Chia Seeds
  • 1/2 C. Hemp Seeds*
  • 1 C. Dried Cherries
  • 1/2 C. Cocoa Nibs*
  • 3 Pinches of Salt
  • 1 C. Honey
  • 2 t. Vanilla
  • Parchment Paper
  • Candy Thermometer



  1. Line a 1/4 or 1/2 sheet tray with parchment paper.  If you want thick bars use the small tray and fill to top or use larger sheet pan and spread for thinner bars.  Pre-heat the oven to 250 degrees.
  2. Use a food processor, blender or chopper and pulse the almonds until you reach a coarse consistency.  Place in a large bowl and add the oats, almond meal, chia seeds, hemp or sunflower seeds, cocoa nibs and salt.  Use a knife and roughly chop the dried cherries and add to the bowl.  Mix well and set aside.
  3. In a small sauce pot heat the honey and vanilla over medium-low heat.  Insert a candy thermometer and watch the temperature as you gently boil.  Once you have reached exactly 250 degrees remove from heat and slowly pour in to the bowl with dry ingredients, stirring continuously.  Mix the liquids into the dry well using a spatula and then press into the parchment lined sheet tray.  Be patient with this step and press into all of the edges trying to level out into an even layer without any gaps.
  4. Bake for 20-30 minutes to set.  Remove and let cool to the touch, they will begin to harden at this point.  Lift the parchment off the sheet pan and onto a cutting board and slice into even rectangles.  Use a spatula to separate each bar and flip over onto another clean piece of parchment paper to let the bottom side, which might be sticky with honey, dry out.  Leave these sitting out to fully cool and dry for at least a couple hours or longer. Cut rectangular pieces of parchment paper out and layer a sheet in-between each bar to store inside of a ziplock bag.
  5. These bars should be shelf stable for well over a week or two.

Recipe Notes

* Substitute almond meal with peanut butter powder or take extra whole almonds and grind in food processor/blender until you reach a powder consistency.

*  Substitute hemp seeds with Sunflower Seeds/Pepitas

If you can’t find cocoa nibs or don’t want to use it you can substitute with mini chocolate chips  but beware a shorter shelf life and potentially a melting mess in hands.

17.83 g Fat
10.45 g Protein

Visit Wild + Whole for more great game recipes for your birds this season. 


Orvis Barbour Wax Jacket

Orvis Barbour Jacket


One of the biggest challenges I face hunting the open plains of North Dakota is the wind.  During the winter months the freezing temperature combined with high wind can be brutal.  I love waxed canvas because it not only keeps you dry during snowfall, but it is excellent for blocking out the wind.  The Barbour Wax Jacket is essentially a shell that I can layer differently depending on the temperature, and has the option of purchasing a separate fleece vest that zips in. It has hand warming pockets as well as convenient deep front pockets.  This high quality, great looking jacket is something I wear in the field as well as around town – $349 click here to learn more.

Musher’s Secret

Mushers Secret


Our dogs work hard for us (no matter how terrible the hunting conditions may be) and its our job to take care of them!  Our dogs’ paws have been cut up running through snow that the wind has blown over into ice.  Musher’s Secret helps keep them protected and conditioned during hunting season.  It is also great during the off season when the weather is hot and dry – $20 click here to learn more.

All-Clad Frying Pan

 Wild + Whole


If I had to suggest one kitchen item that every cook should own, it is this All-Clad Frying Pan. I have been cooking for a number of years and I swear by the quality of this brand.  This pan not only heats quickly, but also evenly due to the layer of aluminum in between the steel.  This means consistent cooking – no more “hot spots” in the middle of your pan .  The second reason I love this pan so much is that it is oven proof. Pan-roasting is one of my favorite cooking techniques to use with wild birds.  I brown the breast in the frying pan on the stove top, flip it, and transfer it directly to the oven to finish cooking – $155 click here to learn more.


FoodSaver GameSaver Wingman Vacuum Sealing System



It always comes as a surprise to me when I hear people say they freeze their game in ziploc bags or butcher paper.  It takes a lot of effort, time and money to hunt wild game.  Why wouldn’t we invest in something that will keep our harvest tasting fresh, even after they’ve been frozen for a year?  I love my Gamesaver, I use it not only for freezing meat, but also to cook sous-vide.  Having great tasting meat each time you pull it out of the freezer is a must for me – $90 click here to learn more.


ChefSteps Joule Sous Vide



Sous-Vide is the newest cooking trend in the foodie world, although it has been around for years.  The Joule is a small electronic device that can be controlled from your smartphone to heat water and hold it at a consistent temperature for extended periods of time, allowing you to cook foods with complete accuracy. No more over-cooking your birds – $169 click here to learn more.

Jacobsen Salt Set

Jacobsen Salt


My number one tip when cooking with wild game is to give it a “dry brine.”  I always sprinkle salt over the meat at least 24 hours before cooking.  Salt draws out moisture which will help your meat stay tender and juicy during the cooking process.  Jacobsen Salt Co. is renowned for their high quality and carefully crafted ingredients.  This salt sampler pack is a great way to get creative in the kitchen and add a lot of flavor to your birds – $45 click here to learn more.