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Author: Danielle Prewett

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.
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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

GameSaver

 

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.

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ChefSteps Joule Sous Vide

JouleSousVide

 

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.

Chef’s Choice Knife Sharpener

ChefsChoice Trizor Edge

 

A sharp knife is a safe knife!  I know a lot of people prefer to manually hand-sharpen their knives, however you can easily damage the edge of the blade if done at the incorrect angle. This Chef Choice electric knife sharpener can be used on Hunting or Chef Knives and offers three stages (with the option of a 15 or 20 degree angle) producing razor sharp edges. Your knife will feel brand new after each use – $112 – click here to learn more. 

Grilled Pheasant + Mojo Sauce

Whole Pheasant Grilled

This spatchcocked, grilled pheasant is probably one of the more satisfying meals I have made with wild game to date. The crispy skin is full of flavor from a homemade dry rub, the meat is tender and juicy, and the citrus-garlic Mojo sauce is so delicious.

Cuban Mojo Sauce

This Mojo sauce has it all: Sweet, Sour, Garlicky, and a little bit of kick. It’s great for serving as a dipping sauce with meat, fish and veggies, or you can use it as a marinade. It’s really easy to make and the recipe below yields about 2 Cups. You can always freeze what you don’t use, but I am willing to bet you put this sauce on any and everything.

Mojo sauce is definitely for garlic lovers, the Cubans did not skimp out when they created it. This recipe has 8 cloves in it, which seems like a lot, but somehow it works and it is so delicious!

This sauce really packs a punch which is why it’s so addicting. Traditionally, Mojo is made using sour oranges. Because I live in North Dakota and can’t get that, I used a blend of oranges and limes. A traditional Mojo would also have cumin and oregano in it, but I chose to leave them out because they are in the dry rub, and instead, used cilantro and jalapeños.

Spatchcock Pheasant

How to Spatchcock a Pheasant

Spatchcocked, also called Butterflied, is an easy way to break down a whole bird that you want to be grilled a little quicker and with a little more consistency.

To start, make sure the pheasant you use is in good shape (i.e. the legs aren’t shot into a million bone fragments). You can pluck the bird and keep the skin on, but you can also do skinless. If you choose to do skinless, you can marinate the pheasant in the Mojo sauce. But, if you want the skin to be really crispy, use the dry rub instead and follow the guidelines and get the full recipe at Wild + Whole.