Recipes worth the freezer space

The weekly recipe used to live only inside the briefing. It now has a home you can cook from all season.

Bacon-wrapped dove poppers

The tailgate recipe that ends the argument about how to cook a dove. Breast your birds, wrap them hot and fast, and get them off the grill with a warm pink center.

Cast-iron blacktail backstrap

The pan behind every From Field to Table issue. Sears a backstrap properly over coals or a burner.

Valley pheasant and wild rice

A one-pot bird stew for the nights you actually brought a rooster home. Dark meat, wild rice, and a pot that can sit on the camp stove.

Pan duck breast

Score the skin, render it, and pull the breast while the center is still rosy. This is the weeknight duck when you only brought two home.

Venison chili

Stew meat, a long simmer, and no apology about beans. This is the pot for the trim that will not make a steak.

Grilled quail

Hot grill, a little salt, and off before the breast goes chalky. Quail is a ten-minute cook pretending to be a recipe.