Wild Game Cooking Featured in Nevada Magazine

Wild Game Cooking Elevated

Featured in Nevada Magazine Spring 2021
Story by Eric Cachinero
Photos by Kristy Crabtree

Peel open the dusty pages of an old wild-game cookbook, and the recipes may sometimes feel a bit basic and bland: roast duck (salt, pepper), rabbit and gravy (shortening, onion, flour), and even broiled skunk (salt, pepper, onion, nose plugs). Although some of these recipes are tried and true, gone are the days of cooking duck on a cedar plank, tossing the duck, and eating the cedar plank. That’s because wild-game cooking is evolving; not becoming more complicated, but becoming more understood and respected. Thanks, in part, to modern wild-game chefs understanding their subject matter and exploring new and different recipes—while sticking to everyday ingredients—that challenge traditional cooking methods.

I was so flattered to be part of one of the most beautiful magazines that showcases our amazing state of Nevada with their editorials and photographs. Pick up a copy of Nevada Magazine for more details on my story behind Wild Game Cooking. You can also subscribe to receive Nevada Magazine to your mailbox or view their digital downloads.