Jenny Nguyen-Wheatley

Lincoln, Omaha

Blogger, Food for Hunters at Freelance

Associate Editor at Nebraskaland Magazine

NEBRASKAland Magazine Associate Editor. @FoodForHunters blogger.

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Articles

Quail Pozole Verde

3 weeks ago | projectupland.com | Jenny Nguyen-Wheatley

Pozole is just what you need after a cold day in the field. A hearty Mexican stew of shredded meat and hominy, pozole is either red or green. Red pozole is made with red peppers and has a deep, rich flavor. Pozole verde is made with green peppers and tomatillos and is fresh and bright-tasting. The various toppings add an amazing contrast of textures. This recipe uses whole quail. It can work with various upland bird species, but the oven time will vary depending on the size and age of the bird.
Duck Fat Rendering and Cooking

1 month ago | gundogmag.com | Jenny Nguyen-Wheatley

If you peek toward the back of my refrigerator, I can almost guarantee that you’d find a jar of rendered duck (or goose) fat hiding among the jumble of duplicate condiments. In my kitchen, duck fat is a versatile ingredient that I’m able to swap with butter, oil, or schmaltz in nearly all recipes. If I’m feeling very decadent, I’d sear venison steaks in duck fat instead of oil/butter.
Pheasant Balmoral With Venison Haggis Recipe

2 months ago | petersenshunting.com | Jenny Nguyen-Wheatley

Gear Gear David Draper of Petersen's Hunting reviews the Browning's Citori 825 shotgun and X-Bolt 2 rifle in this comprehensive video. Explore the craftsmanship, features, and performance of these two exceptional firearms. Draper's expert analysis and hands-on demonstrations provide valuable insights into what makes the Citori 825 and X-Bolt 2 standout choices for hunters.
Lunch in the Snow

2 months ago | journalstar.com | Jenny Nguyen-Wheatley

Every January or February, I come down with the dreaded, mind-numbing angst of cabin fever. I don’t have motor oil in my veins, as I’ve heard said about tough Nebraskans. So on rare nice days — and by “nice,” I mean the wind isn’t howling and the temperature is above 30 degrees — I make an effort to get outside. Last winter, after an especially brutal January, my husband, Rick, and I bundled up and spent an afternoon at Two Rivers State Recreation Area to enjoy lunch in the snow.
winter cooking

Jan 23, 2025 | journalstar.com | Jenny Nguyen-Wheatley

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Venison Dumplings

Jan 21, 2025 | themeateater.com | Ryan Callaghan |Jenny Nguyen-Wheatley |Steven Rinella

I recently teamed up with fourth-generation chef, Linda Huang of Hummingbird Kitchen to learn some basics of Chinese cooking. She taught me how to make traditional stir fry using mule deer along with this venison dumpling recipe. Making dumplings might seem daunting, but they come together pretty fast with ingredients you likely already have in your freezer, fridge, and pantry.
Venison Shank Cottage Pie Recipe

Jan 17, 2025 | northamericanwhitetail.com | Jenny Nguyen-Wheatley

Print Recipe Servings: 4-6Prep Time: 20 minutesCooking Time: 3-4 hours2 front (or deboned hind) deer shanks*1 to 2 tbsp. olive oil2 tbsp. flourKosher salt and pepper, to taste1 onion, chopped3 carrots, peeled and chopped2 ribs of celery2 cloves of garlic, minced1 sprig of rosemary1 tbsp. tomato paste1 bay leaf½ cup of dry red wine3 cups of beef or brown game stock2 tbsp. Worcestershire sauce1/3 cup of frozen peas2 pounds of yellow potatoes3 tbsp.
Chukar, Cheese, and Bacon Rolls

Jan 17, 2025 | gundogmag.com | Jenny Nguyen-Wheatley

If you’re a fan of Costco’s chicken bake, then you’ll like this recipe. Lots of melted cheese, meat, bacon, and green onion encased in light pizza crust—what's not to like? In addition to chukar, quail, pheasant, and wild turkey breasts would work, too. Don’t overthink cooking the meat—it just needs to be cooked. Poached in chicken stock, roasted in the oven, or seared in a pan, they all work. Lightly salt the meat, because all the cheese and bacon will provide more than enough sodium.
Vietnamese Ginger-Braised Quail

Jan 3, 2025 | projectupland.com | Jenny Nguyen-Wheatley

Braised meat is a quintessential part of Vietnamese home cooking. You won’t see these dishes in Vietnamese restaurants; instead, they are considered common knowledge and are passed down through family members. Usually braised in a clay pot, the meat is essentially cooked in some variation of sugar, fish sauce, and black pepper. From fowl to pork to fish, you can braise just about any meat this way. However, the cooking time and ingredients vary.
Ducks and Wild Rice

Dec 30, 2024 | ducks.org | Jenny Nguyen-Wheatley

By Jenny Nguyen-WheatleyMany migrating ducks and geese depend on the wild rice beds of the Great Lakes region to fuel their long flights south in the fall. As it happens, the fall migration coincides with the ripening of wild rice seeds—a nutrient-rich grain that grows in the Atlantic and Mississippi Flyways. It’s a no-brainer to prepare ducks alongside this ancient grain. The following recipe marries these two incredible wild ingredients in a favorite regional dish.