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

Sautéed Fish with Lemon-Garlic Butter

1 month ago | themeateater.com | Danielle Prewett |Lukas Leaf |Jenny Nguyen-Wheatley

Duration 30 minutes Serves 4 Chef’s notes Knowing how to properly sauté fish is something that every cook needs to have in their arsenal. It’s a quick way to cook practically any fish, and with practice, you can perfect the technique so that you get a beautiful golden crust and juicy fillet. This is a really simple recipe that allows fresh-caught fish to shine.
Orange Wild Turkey

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

Who doesn’t love the Chinese-American classic orange chicken? Orange chicken is essentially a variation of the many sweet and sour dishes found in Chinese cuisine, their contrasting textures and flavors irresistible with hot, white rice. Though some might consider orange chicken to be fast food, there’s no denying that this dish hits all the right notes; it’s crispy, sticky, salty, and tangy. It’s no wonder why this Panda Express menu item is so well-loved.
Ramp-Wrapped Trout

1 month ago | themeateater.com | Adam Berkelmans |Jenny Nguyen-Wheatley |Lukas Leaf |Steven Rinella

Duration 30 minutes Serves 1 to 2 Chef’s notes This recipe is the perfect thing to make after a spring outing in the forests of the Northeast. Wait for large, mature ramp leaves to make this, ensuring that you only snip off one leaf per plant when harvesting so that the plant can rebound and grow again next year. To learn more about harvesting and cultivating ramps, check out this article. Wrapping the fish can be a little fiddly, but using butcher’s twine or toothpicks makes it easier.
Quail Pozole Verde

2 months 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.
Chicken of the Woods Caesar Burgers

Mar 20, 2025 | themeateater.com | Adam Berkelmans |Lukas Leaf |Jenny Nguyen-Wheatley |Maggie Hudlow

Nothing beats the excitement of finding a huge, bright orange flush of chicken of the woods mushroom (Laetiporus) growing on a stump or log in the forest. For this recipe, you’ll want to use only the freshest of specimens—no pale, dry mushrooms here. If you cut the mushroom off of where it’s growing and it begins dripping water onto your hands, you know you’ve got the good stuff. Since chicken of the woods resembles real chicken so much, it makes a great stand-in for chicken in recipes.
Duck Fat Rendering and Cooking

Mar 19, 2025 | 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

Feb 5, 2025 | 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

Jan 26, 2025 | 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.