Rick Matney

Jun 17, 2024 | themeateater.com | Jenny Nguyen-Wheatley |Rick Matney |Lukas Leaf

Duration 4 hours Serves 4 to 6 Chef’s notes This simple herb, garlic, and lemon marinade is a go-to at my house. Although it’s a knockout with lighter-meat game birds, such as pheasant, it’s also tasty on venison. You could make this recipe on a gas grill, but charcoal adds an extra layer of smoke and flavor that’s irresistible. This recipe is so simple that you could make it at bird camp after the campfire has burned down, leaving you with hot embers to cook over.

Dec 6, 2023 | themeateater.com | Jenny Nguyen-Wheatley |Michael Vialpando |Rick Matney |Lukas Leaf

This is an easy, hearty winter dish, one that’s tasty with any white meat birds you might have in the fridge. Pheasant is my favorite, but this casserole will also go well with partridge, quail, or ruffed grouse. If you’re one to serve wild game during the holidays, make this casserole in the days following if you have any meat still lingering in the fridge. This recipe can be served as a main dish or as a side. If you don’t have leftover meat, seared or poached pheasant breasts will work.

Nov 9, 2023 | themeateater.com | Ryan Callaghan |Danielle Prewett |Steven Rinella |Rick Matney

Osso buco is a meal that always knocks the socks off folks. It’s gourmet without trying too hard, and using a Anova Culinary Sous Vide Cooker manages to make things even easier with consistent results. This method also is a great way to bring your best cooking game to camp. Simply freeze the vacuum-sealed bag at the end of cooking. Then throw it in your cooler, toss the contents of the bag into a pot to reheat, and enjoy last year’s harvest at hunting camp instead of gas station burritos.

Aug 29, 2023 | themeateater.com | Jenny Nguyen-Wheatley |Lukas Leaf |Danielle Prewett |Rick Matney

Course Main Duration 30 minutes Serves 4 to 6 Chef’s notes Essentially a chicken tender sandwich, the South Carolina bird dog is a regional favorite. In addition to fried “bird,” the dog is also filled with bacon, melted cheese, and drizzled with a mustard-honey sauce that’s akin to the state’s iconic Carolina Gold barbecue sauce. Pheasant breasts are perfect in this recipe because when you cut them in half lengthwise, they’re close to chicken tenders in shape and size.

Aug 15, 2023 | themeateater.com | Maggie Hudlow |Danielle Prewett |Wade Truong |Rick Matney

I’ve been trying to recreate my best friend's dad’s carne asada recipe for about a decade. He’d make it for us in high school for special occasions and set up a stand in town every once in a while to sling street tacos. It set a high standard for my ideal carne asada taco to say the least. This recipe is the closest I’ve come to recreating it, and I’ve got to say, it’s pretty damn good. The internet will tell you that carne asada needs to be made with flank or skirt steak.