Field Recipes

Bear is rich, dense, and built  for slow-cooked flavor bombs. This recipe leans into that low and slow shredded bear shoulder infused with smoky chipotle, citrus, and rendered bear fat. Finished with a bright pineapple salsa that cuts through the richness. Wild. Authentic. Signature Rule 1 Outdoors. Ingredients Bear Barbacoa 3–4 lb black bear shoulder or neck roast (trimmed of excess fat/silver skin) 1 tbsp kosher salt 1 tbsp coarse black pepper 1 tbsp smoked paprika 1 tbsp c

There’s nothing better than cooking what you worked for, especially right at camp.This is a simple recipe that turns fresh venison backstrap into a melt-in-your-mouth meal after a long day in the field. Ingredients 1 lb venison backstrap (trimmed clean) 2 tbsp olive oil 3 tbsp butter 3 cloves garlic, smashed Fresh rosemary or thyme Coarse salt and cracked black pepper Optional: a splash of whiskey for a quick pan flambé Instructions Prep the Meat Pat the backstrap dry with pa