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Recipes
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Back and Blue Toast
September 28, 2018
No trophy case is more impressive than a freezer full of hard-earned meat. Honor your harvest with this new favorite from Mathews HQ. Simply sear some backstrap, slice it thin and pile it high on grilled bread slathered in this thick and tangy blue cheese sauce. Look for more recipes coming soon and check out […]
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Bowhunter’s BBQ
September 28, 2018
Fire up the grill and get your sauce ready, it’s time to take this Mathews recipe and become a pitmaster in your own home! Take your BBQ game to the next level, and make this recipe apart of the monthly rotation.
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WILD TURKEY JALAPEÑO POPPERS
September 28, 2018
Bring on Spring with a little kick from the Mathews Kitchen. Cream cheese, jalapeños and bacon are a standard way to dress up game meat, but the secret to wild turkey poppers is in the sauce – so don’t short cut the marinade gang.
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Firework Burger
September 28, 2018
Honor your venison harvest this Independence Day with a backyard favorite from the Mathews Kitchen. Take a pound of ground venison (or more, if you got it) and transform it into juicy Lucy-style quarter pounders with gouda cheese. Throw them on the fire next to a pack of mushrooms and onions to grill up while […]
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Bull-Gogi Skewers
September 28, 2018
Bulgogi (buul-GOH-ghee) literally means “fire meat” in Korean, but in America it’s often referred to as Korean BBQ. Call it what you want, but this new favorite from Mathews HQ definitely belongs in your big game recipe deck. Soak your thinly sliced elk up in this sweet and savory marinade for as long as you […]
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VENISON MAN-TATO
September 28, 2018
Who doesn’t love a mouth-watering loaded baked potato. These beauties can be made fairly easily with a little love and care. Wow your family the next time they visit for a meal. *TIP: A great trick for thinly slicing steak is to place it in freezer for about 10 minutes or until the meat is […]
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Whitetail Supreme Pizza
August 28, 2018
The Whitetail Supreme Pizza is a wild game take on Italian from Mathews HQ. Savory tomato sauce, two variations of venison, a pile of parmesan and freshly chopped veggies cooked in a cast-iron skillet. The results speak for themselves.