Get ready to embark on a culinary adventure through the great outdoors! Yellowstone’s stunning natural beauty has inspired a bounty of delicious and rustic recipes that are sure to please even the most adventurous cooks. From hearty stews and casseroles to savory meats and sweet treats, this collection of 20 recipes will transport you to the rugged terrain of Wyoming.
Whether you’re a seasoned camper or just looking for some inspiration in the kitchen, these Yellowstone-inspired dishes are sure to delight. With flavors that range from bold and spicy to rich and buttery, there’s something for everyone in this rustic cookbook. In this article, we’ll take a look at some of the most mouth-watering recipes on offer, from Bison Chili with Cornbread Topping to Wild Berry Cobbler with Biscuit Topping.
Stay tuned for more!
Bison Chili with Cornbread Topping
A hearty and flavorful dish that combines the richness of bison with the warmth of cornbread. This recipe is perfect for a chilly evening or a special occasion.
Ingredients:
For the chili:
– 1 lb ground bison
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp chili powder
– 1 tsp ground cumin
– Salt and pepper, to taste
For the cornbread topping:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
Instructions:
1. Preheat oven to 375°F.
2. In a large pot, cook the bison over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion and garlic; cook until onion is translucent.
4. Stir in chili powder, cumin, beef broth, and diced tomatoes. Bring to a simmer.
5. In a separate bowl, whisk together flour, cornmeal, sugar, and egg. Add melted butter and stir until combined.
6. Top the chili with the cornbread mixture and bake for 20-25 minutes or until golden brown.
Cooking Time: 30-40 minutes
Wild Huckleberry Pancakes with Maple Syrup
Start your day off right with these fluffy pancakes packed with the sweet and tangy flavor of wild huckleberries, perfectly balanced by a drizzle of pure maple syrup.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1/2 cup wild huckleberry jam or preserves
– Maple syrup, for serving
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in the wild huckleberry jam or preserves.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop batter by 1/4 cupfuls onto the skillet.
7. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes, until golden brown.
9. Serve with a drizzle of maple syrup.
Cooking Time: 15-20 minutes
Smoked Trout with Lemon Herb Butter
Elevate your appetizer game with this refreshing and flavorful combination of smoked trout, tangy lemon butter, and fragrant herbs. Perfect for a light lunch or as a starter for a dinner party.
Ingredients:
– 4 oz smoked trout fillets
– 2 tbsp unsalted butter, softened
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp chopped fresh parsley
– 1 tsp chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 200°F (90°C).
2. In a small saucepan, combine the softened butter, lemon juice, parsley, and dill. Heat over low heat until the butter is melted and the mixture is smooth.
3. Season the smoked trout fillets with salt and pepper.
4. Place the trout on a baking sheet lined with parchment paper.
5. Spoon the lemon herb butter evenly over the trout, making sure they’re fully coated.
6. Bake for 8-10 minutes or until the trout is warmed through and slightly flaky.
7. Serve immediately.
Cooking Time: 8-10 minutes
Elk Steak with Whiskey Peppercorn Sauce
Elevate your dinner game with this bold and flavorful recipe that combines the richness of elk steak with the sophistication of whiskey-infused peppercorn sauce.
Ingredients:
– 4 elk steaks (6 oz each)
– 1 cup heavy cream
– 2 tbsp whiskey (such as Jameson or Glenfiddich)
– 2 tbsp unsalted butter
– 2 tsp black peppercorns
– 1 tsp Dijon mustard
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small saucepan, combine heavy cream, whiskey, butter, and black peppercorns. Bring to a simmer over medium heat.
3. Reduce the sauce by half, stirring occasionally, until it thickens slightly (about 5-7 minutes).
4. Season elk steaks with salt, pepper, and Dijon mustard.
5. Grill elk steaks for 3-4 minutes per side, or until they reach desired level of doneness.
6. Serve elk steak with Whiskey Peppercorn Sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: approximately 15-20 minutes
Campfire Dutch Oven Stew
Enjoy a hearty, comforting stew cooked to perfection over a campfire with this easy recipe. Perfect for camping trips or outdoor gatherings, this dish is sure to satisfy your hunger and warm your soul.
Ingredients:
– 1 lb beef stew meat
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium-sized potatoes, peeled and cubed
– 1 cup frozen peas and carrots
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat Dutch oven over campfire coals for 10-15 minutes.
2. Add oil to the pot, then brown the beef on all sides (about 5 minutes).
3. Add onion, garlic, potatoes, peas and carrots, diced tomatoes, beef broth, and thyme. Season with salt and pepper to taste.
4. Cover Dutch oven with lid and cook for 1 hour.
5. Remove from heat and let it rest for 15-20 minutes before serving.
Cooking Time: 1 hour, 10 minutes – 1 hour, 25 minutes
Pine Nut-Crusted Rainbow Trout
This recipe adds a delightful twist to traditional trout cooking by using crunchy pine nuts and aromatic herbs. The result is a flavorful and visually appealing dish that’s sure to impress.
Ingredients:
– 4 rainbow trout fillets (6 oz each)
– 1/2 cup pine nuts
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together pine nuts, garlic, and thyme.
3. Place trout fillets on a baking sheet lined with parchment paper.
4. Divide the pine nut mixture evenly among the fillets, pressing gently to adhere.
5. Drizzle olive oil over the trout and season with salt and pepper.
6. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Morel Mushroom and Wild Rice Casserole
This hearty casserole combines the earthy flavor of morel mushrooms with the nutty taste of wild rice, perfect for a comforting and satisfying meal. With its creamy sauce and crunchy topping, it’s sure to become a new favorite.
Ingredients:
– 1 cup wild rice
– 2 cups mixed morel mushrooms (fresh or dried), sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/4 cup butter
– 1/4 cup all-purpose flour
– 1 1/2 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– 1/2 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook wild rice according to package instructions.
3. In a large skillet, sauté mushrooms, onion, and garlic in butter until tender.
4. Whisk together flour and chicken broth, then add heavy cream. Bring mixture to a boil; cook until thickened.
5. Combine cooked wild rice, mushroom mixture, and creamy sauce. Season with salt and pepper.
6. Transfer mixture to a 9×13-inch baking dish. Top with grated cheddar cheese (if using).
7. Bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Bear Creek Baked Beans
These sweet and smoky baked beans are a staple at many outdoor gatherings and barbecues. With their rich flavor and tender texture, they’re sure to please even the pickiest of eaters.
Ingredients:
– 1 pound dried navy beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup ketchup
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 teaspoon ground mustard
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. Preheat oven to 250°F (120°C).
2. In a large Dutch oven or baking dish, combine beans, onion, garlic, ketchup, brown sugar, vinegar, mustard, smoked paprika, salt, and pepper.
3. Add the water and stir until the beans are well coated.
4. Cover the dish with aluminum foil and bake for 8 hours, or overnight.
5. Remove the foil and continue baking for an additional 30 minutes to caramelize the top.
Cooking Time: 8-9 hours
Bison Burgers with Jalapeño Aioli
Elevate your backyard barbecue with these bold and flavorful bison burgers, topped with a creamy jalapeño aioli that adds a spicy kick.
Ingredients:
– 4 (1/4 pound) bison patties
– 2 ripe avocados, mashed
– 1/2 cup mayonnaise
– 2 jalapeños, seeded and finely chopped
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, cheese, pickles, and any other toppings you desire
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season bison patties with salt and pepper. Grill for 4-5 minutes per side, or until cooked to desired level of doneness.
3. Meanwhile, mix mashed avocado, mayonnaise, chopped jalapeños, and lemon juice in a bowl.
4. Assemble burgers by spreading aioli on the bottom bun, followed by a patty, lettuce, tomato, cheese, pickles, and top bun.
5. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Fire-Roasted Corn and Potato Chowder
A hearty and comforting soup perfect for a chilly evening, featuring the smoky sweetness of fire-roasted corn and potatoes.
Ingredients:
– 2 cups diced yellow onions
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 ears of corn, husked and silked
– 2 large potatoes, peeled and cubed
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F.
2. Toss the diced onions, garlic, and red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and lightly caramelized.
3. Fire-roast the corn by holding it directly over an open flame on your stovetop or in a grill, turning every few seconds, until the kernels are charred and slightly blackened.
4. In a large pot, combine the roasted vegetables, potatoes, chicken broth, and heavy cream. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 40-45 minutes
Homemade Venison Jerky
Get ready to savor the rich flavor of venison with this simple recipe for homemade jerky. With just a few ingredients and some patience, you’ll be enjoying tender and delicious strips of jerky in no time.
Ingredients:
– 1 pound venison steak or roast, sliced into thin strips
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– 2 tablespoons Worcestershire sauce
– 2 teaspoons smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to its lowest temperature setting (usually around 150°F).
2. In a large bowl, whisk together soy sauce, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper.
3. Add the sliced venison to the marinade, making sure each piece is coated evenly.
4. Place the marinated venison strips on a wire rack set over a baking sheet lined with parchment paper.
5. Dry for 6-8 hours or overnight.
Cooking Time: 6-8 hours
Cast Iron Skillet Cornbread
Elevate your dinner game with this classic Southern-style cornbread, perfectly cooked and crispy-edged in a cast iron skillet. This recipe is a staple for any meal, from BBQs to weeknight dinners.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup buttermilk
– 1 large egg
– 2 tablespoons butter, melted
– Honey or maple syrup (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Grease a 10-inch cast iron skillet with butter.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a separate bowl, whisk together buttermilk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined (do not overmix).
5. Pour batter into prepared skillet and smooth out.
6. Bake for 20-25 minutes or until golden brown on top and cooked through.
Cooking Time: 20-25 minutes
Wild Berry Cobbler with Biscuit Topping
Warm up to the sweet and tangy flavors of this classic cobbler, loaded with a mix of juicy wild berries. Perfect for a cozy evening treat or a brunch gathering.
Ingredients:
– 2 cups mixed wild berries (blueberries, raspberries, blackberries)
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 biscuit topping (see below)
Biscuit Topping:
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix berries, sugar, flour, baking powder, and salt.
3. Pour mixture into a 9×13-inch baking dish.
4. Drizzle melted butter over the berry mixture.
5. Roll out biscuit topping dough on a floured surface to about 1/4 inch thickness.
6. Place dough on top of berries, pressing edges to seal.
7. Bake for 40-45 minutes or until crust is golden brown and fruit is bubbly.
Grilled Quail with Rosemary Butter
This recipe combines the natural sweetness of quail with the savory flavor of rosemary and butter, resulting in a deliciously aromatic dish perfect for special occasions.
Ingredients:
– 12 quail, rinsed and patted dry
– 2 tablespoons unsalted butter, softened
– 2 sprigs fresh rosemary, chopped
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together softened butter and chopped rosemary until well combined.
3. Season quail with salt and pepper.
4. Brush the rosemary butter evenly onto both sides of the quail.
5. Grill quail for 8-10 minutes per side, or until cooked through.
6. Serve hot and enjoy!
Cooking Time: 16-20 minutes
Pioneer-Style Sourdough Biscuits
Embrace the rustic charm of the American frontier with these tender and flavorful biscuits, made possible by the magic of sourdough starter. Perfect for accompanying hearty stews or serving alongside a warm breakfast.
Ingredients:
– 1 cup active sourdough starter (fed and ripe)
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine sourdough starter and flour. Mix until just combined, leaving some streaks of dough visible.
3. Add salt and cold butter; use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs.
4. Turn dough out onto a lightly floured surface; gently knead 2-3 times until it comes together in a cohesive mass.
5. Pat dough into a 1-inch thick circle. Cut into desired shapes (e.g., squares, triangles).
6. Place biscuits on prepared baking sheet, leaving about 1 inch of space between each.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Mountain Man Breakfast Skillet
Get ready to fuel up with this hearty breakfast skillet recipe, packed with savory sausage, crispy potatoes, and scrambled eggs.
Ingredients:
– 1 lb sweet potatoes, peeled and diced
– 1 lb smoked sausage, sliced
– 6 large eggs
– 2 tbsp butter
– 1 small onion, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the sausage over medium-high heat until browned, about 5 minutes.
3. Add the diced potatoes, chopped onion, and butter to the skillet. Cook for an additional 10-12 minutes or until potatoes are tender.
4. Crack in the eggs and scramble them into the potato mixture.
5. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until eggs are set.
6. Serve hot and enjoy!
Cooking Time: approximately 25-30 minutes
Smoked Gouda and Bison Meatballs
Elevate your appetizer game with these savory Smoked Gouda and Bison Meatballs, perfect for a cozy gathering or a quick snack. The combination of rich bison meat, melted smoked gouda, and tangy herbs will delight your taste buds.
Ingredients:
– 1 lb ground bison
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/2 cup grated smoked Gouda cheese
– Salt and pepper to taste
– Optional: your favorite marinara sauce for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground bison, breadcrumbs, parsley, garlic, and olive oil. Mix well with your hands until just combined.
3. Divide the mixture into 12-15 equal portions and shape each into a ball.
4. Place the meatballs on a baking sheet lined with parchment paper, leaving some space between each.
5. Bake for 18-20 minutes or until cooked through.
6. While the meatballs are baking, place the grated smoked Gouda cheese in a small saucepan over low heat to melt and bubble slightly.
Serve:
1. Remove the meatballs from the oven and brush with melted Smoked Gouda cheese while still warm.
2. Serve hot with your favorite marinara sauce or enjoy as is.
Rustic Apple Pie with Cinnamon Crust
Warm up on a chilly day with this classic apple pie recipe, elevated by the comforting warmth of cinnamon crust. The simplicity of this rustic pie allows the natural sweetness of the apples to shine through.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup granulated sugar
– 3-4 Granny Smith apples, peeled and sliced
– 1/2 tsp ground cinnamon
– 1 tbsp cornstarch
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, salt, and cold butter; use a pastry blender or fingers to work butter into the flour until mixture resembles coarse crumbs.
3. Add sugar, cinnamon, and cornstarch; mix until just combined.
4. Roll out dough on floured surface to 1/8-inch thickness.
5. Arrange apple slices in center of dough, leaving a 1 1/2-inch border.
6. Fold crust edges up over apples, pressing gently to seal.
7. Brush egg wash over crust and sprinkle with cinnamon.
8. Bake for 45-50 minutes or until crust is golden brown.
Cooking Time: 45-50 minutes
Campfire Blueberry Buckle
This classic dessert is a staple of camping trips and outdoor adventures. The combination of sweet blueberries, crispy biscuits, and gooey caramelized sugar is sure to satisfy any sweet tooth.
Ingredients:
– 1 cup fresh or frozen blueberries
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 egg, beaten
Instructions:
1. Preheat your campfire cooking grate or oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add heavy cream, melted butter, and beaten egg. Whisk until smooth.
4. Pour batter into a greased 9×13-inch pan.
5. Top with blueberries, leaving a 1-inch border around the edges.
6. Cook for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Herb-Roasted Root Vegetables with Bison Sausage
A hearty and flavorful one-pan meal that combines the richness of bison sausage with the natural sweetness of roasted root vegetables, all tied together with a fragrant herb medley.
Ingredients:
– 1 lb bison sausage
– 2 large carrots, peeled and chopped
– 2 large parsnips, peeled and chopped
– 2 large sweet potatoes, peeled and chopped
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together the chopped carrots, parsnips, and sweet potatoes with 1 tbsp olive oil, salt, and pepper until they’re evenly coated.
3. Spread the vegetables on a baking sheet in a single layer.
4. Place the bison sausage on top of the vegetables, slightly off-center.
5. Drizzle the remaining 1 tbsp olive oil over the sausage and sprinkle with rosemary and thyme.
6. Roast in the preheated oven for 35-40 minutes or until the vegetables are tender and caramelized, and the sausage is cooked through.
Cooking Time: 35-40 minutes
Summary
Get ready to cook up some rustic flavors from Yellowstone! This collection of recipes features hearty, adventurous dishes that are sure to please even the most discerning palates. From Bison Chili with Cornbread Topping to Smoked Trout with Lemon Herb Butter, and from Campfire Dutch Oven Stew to Rustic Apple Pie with Cinnamon Crust, these 20 recipes showcase the best of wild game cuisine. Whether you’re a seasoned chef or just looking for some inspiration for your next camping trip, this Yellowstone cookbook has something for everyone.
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