Recipes – Wyo Food

Green Chile Chicken Enchiladas: The Weeknight Dinner My Kid Actually Requests

Cheesy enchiladas in a cast-iron skillet topped with cilantro and lime

Creamy green chile chicken enchiladas made in one pan on a weeknight. Roasted Hatch chile, shredded chicken, and a sauce that comes together fast.

Wild Plum Jam: Wyoming’s Late-Summer Reward

Five jars labeled “Wild Plum Jam” and “Handmade Aug 2024,” with fresh plums

Wild plum jam from Wyoming’s draws and riverbanks — a USDA-tested recipe with water-bath canning times corrected for Wyoming’s high altitude.

Smoked Bison Burnt Ends: Labor Day Meat Candy, Wyoming Style

Tray of sliced grilled meat on a wooden table beside a smoker

Smoked bison burnt ends for Labor Day — twice-smoked, sticky, and adjusted for lean bison. Plus the exact temps for safety versus tenderness.

Dutch Oven Venison Stew: The First Thing I Cook Every Archery Season

Dutch oven of stew simmering over a campfire at a woodland cabin

Hearty Dutch oven venison stew for deer or elk shoulder, neck, and shank. Seared, deglazed, and braised low and slow until fork-tender.

Smoked Bacon-Wrapped Jalapeño Poppers: A Wyoming Backyard Smoker Staple

Bacon-wrapped jalapeño poppers with cheese and dipping sauce on a wooden board

Crispy smoked bacon-wrapped jalapeño poppers with creamy cheese filling — the tailgate and backyard-smoker appetizer that always steals the show.

Homemade Venison Sausage: Turning Wild Game Trim Into the Best Sausage You’ll Ever Eat

Seasoned sausage links on butcher paper with herbs, knife, and grinder

Make juicy homemade venison sausage from your own deer or elk. Fat ratios, cold-grind technique, safe temps, and easy patty or link options.

Cowboy Coffee, Properly Made: A Real How-To for a Grit-Free Cup

Steaming coffee pot over a campfire beside a tent at sunrise

Cowboy coffee done right: exact ratios, off-the-boil water temp, grind size, and troubleshooting for a bold, grit-free camp cup. A real how-to from Wyo Food.

Pheasant Pot Pie: A Wyoming Upland Bird Done Right

Slice of golden chicken pot pie lifted on a serving utensil

A homestyle pheasant pot pie built for lean wild upland birds — gently poached, wrapped in a flaky crust. Wyoming wild-game cooking from Wyo Food.

Smoked Goose Breast Pastrami: Turning Wild Canada Geese Into Deli-Style Meat

Sliced pepper-crusted duck breast with mustard sauce, rye bread, and ale

Turn wild Canada goose breasts into deli-style pastrami — cured, smoked, and steamed. A Wyoming waterfowl recipe from Wyo Food.

Wyoming Whiskey Old Fashioned: A Classic Built for Cold Wyoming Nights

Glass of whiskey with ice and garnish next to Wyoming Whiskey bottle on wooden bar

A classic Old Fashioned built on Wyoming Whiskey from Kirby. Sean’s cold-weather technique, tips, and variations for the perfect cozy bourbon cocktail.