Duck breast, cooked with a touch of Traeger wood fired smoke, transports this poultry to a different flavor zone.
Get a little wild with Traeger’s Roasted Venison Tenderloin recipe. Start by marinating the venison for at least 8 hours in a mixture of red wine, garlic, soy sauce, rosemary, black pepper and olive oil. From there, cook them until medium-rare, which is 135 degrees F.
This ain't your grandma's stroganoff--homemade, fresh ground venison meatballs are grilled over applewood and paired with a creamy mushroom stroganoff sauce.
Nothing beats traditional bacon, until you've tried out this recipe. These duck breasts are cured in a sweet molasses and brown sugar mixture, smoked over sweet maple wood and sliced thin for your new favorite meat candy. Say hello to homemade.
A great base needs a good counterpart. Freshly harvested elk short ribs, Chanterelles, and green beans pull in the sweetness of our cherry wood and only require a simple seasoning of salt, pepper and butter