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Jenny Nguyen-Wheatley

NEBRASKAland Associate Editor Jenny Nguyen-Wheatley was born in Nha Trang, Vietnam, and moved to the United States with her parents in 1992. She graduated from Bolsa Grande High School in Garden Grove, California, in 2008 and completed her bachelor’s degree at UCLA in 2012. Wheatley was editor-in-chief for her high school newspaper and continued to write in college, freelancing for various publications, the Tiger Woods Foundation and writing for her blog FoodForHunters.com. After graduating college, she moved to Nebraska in early 2013 to join the Commission as Regional Editor at NEBRASKAland Magazine. She then became associate editor in 2015. Wheatley enjoys hiking, camping, horseback riding, hunting, fishing and wild game cooking.

Gaelic Venison Steak

Queen Elizabeth II is close to what I would consider a “hero,” and Gaelic steak is one of her favorite dishes. Although Her Royal Highness might enjoy this recipe prepared with beef tenderloin at Buckingham Palace, venison loin is the protein of choice when the Royal Family retreats at Balmoral, which is located in the Highlands of Scotland. Servings: 2 Prep Time: 10 minutes Cooking Time: 40 minutes Ingredients: • 1 pound of venison loin • Kosher salt, to taste …

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Public Grouse: An Adventure Story

The hunting world can be small, and it seems even smaller on the internet. I credit social media for several friendships over the years — connections with like-minded hunters whom I would’ve never met otherwise. Through sharing photos, advice and recipes on Instagram and Facebook, we celebrate and commiserate in each other’s successes and failures every season. And sometimes, these online connections lead to hunting opportunities — real “FaceTime” and new adventures — down the road. A few years ago, …

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One Trail

Many species use a well-worn path between two waters If you’ve ever “blazed a trail” through the woods, or gone “bushwhacking” as some might say, you know it can often be an unpleasant experience pushing your way through branches, brush and tall grass. Life is much easier on a trail. And wildlife agree. That’s why a hike through any woodland or prairie will reveal a series of what we often call game trails. These trails, to put it simply, are …

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Wild Turkey Salad

Over crackers, in a sandwich or scooped over a bed of fresh greens, this is my go-to turkey salad recipe for leftover Thanksgiving dinner or made from scratch with a wild bird. Tarragon — a classic French herb — has an anise, or licorice-like, aroma and used sparingly, can transform any poultry dish. Tart cranberries, lemon zest and juice add balance and brightness to this creamy salad. Skip the brine if you wish, but wild turkey dries out easily. This …

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Dead Timber State Recreation Area

Complicated Past, but a Bright Future Despite its proximity to busy Highway 275 north of Scribner, Dead Timber State Recreation Area is hidden. Even its entrance, which faces a crop field on the other side, is unassuming and plain. The sign indicates that you’re in the right place, but you turn off the county road and wonder, “Is this it?” From your vehicle, you wouldn’t be able to see that to the southwest, just beyond the stretch of mowed grass, …

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Recipes at the Campground

One of the most enjoyable parts of the camping experience is preparing food around a campfire and learning how to create any number of simple, tasty dishes with ingredients already found around the house. Food always tastes a little better outside, and dinner prepared while camping is no exception — especially when the recipes are this easy. Breakfast: Corned Beef and Potato Hash By Jenny Nguyen-Wheatley Servings: 4-6 Ingredients: • 2 (14.5-ounce) cans of sliced/diced new potatoes, drained • 3 …

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Panko-Crusted Perch

Prep Time: 30 minutes Cooking Time: 30 minutes Ingredients: • 1 pound of boneless perch fillets • 2 to 3 large eggs • ⅓ cup of all-purpose flour • 1½ cup of Panko breadcrumbs • 1 teaspoon of kosher salt, plus extra • Freshly cracked pepper, to taste • 1 cup of mayonnaise • 4 teaspoons of Sriracha sauce • 4 teaspoons of lemon juice • Vegetable oil for frying • Lemon wedges, for serving 1. To make the spicy …

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Hunting Late-Season Waterfowl

Hunting the late-waterfowl season is not for the faint of heart. Thick ice, biting temperatures and freezing equipment are only a few things that the most die-hard of waterfowl hunters have to contend with in January and February. I talked to four of these hunters, who provided insight on how to best cope with hunting in harsh winter conditions. Julie Geiser is a public information officer and Nebraskaland regional editor for the Nebraska Game and Parks Commission. She has spent …

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Duck with Beans Recipe

Servings: 6 Prep Time: Overnight Cooking Time: 6 hours Ingredients: • 1½ pounds bone-in duck or goose legs • 1 pound of dried cannellini beans • Water • 1 onion, separated • 1 rib of celery, roughly sliced • 2 carrots, roughly sliced • 2 bay leaves • Olive oil • 6 ounces of andouille sausage, sliced • 4 cloves of garlic, minced • 1 bunch of kale, leaves coarsely chopped • 1 tablespoon of tomato paste • 4 sprigs …

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Not Going to Eat That?

Your Dog Will Pheasant heads, freezer-burned fish, deer liver, duck feet … these are things that I might have tossed in the past. There are parts of an animal that I simply can’t use. Or waste from freezer-burned meat. Or meat that ended up not tasting good. I hate waste, but it happens. So, when my husband and I brought home our 8-week-old Pembroke Welsh corgi puppy last winter, our problems were solved. I’ve come up with a few creative, …

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