Downward trend in hunter participation continues in small game hunting
Results of 2018 small game hunter survey results also indicate lower harvest
October 8, 2019
Once nearly extinct, songbird coming off endangered list
Kirtland’s warbler no longer needs Endangered Species Act protection.
Surprise catch for Canadian angler – a piranha
This is not your typical catch of the day. In fact, it’s likely not something you want to hook at anytime. According to the BC Conservation Officers Service, a Vancouver Island angler “reeled in a surprise” while at Westwood Lake in Nanaimo this week: a red-bellied piranha. For the complete story, click here.
After 30-plus-year absence due to acid rain, brook trout discovered in Adirondack lake
A reproducing population of brook trout has been discovered in a tiny lake in the Adirondack High Peaks Wilderness for the first time since the lake was declared fishless due to acid rain 32 years ago, New York state officials said. Department of Environmental Conservation Commissioner Basil Seggos said yesterday the breeding population of trout
Clark resigns from Natural Resources Board after six months
He cites possible conflict of interest in his role as executive director of Wisconsin Green Fire.
Your Daily Wisconsin Outdoor News Update – Oct. 8, 2019
And the 2020 Fresh Water Fishing Hall of Fame inductees are …
Your Daily Minnesota Outdoor News Update – Oct. 8, 2019
Targeting those slab bluegills.
Wild Game Steak with Chimichurri Sauce
As seen in the Outdoor News Taste of the Wild cooking feature, this recipe has a robust chimichurri sauce that is a flavorful accompaniment to your wild venison that is bright in color and profile, with flavors dominated by the garlic and cilantro. You can adjust the intensity according to your personal heat index by removing the seeds in the peppers.
Smoked Orange Bourbon Glazed Salmon with Basil Pesto and Pasta
In this Taste of the Wild recipe shared by Justin Townsend, author of the cookbook: Eat Wild Game, you have a simple pasta dish that offers the smokiness of the salmon balances the sweetness of the dish, and the bite of the pesto. Toss some capers and tomatoes in the dish to add some extra citrus undertones.
