Buying a grill used to be easy. You really only had two choices, gas or charcoal. Most people owned a Weber, whether it was the kettle charcoal grill or the Genesis gas grill, Weber was the grill brand most people knew.
A lot has changed since then and our choices have become overwhelming.
How to choose a grill in the age of too many choices Read More »
As hunters and fishermen, one of our biggest problems is food waste. We have all been out hunting or fishing and brought home our quarry, processed it and put it in the freezer. Almost certainly we have gone to that freezer and found a package of frozen meat that is 2 or 3 years old.
We are then left with the dilemma of whether it is still good to eat or not? That answer is not as simple as good or bad. Like many things it depends on several factors.
Storage matters when it comes to keeping wild meat fresh Read More »
When people think about smoked meats, most folks think about beef and pork and maybe some chicken or turkey. We think about briskets, ribs, pork butts, long, slow cook times and low heat. We also think about great flavors that can only come from smoke.
So how do you translate those flavors to wild game and get results that your family and friends will enjoy? Surprisingly it’s not as hard and scary as some folks might expect.
How to smoke wild game for mouthwatering meat Read More »
I love to use wild game to celebrate a holiday meal. Whether it is a turkey for Thanksgiving or a goose on Christmas, I always believe that having something I harvested on the table makes the celebration that much more special.
Most people wouldn’t think about St. Patrick’s Day (Monday, March 17, 2025) as a big food holiday, but I enjoy Irish food almost as much as I enjoy Irish whiskey. And what would St Patrick’s Day be without corned beef?
Try this recipe for a delicious corned venison roast Read More »
Butchering a deer can feel like an overwhelming task. I know the first couple of deer that I butchered myself turned into a lot of stew meat. I wasn’t sure where to make my cuts or even what cuts I should expect to get out of a deer.
The backstraps of a deer are pretty self-explanatory and come off relatively easily.
The front shoulders are mostly for grinding as is the meat in the ribs and the neck. Here are some tips to help you get the best meat out of your hindquarters.
Big-game butchering: How to remove, debone, and cut roasts from a hindquarter Read More »
I get asked all the time about the easiest recipe for venison that I have. For a long time, I didn’t really have an answer. Now, I have an answer to that question.
This will be my go-to for venison shanks from here on out. For me, there is nothing easier than dumping ingredients into a crockpot and leaving them. In its most basic form, this recipe could be venison shanks, ham hock, salt, pepper, and chicken stock.
Taste of the wild: Venison shank tacos with wild rose hips Read More »
Foraging for nuts is not for the faint of heart.
The actual foraging is easy, and many folks will head out and gather up buckets full of walnuts, acorns, or hazelnuts and come home feeling good about their find. Then regret sets in. Processing nuts to use and eat is where the real work begins.
Taste of the Wild: Bear fat and wild hazelnut toffee Read More »
Growing up in Minnesota, I became intimately familiar with fried fish. Whether it was breaded in shore lunch or breaded with crushed saltine crackers – like my grandmother used to do – fried fish was a staple for anyone who grew up fishing. As I’ve gotten older and my tastes have expanded, I have tried to find new ways to cook fresh-caught fish.
From the table: Perfecting pike puttanesca Read More »
Gochugaru is a key ingredient in Korean dishes and may be found under the category of Korean chili powder/flakes.
Taste of the Wild: Delicious Korean wild turkey skewers Read More »
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