With many anglers ready for an alternative to frying their fish, and the temperature outdoors cooling off, this recipe by Jeff Benda is a solid dinner choice this time of year. Benda said the recipe comes together quickly and reheats well for lunch leftovers the next day.
Taste of the Wild: Easy fish chowder Read More »
While I absolutely despise store-bought pizza crusts, naans are great when heated for a quick and easy weeknight meal or snack. For this recipe, I use the breasts for one mallard along with some king oyster mushrooms I picked up at our local Asian market. If you can’t find oyster mushrooms, feel free to substitute button mushrooms or baby portobellas available at any supermarket. Or better yet, use edible mushrooms you foraged.
Taste of the Wild: Mallard & Mushroom Naan Pizza Read More »
Turn your catch of the day into a delicious dinner in only 20 minutes with this simple, southern-inspired recipe.
Perfect pan-fried walleye with pecan butter sauce Read More »
Jeff Benda is based in North Dakota, where he is an avid outdoorsman and family man. He spent 25 years in the restaurant industry and ran a successful catering business.
Making delicious snow goose quesadillas Read More »
Jeff Benda is based in North Dakota, where he’s an avid outdoorsman and family man. He spent 25 years in the restaurant industry and ran a successful catering business.
Venison-Tater Tot Skillet Casserole Read More »
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