Ingredients 4 medium white bass fillets, about 1¼ pounds Kosher salt and freshly ground black pepper ¼ cup olive oil 4 garlic cloves, thinly sliced Zest of 1 orange removed in large strips with a peeler Zest of 1 lemon removed in large strips with a peeler 1 red onion, thinly sliced 2 jalapeño peppers, […]
White Bass Escabeche Read More »
Whether it’s made from cow’s milk, goat milk, from a sheep or yak, blue cheese offers a unique flavor to dishes. The process of adding specially cultivated bacteria to the cheese gives it a spotted or veined appearance and the distinct sharp, salty taste that makes it a favorite for topping salads, and an almost
Taste of the Wild: Blue Cheese Venison Bake Read More »
By Chef Jesse Griffiths From his cookbook “Afield, A Chef’s Guide to Preparing and Cooking Wild Game” Available through Rizzoli International Publications, Inc. Ingredients to Prepare Shredded Meat 2 whole squirrels or cottontails, gutted 1 onion, halved 4 whole cloves 1 bay leaf 8 Tablespoons (1 stick) unsalted butter Soup Ingredients 6 medium carrots, thickly
Taste of the Wild: Squirrel with Herb Dumplings Read More »
Shallow fishing techniques for spring slabs are the norm, but check bay breaklines while watching water temperatures closely!
Slab frenzy! Prime time for ice-out crappies 2015 Read More »
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Your Daily Outdoor Update – April 3rd – Deer Population Goals Read More »
Ingredients: 1 lb spicy bratwurst-style venison sausage, sliced 2 tsp. olive oil 1 cup sliced zucchini or summer squash 1 cup chopped leeks (or onion) 1 cup sliced, fresh mushrooms ½ cup chopped carrots 1 clove garlic, minced 1-15.5 oz. can pinto beans, rinsed and drained 1-15.5 oz. can Great Northern beans, rinsed and drained
Taste of the Wild: Venison Cassoulet Read More »
Chef Jesse Griffiths recipe from the cookbook: Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish /Rizzoli International Publications, Inc. Written by Jesse Griffiths, Foreword by Andrew Zimmern, Photographed by Jody Horton Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step
Taste of the Wild: Crappies Augraten by Chef Jesse Griffiths Read More »
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Your Daily Outdoor Update – April 2nd – Women In The Outdoors Read More »
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