Contributor Eileen Clarke shares that “Everybody’s using air fryers these days, and while I do love sweet potato fries and whole chickens prepared that way, nothing quite compares to a traditional old deep fryer for
When hunters talk about cooking goose, most people immediately think of goose breasts on the grill or goose jerky in the dehydrator. But let us be honest – those big, meaty Canada goose leg quarters
AN IMPORTANT NOTE FROM THE KITCHEN: As a food safety precaution, follow the timeline and temperatures precisely as indicated for cooking the fish in this recipe. The FDA has found that certain species may contain
When the weather warms and the grill is getting more use than the oven, lighter meals just seem to hit the spot. This Lake Michigan Steelhead Slaw by contributor Sarah Kozlowski is a fresh way
Summer is all about keeping things simple. Long days on the water mean less time spent in the kitchen and more time enjoying fresh-caught fish with family and friends. You’ll do just that with this
As an avid hunter and angler his goal is to encourage the outdoor community to embrace a new style of fusion cuisine and inspire a new generation of outdoor chefs.
As late spring days morph into the heat of summer, contributor Eileen Clarke gives you a one-dish meal that taps into the heat of your grill instead of the oven.
Eileen shares, “I love
Contributor Jeff Benda shared this recipe in tribute to springtime and the big Minnesota Fishing Opener, stating that “A simple pan-seared walleye recipe reminds us of those high-five memories when the first walleye flips into
Contributor Sarah Kozlowski shares that “spring turkey season always seems to bring a mix of early mornings, long days, and a full freezer if things go right.” After the hunt, it usually turns into figuring
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