Making wild game jerky is another great option for maximizing your valuable wild game harvest.
The Ultimate ‘Comfort Food’
Tips to prepare your toughest cuts
Sliders and dressed-up burgers are all the rage right now, but you don’t have to go to a restaurant to create a slider
Tips for trimming venison, elk, caribou, moose or antelope.
You can also use pre-blended “pickling spice” – replace the peppercorns, cloves, mustard seed, allspice and Bay Leaves with approx 3 tbsp. of the mix.
Tip Corner: Pull out the Dutch oven! You’ll be incorporating your duck, walleye, and smoked game sausage into a satisfying dish with this week’s recipe. This recipe recommends using a cast iron skillet for some of the preparation. If you’ve never considered this versatile form of cookware, check out this site for some tips. Ingredients: 2 boneless duck breasts, fat…
The rich nature of waterfowl teams up perfectly with a refreshing salad made with all the fresh ingredients that are available in today’s markets.
Many of us have fond memories of our hunting forays as youth, with our first game animal being the wily rabbit.
There are many styles of hunting waterfowl and there are just as many antidotes to prepare them for cooking
You can have the meat processor grind your venison, but if you use a variety of cuts in your kitchen, you may want to keep the meat whole and grind it as you need it.
For the best flavor, clean and cook your fish within 2 hours after catching it. Cleaning it might not be a problem, but you may not be able to cook it that quickly.
We all struggle to come up with easy creative ideas on how to expand our wild game culinary repertoire
After spending a long day chasing Roosevelt Elk, and ultimately settling on a nice Sitka Black-tailed Deer on Afognak Island in the Kodiak Archipelago in Alaska, I was introduced to this rich stew, and I’ve turned to this recipe many times since.
A celebration of pheasants, grouse, ducks and other upland game reminds us where our food comes from – the land
Hank Shaw, the former political reporter turned blogging forager, returned to Minnesota last week to promote his new book.
There’s nothing worse than eating deep-fried walleye that’s oil-saturated, mushy and nearly raw inside.