Back in the early 1970s, my dad and a buddy harvested wild rice from a small lake near the Sherburne National Wildlife Refuge. My parents stored the wild grain in coffee cans, and Mom cooked
Nobody ever sets out to screw up a venison roast, but this doesn’t stop it from happening all too often. There are all sorts of tutorials available on how to cook a perfect venison roast.
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
Tim Kraskey has a cookbook titled “Red, White and Everything Else,” with recipes featuring elk, venison, buffalo, antelope, duck, pheasant, grouse, partridge, turkey, fish and more. Tim says that he was inspired to create this
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
The trouble with pheasants is they don’t easily convert to kabobs. Sure, you’ll get four or five nice chunks off each lobe of breast, a few more off the thighs, but then there are the
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
One of the world’s simplest combinations, sauce vierge goes so well with fish that after making it once, you’ll return to it again and again. Serve with a side of your favorite roasted veggies.
This fillet method yields a very nice, skin-on, tail-on fillet that is completely boneless (other than the tail base). You can cook this fish many different ways and enjoy that crispy skin, crunch tail and
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