Most people tend to think of a woodcock as an appetizer – they’re not very big birds, after all. But when you prepare the breasts and legs, two woodcock make a hearty meal. The breast
Chef and author of several wild game cookbooks, Eileen Clarke, shares her thoughts on this “convenience food” option for wild game enthusiasts. I love quesadillas, but they’re hard to eat in a blind—or pickup. So,
With some pheasants in the freezer, my wife and I decided to braise a few down and pick the meat in order to have some cooked meat on hand for various meals throughout the week.
Replace goose breasts for beef in this preparation – which treats the game bird meat just like a steak. Start with a soak in a balsamic vinegar-based marinade for 4 to 8 hours, then grill
When it comes to options for smoking meat, author of several wild game cookbooks – Eileen Clarke, shares that the good old water smoker is still one of her favorite cooking devices. In this recipe,
Tacos are a great summer crowd-pleaser because each person can adjust the fixings to suit their taste buds. The simple chimichurri sauce adds a ton of fresh herby flavors and a zing of acidity by
Venison Corn Dogs are perfect as a make-ahead meal and can be frozen after they’re cooked for up to 3 to 6 months. Simply quadruple the recipe, fry them all, then allow them to cool
He’s best known as a leading authority on culinary uses of mushrooms and plants via his website Forager | Chef: the largest resource on wild mushroom cookery on the web, and Chef Alan Bergo shares
Jamie Carlson shared this recipe with the Outdoor News Taste of the Wild, and said to simply use whatever cut of venison you like best. For this version, he used the eye of round that
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