The best shore lunch or fish fry requires great fish, but the sides are equally as important. Try some buffalo bleu cheese ribbon cut fries/chips for your next fish fry with this cool contraption.
When harvesting your ramps:
To begin, loosen the soil with your spoon, trying not to disturb any neighboring ramp roots. Use your knife to cut the stem. Cutting the leaves above the ground reduces soil
Ingredients: 4 (4- to 6-ounce) skinless catfish fillets 1 egg, beaten 1⁄2 cup panko breadcrumbs 1½ teaspoon Old Bay seasoning 16 asparagus spears, cut into long, thin strips 1⁄3 cup fresh orange slices, rind removed
A recipe contributed to the Outdoor News Taste of the Wild by Harvesting Nature’s John Vile, this venison sausage requires basic equipment including a meat grinder, a sausage stuffer and a smoker. John recommends using
“This is a pretty standard fish chowder with some Polish flair tossed in …”
Technically, a true Shepherd’s pie is supposed to contain lamb meat, while cottage pie generally uses another meat (e.g., beef). But venison is very lean and similar to lamb in several ways, so I’m stealing
Here’s how I like to cook my channel catfish. There are several different kinds of batter you can use, so feel free to use your favorite.
As featured in the Outdoor News Taste of the Wild, this venison recipe was shared by Chef Justin Townsend of Harvesting Nature. This meal is also a one pan meal, minus the pasta or starch.
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