A trout, in particular, cooks quickly on the grill, and you can almost be assured that by the time the fish forms a crust on both sides, it’s done.
Utilizing a variety of game meat to fill a crust for a savory meat pie, this recipe taps venison and ruffed grouse, but you can use pheasants, ducks, cottontails/hares, squirrels, wild boar, and even pigeons.
Pheasant with mushroom and cream sauce that doesn’t come from a can! While a mainstay of upland hunters in the Midwest, pheasant cooked with a can of soup may be considered convenient, it will neither
There’s something about spending time outdoors and walking into the house to smell the aroma of a delicious stew simmering in the slow cooker. This venison shank stew recipe by Ryan Lisson will be sure
With a foundation of venison, this recipe by Eileen Clarke builds flavor with Cognac instead of wine, and by brining the wild game meat overnight. It makes this wild Stroganoff amazingly tender and flavorful.
In this recipe, Chef Justin Townsend pairs the two preparations methods of crafting homemade venison jerky against each other using the same recipe. One using a smoker, the other using a dehydrator, comparing time, texture,
Upland birds come in many varieties, some larger like blue grouse, some smaller like quail and Hungarian partridge. This recipe for pale birds is one that fits both large and small upland birds. It relies
Birria is a Mexican dish from the state of Jalisco. The dish is a spicy stew, traditionally made from goat meat. However this version is a recipe that appeared in the Outdoor News Taste of
Although a full roast duck is a beautiful sight to behold on the dinner table, most waterfowl hunters know that once is a while, you’ll end up with a bird that is pretty shot-up, and
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