We know that Outdoor News readers are real outdoor enthusiasts, and if you’re like any of the members of our team, you’ve got a selection of wild game and fish in your freezer that will
This recipe from Keane Amdahl’s Lake Fish: Modern Cooking with Freshwater Fish offers up big, sweet flavors that are balanced with a little heat and nuttiness. The flaky, succulent fish pairs well with carrots’ natural
Chef and Author Eileen Clarke dubbed these “Bear Hot Brats” and offers options for preparing the meat as a cased or patty-type sausage. Instead of bear meat, antelope, venison, caribou or moose meat could be
Given the early start, most turkey hunts are wrapped up by mid-morning and a turkey camp full of hungry hunters is a perfect opportunity to celebrate success by using some fresh wild turkey for this
This is a stick-to-your-ribs, zesty, cold-weather, comfort-food dish made with your own elk, deer, caribou or antelope that doesn’t require a vast array of ingredients or great culinary skills.
Ingredients: For Braising 4 squirrels, cleaned and pieced Salt, to taste Pepper, to taste Olive oil 2 Onions, chopped 3-4 cloves garlic, crushed 24 ozs. broth (vegetable or chicken) For Dip 2-3 cups braised squirrel,
Affectionately known as “Grandma’s Grouse Club Sandwich” By Shawn West When it comes to wild game, very little beats ruffed grouse in my eyes. I will not dispute the disciples of venison tenderloin, or walleye
There is a certain camaraderie that accompanies fall hunting season, when friends and relatives join together at “deer camp” for a hearty meal. In the spirit of the traditions that accompany a successful hunt,
Eileen Clarke shares a recipe using ground meat as the base for making homemade jerky. The special recipe for a Caribbean-inspired jerk seasoning is included, but the foundation of this recipe can be adapted to
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