Enjoying your own homemade hot dogs crafted from the deer you harvest yourself is great. Adding cheese to the mix? Does it get any better? Chef and Author Eileen Clarke shares her DIY recipe for
A wild turkey-inspired take on the restaurant staple of a green salad with a chicken breast. Breast meat smoked with apple wood at a relatively high temperature so that the smoke does not overwhelm the
Author and Chef Hank Shaw says that “Elderberry syrup is the first thing I do with elderberries once they come ripe in summer. Why? Because it’s so damn versatile. I’ve used it to make elderberry
Grab the bucket for some blueberries and use them to craft a BBQ sauce that compliments the bear meat in this recipe by Outdoor News Taste of the Wild contributing Chef – Justin Townsend.
You might have used a pie iron, or Pudgie pie maker, when you were a kid. Perhaps it was the pizza pie or a goey chocolate and peanut butter dessert pie cooked over the campfire.
The perfect summer dish that brings together your fresh walleye or perch in a taco that bursts with flavor thanks to fresh cilantro, diced tomatoes and sweet corn. The smoky paprika and charge of cayenne
Pull out the cast iron and get the fire going. Chef and Author Susan L. Ebert shares a simple shore lunch of sunfish crafted with basic ingredients that shine thanks to duck fat!
Comfort food in a bun. Whether you’ve harvested your deer in the midwest outdoors or while hunting the western ranges, tame your toughest cut of wild venison with this recipe from Chef Justin Townsend. #Harvesting
By Chef Justin Townsend Yield: 2 sandwiches Caramelized Onions Ingredients: 1 onion, peeled and cut into long slivers 1 teaspoon of olive oil 1 teaspoon of salt Preparation: 1. Bring a wide thick bottomed pot
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