Here is a recipe by Chef Lukas Leaf tapping into your cast iron Dutch Oven to prepare this flavor-infused stew “campfire style”. While you could opt to prepare this recipe using a standard Dutch Oven
Chef Eileen Clarke reveals her discovery for an easy marinade for various wild game, including venison, that simply taps the acidic values of the sweet honeydew melon.
Typically served in lettuce cups to be eaten as a salad with an intensely flavorful Thai Sauce, you can also serve this recipe with rice and other veggies. The ingredients call for fish sauce, but
By Chef and Author, Eileen Clarke A lot of people swear that a four-to-one ratio of lean-to-fat is perfect for wild game sausage, but that produces a dry sausage, not the creamy, melt-in-your-mouth texture of
From Chef and Author Eileen Clarke this pot roasted pheasant recipe works for any whole pale-meated bird like forest grouse, Hungarian partridge and Chukar.
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.
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