From respected author and chef, Eileen Clarke, comes this recipe that fills hearty portobello mushrooms with onions, sauerkraut, Smoked Gouda cheese and flavor-infused venison sparked by a dry rub you’ll want to use with other
Another great Outdoor News discovery, a simple venison chili recipe found in the pages of the cookbook Game for All Seasons (Great American Publishers). By veteran hunter, fisherman, and chef Harold Webster, author of the
Blue tortilla chips and black bean salsa give freshwater fish a South of the Border flavor with this recipe from author Susan L. Ebert. Enjoy this excerpt from her cookbook: Field to Table.
This recipe is from the cookbook by Chef Eileen Clarke: Slice of the Wild that is now available in soft cover for $25 online at www.riflesandrecipes.com or by calling 406-521-0273. Eileen, who is the author
Whether it’s a gourmet dinner that’s a feast for the eyes or just plain great homemade far shared by friends who love the great outdoors as much as you do, we’ve got some ideas for
From the Chef, Justin Townsend: Venison burgers are the classic go-to for ground meat in my house. I always set aside the prime cuts on the deer and then everything else gets ground up later.
One of our contest finalists in the 2015 Outdoor News Recipe Contest Sponsored by Camp Chef SWEET & SOUR GRILLED QUAIL (OR DOVE) A simple way to prepare those tiny birds that offers big taste!
One of our contest finalists in the 2015 Outdoor News Recipe Contest Sponsored by Camp Chef SWEET & SOUR GRILLED QUAIL (OR DOVE) A simple way to prepare those tiny birds that offers big taste!
From the cookbook; Recipes from Nature by Kay & Bill Lindner Recipe contributed by Teresa Marrone 4 cups apple juice 4 cups cold water ½ cup coarse kosher salt ½ teaspoon Tabasco (or similar hot
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