You will need a couple of pans to prepare the dish, including a large saucepan, a deep skillet, and a 2- to 2 1⁄2-quart casserole pan.
taste of the wild
Many anglers in March and April attempt to use up any fish that remain in their freezers from their wintertime adventures. The below chowder recipe has been my go-to springtime meal. I can use up
Jeff Benda is based in North Dakota, where he is an avid outdoorsman and family man. He spent 25 years in the restaurant industry and ran a successful catering business.
Gochugaru is a key ingredient in Korean dishes and may be found under the category of Korean chili powder/flakes.
There’s no better way to celebrate a successful whitetail harvest like deciding how to process your new supply of venison! One of my favorite things to make is hand-cut jerky.
Deep frying these whole ovaries until the batter is browned while still keeping the inner eggs moist gives them a crisp outer bite wrapped around a creamy inner taste and texture.
Add the chopped fish pieces to the skillet as well. Stirring very gently, and as little as possible (so as not to break up the fish), cook the pasta until al dente and until the
Every hunter I know has a special way of cooking venison and I’m one of them.
Here’s how to catch whitefish and tullibees, and a great recipe to try, too.