Marinated in soy sauce and ginger overnight, then grilled and chilled, this upland salad is an easy do-ahead dish that will keep you cool this summer.
Use any pale-meated upland bird. It’s pheasant here,
Southern lifestyle guru, host of “The Sporting Chef” on The Outdoor Channel, and public speaker, Stacy Lyn Harris is also a best-selling author of three books.
This recipe featured in the Outdoor News Taste
Look for a bag of cheese ravioli in the refrigerated or frozen section of your local grocery store, then thaw out a pound of ground venison from your freezer.
My dad would take my three sisters and me fishing at the lake by our house when we were small. We’d cram into a tiny rowboat and my dad would try to enjoy the peace
This is a simple recipe that uses two ingredients fortunate hunters and foragers have in abundance: venison and wild cress. The “cress” can be any number of edible cruciferous weeds including upland cress or creasy
Several years ago, I was cutting firewood with my husband on our property in Wisconsin when I noticed several patches of bright green plants in the trees nearby.
I love cooking game birds as much as I do walleyes and crappies, and over the years I’ve tried cooking Canada geese in a variety of ways, from crockpots to stir-fry, but I just hadn’t
Whether it’s deer, elk, bear, or other game, the harvest from a successful hunt provides sustenance for our family throughout the year. Venison in particular offers a lean and flavorful alternative to store-bought meats, making
By now, there has been plenty of time to amass many packages of fish fillets into the freezer. Between walleyes, white bass, crappies, or various catfish species, there has been many months to get out
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