A longtime contributor to the Outdoor News Taste of the Wild feature, and author of several wild game cookbooks, Eileen Clarke shares this recipe for summer grilling season.
My favorite way to do this dish is in the woods, on a camp grill. Catching the trout and picking the leeks right there make it a memorable dish.
Just in time for grilling season, Ara Zada, from the Harvesting Nature team, shares the perfect Juicy Lucy burger recipe, tapping ground elk meat. Zada notes that this recipe will also work with venison or
Turn your catch of the day into a delicious dinner in only 20 minutes with this simple, southern-inspired recipe.
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.
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.
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