With many anglers ready for an alternative to frying their fish, and the temperature outdoors cooling off, this recipe by Jeff Benda is a solid dinner choice this time of year. Benda said the recipe
taste of the wild
Tim Kraskey has a cookbook titled “Red, White and Everything Else,” with recipes featuring elk, venison, buffalo, antelope, duck, pheasant, grouse, partridge, turkey, fish and more. Tim says that he was inspired to create this
Foraging for nuts is not for the faint of heart.
The actual foraging is easy, and many folks will head out and gather up buckets full of walnuts, acorns, or hazelnuts and come home feeling
The trouble with pheasants is they don’t easily convert to kabobs. Sure, you’ll get four or five nice chunks off each lobe of breast, a few more off the thighs, but then there are the
While I absolutely despise store-bought pizza crusts, naans are great when heated for a quick and easy weeknight meal or snack. For this recipe, I use the breasts for one mallard along with some king
One of the world’s simplest combinations, sauce vierge goes so well with fish that after making it once, you’ll return to it again and again. Serve with a side of your favorite roasted veggies.
This Thai wild pork salad contributed by Adam Berkelmans is an exciting way to enjoy feral hogs – bright, exciting, flavorful, and delicious! Note that you can substitute domestic pork for this recipe.
Growing up in Minnesota, I became intimately familiar with fried fish. Whether it was breaded in shore lunch or breaded with crushed saltine crackers – like my grandmother used to do – fried fish was
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.