Mustard magic isn’t just coating the prepared fillets with mustard to impart its unique flavor. Here’s my mustard-magic recipe.
In Italian, cacciatore means the hunter, so this is truly the hunter’s dish. Make it with your favorite pale-meated birds: pheasant, Hungarians, chukar partridge, and blue and ruffed grouse.
Adam Berkelmans lives in eastern Ontario and enjoys hunting, fishing, foraging, and gardening in order to acquire real food, which he uses to create internationally inspired recipes.
Jeff Benda is based in North Dakota, where he’s an avid outdoorsman and family man. He spent 25 years in the restaurant industry and ran a successful catering business.
Brad Trumbo says this delectable sausage grind makes a superb ingredient for breakfast, pizza, soup, and one of his family’s favorites, this recipe for sausage-stuffed portobello caps.
Remove the skin from the fillets and cube the salmon into small, bite-sized pieces. Pour the salmon marinade into a bowl with the cubed salmon and mix well.
The best jerky is both chewy and pliable and should never leave you with a sore jaw after enjoying a piece. For this reason, I prefer to use the smoker instead of a dehydrator. Any
Kory uses a grill to bring greater flavor to the fresh vegetables in this recipe. Kory develops the flavor in this dish by first roasting the vegetables to give them a mellow, smoky profile, then
After 20 years of hunting pheasants here in North Dakota, I have learned from experience there are lots of ways to end up with a dried out, tough game bird that disappoints at the family