Jeff says that spearing pike is equal parts, stillness and adrenaline. “You sit quietly in a dark house, breath fogging the air, staring into water so clear it feels like another world. Then, out of
Kick off the new year with a pop of flavor from these walleye wonton cups in a recipe created by Ryan Pinkalla.
From his cookbook “The Frozen Kitchen,” this recipe is great as an
As we transition into the busy holiday season, quick and easy comfort food is what’s on the menu, and this venison egg roll in a bowl recipe shared by Dori Sell fits that definition perfectly.
As an avid hunter and angler, his goal is to encourage the outdoor community to embrace a new style of fusion cuisine and inspire a new generation of outdoor chefs.
The process Eileen Clarke has developed to refine her popular sausage-making cookbooks stemmed from the desire to make sausage with the wild meat in her freezer plus fat and good flavors.
Contributor Sarah Kozlowski shares that “Sous vide cooking has gained a lot of popularity in the last few years, and for good reason.”
Contributor Eileen Clarke, who has authored several wild game cookbooks, playfully calls this “A-Cup-A-Cup-A-Cup-A-Antler Soup” due to the process of adding a cup of various elements you have in the kitchen to craft the dish.
This recipe shared by Dori Sell will be a family favorite thanks to the ease of preparation and satisfying blend of pasta, hearty sauce and cheese. Since venison is leaner than beef, Dori recommends adding
It doesn’t take a full-blown orchard to craft a batch of chutney. Five smaller apples roughly equals a pound, and a pound of apples will generally yield 3 cups. The Cortland variety of apples works
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