Jamie Carlson shared this recipe with the Outdoor News Taste of the Wild, and said to simply use whatever cut of venison you like best. For this version, he used the eye of round that
The oils in the fish that many complain about make it a perfect vessel for holding smoke.
In this recipe that was featured in the Outdoor News Taste of the Wild, chef Jeff Benda introduces us to a perfect light salad to pair with some fresh catfish fillets that pops with color
Sarah shared that one of her favorite memories from last summer was charter fishing on Lake Michigan. She was on a group trip, and they had great success catching numerous fish, including kings, lakers, and
With Sous Vide becoming mainstream in the kitchen these days, and the popularity of pellet grills for home chefs to transform their harvest, you’ll find this recipe for Wild Turkey Tikka Masala packs a ton
When harvesting your ramps:
To begin, loosen the soil with your spoon, trying not to disturb any neighboring ramp roots. Use your knife to cut the stem. Cutting the leaves above the ground reduces soil
For successful freshwater anglers, baked fish is a tasty option for transforming your catch that often gets overlooked, and if truth be told, it is seriously underrated. Whether you have a bag of panfish, or
This sandwich is simple to make and can be made with pretty much any of our wild game harvested across the Great Lake States. Jamie Carlson said he has made this sandwich with crappies, venison,
A recipe contributed to the Outdoor News Taste of the Wild by Harvesting Nature’s John Vile, this venison sausage requires basic equipment including a meat grinder, a sausage stuffer and a smoker. John recommends using
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