If you’ve got chunks of wild game meat that you’ve been avoiding because they are rather less desirable cuts, instead of paying someone to make them into sausage, try brining them with this tested recipe
INGREDIENTS 2 tablespoons butter 1 cup sliced green onions **OPTIONAL: 1 Jalapeno pepper finely diced Approximately 1 lb. (3 ½ cups) cut up COOKED bird meat (pheasant, turkey, quail or partridge meat could be
Give this recipe a try and you’ll discover why it stays near the top on our list of favorites. Beyond the fact that it is an excellent way to use up the last of the
an excerpt from Shaw’s latest cookbook titled “Pheasant, Quail, Cottontail — Upland Birds and Small Game From Field To Feast” that will appear in the pages of Outdoor News publications beginning Oct. 12. Shaw’s recipe
When cooking pale-meated birds, whether domestic or wild, the juices run pale when the bird is cooked enough. (Before that, they run red.) But waterfowl juices always run red, so if you’re testing your bird’s
Craft your own prosciutto using this recipe excerpted from Cured Meat, Smoked Fish, & Pickled Eggs © by Karen Solomon, photography © by Aubrie Pick, used with permission from Storey Publishing.
Craft this recipe using your wild turkey and some chanterelle mushrooms (or other foraged mushrooms) and you’ll have the foundation for a great meal!
Keep an eye out for this step-by-step guide to crafting homemade prosciutto using duck breasts excerpted from Cured Meat, Smoked Fish, & Pickled Eggs © by Karen Solomon, photography © by Aubrie Pick, used with
We know that Outdoor News readers are real outdoor enthusiasts, and if you’re like any of the members of our team, you’ve got a selection of wild game and fish in your freezer that will
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