This is a stick-to-your-ribs, zesty, cold-weather, comfort-food dish made with your own elk, deer, caribou or antelope that doesn’t require a vast array of ingredients or great culinary skills.
Ingredients: For Braising 4 squirrels, cleaned and pieced Salt, to taste Pepper, to taste Olive oil 2 Onions, chopped 3-4 cloves garlic, crushed 24 ozs. broth (vegetable or chicken) For Dip 2-3 cups braised squirrel,
For hunters who value the connection between their white-tailed deer harvest and preparing a quality venison dinner, Outdoor News has partnered with chef Jon Wipfli to feature an excerpt from his new cookbook Venison: The
The addition of smoked sausage infuses the white wine roux that transforms this chowder into a flavorful gumbo, but if you want to leave the sausage out, the base recipe is still an excellent panfish
Affectionately known as “Grandma’s Grouse Club Sandwich” By Shawn West When it comes to wild game, very little beats ruffed grouse in my eyes. I will not dispute the disciples of venison tenderloin, or walleye
Ohio Outdoor News, one of the seven Outdoor News titles published by Outdoor News, Inc., invites listeners in the Buckeye State to tune in this holiday weekend to the Buckeye Sportsman weekly radio broadcast. The
In Venison, you’ll find more than thirty recipes for venison—with accompanying accoutrements and sides, all gorgeously photographed by destination photographer, Matt Lien, the result is a venison book like no other that will appeal to
There is a certain camaraderie that accompanies fall hunting season, when friends and relatives join together at “deer camp” for a hearty meal. In the spirit of the traditions that accompany a successful hunt,
If you know someone who appreciates the connection between the field and their dinner plate, we’ve got three of this season’s newest cookbooks that would make an excellent gift idea! Venison: The Slay to
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