A cast iron pan is ideal for building the perfect char on the peppers and onions that build a platform for your venison tenderloins and wild mushrooms in this hoagie sandwich recipe.
Eileen Clarke shares a recipe using ground meat as the base for making homemade jerky. The special recipe for a Caribbean-inspired jerk seasoning is included, but the foundation of this recipe can be adapted to
With the pop of cheese and savory sausage, this recipe submitted by: Tamara Graham of Warren, PA elevates your wild game breasts to a new level. This recipe is crafted using pheasant, but turkey or
By Chris Jodlowski of Harvesting Nature From the Chef: There’s a strong temptation to breast out upland birds in the interest of conserving the time and tedium involved in plucking. For my money, the time
From Chef Ara Zada: Archery hunting can be tough and it’s important to constantly practice. I find that no matter how much you shoot targets you never get the same pressure as when you’re
Submitted by: Alice Blain of Mecosta, MI FRESH SALMON CAKES 1 Tbsp olive oil 1/4 cup minced onion 2 Tbsp minced red bell pepper 2 Tbsp minced celery ¼ tsp salt 1/4 cup mayonnaise
An original recipe © by Tim Kraskey, of Maple Grove, Minnesota Pecan Crusted (Wild Game) Filet Mignon 1/2 Cup pecans, toasted 1/2 Cup flour 2-3 Tablespoons fresh thyme, chopped 2 Tablespoons fresh rosemary, chopped
Taste of the Wild Contest Entry by Kory Slye of Russell, PA Smoked Steelhead – Lime Chipotle Style Ingredients: • Steelhead Fillet – Skin on • 2 Cups Brown Sugar • ½ Cup Kosher
From the Chef: I have always found that wild game pairs really well with fruity flavors, and this Pheasant and Pineapple Kabob recipe is the perfect combination of both savory and sweet. The marinade
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