By Chef Eileen Clarke Waterfowl. We love to hunt them. But for many people, eating wild duck isn’t something they’re very fond of. For one thing, there are two basic kinds of wild duck: dabblers
Recipe submitted by Jane Bynum of Endeavor, Wisconsin Stuffed Venison Burgers 1 1/2 lbs Ground Venison 3 Slices Deli Ham – thin sliced type 3 Slices Sharp Cheddar Cheese 1 Cup Italian Bread Crumbs
This recipe shared by: Rocco Marinucci of Saint Charles, Illinois 1lb. white fish fillets (walleye, bluegill, crappie, tilapia, etc.) Fish seasoning (Old Bay, etc.) 1/3 Cup melted butter 1/2 cup processed grated parmesan cheese
Fresh berry cobbler is the cornerstone of berry season in the great lakes states, and this recipe by Glenn and Judy Helgeland taps into the underrated mulberry for an easy dish. Blueberries, raspberries, blackberries or
Venison Cheesy Pasta – Recipe submitted by Krystal Schmidt of Fredonia, WI INGREDIENTS: 1 lb. venison hamburger meat 2 cans “Ranch Style” beans 2 (12 oz) pkgs. “Velveeta” brand Shells & Cheese Dinner 1
This recipe from Keane Amdahl’s Lake Fish: Modern Cooking with Freshwater Fish is perfect for breakfast, lunch, or dinner. Not dissimilar to an omelet, a frittata, or even a quiche, this egg and potato dish
Requiring no external power source and using traditional heat-retention to cook your dishes, the wonderbag allows food that was brought to a boil by conventional methods to cook for up to 12 hours without
Blackened Fillet with Bacon Raspberry Glaze From the author: This recipe is a great way to prepare your fish fillets. Big crappie, catfish, and any fish that is thick enough, maybe an inch thick,
Summer Salad with Grilled Goose + Stone-Fruit A Note From Chef: During the summer I try to grill as much as I can. Partly because I love dining al fresco, and also because I like
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