Contributed by Tim Kraskey and Keng Yang, this southeast Asian-inspired recipe is designed to use your ground game meat. Tim notes that it will work with venison, moose, elk, duck, pheasant or turkey.
“These
4. Remove birds from refrigerator and remove plastic wrap. Pull from the roasting pan, drain and reserve marmalade mixture, then return the ducks to the pan. Sprinkle each bird with ¼ teaspoon of the salt,
In the opinion of contributor Eileen Clarke, the trouble with making waterfowl into jerky is they’re not elk.
She points out that while you will get a few perfectly shaped slices of meat, mostly
With this lean protein, the vegetables and lemon juice will steam the fish. You can add a dollop of butter to each packet if you want a bit of additional fat.
When the summer sun warms the lakes of the Upper Midwest, anglers often find themselves with a bounty of walleyes. While traditional preparations like pan-frying or baking are always delightful, sometimes it’s refreshing to try
As an avid hunter and angler, his goal is to encourage the outdoor community to embrace a new style of fusion cuisine and inspire a new generation of outdoor chefs.
This colorful fried northern pike and peach cherry tomato salad with a delicious herb vinaigrette is an epic combo and what contributor Jeff Benda describes as “summer on a plate.”
Featuring summer sweet peaches
While I traditionally would craft these burgers using moose or caribou meat, it is a versatile recipe that can be adapted to venison or other game meat. My ground wild game meat usually incorporated a
When you are looking for an option to the traditional fish fry, this recipe by Ryan Pinkalla offers an upscale twist to prepare your fresh walleye. Ryan said that this dish brings together the delicate
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