By Cookin’ in Camo Chef Tyler Viars Photos by Tina Marie Photography Three things I truly love: wild turkey, smoking barbecue, and meatloaf. Combine them together in the form of a sandwich, and this cook
A recipe from Eileen Clarke’s cookbook, Tenderize the Wild: Marinades, Brines and Rubs for Wild Game, that calls upon honeydew melon as the foundation for the marinade that will tenderize even the tough legs of
Here is a recipe by Chef Lukas Leaf tapping into your cast iron Dutch Oven to prepare this flavor-infused stew “campfire style”. While you could opt to prepare this recipe using a standard Dutch Oven
If you’re preparing Chef Tyler’s recipe from the Outdoor News Taste of the Wild featuring a smoked turkey meatloaf sandwich topped with spicy aioli, you’ll want to pair that dish with these tasty housemade chips.
Included in the lineup of the distinguished chefs to be offering their wild game recipes at the 2017 National Pheasant Fest & Quail Classic Feb. 17 – 19 are two chefs who’s contributions have been
Whether it’s for sandwiches or for the traditional meal of corned meat served up with cabbage, potatoes and carrots, Chef Susan L. Ebert shares this recipe from the pages of her cookbook titled The
Chef Eileen Clarke reveals her discovery for an easy marinade for various wild game, including venison, that simply taps the acidic values of the sweet honeydew melon.
A recipe for Blueberry Grouse Pesto Pizza born from experimentation based on ruffed grouse breasts poached in blueberry jelly and a restaurant serving pheasant and cherry pizza. Includes complete directions for crafting homemade pesto using
Typically served in lettuce cups to be eaten as a salad with an intensely flavorful Thai Sauce, you can also serve this recipe with rice and other veggies. The ingredients call for fish sauce, but
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