Pickled Pike
Site Staff
March 21, 2014
You can also use pre-blended “pickling spice” – replace the peppercorns, cloves, mustard seed, allspice and Bay Leaves with approx 3 tbsp. of the mix.
Recipes
taste of the wild
The 'Ultimate' Woods and Water Gumbo
Site Staff
February 27, 2014
Tip Corner: Pull out the Dutch oven! You’ll be incorporating your duck, walleye, and smoked game sausage into a satisfying dish with this week’s recipe. This recipe recommends using a cast iron skillet for some
Savory Duck Breast Salad
Site Staff
February 21, 2014
The rich nature of waterfowl teams up perfectly with a refreshing salad made with all the fresh ingredients that are available in today’s markets.
BBQ Rabbit
Site Staff
February 20, 2014
Many of us have fond memories of our hunting forays as youth, with our first game animal being the wily rabbit.
Venison Taco Dip
Site Staff
February 18, 2014
Planning a party? Whether you’re watching the big game or just spending time with friends reliving your successful big game hunt, this Venison Taco Dip is one dish that elevates the typical tailgate fare.
Waterfowl and Dry Aging
Site Staff
January 31, 2014
There are many styles of hunting waterfowl and there are just as many antidotes to prepare them for cooking
Venison Empanadas
Site Staff
January 17, 2014
You can have the meat processor grind your venison, but if you use a variety of cuts in your kitchen, you may want to keep the meat whole and grind it as you need it.
Venison Sausage Pistachio en Croute
Site Staff
January 16, 2014
Everyone loves the famous cuts – backstraps, tenderloins, top sirloins, etc. But what to do with the tougher cuts? Well, one of my favorite and potentially most versatile way is to turn them into sausage.
