Break out the chopsticks and pour some sake, it is time to take Chinese rooster from the forest to fork. This pheasant recipe by Chef Tyler Viars is adapted from a chicken-based recipe crafted originally
Move over burgers, this venison recipe featuring an onion Gorgonzola cheese topping gives the typical Black and Blue burger a run for it’s money!
In this recipe – Tyler Viars, the “Cookin’ In Camo” chef, offers a play on the standard buffalo chicken sandwich using pheasant topped with homemade buffalo and ranch sauce.
A wild turkey-inspired take on the restaurant staple of a green salad with a chicken breast. Breast meat smoked with apple wood at a relatively high temperature so that the smoke does not overwhelm the
Food on a stick isn’t limited to the State Fair anymore. Lukas Leaf shares his Rabbit Fritter recipe that incorporates garden-fresh veggies into the batter and an easy to prepare berry dipping sauce made with
Author and Chef Hank Shaw says that “Elderberry syrup is the first thing I do with elderberries once they come ripe in summer. Why? Because it’s so damn versatile. I’ve used it to make elderberry
The black trumpet (Craterellus cornucopioides) is an often overlooked or ignored treat in the forest. Conversely, they are a highly sought after culinary mushroom, given their smoky, delicious flavor and because they are very difficult
Grab the bucket for some blueberries and use them to craft a BBQ sauce that compliments the bear meat in this recipe by Outdoor News Taste of the Wild contributing Chef – Justin Townsend.
Just in case you haven’t been keeping up with the “serious” cooking magazines, there is a new version of fusion cooking. Fusion cuisine used to defined be concepts like Mexican Lasagna, or Chinese Tacos.
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