The combination of herbs, spices, and smoke make a pleasant tasting sausage that is perfect in a bun or in your next gumbo. Visit Chef Townsend’s blog for this recipe: http://harvestingnature.com/2015/10/28/antelope-andouille-sausage/ Find this Outdoor News
From the Chef, Justin Townsend: Venison burgers are the classic go-to for ground meat in my house. I always set aside the prime cuts on the deer and then everything else gets ground up later.
Image above is copyright protected. Once you’ve gotten those bones removed, try out this recipe for Pickled Pike.
When it comes to fresh meat, nothing beats this season’s latest deer kill
Meet one of the Outdoor News Taste of the Wild contributing chefs: Justin Townsend. Justin has been a hunter and angler since he was a child and has always enjoyed the outdoors. He was
Chef Jesse Griffiths offers tips for crafting homemade venison brats. With steps for casing sausage.
Trout Tacos with Avocado-Yogurt Crema and Perfectly Pickled Red Onions By Cookin’ In Camo Chef Tyler Viars From the Chef: Having lived a portion of my life in North Carolina, fishing the streams for Rainbow
The winning entry in the 2015 Outdoor News Recipe Contest Sponsored by Camp Chef. SMOKED WILD SALMON BRUSCHETTA Although there are several steps involved in creating this dish, we think the end result looks delicious.
One of our contest finalists in the 2015 Outdoor News Recipe Contest Sponsored by Camp Chef SWEET & SOUR GRILLED QUAIL (OR DOVE) A simple way to prepare those tiny birds that offers big taste!
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