Jack Hennessey shares a recipe to enjoy his Italian masterpiece of marinara and cheeses that has the ultimate benefits of your healthy wild game paired with aromatic homemade marinara.
Walleye and Wild Rice Chowder By Outdoor News Director of Business Development, Evy Gebhardt. “This hearty chowder is great served in hollowed-out bread bowls or with crusty bread on the side. While Walleye filets
From Jack Hennessey comes a roasted pheasant recipe featuring the Minnesota-originated Honeycrisp apple. With easy to follow instructions, you’ll amaze your buddies with this take on upland birds.
This recipe is from the cookbook by Chef Eileen Clarke: Slice of the Wild that is now available in soft cover for $25 online at www.riflesandrecipes.com or by calling 406-521-0273. Eileen, who is the author
Whether it’s a gourmet dinner that’s a feast for the eyes or just plain great homemade far shared by friends who love the great outdoors as much as you do, we’ve got some ideas for
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
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