You might have used a pie iron, or Pudgie pie maker, when you were a kid. Perhaps it was the pizza pie or a goey chocolate and peanut butter dessert pie cooked over the campfire.
The perfect summer dish that brings together your fresh walleye or perch in a taco that bursts with flavor thanks to fresh cilantro, diced tomatoes and sweet corn. The smoky paprika and charge of cayenne
Chef Jack Hennessey brings you a northern twist on the Cajun and Creole staple with his flavor-infused Walleye Po’ Boy Sandwich.
Chef Ara Zada’s recipe using wild venison and the ease of a slow-cooker offer a flavor-infused venison stew.
Pull out the cast iron and get the fire going. Chef and Author Susan L. Ebert shares a simple shore lunch of sunfish crafted with basic ingredients that shine thanks to duck fat!
Comfort food in a bun. Whether you’ve harvested your deer in the midwest outdoors or while hunting the western ranges, tame your toughest cut of wild venison with this recipe from Chef Justin Townsend. #Harvesting
From respected author and chef, Eileen Clarke, comes this recipe that fills hearty portobello mushrooms with onions, sauerkraut, Smoked Gouda cheese and flavor-infused venison sparked by a dry rub you’ll want to use with other
Another great Outdoor News discovery, a simple venison chili recipe found in the pages of the cookbook Game for All Seasons (Great American Publishers). By veteran hunter, fisherman, and chef Harold Webster, author of the
Freshwater fish, Russett potatoes and colorful red bell pepper flavored with garlic, Dijon mustard and fresh lemon juice give clam cakes a run for their money in this dish. The Dill Aioli crafted with Greek
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