The American red squirrel is barely twice the size of a chipmunk and prefers pine forest and pine nuts as a dietary staple. Generally termed “pine squirrels,” these rambunctious creatures have regional monikers, including the
Contributor Eileen Clarke has a friend who is a rifle maker named Charlie Sisk who originally gave her the basis of this recipe that now bears his name and certainly hits the chili bullseye with
In this recipe by Jeff Benda, a quick meal comes together by combining duck breast, veggies, and a comforting stir fry sauce. And who doesn’t love the flavors of Chinese takeout?
Some traumas are impossible to forget. The case of my late great-aunt’s Christmas goose is one of those such episodes.
Let me explain. Christmas with my feral Irish clan has always been a wild
She says there are two for red meat, with one that leans toward a smoky Tex-Mex flavor, and other is more of the traditional steak rub. A third on her list shown as Erwin’s Sazon
Cook by heating a sous vide bath to 180 degrees and placing fish loaf in for 20 minutes. (Instead of sous vide, you can bring a large pot of water to a boil, reduce heat
If you are a fan of Chicken Florentine, then you have got to try Jeff Benda’s super easy recipe when you are looking for a new pheasant recipe.
Jeff tells us that this pan-seared
Who doesn’t love pizza? It is a classic comfort food that’s loved by many. But what do you do when your family is craving pizza, you live in a small town that doesn’t have pizza
Eileen Clarke, who shares this recipe from her cookbook “Stalking the Wild Jerky” says there are multiple benefits to making your own homemade jerky using your venison or bear meat.
Not only is the
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