When people think about smoked meats, most folks think about beef and pork and maybe some chicken or turkey. We think about briskets, ribs, pork butts, long, slow cook times and low heat. We also
This chukar sandwich is tangy, spicy, and just a little bit sweet. It’s the perfect dish to cook up after a day in the field.
Natalie Auer shared some insight behind this flavor-packed sandwich
While a hearty pot pie may be something you consider as the ultimate comfort food deep in the throes of winter. Tapping fresh garden produce and common ingredients with the convenience of pre-made crusts makes
Marinated in soy sauce and ginger overnight, then grilled and chilled, this upland salad is an easy do-ahead dish that will keep you cool this summer.
Use any pale-meated upland bird. It’s pheasant here,
I love cooking game birds as much as I do walleyes and crappies, and over the years I’ve tried cooking Canada geese in a variety of ways, from crockpots to stir-fry, but I just hadn’t
This chorizo-style pheasant sausage is quick and easy to make but still has the spicy and smoky goodness found in a traditional pork chorizo.
The pheasant sausage is simply ground pheasant breast and leg
Gunnar shares that he discovered this marinade around 10 years ago during his time in the Navy. He indicated that he altered it slightly, but the core ingredients have remained the same, sharing that the
A year ago, I started cooking waterfowl using the “spatchcock” style of cooking. This style involves cooking the birds in a flat manner – not the traditional whole-bird method. Spatchcock cooking was used in the
Like most risotto, this dish is a labor of love. There are several different steps involved, and you must stick with the dish, stirring as instructed, for it to work properly.
Let me tell
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