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
Back in the early 1970s, my dad and a buddy harvested wild rice from a small lake near the Sherburne National Wildlife Refuge. My parents stored the wild grain in coffee cans, and Mom cooked
Tim Kraskey has a cookbook titled “Red, White and Everything Else,” with recipes featuring elk, venison, buffalo, antelope, duck, pheasant, grouse, partridge, turkey, fish and more. Tim says that he was inspired to create this
The trouble with pheasants is they don’t easily convert to kabobs. Sure, you’ll get four or five nice chunks off each lobe of breast, a few more off the thighs, but then there are the
While I absolutely despise store-bought pizza crusts, naans are great when heated for a quick and easy weeknight meal or snack. For this recipe, I use the breasts for one mallard along with some king
Jeff Benda is based in North Dakota, where he is an avid outdoorsman and family man. He spent 25 years in the restaurant industry and ran a successful catering business.
Gochugaru is a key ingredient in Korean dishes and may be found under the category of Korean chili powder/flakes.
In Italian, cacciatore means the hunter, so this is truly the hunter’s dish. Make it with your favorite pale-meated birds: pheasant, Hungarians, chukar partridge, and blue and ruffed grouse.
While thoughts of spring mushroom hunting will be in our minds throughout the cold winter months ahead of us, this recipe shared by Adam Berkelmans is one you can try now by substituting the “Pheasant
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