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
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.
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