This stir fry is the perfect answer to a busy weeknight when you want healthy wild game on the table fast. Made with Canada goose breast, but you could use any goose or duck breast,
When it comes to your pheasant harvest, the possibilities are endless in terms of preparation, but one of our favorite ways to prepare pheasant is our take on pheasant fricassee. The flavors are rich and
A recipe like this transforms ordinary into extraordinary, with a complex combination of rich chocolate and oak from dark red wine, the umami smoothness of shiitake mushrooms, and a friendly bite from hot paprika and
A versatile recipe for transforming your freshwater fish using instant mashed potato flakes as a crispy coating. Try them in fish tacos, or with roasted potatoes and a side salad as Chef Jeff Benda did
With some pheasants in the freezer, my wife and I decided to braise a few down and pick the meat in order to have some cooked meat on hand for various meals throughout the week.
Replace goose breasts for beef in this preparation – which treats the game bird meat just like a steak. Start with a soak in a balsamic vinegar-based marinade for 4 to 8 hours, then grill
In this recipe that was featured in the Outdoor News Taste of the Wild, chef Jeff Benda introduces us to a perfect light salad to pair with some fresh catfish fillets that pops with color
With Sous Vide becoming mainstream in the kitchen these days, and the popularity of pellet grills for home chefs to transform their harvest, you’ll find this recipe for Wild Turkey Tikka Masala packs a ton
A recipe contributed to the Outdoor News Taste of the Wild by Harvesting Nature’s John Vile, this venison sausage requires basic equipment including a meat grinder, a sausage stuffer and a smoker. John recommends using
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