With bow season still available for deer hunters to take advantage of the chance to put some meat in the freezer this season, we wanted to share this recipe for preserving organ meat using the
The oily nature of Lake Trout fillets make it a perfect vessel for holding smoke. In this recipe by Jamie Carlson as featured in the Outdoor News Taste of the Wild, you combine a dry
This sandwich is simple to make and can be made with pretty much any of our wild game harvested across the Great Lake States. Jamie Carlson said he has made this sandwich with crappies, venison,
This recipe uses almost the whole duck and a few extra parts. To make these fried boudin balls you will need to save the livers, hearts and gizzards from six ducks. If you don’t have
Jamie Carlson shares tips on handling Hen of the Woods or, Maitake – a great mushroom with a excellent texture and many uses. They typically grow in the fall and like the south face side
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