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 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
This Thai-inspired soup is a slightly sweet and sour soup with a touch of spice has all the great flavors of summer. Taste of the Wild Contributor Jamie Carlson of Modern Carnivore says It is
Osso Bucco is Italian and quite simply means “bone with a hole”, there are some recipes for Osso Bucco that use other cuts of meat but a truly authentic osso bucco is made with a
Steven Rinella produces one of the most popular podcasts in the country, and on Thursday night, more than 1,000 outdoorsmen and outdoorswomen rendezvoused in Burnsville to watch it live. Plus information on an upcoming Modern
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