Recipe and photos by Eileen Clarke Whether you were lucky enough to take a bear in spring or are making plans for the fall season, this recipe by Eileen Clarke is a sweet, smoky chili
Taste of the Wild Recipe
Harvesting a large bird has the benefit of a fair amount of wild protein to fuel the dinner table, and while you may have lots of recipes for the breast meat, I’d like to propose
You can easily incorporate venison into your breakfast with this recipe by Ryan Lisson. Whether you serve them on an English muffin or bagel, or alongside some fried eggs, you’ll definitely enjoy these.
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 rich, elegant soup with lots of garlic, lots of intensity in the sun-dried tomatoes, and lots of cream to keep you warm. What more could you want? Ah, yes, the traditional Italian culinary tang
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 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
When you grind most of your venison into ground burger meat, there are endless possibilities of meals to make. This easy go-to recipe for a savory rice bowl was share by Wisconsin hunter, Sarah Kozlowski.
Most people tend to think of a woodcock as an appetizer – they’re not very big birds, after all. But when you prepare the breasts and legs, two woodcock make a hearty meal. The breast