When it comes to options for smoking meat, author of several wild game cookbooks – Eileen Clarke, shares that the good old water smoker is still one of her favorite cooking devices. In this recipe,
When harvesting your ramps:
To begin, loosen the soil with your spoon, trying not to disturb any neighboring ramp roots. Use your knife to cut the stem. Cutting the leaves above the ground reduces soil
For successful freshwater anglers, baked fish is a tasty option for transforming your catch that often gets overlooked, and if truth be told, it is seriously underrated. Whether you have a bag of panfish, or
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
This venison recipe is easy to assemble, and is a great comfort food dish for the table. Make a big batch and if there are any leftovers, you’ll find this Venison Spaghetti Pie also reheats
Besides the love for the hunt and family, there’s no better reward than the venison. Growing up, my mom would always boil her deer’s heart and cut it up for us with a little salt
Mojo Pheasant By Tim Kraskey With a Cuban-inspired flair, here’s another great BBQ recipe by Tim Kraskey. Tim shared that you can use turkey meat instead of the pheasant breasts. They key is to pound
Published with permission from The Backyard Fire Cookbook by Linda Ly © 2019 Quarto Publishing Group USA Inc. Text © 2019 Linda Ly Photography © 2019 Will Taylor Grilling an entire fish—head and all—may seem
Step aside chicken and waffles, you’ve got competition with this hearty venison dish from chef Justin Townsend. The recipe calls for Drop Tine Chili Seasoning by Tacticalories Seasoning Company. Justin recommends it because he feels
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