Although a full roast duck is a beautiful sight to behold on the dinner table, most waterfowl hunters know that once is a while, you’ll end up with a bird that is pretty shot-up, and
The core recipe from Chef Ara Zada is a spicy twist on traditional “pickled fish”, and can easily be interchanged with other white fish including those harvested from cold northern waters such as pike or
A hearty stew with some crusty bread is hard to beat in the deep of winter. This recipe by Tim Kraskey has a depth of flavor that stems from the process of cooking down a
Want to show off your wild game cooking skills without the fear of ruining your hard-earned venison? Try this taco recipe shared by chef Justin Townsend. It’s a great way to use just about any
A pop of heat thanks to thin slices of jalapeno, the sweetness of fig and a punch of Cajun flavor in the marinade of this dish give your wild game poppers a whole new meaning
If you’ve got chunks of wild game meat that you’ve been avoiding because they are rather less desirable cuts, instead of paying someone to make them into sausage, try brining them with this tested recipe
Keep an eye out for this step-by-step guide to crafting homemade prosciutto using duck breasts excerpted from Cured Meat, Smoked Fish, & Pickled Eggs © by Karen Solomon, photography © by Aubrie Pick, used with
Given the early start, most turkey hunts are wrapped up by mid-morning and a turkey camp full of hungry hunters is a perfect opportunity to celebrate success by using some fresh wild turkey for this
Walleye and Wild Rice Chowder By Outdoor News Director of Business Development, Evy Gebhardt. “This hearty chowder is great served in hollowed-out bread bowls or with crusty bread on the side. While Walleye filets
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