When cooking pale-meated birds, whether domestic or wild, the juices run pale when the bird is cooked enough. (Before that, they run red.) But waterfowl juices always run red, so if you’re testing your bird’s
Craft your own prosciutto using this recipe excerpted from Cured Meat, Smoked Fish, & Pickled Eggs © by Karen Solomon, photography © by Aubrie Pick, used with permission from Storey Publishing.
Craft this recipe using your wild turkey and some chanterelle mushrooms (or other foraged mushrooms) and you’ll have the foundation for a great meal!
We know that Outdoor News readers are real outdoor enthusiasts, and if you’re like any of the members of our team, you’ve got a selection of wild game and fish in your freezer that will
From Susan L. Ebert’s The Field to Table Cookbook: Gardening, Foraging, Fishing and Hunting comes this uniquely Texas cross-cultural fusion of Southeast Asian and Mexican cuisines, featuring a Baja-style fish taco crowned with a Thai-inspired
Many outdoor enthusiasts not only hunt their own venison, but they also tap Maple trees to craft their own syrup, and will readily take advantage of foraging for wild berries given the chance. This recipe
This recipe from Keane Amdahl’s Lake Fish: Modern Cooking with Freshwater Fish offers up big, sweet flavors that are balanced with a little heat and nuttiness. The flaky, succulent fish pairs well with carrots’ natural
Chef and Author Eileen Clarke dubbed these “Bear Hot Brats” and offers options for preparing the meat as a cased or patty-type sausage. Instead of bear meat, antelope, venison, caribou or moose meat could be
Some people call it “fish stew”, and it is considered an elegant dish in many circles, but the roots of true Cioppino lead back to Italian immigrants who settled near San Francisco in the late
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