Enjoying your own homemade hot dogs crafted from the deer you harvest yourself is great. Adding cheese to the mix? Does it get any better? Chef and Author Eileen Clarke shares her DIY recipe for
Author and Chef Hank Shaw says that “Elderberry syrup is the first thing I do with elderberries once they come ripe in summer. Why? Because it’s so damn versatile. I’ve used it to make elderberry
You might have used a pie iron, or Pudgie pie maker, when you were a kid. Perhaps it was the pizza pie or a goey chocolate and peanut butter dessert pie cooked over the campfire.
Pull out the cast iron and get the fire going. Chef and Author Susan L. Ebert shares a simple shore lunch of sunfish crafted with basic ingredients that shine thanks to duck fat!
From respected author and chef, Eileen Clarke, comes this recipe that fills hearty portobello mushrooms with onions, sauerkraut, Smoked Gouda cheese and flavor-infused venison sparked by a dry rub you’ll want to use with other
Another great Outdoor News discovery, a simple venison chili recipe found in the pages of the cookbook Game for All Seasons (Great American Publishers). By veteran hunter, fisherman, and chef Harold Webster, author of the
Blue tortilla chips and black bean salsa give freshwater fish a South of the Border flavor with this recipe from author Susan L. Ebert. Enjoy this excerpt from her cookbook: Field to Table.
This recipe is from the cookbook by Chef Eileen Clarke: Slice of the Wild that is now available in soft cover for $25 online at www.riflesandrecipes.com or by calling 406-521-0273. Eileen, who is the author
One of our contest finalists in the 2015 Outdoor News Recipe Contest Sponsored by Camp Chef SWEET & SOUR GRILLED QUAIL (OR DOVE) A simple way to prepare those tiny birds that offers big taste!
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