Turkey hunters who are searching for some new recipes to utilize that stash of protein you’ve got in the freezer, here will want to craft this recipe that works well for the tougher nature of
This recipe from the pages of Outdoor News was featured during the height of the COVID-19 quarantines, when people were digging deep into the pantry to see what they could use for casseroles featuring their
You can use other light-flesh fish in this recipe, but walleye is an ideal choice. Serve with a warm, crusty bread.
Utilizing a variety of game meat to fill a crust for a savory meat pie, this recipe taps venison and ruffed grouse, but you can use pheasants, ducks, cottontails/hares, squirrels, wild boar, and even pigeons.
There’s something about spending time outdoors and walking into the house to smell the aroma of a delicious stew simmering in the slow cooker. This venison shank stew recipe by Ryan Lisson will be sure
From the cookbook Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, this dish has a lot of flexibility. Follow Keane’s suggestions of broccoli, carrots, pea pods and some thinly sliced red onion, or
With a foundation of venison, this recipe by Eileen Clarke builds flavor with Cognac instead of wine, and by brining the wild game meat overnight. It makes this wild Stroganoff amazingly tender and flavorful.
Upland birds come in many varieties, some larger like blue grouse, some smaller like quail and Hungarian partridge. This recipe for pale birds is one that fits both large and small upland birds. It relies
Birria is a Mexican dish from the state of Jalisco. The dish is a spicy stew, traditionally made from goat meat. However this version is a recipe that appeared in the Outdoor News Taste of
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