Paella is one of those quintessential Spanish dishes that is both comforting and incredibly flavorful. The soft rice is spiked with saffron and paprika, and the roasted red peppers give a pop of delicious sweetness.
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
By John Motoviloff: Late fall and early winter mean hunting season in the Midwest and Northeast. Deer, turkey, small game, and waterfowl are all in play, giving hunters a wide range of options to pursue
This baked walleye recipe is a two-step process that is well worth the effort! Not only is the presentation appealing when the dish comes out of the oven, the flavors in this baked walleye are
INGREDIENTS 2 tablespoons butter 1 cup sliced green onions **OPTIONAL: 1 Jalapeno pepper finely diced Approximately 1 lb. (3 ½ cups) cut up COOKED bird meat (pheasant, turkey, quail or partridge meat could be
Give this recipe a try and you’ll discover why it stays near the top on our list of favorites. Beyond the fact that it is an excellent way to use up the last of the
an excerpt from Shaw’s latest cookbook titled “Pheasant, Quail, Cottontail — Upland Birds and Small Game From Field To Feast” that will appear in the pages of Outdoor News publications beginning Oct. 12. Shaw’s recipe
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.
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