Nobody ever sets out to screw up a venison roast, but this doesn’t stop it from happening all too often. There are all sorts of tutorials available on how to cook a perfect venison roast.
A longtime contributor to the Outdoor News Taste of the Wild feature, and author of several wild game cookbooks, Eileen Clarke shares this recipe for summer grilling season.
Just in time for grilling season, Ara Zada, from the Harvesting Nature team, shares the perfect Juicy Lucy burger recipe, tapping ground elk meat. Zada notes that this recipe will also work with venison or
There’s no better way to celebrate a successful whitetail harvest like deciding how to process your new supply of venison! One of my favorite things to make is hand-cut jerky.
Jeff Benda is based in North Dakota, where he’s an avid outdoorsman and family man. He spent 25 years in the restaurant industry and ran a successful catering business.
Brad Trumbo says this delectable sausage grind makes a superb ingredient for breakfast, pizza, soup, and one of his family’s favorites, this recipe for sausage-stuffed portobello caps.
In a small saucepan, combine all ingredients and heat at medium-high, bringing to a slow boil. Cook for about 5 minutes. At this point, using the back of a spoon, smash the berries.
Deer baits and food ‘supplements’ are readily available but, in most instances, are illegal to use in Illinois.
The shotgun hunting season in Indiana kicked off just a few weeks ago and the donations have been coming in.
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