Tips & Features
Taste of the Wild: Spicy Grilled Hungarian Partridge
With grouse and partridge seasons here, you couldn’t find a better reason to fire up the grill this fall for this simple, yet elegant presentation that uses your fresh birds
Tips for Aging and Cutting Wild Game Meat by Chef Eileen Clarke
What Makes Wild Meat Tough? There are two factors: the animal itself and the hunter.
Taste of the Wild: Wild Rice with Mushrooms
Across the Great Lakes, a fresh crop of this versatile, nutritious grain will be harvested using traditional Native American methods involving canoes and beater sticks.
2015 brings more value-priced ATVs, bigger side-by-side UTVs
Manufacturers of traditional ATVs and the increasingly popular side-by-side UTVs are expanding their lineups at both ends of the spectrum.
Taste of the Wild: Wild Blueberry Pie with Cream Cheese Layers
While we normally profile favorite main-dish recipes to utilize your fish and game, picking up your fork for a slice of homemade pie is a tradition that we’re honoring with this week’s featured recipe.
Easy Broiled Garlic Crappie
Dan Stefanich takes some time off from his role as the marketing director for Clam Outdoors to share his recipe for a simple trick to prepare crappie filets using a foil package.
Take figure-eight to next level with 'Hang Move'
Muskie fishermen who practice figure eights after every cast know the maneuver will increase their catches by around 25 percent each season
Lay Over Walleyes
Anglers love to follow cliches. Many of these cliches get taken as truths and get repeated until nobody ever questions what them
Water temp is key to locating Great Lakes trout, salmon
If there’s one absolute about how water temperatures affect salmon movement in the Great Lakes, it’s that there is absolutely no magic formula for homing in on the hottest bite.
