If you’re preparing Chef Tyler’s recipe from the Outdoor News Taste of the Wild featuring a smoked turkey meatloaf sandwich topped with spicy aioli, you’ll want to pair that dish with these tasty housemade chips. Transform an ordinary russet potato into something spectacular with these easy steps.
Chef Eileen Clarke reveals her discovery for an easy marinade for various wild game, including venison, that simply taps the acidic values of the sweet honeydew melon.
Chef and Author, Eileen Clarke shares valuable insight into buying the right meat grinder, mixer and sausage-making equipment for home processing of your wild game.
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 ice cream, poured it on top of other ice creams, and I use it in my go-to sauce for venison and wild duck, the classic Cumberland sauce.”
The black trumpet (Craterellus cornucopioides) is an often overlooked or ignored treat in the forest. Conversely, they are a highly sought after culinary mushroom, given their smoky, delicious flavor and because they are very difficult to cultivate and grow commercially.
Image above is copyright protected. Once you've gotten those bones removed, try out this recipe for Pickled Pike.
When you do your own butchering, you know that the meat has been handled with care, and you get the cuts you prefer.
Tips to prepare your toughest cuts
1. Butterfly meat that is thicker than 1 inch by cutting into two thinner pieces; leave the meat connected at one edge. Open up the butterflied meat so it lies flat. Roll the meat tightly with the grain, tucking in any irregular edges. 2. Tie the rolled meat about an inch from the end that is farthest from you; use…
Now that you’ve cut up the carcass, it’s time to bone the meat. Boning is easier than bone-in butchering, and usually results in tastier meat.
Now that you’ve cut up the carcass, it’s time to bone the meat.
Tips for trimming venison, elk, caribou, moose or antelope.
There are many styles of hunting waterfowl and there are just as many antidotes to prepare them for cooking
Hank Shaw, the former political reporter turned blogging forager, returned to Minnesota last week to promote his new book.
Maybe the best thing about harvesting wild rice, other than a taste that seems to reflect the soul of our natural world, is the setting where this delicate grain is gathered.
It’s hard to beat the enticing aroma of homemade venison bratwurst or venison Italian sausage sizzling on the grill