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December 7, 2017
2 bottles (12 oz. each) medium-bodied ale (3 cups)
4 pounds red-skinned potatoes
8 slices thick-cut bacon
1/4 cup butter
1 small onion, chopped
1/2 teaspoon freshly ground black pepper
1. Bring beer to a boil in a 5- to 6-qt. pot that can hold a steamer basket snugly. Meanwhile, cut potatoes into bite-size pieces and ... Read More >>
December 6, 2017
Compact, Durable, Affordable
Fits in Your Pockets
Great Holiday Gifts
By Forrest Fisher
Usually with unexpected gunboat diplomacy, winter delivers nasty weather. Bone-chilling cold is predicted for the 2017 Christmas holiday period in many parts of the country, but don’t panic.
For outdoor folks, heading out on a hunting trip or planning to fish ... Read More >>
December 1, 2017 By Forrest Fisher w/Missouri Dept. of Conservation
5 lbs. venison
1 lb. fresh pork fat
2-4 tablespoons salt (I use Morton’s Tenderquick)
Grind the meat and fat thoroughly, mix in salt and add one of the seasoning recipes. Knead one of the seasoning mixes listed below into meat. Keep mixture cold.
2 tablespoons sugar
1 ... Read More >>
November 7, 2017 ONLY Ingredients:
Cavender’s Greek Seasoning
Presented by Forrest Fisher (photo credits: Jim Zumbo)
When Jim is not shoveling snow off the deck or fighting off the Wyoming wolves and grizzlies that want to partake in his cooking, he is sharing recipes with outdoor friends on-line. Here is one of those ... Read More >>
June 8, 2017 By Fern Fisher
Many of my outdoor guide friends in the mid-west and northeast use this recipe, or a recipe quite similar to this one, to share in the bounty of fat-free deer meat found and harvested on our lands across this great country. It’s easy, tasty and healthy.
1 pound ground venison
1/2 ... Read More >>
April 26, 2017
Wild Turkey is as Versatile as Domestic Poultry
Don’t Hesitate to Try Something New
This Turkey Parmesan Recipe is Easy for Hunters
By Jim Low
Rain and wind made hunting conditions less than ideal for the first week of this year’s spring turkey season in Missouri. As a result, I wasn’t feeling choosy when ... Read More >>
March 24, 2017
March and April is Prime Jerky Making Time
Turn Freezer Meat into Healthy Snacks
Spring is a great time to go through the freezer to clear out older harvests and turn them into some great, healthy snacks like jerky or sausage. Whether you have an abundance of ducks or geese, fish or ... Read More >>
January 23, 2017 By Fern Fisher
Heat oil in frying pan on medium heat, add onions, green pepper, add pinch salt, garlic, chili powder and cumin. Cook until onions turn translucent and meat is brown (about 7-9 minutes). Occasionally stir with wooden spoon.
Add cooked mix to crock pot, add diced tomatoes, tomato sauce, beans, ... Read More >>
December 9, 2016 By Fern Fisher
Need 3 Gallons of Soup Quick? This simple recipe is so easy and fun. Just slice, dice, toss into the Can-Cooker, turn on low heat and come back in 90 minutes. Let it cool a bit and this will feed your family or your entire deer camp crew ... Read More >>
November 22, 2016
Easy, Done, Delicious!
By Dan Stefanich
This is a no-brainer. Mix some of your favorite beer with dry Italian seasoning mix. Pour that into a crock pot with your venison. Slow cook until you can shred the meat, throw in a handful of pepperoncini’s, cook a little longer then serve on a bun ... Read More >>
September 21, 2016 My first forays into cooking anything other than scrambled eggs often involved ground beef and cream of mushroom soup. Those dishes weren’t sophisticated, but they were fast, easy and sustaining for a college student for whom “middle-age spread” was still several years away.
Campbell’s got less and less of my business ... Read More >>
September 12, 2016
With so many folks changing to a more healthy diet, many to a gluten-free diet due to Lyme disease, Celiac disease or for other health concerns, we have this delicious spaghetti recipe in our house at least once every week or two. The Barilla Spaghetti Noodle (pasta) is made with ... Read More >>
July 1, 2016
Tasty, Delicious, Healthy – makes 10-12 servings
Cut fish fillets into 1 x 1 inch cubes and lightly coat with Badia Adobo seasoning (no msg). Allow to sit for at least 30 minutes while preparing the remainder of the recipe.
In a 1-gallon cooking pot, add the olive oil and sauté the ... Read More >>
May 27, 2016
First, rinse off the meat, then cut your venison back-strap or venison sirloin into cubes of about 1” x 1” size. Cut-off any excess fat, as venison fat tastes bitter and tart.
Add some chicken to the mix too – if you like, cutting to the same size, and then toss ... Read More >>
April 18, 2016
Coat the bottom of a micro-wave baking dish with Pam, olive oil, coconut oil or your favorite oil.
Mix the following “crumb mixture” together in a small bowl: 2 melted TBS of margarine, 1/2 cup seasoned bread crumbs, chopped onion and garlic — 1/2 tsp each (or use garlic and onion ... Read More >>
March 8, 2016
Corned Goose Breast is a Great Treat!
Every year in early March, I attend the World Fishing and Outdoor Expo in Suffern, New York. During the course of the four day show, I usually share outdoor recipes with former state trooper Dave Rath of Fulton, New York, and many other friends ... Read More >>
March 4, 2016 Master chef Cameron Tait shares his fastest, great tasting recipe for roast duck breast. Using skewered pickled and roasted vegetables with beets, peppers, rosemary and thyme, the skinned duck breast is seasoned with blackened Cajun seasoning, pineapple Jalapeno jelly (that adds spice and sweet together), orange marmalade and just a ... Read More >>
February 26, 2016 A lot of people are looking for these kind of gluten-free, sugar-free recipes today as learn more about how to stay healthy, and after two of my grandchildren were diagnosed with Lyme disease, it was necessary to change their diets to control negative reactions from their medications.
The doctor advised a ... Read More >>
February 19, 2016 Using the easy to flake-apart boar shoulder we cooked in the last episode, make a bowl of pulled meat, add a blend of hickory smoked barbecue sauce and Hi-Mountain steak rub (which provides a blend of tasty seasonings) in bowl, mix, slice some focaccia bread, spread the boar on the ... Read More >>
February 12, 2016 Using an old-fashioned slow cooker/Dutch oven that can go on top of the stove or in the oven, culinary master-chef, Cameron Tait, provides the trail to understanding the power of properly blended ingredients, including one super-secret ingredient called “star anise”. The blended flavors of apples, sour cherries, molasses, barbecue sauce ... Read More >>
February 5, 2016 This is a great time to relish the satisfaction of delicious meals that can result from the success of MSG-free sportsmen pursuits of hunting wild game and fishing.
There is something very special about the culinary delights that connect us to conservation practices, the purity of organic food from wild harvest, ... Read More >>
January 28, 2016
Cooking duck breasts is easy and fun. Use a little Olive Oil, you’ll need a fillet knife to remove the skin from breasts, slice thin, marinade for 4 hours with lemon flavored soy sauce and teriyaki-garlic-onion cooking sauce, add to a hot Teflon pan, then sear to cook, done in ... Read More >>
January 25, 2016
Simple and Delicious Venison Steak
… Easy and Fun from Freezer to Dinner Plate
This simple venison steak recipe we mostly use for the backyard grill, but it can also be easily cooked in the broiler of your kitchen stove, on a griddle-plate or in the colas of a wilderness hunt campfire ... Read More >>
January 5, 2016
Defrost a 3 to 4 pound frozen venison roast completely, remove all silver skin and any noticeable venison fat.
Lightly sprinkle chili powder, pepper, salt and steak seasoning (or your favorite outdoor style seasoning) and rub into the exterior surface of the roast. Cover with saran wrap and refrigerate overnight.
Peel and ... Read More >>
December 22, 2015
Episode 2: Learn how to debone the hind quarter and remove the flavorful shank, see process for using sharp knife with famed Butchers Hold, preparation details for roasting and stuffing, save the bone for roasting, then learn how to brown, braise, add flavor, and serve with red wine and beef ... Read More >>
December 16, 2015
Episode 1: Follow this continuing “Cooking With Cameron” series to learn and easy method on how to prepare the hind quarter of Venison (must remove the silver skin), Elk, Boar or Lamb, all are similar, essentially using the same process, including how to prepare the tough, but tasty shank, as ... Read More >>