Cooking

  • STRONG AS AN OXX…Camp Coffee when You Want It

    May 12, 2018
    Larry Whiteley
       Like Coffee? Get Camping Much? You Might Need This.  Portable TOUGH Coffee Maker that Takes Any K-Cup. My Search is Over! By Larry Whiteley A recent Harvard School of Public Health study showed 54% of Americans drink coffee and you can count me into that percentage. I enjoy my coffee as I sit at my ... Read More >>
  • Dutch Oven Cooking

    February 19, 2018
    Rich Creason
    Shared Cooking Secrets Old Fashioned Cooking in Modern Times It’s All About the Taste! By Rich Creason Many guys (and some of the ladies) enjoy outdoor cooking over hot coals.  A steak cooked on the patio grill tastes excellent.  Even at the campgrounds we travel to, most of the guests will have some type ... Read More >>
  • Bacon Butter Potatoes – from the Walleye Capital of the World

    December 7, 2017
    Joe Henry
    Ingredients: 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 Salt Directions: 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 >>
  • SO SMALL, SO BIG! New Cooking Gear for Smart Outdoor People

    December 6, 2017
    Dave Barus
    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 >>
  • Ground Meat Mix for Basic DEER SAUSAGE – Do it Yourself!

    December 1, 2017
    Fern Fisher
    By Forrest Fisher w/Missouri Dept. of Conservation Ingredients: 5 lbs. venison 1 lb. fresh pork fat 2-4 tablespoons salt (I use Morton’s Tenderquick) Instructions: 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. Salami Seasoning: 2 tablespoons sugar 1 ... Read More >>
  • JIM ZUMBO’s Moose Backstrap RECIPE

    November 7, 2017
    Forrest Fisher
    ONLY Ingredients: Olive Oil Cavender’s Greek Seasoning HOT GRILL 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 >>
  • Poached Venison Burgers – so simple, so delicious

    June 8, 2017
    Fern Fisher
    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. Ingredients: 1 pound ground venison 1 egg 1/2 ... Read More >>
  • Scrumptious Wild Turkey Cookery

    April 26, 2017
    Jim Low
    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 >>
  • Spring Cure for Your Freezer Meat

    March 24, 2017
    Karen Lutto
    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 >>
  • Elk or Venison Chili, Slow-Cooker

    January 23, 2017
    Fern Fisher
    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 >>
  • E-Z Can-Cooker Venison Soup

    December 9, 2016
    Fern Fisher
    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 >>
  • Italian Venison Sandwiches

    November 22, 2016
    Dan Stefanich
    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 >>
  • Tealgating – Outdoor Cooking for Hunters

    September 21, 2016
    Jim Low
    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 >>
  • Gluten-Free Venison Spaghetti

    September 12, 2016
    Fern Fisher
    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 >>
  • Walleye Fish Chili

    July 1, 2016
    Fern Fisher
      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 >>
  • Venison Kabobs – Colorful, Healthy, Delicious

    May 27, 2016
    Fern Fisher
    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 >>
  • 7-minute Fish Dinner, Fat-Free and Delicious

    April 18, 2016
    Fern Fisher
    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 >>
  • Cooking Your Goose

    March 8, 2016
    Bill Hilts
    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 >>
  • Savory, Delicious Duck Breast Cooked in 1 Minute!

    March 4, 2016
    Cameron Tait
    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 >>
  • Gluten-Free, Sugar-Free, Pan-Fried Fish

    February 26, 2016
    Fern Fisher
    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 >>
  • Episode 5 – Wild Boar Shoulder – Part 2

    February 19, 2016
    Cameron Tait
    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 >>
  • Episode 4 – Wild Boar Shoulder – Part 1

    February 12, 2016
    Cameron Tait
    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 >>
  • Yummy Venison Nacho’s for Super Bowl Sunday

    February 5, 2016
    Fern Fisher
    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 >>
  • Episode 3: Duck Breast Dinner

    January 28, 2016
    Cameron Tait
    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 >>
  • Simple and Delicious Venison Steak

    January 25, 2016
    Fern Fisher
    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 >>
  • Venison Roast: Easy, Slow-Cooker Recipe

    January 5, 2016
    Fern Fisher
    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 >>
  • Episode 2: Learn how to debone the hind quarter and remove the flavorful shank.

    December 22, 2015
    Cameron Tait
    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 >>
  • Preparing a Hind Quarter

    December 16, 2015
    Cameron Tait
    Cameron Cooking 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 >>