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February 7, 2021 By Fern Fisher
The perfect quick-to-make meal for Super Bowl Sunday, or any other day. Most everyone has these simple ingredients in their everyday pantry.
2 lbs ground venison
6 cups of diced (3/8 inch) white potatoes
2 cups diced sweet white onion
2 cups sliced celery
2 cups sliced carrots
2 TBS minced garlic
1 TBS ... Read More >>
April 30, 2020 A tasty deer camp “Cup of Energy.” Recipe by “Kitchen Kate.”
Makes 8 Servings, what you’ll need:
2 cups shredded mozzarella
½ cup parmesan cheese
1 jar marinara sauce
1 box (12 oz) rigatoni pasta, cooked
1 tsp chopped basil
One 12-ounce coffee mug for each serving
1 lb ground venison,
1 TBS garlic
1 TBS ... Read More >>
April 12, 2020
We sincerely hope that you and your families are well and that you have enjoyed this unusual Easter weekend more than expected. Yesterday, here in Western New York, it was a gorgeous spring day. As you can see, the daffodils at the end of the vineyard rows are celebrating.
We appreciate, ... Read More >>
March 28, 2020
This recipe works for any medium-thick fillet (1/2″ – 1″), including walleye, salmon, trout, even bass
Simple ingredients, easy preparation, indescribable deliciousness
Can also be prepared on the grill, simply use heavy-duty aluminum foil instead of the baking dish
By Fern Fisher
Pam spray or Olive Oil
Hellman’s real mayonnaise
1 large salmon fillet (you can ... Read More >>
January 21, 2020
Perfect for camp or those cold days afield
By Tyler Frantz
1 smoked ham end w/bone-in
1 pound (bag) of dried northern beans
2 large potatoes diced
1 onion chopped
1 cup diced carrots
1 TBS minced garlic
3-4 hard-boiled eggs, yolks removed
Black Pepper & Parsley seasoning to taste
2 cups ham broth or stock if available
1-2 TBS olive ... Read More >>
January 16, 2020
Burger, steaks, roasts, stew meat, and ribs are all fine and dandy, maybe you want more
It’s easy to put breakfast sausage, summer sausage, jerky, and other novelties in the freezer
What to do, where to buy supplies, how to process your game meat
By Jason Houser
As hunters, we don’t have to hunt ... Read More >>
December 2, 2019 By Jason and Lotti Houser
This easy Venison Chili recipe is hearty and delicious, perfect for the cold months of hunting season, or any time you have ground venison in your freezer.
I grew up on venison. If you lived in a family of hunters, you probably did too.
When properly butchered, you end ... Read More >>
November 5, 2019
Bluefish is a popular saltwater game fish found in tropical and subtropical waters around the world. In the United States, they are found from the Florida Coast to Massachusetts, and also in the Gulf of Mexico. Bluefish are caught in great quantities, and when cooked up fresh, they are delicious. ... Read More >>
October 20, 2019 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 >>
July 5, 2019 By Fern Fisher
This is the easiest, fastest, most tasty and quick recipe for delicious venison burgers.
Everyone that visits our humble abode says they love it, so I’m sharing it with you all. Please let me know what you think.
1 lb ground venison
½ lb lean ground beef
2 eggs (beaten)
1 cup ... Read More >>
May 9, 2019
Durable and innovative line of outdoor cookware
Ultimate outdoor eating solution integrated into one package
By Bob Holzhei
Our four children, my wife and I, have camped throughout our lives. We started first with a 9 by 9 tent, then moved up to a pop-up camper, then a travel trailer, and finally ... Read More >>
April 30, 2019
Hunting and fishing success means healthy food
Cooking our harvest, even easier to get “best taste” with these secret seasonings…I’m sharing ’em
Even my college grandkids like to cook with the “make me look good” ingredients
By Larry Whiteley
Spring is here and that means it’s time to get outside, fire up your backyard ... Read More >>
April 19, 2019 Ingredients
2 cups fresh Florida wild turkey meat, diced or shredded
1 ½ cups Florida green beans, cooked until tender crisp
1 ½ cups Florida sweet corn, cooked and cut off the cob
1 cups carrots, cooked 1 cup brown gravy (homemade or store bought)
2 cups mashed potatoes (homemade or store bought)
Sea salt and ... Read More >>
April 3, 2019 Each year that goes by, I search for recipes that are worth sharing because they meet the rules of “Easy-To-Make” and “Delicious-To-Eat.” Charlie Killmaster from Georgia has several great game recipes. Here is one of them and there are more at this site: https://georgiawildlife.blog/2018/12/12/oh-deer-7-venison-recipes-youve-gotta-try/.
Venison roast, preferably shoulder/neck, 1 to 3 lbs.
Thick-cut ... Read More >>
February 12, 2019
What to get that special someone for Valentines Day? One answer is right here
Not sure what to get that special someone for Valentines Day? The answer is at your finger tips. Just type www.himtnjerky.com into your browser, and a plethora of fabulous gifts ideas will appear, making it hard to ... Read More >>
November 20, 2018 Thanksgiving is a favorite holiday for all who cherish its traditions involving friends, family and food. Some love preparing dishes from recipes that have been passed down through the generations. Others enjoy experimenting with new flavors. An interesting culinary trend is using organic ingredients and serving wild turkey for Thanksgiving ... Read More >>
May 12, 2018
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 >>
February 19, 2018
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 >>
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 >>
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 >>