• Delicious Venison Gumbo – for 10

    February 7, 2021
    Dave Barus
    Delicious Venison Gumbo - for 10By 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. Ingredients: 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 >>
  • Venison Meatball Rigatoni Mug

    April 30, 2020
    Kitchen Kate
    Venison Meatball Rigatoni MugA tasty deer camp “Cup of Energy.”  Recipe by “Kitchen Kate.” Makes 8 Servings, what you’ll need: Noodle/Cheese Ingredients: 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 Olive Oil Meatball Ingredients: 1 lb ground venison, 1 TBS garlic 1 TBS ... Read More >>
  • Good morning, Happy Easter!

    April 12, 2020
    Jennifer Johnson
    Good morning, Happy Easter! 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 >>
  • Baked Fish, Easy Recipe, Simply DELICIOUS!

    March 28, 2020
    Fern Fisher
    Baked Fish, Easy Recipe, Simply DELICIOUS! 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 Ingredients: Pam spray or Olive Oil Hellman’s real mayonnaise 1 large salmon fillet (you can ... Read More >>
  • DELICIOUS Pennsylvania Dutch Ham & Bean Soup

    January 21, 2020
    Tyler Frantz - Natural Pursuit Outdoors
    DELICIOUS Pennsylvania Dutch Ham & Bean Soup Perfect for camp or those cold days afield By Tyler Frantz Ingredients: 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 >>
  • Simple E-Z to DO Alternatives for Game Meat

    January 16, 2020
    Jason Houser
    Simple E-Z to DO Alternatives for Game Meat 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 >>
  • Easy Venison Crockpot Chili from a Woodsman – It Will Have You Coming Back for Seconds

    December 2, 2019
    Jason Houser
    Easy Venison Crockpot Chili from a Woodsman – It Will Have You Coming Back for SecondsBy 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 >>
  • Got the Blues? Smoke your Bluefish for a Tasty Treat

    November 5, 2019
    Karen Lutto
    Got the Blues? Smoke your Bluefish for a Tasty Treat 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 >>
  • JIM ZUMBO’s Moose Backstrap RECIPE

    October 20, 2019
    Forrest Fisher
    JIM ZUMBO’s Moose Backstrap RECIPEONLY 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 >>
  • Best Tasting Venison Burgers, Ezy-Peezy & Fast

    July 5, 2019
    Fern Fisher
    Best Tasting Venison Burgers, Ezy-Peezy & FastBy 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. Ingredients: 1 lb ground venison ½ lb lean ground beef 2 eggs (beaten) 1 cup ... Read More >>
  • Compact Outdoor Cookware: Ideal for Backpacking & Camping

    May 9, 2019
    Bob Holzhei
    Compact Outdoor Cookware: Ideal for Backpacking & Camping 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 >>
  • It’s Time to Get Outside and Fire-Up the Grill

    April 30, 2019
    Larry Whiteley
    It’s Time to Get Outside and Fire-Up the Grill 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 >>
  • Wild Turkey Cottage Pie…A Fresh Florida Recipe that works all across the USA

    April 19, 2019
    Tammy Sapp - Florida FWC
    Wild Turkey Cottage Pie...A Fresh Florida Recipe that works all across the USAIngredients 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 >>
  • Venison Reuben, from the kitchen of Charlie Killmaster – Georgia State Deer Biologist

    April 3, 2019
    Dave Barus
    Venison Reuben, from the kitchen of Charlie Killmaster - Georgia State Deer BiologistEach 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: Ingredients: Venison roast, preferably shoulder/neck, 1 to 3 lbs. Thick-cut ... Read More >>
  • Spice Up Valentine’s Day with Hi Mountain Seasonings

    February 12, 2019
    Karen Lutto
    Spice Up Valentine’s Day with Hi Mountain Seasonings 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 into your browser, and a plethora of fabulous gifts ideas will appear, making it hard to ... Read More >>
  • Wild turkey: A different twist for a Thanksgiving favorite

    November 20, 2018
    Tammy Sapp - Florida FWC
    Wild turkey: A different twist for a Thanksgiving favoriteThanksgiving 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 >>
  • STRONG AS AN OXX…Camp Coffee when You Want It

    May 12, 2018
    Larry Whiteley
    STRONG AS AN OXX...Camp Coffee when You Want It   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 >>
  • 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
    Elk or Venison Chili, Slow-CookerBy 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
    E-Z Can-Cooker Venison SoupBy 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
    Gluten-Free Venison Spaghetti 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
    Walleye Fish Chili  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
    Venison Kabobs - Colorful, Healthy, Delicious 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
    7-minute Fish Dinner, Fat-Free and Delicious 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
    Cooking Your Goose 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
    Savory, Delicious Duck Breast Cooked in 1 Minute!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
    Gluten-Free, Sugar-Free, Pan-Fried FishA 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
    Episode 5 – Wild Boar Shoulder - Part 2Using 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
    Episode 4 – Wild Boar Shoulder - Part 1Using 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
    Episode 3: Duck Breast Dinner 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 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
    Venison Roast: Easy, Slow-Cooker Recipe 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. 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
    Preparing a Hind Quarter 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 >>