Grill Your Kill: Venison Sausage
Eileen Clarke has been hunting wild game and preparing it for over 30 years. Recipes from her cookbook Sausage Season in this issue
Whether it's farm-raised, caught from the river, or hand grabbed by Noodle, catfish is one of the most healthy and tasty of all fish. It's also amazingly versatile. These southern-friend, blackened, smoked and cajun sandwich recipes that will have you wanting a second helping.
Anyone who's enjoyed a shot (or two) of Wild Turkey bourbon will appreciate just how good this magical elixir can be when it's combined with wild turkey.
From a low country boil to grilled king fish, broiled rainbow trout, or easy blackened walleye, no matter how you cook it, there's little more tasty that well prepared fish. We'll show you how to do it in this edition of Grill Your Kill. Here's three great recipes to help you get that taste in your mouth.
Here's a couple of recipes that will have your taste buds tingling. Our duck burger includes cheddar cheese and an easy to make cherry mustard. The Asian slow roasted duck takes advantage of the unique blend of Asian flavors in a very special basting sauce.
ADon't miss any of O'Neill Williams great outdoor recipes in The Outpost Magazine.
Crispy fish taco recipe from Scott Leysath, The Sporting Chef airing on Sportsman Channel.
From AETN and the Arkansas Game and Fish Commission Cookin' On The Wild Side is one of the most comprehensive shows around about preparing wild game and fish. In this episode it's Doves with Rice in Madeira, Venison Stir Fry, Squirrel Mulligan, Italian Cornbread Fritter.
Stacy Harris, cookbook author, sustainable living expert and incredible cook, fries rabbit and serves it on homegrown greens and jalapeno aioli.