Turning Wisconsin Kinnickinnic River Catches into Gourmet Appetizers: Kinni Brown Trout Crostini

We have all been there: After catching a dink fish, we post the picture to our social media feed—a quick, innocuous attempt at humor. Within seconds, comments from friends start stacking up: “Unless you have hands the size of Shaq’s, I don’t believe that is a keeper,” or “Nice keychain!”

However, when fishing the Kinnickinnic River (“Kinni” for short), in northwestern Wisconsin, there is a great deal of logic behind adding smaller trout to your creel. Continue reading “Turning Wisconsin Kinnickinnic River Catches into Gourmet Appetizers: Kinni Brown Trout Crostini”

Two Reasons Why Spring is Such an Exceptional Season: Wild Turkey and Pheasant Back Risotto

After the doldrums of late-winter—those weeks when the ice has started to thaw on lakes statewide, leaving little opportunity for fishing—spring is a welcomed reprieve from cold days with little sunshine. For us hunters and foragers in particular, spring represents the opportunity to pursue some of the rarest, most-elusive table fare the year will have to offer and serve it up in some classic or new favorite dishes.  Continue reading “Two Reasons Why Spring is Such an Exceptional Season: Wild Turkey and Pheasant Back Risotto”

Turning Morel Luck into Delicious Cuisine

Morel season offers the perfect solution for every hunter, or any outdoors enthusiast for that matter, growing stir-crazy during spring. Morel hunters enjoy all the sights and sounds of the greening season during a romp through woods and bramble thorns in pursuit of a rare treat only decaying roots can produce. After hours of hunting, the sight of those delicious, pale vermiculite lobes sprouting from dirt will send your heart reeling, even alter the pitch of your voice to that of a school girl’s when you yell, “FOUND ONE!”

Continue reading “Turning Morel Luck into Delicious Cuisine”