There is no hunt that requires a greater sense of poise than wild turkey.
A hunter sits with his or her back to a tree to distort their silhouette, ignoring the knots forming in the back, calves going numb, after hours of remaining motionless.
A paranoia persists: What is out there that I can’t see, watching me. Continue reading “Never Hurry A Curry: Wild Tom Thai Red Curry Soup”
Let me get this out of the way: The best brine ingredients should create a strong reaction for your taste buds, otherwise they don’t belong. Continue reading “Learn the Secrets Behind Improving Your Brines: Hickory-Smoked Ginger Pheasant”
I will openly admit it: I nearly cried seconds after shooting my first rabbit. Every youngster, when cutting his or her teeth on small game hunting, must come to terms with the sport and everything it entails. Tears are expected. However, I was 33 years old. Continue reading “A Meal Meant for Family: Braised Rabbit with Irish Curry and Fried Potatoes”
I thought I knew a good fish fry, until I moved to Minnesota, where the state fish, the ever-famous walleye, was a game changer. I had fried everything from bass to cod to trout during my years in the Pacific Northwest. While I thoroughly enjoyed those suppers, nothing quite beats a walleye—the way it melts in your mouth, how its flavor balances perfectly with spices inside a golden-brown crust. Continue reading “A Belated St. Paddy’s, Lenten Feast: Fried Walleye with Irish Colcannon”
With my Irish heritage, I know full well the value of a potato, though I have learned to respect it even more as an angler. Continue reading “Incorporating Fishing Trip Staple into Shore Lunch: Twice-backed Walleye Potato”
There is no such thing as too many burgers in one’s diet, but some hunters may be looking for a variation on their favorite venison patty. Continue reading “One Method for Improving a Pub Patty: The Deer John Burger”
During ice fishing season, when a frozen walleye could double as a crowbar, there are important steps to making sure fish always tastes great, no matter how long it has been petrified. Continue reading “Tips for Making Certain Frozen Fish Don’t Ruin Your Fish Fry: Walleye Po-Boy”
For those select few lucky, talented hunters, there is always that seasonal dilemma: what to do with all that game and fish taking up real estate in the freezer?
Cajuns in Louisiana, nearly 300 years ago, had the right idea—use what you have, add ample amounts of spices. Continue reading “A Stew that Will Stick to Your Bones: Wild Game Gumbo”