Hampton Plantation Shrimp Pilau
Hampton Plantation Shrimp Pilau Given its title, presumably this was a dish served regularly at Hampton. It certainly features ingredients regularly used in the Lowcountry, and it comes from Mrs. Paul Seabrook (Archibald Rutledge's sister, Harriott Horry Rutledge),...
Meatball Sauce Recipe
MEATBALL SAUCE 1 16-ounce can whole berry cranberry sauce 1 tablespoon brown sugar 1 teaspoon Worcestershire sauce 1 tablespoon Dijon mustard with horseradish Bring to a boil over medium heat and introduce cooked meatballs. Reduce heat to low and simmer for 5-10...
RANCH TURKEY STRIPS
One of the myriad joys of being fortunate enough to fairly call and cleanly kill a wild turkey is the resultant feast. There aren’t many, if any, delicacies from the wild that are more scrumptious. Of course the breast of a wild turkey is its equivalent of backstraps...
Poke Sallet Recipe
POKE SALLET RECIPE Poke shoots are easy enough to find over much of the country. Just be sure to get tender young shoots only three or four inches above the soil’s surface. Clean thoroughly and then bring to a rolling boil in a sauce pan of water. Drain, rinse, fill...
Grilled Wild Turkey Strips
GRILLED WILD TURKEY STRIPS Half of a wild turkey breast cut into half-inch strips 1 pound bacon Jalapeño peppers or water chestnuts Marinate the strips in Italian dressing, then roll bacon slice around each strip, enclosing a slice of pepper or water chestnut inside...
Sautéed Morels
SAUTÉED MORELS Morel mushrooms are a great delicacy, and I have three favorite ways of preparing them. In each case, soak the mushrooms in salt water and then clean thoroughly. Dab dry with a towel or paper towels and slice in half. It is hard to beat introducing the...
Wild Turkey Meatballs Recipe
WILD TURKEY MEATBALLS If you throw away the legs and thighs, you might want to reconsider — and here’s a perfect use for the dark meat. 1 1/2 cup ground wild turkey 1 cup finely crumbled cornbread 1/4 cup chopped, toasted hazelnuts or pecans 1 large celery rib, finely...
Call Time Finalist for Ben Franklin Award
Amid a field of more than 1,900 entries, Chris Dorsey’s latest book, Call Time was named as a finalist for the prestigious Ben Franklin Award from the Independent Book Publishers Association. Call Time is one of three finalists for the Gold Award for Sports &...
Wild Strawberry Trifle Recipe
SPRING’S BOUNTY ON THE TABLE One of the too often overlooked aspects of hunting and fishing involves the opportunity to feast from nature’s bounty you encounter while in the wilds. Here is a quartet of recipes, two for wild strawberries and one each for morel...
Loin Steak Crabmeat Sauce
Loin steak with shrimp and crabmeat sauce You’ll need: 1 pound loin steak cut a quarter-inch thick 1 tablespoon olive oil 1 tablespoon butter Salt and pepper to taste Heat olive oil and butter in a large skillet and cook the loin quickly until medium rare....
SHRIMP IN BASIL BUTTER
SHRIMP IN BASIL BUTTER Whether you take the do it yourself route by learning to handle a cast net or simply buy your shrimp at a local grocery or seafood market, this super-abundant crustacean lends itself to a wide variety of preparation techniques. This one combines...
Vidalia Venison
VIDALIA VENISON Anyone who likes onions has to love the ultimate in the onion family, the Vidalia variety. This sweet, succulent vegetable partners well with many types of venison dishes. Here’s one which features venison steaks that is easily and quickly prepared. 4...
Shrimp Gravy
SHRIMP GRAVY 1 cup olive oil 2 large sweet onions, chopped ½ cup all-purpose flour 4 cups milk ¼ cup finely chopped fresh parsley 2 pounds deveined peeled shrimp Salt and pepper Heat the olive oil in a Dutch oven over medium heat. Sauté the onions in the oil until...
BACKYARD FLOUNDER ITALIANO
BACKYARD FLOUNDER ITALIANO Olive oil 4 green, yellow or red bell peppers, chopped ½ pound Portobello mushrooms, chopped 1 Vidalia onion, chopped 8 to 12 small flounder fillets with skin Salt and pepper Heat 1/4 inch olive oil in a large cast-iron skillet over medium...
JP Sauer and Sohn New SL5 Turkey Shotguns
J.P. Sauer and Sohn, Germany’s oldest manufacturer of hunting firearms, is pleased to introduce new high-performance SL5 Turkey shotguns. JP Sauer and Sohn SL5 Turkey shotguns feature a durable Inertia-Driven System requiring fewer parts and minimal cleaning, the...
XS Sights New R3D Suppressor Height Sights
XS Sights is pleased to introduce R3D Suppressor/RMR Height Sights for the popular HK VP9 Optics Ready pistol. These taller R3D sights are designed to allow a clear view of the target and accurate alignment while using a suppressor. They are also excellent back-up...
Venison with Cherry Sauce
Venison Loin Medallions with Cherry Sauce One of the great virtues of venison, beyond its excellent taste and health benefits, is that it can be prepared in so many ways—soups, stews, ethnic dishes of all sorts, grilled steaks, roasts, and much more. On special...
How To Pronounce Weimaraner – Candid Cameron
Today, class, we learn how to pronounce "Weimaraner." I have written numerous times about traveling about and meeting folks, and unfortunately, today I’m here to vent a little about all the hoomans who cannot pronounce the word "Weimaraner," my breed. Class is in...
Cheeseburger Venison Pizza
CHEESEBURGER VENISON PIZZA 1/4-1/2 pound ground venison 1/4 cup chopped onion 3 slices bacon 1 pizza kit (such as Contadina) 8 ounces light mozzarella cheese (in addition to cheese in kit) Brown venison and onion in fry pan. Cook bacon in microwave on paper towels....
Crappie Delight
CRAPPIE DELIGHT 2 pound crappie fillets ¼ cup lemon juice 2 eggs, beaten ¼ cup milk 1 teaspoon salt 1 cup all-purpose flour Oil for frying ½ cup grated cheddar cheese Cut the fillets into serving-size portions and arrange in a baking dish. Pour the lemon juice over...
Death In The Moonlight
"Death in the Moonlight" is a tale of suspense drawn from Archibald Rutledge's youth in South Carolina. If at night you happen to be standing up to your shoulders in salt water, when the wind is still and the tide is tranquil, in a creek not far from the ocean, and...
Venison Steaks With Mustard Rub
VENISON STEAKS WITH MUSTARD RUB 1 tablespoon lemon pepper 2 tablespoons dry (powdered) mustard 1 teaspoon garlic salt 1 teaspoon paprika Blend above ingredients in a small bowl. Rub mixture evening over the surface of venison loin steaks. Grill over medium heat, not...
Simple Catfish Fillets
SIMPLE CATFISH FILLETS Spring’s greening up time translates to an upswing in fishing action and as a result, opportunities for some mighty fine fare. Here’s a quartet of dandy recipes, each relatively easy to prepare, that ought to tickle the palate of any lover of...
Turkey Calls For Sale – Jim Casada
TURKEY CALLS FOR SALE After giving the matter a bunch of gut-wrenching thought, I’ve decided to sell the vast majority of the turkey calls I’ve accumulated and collected over the years. Just listing and describing them brought back many warm memories of special hunts,...
Blackened Venison Loin Steaks
BLACKENED VENISON LOIN STEAKS As we ease into spring and deer season lies at a distance in our sporting rear view mirror, it’s time to put some of that fine fare from fall that has been resting in your freezer to tasty use. Here’s one of my recipes offered with that...
For Every Thing There Is A Season
Renowned author and wildlife sportsman, Jim Casada, is hosting an online auction of a vast array of items from his personal collection. Indeed, you will find, for every thing there is a season. Although a strong case could be made for some of the Psalms, I would argue...
Meat And Wine Pairings For The Table
Meat And Wine Pairings After the butchering process is complete and all your hard work is finally pulled from the freezer and properly defrosted, the second part of the story begins. Preparing and enjoying all the delicious cuts of prized meat, from brining and...
Firearms Auction Lones Wigger March 6th-20th
Firearms from the estate of Olympic shooting legend and two-time gold medalist, Lones Wigger, are up for auction on GunBroker.com through March 20th, with proceeds benefitting USA Shooting youth programs. The family of Lones Wigger has generously donated more than 30...
How To Skin A Rabbit
How To Skin A Rabbit The best way to skin a rabbit or a hare is to hang it by its hind legs, on hooks. Cut the skin at the full length of the belly. Now proceed to remove the skin on either side, first, up to the first joint of the hind legs. Make incisions on the...
Lessons From The Wilderness
And now, he realized, he also knew something about these woods and waters his father had hunted and fished — something deeply personal. The boy was the youngest and smallest of the cousins, so at the family's gatherings, his cousins would reluctantly let him join the...
Different Methods Of Cooking
Different Methods Of Cooking BRAISING - Is a combination of stewing and baking meat through immersion in a covered vessel containing a solution of vegetable and animal juices called "braise," hence its name. The meat is exposed to a strong but not boiling temperature...
Lost In An Alaskan Blizzard
I realized then I was on my own — alone in a vast wilderness of ice and snow. Looking above camp toward where we’d be hunting brown bears, all we could see was snow and mountains, not a tree in sight. The only thing that wasn’t white was an occasional rock sticking...
Wayne McLoughlin – Eternally Fleeting Dreams
My life outdoors began as an escape, a way to get away from people, yet now I'm involved in the outdoors because of people — the people I've met there. Over the years, the most common question I've been asked about my painting is "How did your art evolve into such...
Help Build Strong Muscles In Your Sporting Dog
SPONSORED CONTENT When it comes to optimizing performance, professional athletes know the importance of healthy muscles. The same applies to our canine athletes. Whether your sporting dog is a hardcore waterfowler or a big-running bird dog, maintaining healthy, lean...
How To Bone and Carve Wild Birds
How To Bone and Carve Wild Birds Bone Clean the bird as usual and singe. With a sharp-pointed knife, begin at the extremity of the wing, and pass the knife down close to the bone, cutting off the flesh from the bone and preserving the skin whole; run the knife down...
What Is Game?
What Is Game? A Few Foundational Points On Game: Under the generic name of game, we understand and include all the animals good to eat which live free in the woods and fields. To the culinary point of view, game is divided in three classes: large, medium and small....
Siberian Ibex – Heart of the Tian Shan
And here, among these crumbling cliffs and dizzying heights, I had come to hunt the Siberian Mid-Asian ibex in the dark heart and sharp teeth of dead winter. Eons ago, in a great battle of continents, the Indian and Eurasian plates collided with planetary force,...
Introduction To Cooking Wild Turkey
Introduction To Hunting And Cooking Wild Turkey Nearly 2.5 million hunters in the United States pursue wild turkey each year, making it the second most hunted game after deer. The wild turkey is often mistakenly thought of as an "upland game bird." But this isn't so,...
Upland Birds Preparation
Introduction to Upland Birds from THE MANEATER FISH AND GAME COOKBOOK My early exposure to upland birds was pretty limited. We had almost zero pheasants in the area of Michigan where I grew up and there was no dove season. i never ran into any quail, sharptail grouse...
Trout On The Table – Part 5
Trout On The Table - Part 5 CRAB-STUFFED TROUT For a truly toothsome combination of flavors, one sure to impress even dyed-in-the-wool trout aficionados, give this a try. It works best with smaller trout (under 10 inches) of precisely the type likely to make up a...
Field Dressing Equipment
Field Dressing Equipment - Small and Large Game, and Wild Game Birds Once you have successfully identified and targeted your specific game, the real work will begin if you have downed you animal. For small game and birds, the task isn't terribly daunting, but field...
Trout On The Table – Part 4
Trout on the Table - Part 4 Ingredients for Honey Pecan Trout: 2 pounds trout fillets (fillet large trout or split small fish down the middle and remove as many bones as Possible—leave the skin in place) ½ cup all-purpose flour Salt and pepper to taste ½ cup finely...
New Zealand – A Sporting Country is Born
There was once a land with no people, no mammals, just forested mountains and clear rushing rivers since the rocks were laid down. No deer or antelope, no wolf or bear had ever left a footprint there. That place lay brooding for millions of years, a thing unto itself....
Saving The Great Salt Lake
The loss of the Great Salt Lake would lead to an ecological and economic catastrophe the likes of which America has not seen since the Dust Bowl. Utah is a state blessed with more than its share of natural wonders and beauty, and residents and visitors are never far...
Game Bird Terrine Recipe
Making a game bird terrine is a lot of work, but it's well worth the effort when you want to make a lasting impression on your guests. You could spend a week studying the distinctions between terrines and pâtés and not fully understand it all, but here's a good...
Dorsey Featured In American Outdoor News
The February edition of American Outdoor News includes a cover story interview with Chris Dorsey. The feature follows the recent American Outdoor News podcast as host Chris Avena and Chris Dorsey cover a variety of topics including Dorsey’s background in outdoor...
Why I Bark – Cameron the Weim
Candid Cameron Just the other day I was riding down the road – Mike drives and chauffeurs me about, as it should be – and then I saw it. Another dog on a leash being led along the highway by a hooman. I instantly let out a few loud barks — never mind Mike’s ear was...
Trout On The Table – Part 3
Trout On The Table - Part 3 TROUT BAKED IN FOIL While I’d argue, perhaps with some vehemence, that nothing quite matches fresh-caught trout fried over an open fire in a backcountry campsite, perhaps with a side dish of ramps and branch lettuce or fried potatoes and...
Trout On the Table: Part 2
TROUT ON THE TABLE - TROUT OMELET This is a fine breakfast dish but can be served at any meal. If used for dinner or supper a green salad or fruit mix is a nice accompaniment, while at breakfast a cathead biscuit partners up in mighty fine fashion. 2 cups cooked and...
Trout On The Table: Part 1
TROUT ON THE TABLE One of the more frequently used quotations from 19th century wilderness wanderer, writer, and philosopher Henry David Thoreau suggests that “some men fish all their lives without knowing it is not really the fish they are after.” Perhaps that is...