Tips on Preparing Waterfowl for the Table
Excerpted from The Remington Cookbook, Jim Casada offers a few tips and tricks for preparing delectable duck and geese recipes. Do it Easy or Do it Right: Skinning versus Plucking Visit any waterfowl camp or sit with several buddies in a duck blind and sooner or later...
Getting to Know Your Friendly Neighborhood Oyster
October is oyster season in the southeast, and there are a few things the United Oyster Ranchers and Rodeo Association of America doesn’t want you to know about the common oyster. “Secret, and self-contained, and solitary as an oyster.” – Charles Dickens “He was a...
Flavors of The Season: BBQ Quail with Fall Perloo and Okra Chips
Simple for anyone who loves quail to make at home, this dish is composed of local, Southern and seasonal selections available in the Lowcountry. A South Carolina Lowcountry fall is upon us and that has us thinking about the flavors of the season. Brays Island onsite...
Simple Venison Oven Stew
Versatile to a degree that is unmatched by any other type of wild game, venison offers a doorway to fine, incredibly varied fare. Each year millions of hunters enjoy the timeless thrill of getting their deer, and the result is plenty of meat for the family table. Yet...
Roasted Duck with Honeyed Figs
Whole plucked and roasted ducks make for a lovely presentation—especially a single teal per person, which is just right for a dinner plate. For the Brine 1 cup kosher salt 1 cup organic cane sugar 1 tablespoon whole black peppercorns, crushed 4 allspice berries,...
Recipe for Hunter’s Breakfast Cups
From The Lodge at Black Pearl Cookbook, Vicky Mullaney shares her breakfast recipe that will awaken the cowboy in all of us. On one of our early fly fishing trips out West we stayed at the Diamond J Ranch in Ennis, Montana. They served us a very hearty breakfast every...
Simple Southern Quail Recipe–Only 5 Ingredients!
Give this mouthwatering and simple southern quail recipe a try using just five tasty ingredients. You'll need: 6 whole quail 1/2 cup butter 1/4 cup olive oil 2 (10 1/2 ounce) cans chicken with rice soup 1/2 cup dry sherry Instructions: In a skillet, brown the quail in...
Must-Have Cookbooks for the Sportsman
An eclectic compilation of favorite game and fish cookbooks from one avid disciple of wild edibles. In recent years, Steven Rinella has used the catchy moniker “Meat Eater” as a pathway to a popular television show, a means of conveying an important conservation...
Home-Cured Honey/Brown Sugar Ham with Blackberry Jam Glaze
I made the very best ham I have ever tasted and after reading this week’s column, I have absolutely no doubt you can easily accomplish the same. Don’t get the wrong Idea when you read some of my columns that pertain to outdoor cooking. I’m certainly no chef but I...
Solving an Environmental Crisis One Bite at a Time
What’s one man’s wild hog overpopulation problem is swine dining for another It’s so dark that I can’t see the end of the rifle I’m holding. Ahead is the enemy, a herd of perhaps 20 wild hogs that we can hear rooting, grunting and snorting like a rugby scrum. I peer...