In The Last Best Day, Michael Altizer shares moments and meditations from a lifetime of fly fishing on streams from the Appalachians to Alaska. For the first several decades of my life, the greening up time of spring meant single-minded obsession with sparkling waters...
With bold herbs and spices and a delicate, flaky crust, this grouse recipe takes the classic pot pie we know and love to the next level. One of the few exceptions, this recipe has to be highly seasoned. Cold leftovers of grouse are delicately prepared in this method....
If you are planning to include wild game recipes in your Thanksgiving menu this year, The Derrydale Game Cookbook offers a few tips to bring out the best flavors in your game meat. 1. An old guard of a game bird has no other place in cookery but to be used either for...
Photos and essays submitted will be used to support DEC’s ongoing efforts to introduce more New Yorkers to hunting and trapping. State Department of Environmental Conservation (DEC) Commissioner Basil Seggos today announced a new statewide photo and essay...
Here’s the basic cheat sheet: Gut it, skin it, keep it clean and keep it cool. You successfully shot a deer, elk or other big game animal. Now the work begins. You want to properly process the animal so you get many healthy, enjoyable meals from it. But you...
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...
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...
New Hampshire hunters can share their fall harvest with the needy through the “Hunt for the Hungry” program at the New Hampshire Food Bank, a program of Catholic Charities NH. Once again this fall, the New Hampshire Food Bank is collecting donations of processed deer...
Cooking on wood is like blowing a goose call or a trombone. Showing you is easy, telling you is hard. The scud stacked up over the northeast, a gray washboard above the sea, to the horizon and beyond. Too late for a hurricane, but the wind didn’t care. Raindrops big...
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...
