Sauces – The Derrydale Game Cookbook
Sauces A perfect sauce is always a triumph. A bit of this, a sprinkle of that, a dash of imagination and the most prosaic food is “saucily served.” The preparation of foods so that the most of it is made of natural flavors and textures, that’s good...Chicken-Fried Rabbit
Chicken Fried Rabbit The eating of rabbits and hares has a venerable history in Europe. Greeks, Germans, Spaniards and Britons love rabbits and hares, as do Italians in certain regions. they also happen to be the building blocks of any true hunter’s repertoire....Marinades – The Derrydale Game Cookbook
Marinades The word MARINATE comes from an old Spanish word meaning “to pickle,” and it is the acid of the marinade that does the work, adding new flavor, softening tough fibers, increasing their natural sapidity through the action of penetration, lifting...
Beefy Quail and Fried Crappie
Wild game recipes from Sporting Classics’ Jim Casada.
Traeger Blackened Bass Recipe
Contrary to what many anglers believe, bass can be quite tasty—especially with this recipe!
The Perfect Sous Vide Venison Backstrap
Using a blowtorch and hot water to prepare venison? It’s not only possible, but delicious.
A Refreshing Summer Picnic: Peperonata Paired with Rosé
Field to table doesn’t always mean game meat. This light and refreshing picnic peronata is made with fresh vegetables from the Brays Island garden. Summertime is meant for enjoying the outdoors, and a picnic is the ideal way to spend an afternoon soaking up the...
The Perfect Fried Catfish Sandwich
Catfishing is a fun way to get kids interested in the sport. This family friendly fried catfish recipe makes shore-side lunch a breeze! Every spring, I take my kids fishing for channel catfish along the lower Yellowstone River of eastern Montana. It’s one of the...