Sausage Stuffed Quail, Wine Pairing
A Fall Favorite: Sausage Stuffed Quail and Wine Pairing A season to revel in the cool breeze and crisp lowcountry air, fall is a time for gathering around the table with good conversation. After a day in the field here at Brays, there’s nothing better than cooking up...
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...
The MeatEater’s Salmon Gravlax Recipe
Gravlax is easier to make than smoked salmon, and especially when used with the freshest of fish, salmon gravlax tastes cleaner and livelier than smoked salmon. I love smoked salmon as much as the next fisherman, but it’s a shame that more anglers don’t...
Philly Cheesesteak Stuffed Backstrap Recipe
If backstrap recipes had a playoff, this would make the finals.
