by Cameron the Weim | Apr 5, 2022
Bug bites hurt, and then those bites often itch, so I hate bugs. Summer is on the horizon and you need to start making plans now for where you can take your dog camping. While I truly enjoy the great outdoors and camping, there is a place I draw the line — bugs!...
by Jim Casada | Apr 4, 2022
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...
by Todd Wilkinson | Apr 4, 2022
“If Jack London had been a painter instead of a writer,” they say, “he would have wielded a brush like Jon Van Zyle.” The world knows Alaska as a mosaic of idylls: “Land of the Midnight Sun” is one. “Keeper of the Northern Lights” and “America’s Last Frontier” are...
by Jim Casada | Mar 31, 2022
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...
by Jim Casada | Mar 30, 2022
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...
by Jim Casada | Mar 29, 2022
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...
by Jim Casada | Mar 28, 2022
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...
by Jim Casada | Mar 25, 2022
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. Place on...
by A. Joseph Arave | Mar 25, 2022
Peering expectantly from his studio window as if to see something that wasn’t there the day before, Dan Burr watches the sun rise above the Grand Tetons and slowly warm the valleys, hills and streams from which he draws inspiration. The easy-going artist enjoys the...
by Jim Casada | Mar 24, 2022
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...
