by Jim Casada | Apr 5, 2022
One of the myriad joys of being fortunate enough to fairly call and cleanly kill a wild turkey is the resultant feast. There aren’t many, if any, delicacies from the wild that are more scrumptious. Of course the breast of a wild turkey is its equivalent of backstraps...
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 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 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....
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...
by Jim Casada | Mar 17, 2022
SHRIMP GRAVY 1 cup olive oil 2 large sweet onions, chopped ½ cup all-purpose flour 4 cups milk ¼ cup finely chopped fresh parsley 2 pounds deveined peeled shrimp Salt and pepper Heat the olive oil in a Dutch oven over medium heat. Sauté the onions in the oil until...
by Jim Casada | Mar 11, 2022
CRAPPIE DELIGHT 2 pound crappie fillets ¼ cup lemon juice 2 eggs, beaten ¼ cup milk 1 teaspoon salt 1 cup all-purpose flour Oil for frying ½ cup grated cheddar cheese Cut the fillets into serving-size portions and arrange in a baking dish. Pour the lemon juice over...
by Sporting Classics Daily | Mar 7, 2022
Meat And Wine Pairings After the butchering process is complete and all your hard work is finally pulled from the freezer and properly defrosted, the second part of the story begins. Preparing and enjoying all the delicious cuts of prized meat, from brining and...
by Sporting Classics Daily | Mar 1, 2022
How To Bone and Carve Wild Birds Bone Clean the bird as usual and singe. With a sharp-pointed knife, begin at the extremity of the wing, and pass the knife down close to the bone, cutting off the flesh from the bone and preserving the skin whole; run the knife down...
