by Susan Ebert | Oct 1, 2020
Whole plucked and roasted ducks make for a lovely presentation—especially a single teal per person, which is just right for a dinner plate. For the Brine 1 cup kosher salt 1 cup organic cane sugar 1 tablespoon whole black peppercorns, crushed 4 allspice berries,...
by Sporting Classics Daily | Sep 9, 2020
Give this mouthwatering and simple southern quail recipe a try using just five tasty ingredients. You’ll need: 6 whole quail 1/2 cup butter 1/4 cup olive oil 2 (10 1/2 ounce) cans chicken with rice soup 1/2 cup dry sherry Instructions: In a skillet, brown the...
by Jim Casada | Sep 3, 2020
An eclectic compilation of favorite game and fish cookbooks from one avid disciple of wild edibles. In recent years, Steven Rinella has used the catchy moniker “Meat Eater” as a pathway to a popular television show, a means of conveying an important conservation...
by Luke Clayton | Sep 1, 2020
I made the very best ham I have ever tasted and after reading this week’s column, I have absolutely no doubt you can easily accomplish the same. Don’t get the wrong Idea when you read some of my columns that pertain to outdoor cooking. I’m certainly no chef but I...
by Michael M. DeWitt, Jr. | Jul 22, 2020
How to use less desirable wild game cuts to make a great South Carolina Barbecue Hash “No one knows exactly what the ingredients of Whatchagot Hunter’s Stew are because there is a firm rule against anyone shining a light into it.” – Patrick F. McManus “Only a fool...
by Michael M. DeWitt, Jr. | Jun 23, 2020
There are a million ways to create the culinary concoction known as catfish stew, and almost as many ingredient variations. If one were to Google the origins of catfish stew, the first thing you will likely see is an image of the American flag. Hell yeah, born in the...
by Michael M. DeWitt, Jr. | Jun 16, 2020
It will truly connect us to the farm, the sea and each other, and properly honor our ancestors and the Southern coastal way of life, if only we will take the time to do it right. We’ve all seen the Southern magazines with their articles, “How to Make the Perfect...
by John Ross | Apr 13, 2020
If you’re like me, you’ve got game from a hunting trip years ago still shoved in the back of your freezer. Don’t let it go to waste. A decade ago, I arrived home from Ungava with meat from two fine caribou. To store it, I bought an upright freezer....
by Sporting Classics Daily | Sep 19, 2019
With archery hunting season beginning Oct. 1, the Michigan departments of Health and Human Services (MDHHS) and Natural Resources (DNR) are reminding hunters of the “Do Not Eat” advisory for deer taken within 5 miles of Clark’s Marsh in Oscoda Township due to PFOS...
by Sporting Classics Daily | Aug 29, 2019
National Toasted Marshmallow Day is when we celebrate the tradition of finding just the right stick and toasting the sugary puffs to perfection. The stick has to be just right. Cut it too short, and your hand will burn. Cut one too long that is also too lithe, and...
