Who doesn’t love a warm and hearty casserole after a long, cold day in the outdoors?
This pheasant casserole recipe is about as simple as it gets, yet it produces a comforting flavor that feels like a big ol’ hug in a bowl.
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Lent is here and that means the consumption of fish is about to go up for many people.
While I love a good Friday night fish fry, there’s a special joy that comes from preparing fish you caught in the comfort of your own home.
Here are a handful of recipes for your consideration.
So mix up an old fashioned and let’s get in the kitchen.
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Each year, I am lucky enough to enjoy catching some of the bountiful salmon that inhabit Lake Michigan. Below is the best baked salmon recipe in my collection. Read on for an ingredient list, step-by-step instructions, as well as tips and substitutions.
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Whitefish is one of my favorite fish to eat. While I particularly enjoy them smoked, this recipe for Parmesan-crusted whitefish is a delectable way to turn these fierce fish into a formal meal. The contrast between the tender, flaky fish and the crispy crust is hard to match. The simple, yet flavorful cream sauce ties it all together. Read on for the recipe, as well as for tips and substitutions.
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I was introduced to the concept of rillettes while watching a cooking show. This simple spread is a play on that and a great way to get rid of holiday leftovers or a fun method of sharing a successful harvest with guests after the hunting season.
Continue reading “Smoked turkey rillettes recipe”
The chest freezer in my garage is chock-full of venison. But I didn’t harvest a single deer this season.
How is that possible? Well, it’s actually quite simple. In lean seasons, I’ve learned to replenish my yearly supply of deer meat meat by perfecting the art of cooking parts of the deer most of my hunting companions don’t want or have never considered cooking themselves.
While that may sound less than appetizing, I can promise you that some of the lesser-known portions of meat can be turned into downright delicious table fare.
Continue reading “How to think (and cook) like a venison scavenger”
Pepper nuts (or pfeffernuesse) cookies are a fixture in my bag when I’m in the woods pursuing fur-bearing animals. These crunchy cookies are a German holiday specialty. For some notes and potential substitutions, scroll down to the bottom of the recipe.
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Nathan Woelfel Outdoors 