Outdoor Chef
The best recipes and methods for preparing your wild game.
Pan Roasted Venison Loin with Cranberry and Port Sauce
Honestly, I am not all that grateful for the Butterball turkey that I eat a small slice of each year. Nor the green beans, nor the stuffing. Those are from the store; I did nothing but buy them off the shelf. While I am happy to have them, and glad for the ability to buy them, I am not grateful for them as they are. They came too easily. But I am thankful for a freezer full of[...]
What to Do With Drumsticks
The gobbler was at the top of a small draw strutting his stuff when I caught him in my binoculars—a respectable Idaho Merriam’s. It had been a frustrating weekend of turkey chasing, with stuck trucks, rainstorms, snowstorms and fog. The birds were there and I could get the toms to gobble, but they would then run in the opposite direction when I called. Eventually, I ditched the tried and true techniques of setting up, calling and hooting like[...]
Smoke-Cooked Duck
So, what does a traditional bowhunter do at the end of the bow season for big game when the cottontail rabbit numbers crash? Hunt ducks! What else? No, I don't recommend using archery tackle if you want to eat duck, but if you want to shoot and laugh a bunch... fletch up some flu flu arrows and have at it. I have taken two ducks out of the air with traditional archery tackle. Both times there were no[...]
Bows, Frogs and Flour
Blame it on Duck Dynasty if you want, or maybe on the cacophonous croaking of frogs along the canal near my home, but I have developed a taste for bull frogs. Frogging is considered a summertime pleasure for many of my southern-born friends. It is a rite of passage to muck through the swamp after these amphibians. Bow in hand, I head to the swamp each year...in the high desert of Idaho. No special equipment is needed to[...]