Notes

Gallons of propane, 100s of cubic feet of natural gas, 1000s of watt-hours of electricity, and millions of Instagram photos are spent on...

Has this ever happened to you? You make a one pot tender and juicy braised venison roast, (or other big game roast), with potatoes and...

If you are a whitetail hunter, late August and early September offer an opportunity to lay up some wild plum preserves that will pair...

Need to make some room in the freezer? The 2017 season is right around the corner! Here’s a scrumptious maple marinade recipe for a...

What’s the difference between a wet cure and a wet rub? Wet curing, also known as brining, is great for adding moisture and juiciness to...

A couple Februaries ago I harvested my first, and to date only, wild boar. My primary motivation was a desire to put organic meat in the...

Stocks are the flavor building blocks of the wild kitchen. In addition, they often play a role as a base flavor, flavor layer, braising...

By now it’s no secret that I was raised a farm-girl. A central Minnesota 80 acre hobby farm was home for 20 years. Hobby farm? Meaning,...

As was customary for him, in 1917 Dr. John Kellogg, of Kelloggs Cereal Company, edited an issue of Good Health Magazine. In one...

"Victuals. Say it the way my people have for centuries: vidls. Maybe you have seen it spelled vittles in a cartoon balloon coming from...

I passed through the woodcock, grouse, elk, pheasant, venison, steelhead, and walleye before I got to the bottom of it. Lying there in...

Have you noticed there has been an explosion of foods that come wrapped in little rectangles? When I was a kid, candy bars were the only...

DiCaprio did it for me last year. Every time I opened my freezer a package marked, “bear ham” was staring up at me. I had been hunting...

So apparently if you are a kid in the South, gigging for bull frogs on a steamy summer night is as common as a Midwestern kid catching fire flies in a wide mouthed canning jar, but with the added adrenaline rush of a possible venomous strike from a Water Moccasin. With Spring coming early in Minnesota this year, especially for the southern half of the state, if you were near one of our many lakes, rivers, or ponds, you could hear the frogs croaking in March. That’s a rare ph

Because of its’ mellow, less gamey flavor and more delicate meat, wild turkey makes a delicious light and savory bulk grind. I like...

Be it Umble, Steak & Kidney, Black Bird, Pheasant, or made with leftover waterfowl lazing in the freezer, meat pie happens when pastry meets filling. This huntsman’s delight on a plate can be open, closed, small, large, but almost always savory. In An A-Z of Food and Drink, John Ayto writes, "The idea of enclosing meat inside a sort of pastry made from flour and oil originated in ancient Rome, but it was the northern European use of lard and butter to make a pastry shell th

Ever heard of poutine? Reputedly, it was invented by a French speaking trapper living in rural Quebec when, in the mid-1950s, he was in...

So you're a brave heart willing to tangle with venemous slitherers under cover of night for trophy Hoppers? Or, you might be so deep into...