Justin takes two cuts of meat and places one into an ice water bath and takes the other and places it into a dry cooler. He lets them both soak for 24 hours. We can see the side by side and hear about the reasons why you should not soak meat in ice water.
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The Holidays are fast approaching, meaning there’s a good chance you’ll have guests over, filling your house with family and friends. That also means you’ll have to feed them! What better way to introduce the loved ones in your life to wild food than by serving wild-based appetizers made from the food you harvested during this special season?
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Field Staff Writer Heidi Chaya has had her share of overcooked, grey, chewy liver, but she’s recently discovered just how good this organ meat can be if you give it the attention and affection it deserves!
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In this episode, Adam dives deep into the interesting history of the pineapple and walks us through how to prepare this delicious bear and pineapple burger recipe.
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Indulge your love for wild game and culinary excellence with our ‘Shanks and Praises’ line of merch, highlighting the deliciousness and usefulness of shank cuts! These products are perfect for food enthusiasts and hunters, a tribute to the rich, succulent shank cut. Elevate your style while paying homage to the culinary awesomeness of wild game.
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Looking for a fast and family-friendly wild game recipe to make on a weeknight? Field Staff Writer Jeff Benda has got you covered. Try this Venison Steak Chili Tamale Pie tonight!
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Fish for breakfast? Lindsey Bartosh’s mouthwatering recipe for Trout Eggs Benedict will definitely change the minds of those dubious about eating fish in the morning!
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Justin, Kory, and Ben discuss their favorite wild game recipes to put together the ultimate wild fish and game Thanksgiving meal. They dive deep into appetizers, main courses, turkey dishes, sides, wild desserts, and so much more! This episode originally aired in 2020.
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Field Staff Writer Ara Zada created this beautiful Arayes recipe back in 2020 and we thought it deserved to spend a little more time in the spotlight!
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Field Staff Writer Katie Wiley extolls the virtues of healthy wild-caught salmon and shares her recipe for delicious and easy salmon rangoon!
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