Some anglers have known about the secret cache of sweet, tender meats for a while, but for those of you who haven’t, it’s time to learn.
Some anglers have known about the secret cache of sweet, tender meats for a while, but for those of you who haven’t, it’s time to learn.
These tender walleye wings lightly fried and then slathered in spicy buffalo sauce is a tasty twist on an old classic — no dipping sauce necessary.
Squirrel hunting is one of my favourite small game hunting pastimes. It’s exciting and challenging. Here is my recipe for pulled squirrel sandwiches.
These crunchy pike bites are the ultimate party finger food. Not a fan of pike? Try them with walleye or perch.
Here’s a classic sub with a twist — beer-battered pike fried until crispy and golden brown. Serve with potato chips or make your own crispy French fries.
These thin slices of lightly seared venison loin rolled in fresh herbs and drizzled with a delicious combination of cream and oil will delight the taste buds.
This recipe has been prepared at our hunt camp since before I was born, and will be made for many more years to come.
Tom Armstrong explains how much meat to expect and offers some tips to help hunters improve the quality and yield of their harvest.
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