T his recipe from the late Bob Schranck, a longtime Twin Cities outdoors writer, sportsman and cooking aficionado, appeared in the cookbook, “America’s Favorite Wild Game Recipes.” It has been a ...
Note: If wild cherry jam is not available, use regular cherry jam or cherry jelly and add 1/2 cup unsweetened, pitted cherries. Chicken can be substituted for the pheasants. Adapted from "The New ...
In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...
Editor's Note: This is a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is available on his website, wildgameandfish.com, and ...
Filling1. Boil the rice with the chicken stock and salt until soft and most of the liquid is gone. Add the onion, carrot, garlic and apricot cook until the vegetables are soft and all liquid has been ...
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MINNEAPOLIS -- You could say the Kenwood Restaurant on Lake of the Aisles is fine dining in a casual setting. It's been described as a European neighborhood kind of joint. They shared a great recipe ...
The chart on the inside cover of Hank Shaw’s newest wild-game cookbook, “Pheasant, Quail, Cottontail,” is worth the purchase price alone. It shows, in elegant simplicity, how a ruffed grouse has more ...
I realize pheasant breasts are the "Holy Grail" of wild game succulence, but don't overlook a rooster's thighs and legs. And for goodness sake, don't just breast the bird and garbage the remainder.
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Heat the oven to 350 degrees. In a large bowl, combine the hamburger, ground bison and elk or venison. Add the red and green pepper, the onion, bread crumbs, egg, steak seasoning and marinara. Mix the ...
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