Kenneth “Gunny” Lennington is a retired Marine Gunnery Sargent who worked in Jackson and lives in Richland, and cooks some of the best catfish you’ll ever taste. You may find more elaborate recipes, but don’t let the ease of Gunny’s catfish fool you. […]
Justin Head’s family makes sauce piquants using game, but his wife Jessica wanted a version for fish. She did some research on basic sauce piquant recipes and adapted them to her taste. […]
I am surprised when I hear hunters complain that they have issues cooking their turkeys, that they can’t make them taste good or say that the meat is stringy and chewy. […]
I don’t know where Bob Sysmakowski came up with the idea for this recipe, but it is a pleasant change from many of the things I do with ground venison. This combines ingredients that aren’t often used in a venison recipe, and it works. […]
A taco-flavored, lasagna-style, layered dish that uses venison and separates the layers with tortillas instead of pasta. […]
Cooking wild hog is a bit different from cooking a domestic porker, but the results can be just as delicious. […]
This recipe for Blackened venison stoup uses ground venison, but with all the stew vegetables, it is a little thicker than soup. […]
You can use spicy venison or hog sausage to make this delicious stuffed jalapenos recipe. It’s pretty healthy, too. […]
There are several tricks to serving venison to people who say they don’t like the taste, and getting them to savor it enough to demand more. […]
After he heard about frying venison backstrap with crushed potato chips and croutons, Derek Logan fried fish with instant mashed potatoes. […]
This is a recipe I have literally dreamed about. It got stuck in my mind — like a song on the radio sometimes does — and I couldn’t shake it. In the formative stages of the recipe, there were ideas that definitely came about while I was asleep or at least in that odd zone that is half-asleep and half-awake. […]
“We keep trying to come up with interesting ways to cook fish,” Patricia explained. “Steve fishes a lot. We eat fish grilled, fried, in courtbouillon, topped with crabmeat or etouffée, and fish patties served over angel hair pasta. Our favorite is fried, but how many times can you do that? […]
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