Recipes

Dubbed “fries with eyes,” most devotees love this small fish deep-fried and enjoyed as a snack. The bones of smelt are so soft and small that you hardly notice them, and their shape makes them ideal for dipping in all the sauces you can think of. There are several varieties of smelt, and while some...

This recipe comes from the “On the Spit” chapter of our newest book release—The MeatEater Outdoor Cookbook: Wild Game Recipes for the Grill, Smoker, Campstove, and Campfire. To purchase a copy of the book, click here. The time-honored Mexican combination of stewed birds (usually chickens) and...

Fall is my favorite season. Nothing is better than bushwacking through the Northwoods during grouse hunting season. Conveniently, those long walks in the woods are also perfect for scoring some fantastic wild mushrooms. This year's hunting opener weekend in Minnesota made this dish possible. Have...

I grew up near Koreatown in Garden Grove, California, and I can tell you that there was no shortage of good eats. One well-known food is Korean fried chicken. It's known for beyond-this-word crispiness and mouth-watering, spicy, sweet sauces. I’ve eaten my fair share of Korean fried chicken as a...

Boudin is a classic cajun sausage that uses warm rice to bind the meat together. This recipe uses the wing and liver meat from specklebelly goose along with liver to create the perfect texture, and hearts and gizzards can also be incorporated into the mixture if you desire. It can be stuffed into...

Turkey wings aren’t all that similar to chicken wings. For starters, turkey wings are much tougher and require a bit more work to make edible. That doesn’t mean they aren’t worth the effort, though—they’re incredibly meaty and can make a meal all by themselves. To get started, pluck all the feathers...

I’m convinced walleye is the best tasting freshwater fish. Some of the greatest evidence of this is that even my wife, who hates fish, will celebrate a meal of walleye. Their firm flesh and mild flavor is such a treat, I can’t abide by any meat wasted. Most frugal anglers already know about cheek...