Recipes

If you’ve been to a sushi restaurant, then you’re likely familiar with miso soup. Miso is a Japanese seasoning made of fermented soybeans, salt and the fungus koji. Find it in the refrigerated section, sold as a thick, yellow-brownish paste stored in small tubs. Although miso’s main flavor is salty, it also can be nutty, earthy, savory and slightly sweet. And its uses far exceed just soup. White miso enhances flavor wherever it’s added and is not overpowering. For this …

As a conservation professional, I get sick and tired of people calling snow and Ross’s geese nasty nicknames and saying that they are downright unfit to eat. Look, they are not “sky carp,” “rats with white feathers,” or “trash birds.” No, not by a long shot! Your blogger displays snow geese harvested during a recent Light Goose Conservation Order hunt in south-central Nebraska. Photo courtesy of Greg Wagner/Nebraska Game and Parks Commission. They are classified as light geese — snow …

The Hardest Part is Deciding Which Flavor to Make Of all the outdoorsman’s food groups, trail mix, sausage and salami are good, but jerky is the best in my book. Packed with protein and low in fat, it’s just enough to get you through a long morning in the deer stand or waterfowl blind. In a pinch, it can even double as a meal. Heart doctors might frown at the amount of salt it contains, but aside from that, it’s …

Servings: 2 Prep Time: 5 minutes Cooking Time: 10 minutes Ingredients: • 2 northern pike fillets, boneless • 4 slices of prosciutto • 2 tablespoons of pesto • Freshly cracked pepper • 1 tablespoon of olive oil • Lemon wedges Directions 1. Cut each pike fillet in half to make 4 pieces. Spread pesto on one side of each piece. Sprinkle freshly cracked pepper on top. 2. Roll each piece of fish and carefully wrap with a slice of prosciutto. …

Queen Elizabeth II is close to what I would consider a “hero,” and Gaelic steak is one of her favorite dishes. Although Her Royal Highness might enjoy this recipe prepared with beef tenderloin at Buckingham Palace, venison loin is the protein of choice when the Royal Family retreats at Balmoral, which is located in the Highlands of Scotland. Servings: 2 Prep Time: 10 minutes Cooking Time: 40 minutes Ingredients: • 1 pound of venison loin • Kosher salt, to taste …

Over crackers, in a sandwich or scooped over a bed of fresh greens, this is my go-to turkey salad recipe for leftover Thanksgiving dinner or made from scratch with a wild bird. Tarragon — a classic French herb — has an anise, or licorice-like, aroma and used sparingly, can transform any poultry dish. Tart cranberries, lemon zest and juice add balance and brightness to this creamy salad. Skip the brine if you wish, but wild turkey dries out easily. This …

I watched closely as the guy excitedly reeled in the fish he had hooked from a local sandpit lake in eastern Nebraska. Upon landing it, I heard him dismally say: “Oh man, it’s a damn drum, that’s a trash fish, I gotta throw this back.” At this point, I walked over to the man and casually said: “Hey, that’s a nice freshwater drum you’ve caught. Did you know those are good eating if you prepare them right?” “Are you kidding …

One of the most enjoyable parts of the camping experience is preparing food around a campfire and learning how to create any number of simple, tasty dishes with ingredients already found around the house. Food always tastes a little better outside, and dinner prepared while camping is no exception — especially when the recipes are this easy. Breakfast: Corned Beef and Potato Hash By Jenny Nguyen-Wheatley Servings: 4-6 Ingredients: • 2 (14.5-ounce) cans of sliced/diced new potatoes, drained • 3 …

*Blogger’s Note: Once again I am receiving a lot of requests for corned meat recipes because Saint Patrick’s Day is just around the bend. So, I am bringing back my blog about corning beef and wild game. I hope you find it informative and have the time to try one of these delicious recipes. I raise my glass to you and exclaim: “Sláinte!” (slawn-cha), which is an Irish Gaelic term meaning “health.” Happy Saint Patrick’s Day! GW. Saint Patrick’s Day is …

Prep Time: 30 minutes Cooking Time: 30 minutes Ingredients: • 1 pound of boneless perch fillets • 2 to 3 large eggs • ⅓ cup of all-purpose flour • 1½ cup of Panko breadcrumbs • 1 teaspoon of kosher salt, plus extra • Freshly cracked pepper, to taste • 1 cup of mayonnaise • 4 teaspoons of Sriracha sauce • 4 teaspoons of lemon juice • Vegetable oil for frying • Lemon wedges, for serving 1. To make the spicy …