This pheasant and maitake xôi mặn is basically a Vietnamese hodge podge on rice, with delicious pheasant and maitake (hen of the woods) mushrooms.
These Sichuan style lake smelt are an explosion of flavour! Fried smelt get stir fried with aromatics to create a unique and delicious dish!
These Italian style lake smelt are the perfect snack or appetizer. Simply deep fried whole and served with lemon, they’re a real treat!
On this Wild Fish and Game Podcast, Justin, Kory, Adam, and Shawn West chat about all things waterfowl cooking.
This Vietnamese pheasant meat floss is made in the style of the more classic pork or chicken floss that can be found in East and Southeast Asia.
This British fish pie with bass was made with fresh-caught largemouth bass, leeks, and mashed potatoes in the fashion of a classic fish pie!
This sheet pan walleye and summer vegetables is the perfect end-of-summer meal. The fish is coated in a delicious pesto made from beet greens.
This lake and garden congee utilizes freshly caught bass from the lake and freshly picked summer vegetables from the garden in a silky rice porridge!
How to fillet a bass, perch, crappie, or other bass-like fish. Follow this pictorial guide to fillet bass the way I like to.
Join the Intrepid Eater virtually, where he’ll show you how to create Easy Moroccan Butter-Poached Lakefish with Couscous Salad on the Harvesting Nature Supper Club!
Preparing a whole bass for grilling, roasting, steaming, frying, or freezing for later is a great skill to have. Follow this easy pictorial to learn how!
This Sudanese rijla is a special stew made from wild-harvested purslane which lends a wonderful sour note, as well as lamb and red lentils.
This venison gamjatang is a play on the classic Korean pork dish made with meaty neck bones and potatoes, all in a spicy red broth studded with chilies!
These bass and veggie jeon are a take on the classic Korean savoury pancake (jeon) using largemouth bass fillets and garden veggies!
South African lamb potjiekos is a special dish cooked outdoors in a potjie, which is basically a cross betwen a Dutch oven and a cauldron.
© 2020 All rights reserved
