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May 18, 2022
HomeColumnsCooking on the Wild Side

Cooking on the Wild Side

Columns

Mahi with queso and grits

Jerry Dilsaver

Mild or wild, this mahi with queso and grits recipe is a great meal made with fish that are available all summer. […]

redfish ceviche
Columns

Port Mansfield Redfish Ceviche

Jerry Dilsaver

Port Mansfield Redfish Ceviche is a light, healthy and delicious recipe. […]

Columns

Chunky Turkey Curry

Jerry Dilsaver

Once you’ve bagged a gobbler, cook it up right with this Chunky Turkey Curry recipe. […]

venison
Columns

Venison tidbits and gravy

Jerry Dilsaver

This Venison Tidbits and Gravy recipe puts good use to pieces of meat that often go unused. […]

Columns

Tex-Mex porker rice

Jerry Dilsaver

This Tex-Mex porker rice recipe is a great use of wild hog sausage, which is lean and mild. […]

venison and black bean soup
Columns

Venison and black bean soup

Jerry Dilsaver

Cold January days call for hearty meals like this venison and black bean soup recipe. […]

Columns

S.S.T. Balls are a holiday party favorite

Jerry Dilsaver

Shrimp, sausage, tater tots combine for a great holiday party dish. […]

mackerel
Columns

Kingly ribs: a new way to cook king mackerel

Jerry Dilsaver

Try some barbecued rips: king mackerel ribs. […]

Columns

Taco Mack Stuffed Peppers are a treat

Jerry Dilsaver

October’s cool dish: taco mack stuffed Taco Mack Stuffed Peppers are a treat for sportsmen, and this is a great time of year to serve them with fresh king mackerel meat. […]

Columns

Venison Eggroll burgers hit the spot

Jerry Dilsaver

Try venison with an eggroll. […]

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