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September 28, 2023
HomeColumnsCooking on the Wild Side

Cooking on the Wild Side

Columns

John Hurst’s EZ fish stew

Jerry Dilsaver

John Hurst’s EZ fish stew recipe makes good use of various species of fish, is easy to make, and tastes top notch. […]

Columns

Grilled Jalapeno Backstrap on wild rice

Jerry Dilsaver

Here’s a great venison backstrap recipe that you can serve mild or wild. […]

Columns

Fishstix

Jerry Dilsaver

This fishstix recipe is great for combining portions of fish often thought of as too small to cook. […]

Columns

Seafood platter on a stick

Jerry Dilsaver

Seafood platter on a stick is a great recipe that is simple to make, and absolutely delicious. […]

Catfish

Blackened catfish cakes

Jerry Dilsaver

Blackened catfish cakes can be as mild or as wild as you prefer. […]

Bluefish

Grilled bluefish with taco sauce

Jerry Dilsaver

This grilled bluefish recipe will convert non-believers into eating a fish that few appreciate as tablefare. […]

Columns

Turkey Taco Loaf

Jerry Dilsaver

This turkey taco loaf recipe offers a unique twist to serving the big gamebird that takes over many sportsmen’s lives in April. […]

Columns

Cast Iron Cowboy Cornbread

Jerry Dilsaver

Sausage, made from either venison or wild hog, is the main ingredient of this tasty dish. […]

Columns

Souper Snapper

Jerry Dilsaver

Souper Snapper is tasty, warm and filling, making it a great meal on a cool winter day. […]

Columns

Blackened Venison Chili

Jerry Dilsaver

This blackened venison chili recipe is a deliciously different take on making chili, and it will warm you from head to toe. […]

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