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June 1, 2023
HomeColumnsCooking on the Wild Side

Cooking on the Wild Side

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. […]

Columns

King mackerel dressing balls

Jerry Dilsaver

King mackerel finger foods make perfect dishes to serve during the holiday season. […]

Columns

Deer Herder’s Pie

Jerry Dilsaver

Deer Herder’s Pie is the venison (and sometimes hog) version of Shepherd’s Pie. Here’s how to make it. […]

Columns

Jerk king mackerel on dirty grits

Jerry Dilsaver

King mackerel gets a bad rap at the dinner table, but this Jerk king mackerel on dirty grits recipe will change that. […]

Columns

Rainbow Tuna Pasta Salad

Jerry Dilsaver

This rainbow tuna pasta salad makes a refreshing meal on a hot summer day. […]

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