Filling and a family favorite, lasagna can also be a one skillet meal. Check out this recipe from Wild Game Cuisine for Elk Skillet Lasagna.
The first featured recipe from Vicky Mullaney’s “The Lodge at Black Pearl Cookbook” is a delicious spatchcock roasted duck entrée.
This venison Salisbury Steak meatballs recipe is a wild game version of a classic meal. Using everyday ingredients, this is plain good food.
Our friends at Primal Pioneer serve up a simple slow-cooked elk bolognese sauce, the perfect hearty sauce for the cold, winter season.
Grandma Ginny’s Rocky Road is the easy fudge recipe you’ve been looking for this holiday season. No candy thermometer necessary!
This pheasant pot pie is a classic comfort food wild game recipe – with its savory pheasant filling, fresh vegetables, and topped with a flaky puff pastry crust. An easy and delicious pheasant breast recipe.
This recipe from Wild Game Cuisine, which incorporates elk and a few kitchen staples, is a wonderful way to enjoy these last tomatoes of the summer season.
Babbs and Grand #8 get busy making donut hole acorns for fall treats. Find out how easy and fast this recipe can be, and add it to your tailgate or church potluck contribution this fall.
If you’re looking for your next game day appetizer, look no further! These delicious Venison Stuffed Jalapeno Peppers from Primal Pioneer are sure to please the whole crowd, even those who don’t like venison.
This quick, easy and delish air fryer recipe features healthy deer loin and simple ingredients. It’s a wonderful staple dish forthose weeknight meals.
This easy recipe uses culled peaches and frozen strawberries to make delicious jam in the bread maker, perfect to use as topping on toast or even ice cream.
Babbs whips up a batch of dandelion muffins, after her grandchildren do the picking of the flowers.
This wild game steak graze board from Primal Pioneer is perfect for a lazy summer afternoon or when entertaining family and friends.
This recipe for Onion and Pepper Stacked Sheep Burgers from Nevada Foodies gives you a great reason to fire up your grill, and your imagination.
Jackie Richardson replaces spinach with a superfood in her version of a classic side dish: Kale Madeleine.
This week we feature the Bison Sliders recipe from Wild Game Cuisine. Inspired by appetites during football season, it’s worth making year round.
Jackie Richardson tells us how to make these simple, yet super delicious, Shamrock Pretzel Treats for St. Patrick’s Day.
Ground venison isn’t just for hearty dinners; try this ground venison breakfast sausage from Primal Pioneer. It’s full of savory flavors and seasonings.
Anna experiments with two versions of venison Scotch eggs, using her elk meat from a recent hunt. Find out what our newest addition to TeamWON thinks about making these delectable entrees.
Our friends at “Primal Pioneer” share this Elk Bone Broth Ramen Bowl recipe. This version utilizes all parts of the elk, and incorporates fresh herbs and produce.
Looking for ways to defrost after being outside in the cold this winter? Our Instant Pot Venison Lasagna Soup is just the ticket!
Primal Pioneer gives us a simple bake-at-home pizza recipe using naan bread for the crust, and covered in your favorite pizza sauce, savory ground venison, and a delicious cheese blend!
Are you ready for Christmas? We’ve rounded up a few crafts, decor and recipe ideas to help you enjoy the holiday.
It’s the great cornbread debate between our Babbs and “Guns and Cornbread’s” Larry Case. Find out more about this quintessential dish of the outdoorsman. Includes a scrumptious recipe.
Jackie Richardson’s apple slices on a stick are covered in chocolate, butterscotch and pecans and are oh-so-delicious. Be sure to give this simple recipe a try.
These crockpot venison meatballs, from our friends at Primal Pioneer, won’t disappoint your nose or your belly. You’ll definitely want to add this delicious recipe to your recipe box.
Babbs and Capt. Jacks whip up several jars of canned green tomato relish. Find out why they like this recipe so much and what memories the concoction evokes.
Babbs loves fried green tomatoes, and she really liked this recipe from the queen of the Southern kitchen, Paula Deen!
Our teen reviewer, Anna, tries a recipe from Sarah Glover’s book that she reviewed earlier this year, “Wild Child.” Find out what she did when things went poorly in the coconut department and why she recommends this one.
Jenny Anderson, the “Girl of 10,000 Lakes,” loves preparing fresh, lake-to-table meals to share with her friends and family. In this post, she tells us her favorite recipes for cooking lake trout.
Jackie Richardson uses venison, and other local ingredients, to create this fresh take on the classic cabbage roll. Cooked in an Instant Pot, this alternative to the traditionally baked version is a great weeknight recipe.
Women's Outdoor News