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.
Need a good way to use up last year’s ground venison? This recipe for Venison Lasagna Stuffed Shells from Primal Pioneer will help clean out that freezer in preparation for this year’s hunting season.
Jackie Richardson whips up a delish wild blackberry coffee cake recipe from berries in the Ozarks.
It started with a missing fajita spice mix. The Survival Mom educates us in our kitchens in this helpful post about how to make DIY spice mixes. Maybe you’ll never look at this section in the grocery store again!
Curry in the instant pot is a great combination. The flavor just seals in so well, and so that’s why we thought you’d appreciate this recipe from Primal Pioneer, titled Instant Pot Venison Curry.
Babbs made a recipe from Finley Farms, strawberry sage simple syrup. Wait till you find out how easy it is to make, and what you can add it to for extra refreshment enjoyment in the summer heat.
Our young teen reviewer, Anna, reviewed “Wild Child: Adventure Cooking With Kids,” by Sarah Glover.
Jessica White, of Wander Woman KS, rummages through her cupboards to find the ingredients to make this DIY bug repellent with essential oils.
Welcome to Jennifer and Mike Shreckengost, aka Primal Pioneers, a married couple who hunts and prepares delish wild game dishes. We think you’ll like this one (We did!).
Jessica White, Wander Woman KS president, tells us how to forage for redbud blossoms and easily turn the blooms into delicious, pretty jelly.
Here are three elk recipes from one of our favorite foodies, blogger Kristy Crabtree. She publishes the popular website “Wild Game Cuisine.”
When we get the morels home, it doesn’t take long before we use Grandma Ginny’s cracker crumb morel mushroom recipe to make delicious, melt-in-your-mouth appetizers.
Jackie Richardson shares the recipe for this simple and delicious spring dessert: No Bake Birds’ Nest Cookies.
Babbs tells you how to hunt for morel mushrooms and what to do with them after you’ve found them. She has more than 40 years’ experience.
