A favorite braised recipe worthy of fine wine
DNR Cookin' on the Wild Side - I'll say upfront you're about to read a lot of tenderizing steps. Before you classify this as too much work, the results are worth it.
View ArticleKa-Boom, then Ka-Bob! Great way to enjoy venison
DNR Cookin' on the Wild Side - There are many ways to prepare the results of venison taken from the field. No doubt each of you has your favorite method. But, I have found the one that has found favor...
View ArticleChef Tim's venison burger recipe
DNR Cookin' on the Wild Side - Want a great-tasting burger? It's all about the grinding and a timely flash-freeze - The secret to any great burger is first in how you treat the meat before you cook it....
View ArticleTurkey: The hunt is over, time to grill and glaze!
DNR Cookin' on the Wild Side - A dining delight from Chef Tim: a warden with a thing for the culinary - The turkey hunt may be over, but Chef Tim says it's never too late to enjoy the dining delicacies...
View ArticleSquirrel with Black-Eyed Peas
DNR Cookin' on the Wild Side - Chef Tim, the conservation warden who heads the Bureau of Enforcement and Science at the Wis. Department of Natural Resources, has a tasty easy squirrel dish that just...
View ArticleBacon-wrapped dove breast
DNR Cookin' on the Wild Side - Today's offering from Chef Tim is just in time for the September 1 opening day of the dove hunting season. "For those of you successful in bagging a limit of those...
View ArticleStore turkey works for easy Plum Turkey
DNR Cookin' on the Wild Side - The Spring Turkey Season is over. Let's eat. Whether you got your bird or not, now is the perfect time to try this simply great recipe that anyone can do.
View ArticleDove Poppers: Peppers pop the doves!
DNR Cookin' on the Wild Side - If you are looking for a celebratory meal to mark the opening month of the state's fall hunting seasons, I've got one -- just in time Wisconsin's dove season under way...
View ArticleChef Tim's BBQ Sauces: Basic brings out the best
DNR Cookin' on the Wild Side - When it comes to barbecue sauces, there are three types that you'd find on my dishes. You could call them basic - but they always seem to bring out the best of what I've...
View ArticleDon't Freeze that Venison - Can it!
DNR Cookin' on the Wild Side - Here's one of my favorite ways to preserve meat - canning. This works well for those less-tender cuts of meat and is a quick way to have something available without...
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