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Channel: Cookin' on the Wild Side recipies from our Wardens
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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.

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Ka-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...

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Chef 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....

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Turkey: 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...

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Squirrel 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...

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Bacon-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...

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Store 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.

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Dove 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...

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Chef 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...

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Don'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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