Sea Duck Philly Cheesesteak Alec Boyd-DevineIngredients 4 Small Ducks (8 breasts) 1 Green Bell Pepper 1 Red Bell Pepper 1 Yellow Onion 4 Hoagie Buns Cheese Sauce 8 Slices of Pepper Jack Cheese 3 Cloves of Garlic, minced ½ Tbsp Dried Garlic ½ Tbsp Italian Seasoning ½ Tsp Nutmeg ¼ Tsp Flaky Salt ¼ Tsp Black Pepper 5 Tbsp Worcestershire Sauce Growing up in northern Indiana, I was situated between two minor flyways within the Mississippi Flyway. Northeast Indiana tends to ...

  Growing up in Houston, Texas, I was exposed to an abundant food scene fueled by the city’s diverse population. From African oxtail stew to VietCajun crawfish and noodles, I developed an adventurous palate early on, and it’s served me well in my journey as an amateur wild game chef. The biggest culinary influence of my childhood, however, was the food prepared by my stepfather’s side, a family of Cuban immigrants that fed me a rotating menu of homemade Latin American standards: ropa vieja, ...

By Melissa Hendrickson   What better way to celebrate the rejection of Proposition 127 in Colorado, the citizen initiative that tried to ban mountain lion hunting, than baking up a delicious treat using rendered mountain lion fat? This jar of fat was reserved for special occasions as it was my husband’s first mountain lion and our first time cooking and baking with cat fat. If you don’t happen to have any cougar fat on hand, this recipe can be easily substituted with any other fat you might ...

The arrival of fall means many things to a hunter. Here in Montana in September, I’m often conflicted by the dueling options of archery elk hunting and the upland bird season. Bow or shotgun? Bugling bulls or flushing grouse? Either adventure awaits a mere hour’s drive from my porch. An embarrassment of riches, sure, but still a tough choice. Sometimes I let my appetite decide, and last week I had a craving for one of my favorite comfort foods: grouse and dumplings. A play on the southern ...

Whitefish (Prosopium williamsoni) often get a bad rap among Western anglers, but the native salmonid deserves our respect as both worthy quarry and delicious table fare. Related species dominate deli cases in Manhattan and potlucks throughout the Midwest, and the Mountain Whitefish—with its wide distribution throughout the Pacific Northwest—should be no exception. Their mild, firm flesh is ideal for smoking and incorporation in salads and spreads, and this recipe highlights the simplicity of ...