This is a delicious recipe to showcase your wild game meat to family and friends at the holidays!  Venison Terrine Ingredients: 1 lb. venison meat, diced into 1 inch pieces…

This is a great recipe for late summer when tomatoes and corn are at their peak of ripeness and the bass are biting!  You can make it as an appetizer…

This is a great way to prepare a smaller size land-locked salmon or brown trout.  If you smoke it whole, it is much easier to get all off the cooked…

These are a always a crowd pleasing appetizer. Duck Bites with Orange and Candied Ginger Ingredients: 1 lb boneless, skinless duck breasts (about 4-5 breast) 1/4 cup low sodium soy…

What to do with goose tenders?  Sometimes I just leave them with the whole breast, but they naturally want to separate off, even after smoking or when cooking.        …

Looking for something different to try with your duck or goose breast this year?  This technique makes a delicious addition to a holiday appetizer tray or charcuterie board.  Be sure…

These traditional meat pies from the UK and also the UP of Michigan are a tasty treat as the weather cools down.  You can make them with ground goose or…

These tasty morsels are a perfect appetizer and a quick way to cook up duck or goose breasts. Ingredients: 1 lb duck or goose breast meat (boneless and skinless) 1/2…

Got some pheasant in your freezer?  Then you can make a wilder version of the Buffalo Chicken Dip that is infamous at many a Super Bowl Party!  This recipe was…

Next time you have the opportunity to field dress a deer, consider saving the liver to make liverwurst!  It tastes great on a whole grain cracker with a bit of…