Cooking

Rainbow trout are delicious. Their flesh is firm and tender. Best of all, they don’t taste “fishy.” This recipe for baked rainbow trout is terrific on its own, but combined with this light and zingy tartar sauce, it’s a meal even fish-averse people will love.

I like ground meats, but I prefer food made from the whole meat. This smoked elk pastrami is an excellent way to use the tough meat from the shoulder and create food you can take to work or on your next hunt on a sandwich.

Whether you’re hitting the fields for dove season right now or trying to decide if you want to add a hunting season to your whitetail habit, we’re here to help.

My kids love heart, and they talk about eating it all year. It’s too bad elk (or deer, or bears) only have one. Fried elk heart is a great way to enjoy it.

Venison sausage, fluffy eggs, and toasty bread: It’s a match made in heaven. My kids eat this up, and my wife loves it, too.

When you bring home a bunch of fish, canning smoked trout is a great storage option.

I don’t love cooked mushrooms. Having said that, I love cooked morels. I’ll show you how I drizzle morel mushrooms over bear backstraps. Morels make you look like a great cook.

This spiced vinegar marinade will tenderize small game. After braising, even Rock Chucks are a tasty meat.

Scotch eggs are like a complete breakfast in a compact bundle. They are pub food in Britain, but I could eat them for any meal — serve them mustard, ranch sauce, or maybe maple syrup at breakfast. The best part is that they are simple to make and they put your wild game sausage to good use.