Tips & Videos
Salmon Breakdown
Chef Chris Logan shows us how to filet a Salmon from Catalina Offshore Products.
Read MoreHow to Make Black Pepper & Garlic Snackin’ Sticks
Hi Mountain Seasonings’ Hans Hummel and Cee Dub team up to make Black Pepper and Garlic Snackin’ Sticks with ground venison. The job is made much easier and faster with their Weston Vertical Sausage Stuffer.
Read MoreStacy Harris Makes Fried Rabbit
Stacy Harris, cookbook author, sustainable living expert and incredible cook, fries rabbit and serves it on homegrown greens and jalapeno aioli. www.gameandgarden.com
Read MoreDry Aging Waterfowl with Chef John McGannon
Chef John McGannon knows how to make your ducks and geese taste better through a dry-aging process. It removes the unsavory capillary blood and makes for a much better-tasting and tender bird. You can learn more from John at www.WildEats.com.
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