By David Draper

In a normal year, we’d be right in the heart of morel season. But this isn’t a normal year. No matter where you live, everyone is complaining about the weather. Here in Nebraska it’s wet, cool, and we haven’t seen the sun since I don’t know when. South of here, it’s dry—as in Dust Bowl dry. And across the Midwest and South they’re battling tornados on a nightly basis.

But all this cold, hot, wet, dry, stormy weather hasn’t kept some folks out of the woods, eyes glued to the ground in search of spring’s fungal bounty: morels. I’ve even heard some reports of success, though they have been few and far between. I have some tentative plans to get out soon, if we get a break in the weather. I imagine a few warm days will get the dogwoods blooming, turkeys gobbling, and morels growing, reminding me of why I love spring.

It’s hard to beat the simple savory flavor of morels sautéed in butter, but there are a number of ways to put nature’s bounty to work in the kitchen. I like to make a fairly simple mushroom cream sauce that I can use to top wild turkey breasts, venison steaks, or even pasta.

By Colin

We’re down to our fourth and final FoodSaver GamerSaver vacuum-sealer to give away. (I know what you’re probably thinking: Who won last week’s contest? I’m still reviewing the entries, but rest assured: I’ll make my decision very soon. Much thanks to FoodSaver for providing a month’s worth of prizes.

By David Draper

Sure, ham or lamb will be the traditional centerpieces this coming Sunday, but in my opinion nothing says Easter like a platter full of Peter Cottontail. Earlier this week, I got a jump on Easter weekend when I cooked up a batch of bunny using Steven Rinella’s hasenpfeffer recipe.

If ginger snaps aren’t your idea of delicious, here are four more ways to serve up a Sunday dinner to remember:

Hedgerow Chicken: Marinate rabbit pieces in buttermilk, dip them in flour and fry them up KFC style.

By David Draper

Between the comments posted here and on our Field & Stream Facebook page, we received more than 125 entries in last week’s Best Fish I Ever Ate contest. From restaurant recommendations to secret recipes, the entries covered the gamut of eating the catch—even if someone else was doing the catching or the cooking.

It was tough to pick a winner, but I eventually narrowed it down to the three stories below. Like any good meal, these three were more about the company than about the food. They were all so good that I’m sharing each one here because they’re worth a reread.