By David Draper

A Wild Chef reader and frequent Food Fight Friday contributor sent in a few photos that, let’s just say it, looked less than appetizing. However, while they might not have been the best photos, both dishes sounded delicious and—more importantly—illustrated the point that there’s a lot more to eat on most fish then just the fillets.

By David Draper

Turkey seasons in the southern states are winding down, but up north the snow has melted enough for hunters to have a chance at bagging a tom. That means plenty of readers are filling the freezer with tasty turkey meat—including West Virginian Craig Ellis, who has managed to not only tag a turkey of his own, but also got both of his kids on birds. A trifecta of toms is no small feat in West Virginia, and lately Ellis has been celebrating with fresh turkey for nearly every meal, including breakfast.

By David Draper

If you can believe everything you read on Facebook, it’s morel season. I wouldn’t know. As I write this, we’re covered up by yet another spring snowstorm. Thank God for the moisture, but it would be nice to get out and do some mushroom hunting (or some turkey hunting or some fishing). I bet the morels will start popping around here the minute we get another warm day. If you’ve had the chance to harvest some morels this season and happen to have some venison backstrap left from last fall, I strongly encourage you to try this recipe, which was featured in the last Food Fight Friday, from Wild Chef reader Neil Selbicky. If, like me, you haven’t picked any morels, substitute sliced crimini, Portobello, or other mushrooms from the store.