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  • January 6, 2014

    Any Ice-Fishing Boilo Drinkers Out There?

    By David Draper

    I’m a reformed ice fisherman. Reformed as in I don’t spend nearly every waking winter moment either on the hard water or planning for my ice-fishing trip like I used to. Don’t get me wrong, I still love to sit on a frozen lake hoping to pull a big fish through a small hole (which sounds like a metaphor for my current career). I just don’t get out there as much these days. When I was an ice angler, I liked to take along a little nip to keep me warm, usually a bottle of Dr. McGillicuddy’s Mentholmint Schnapps.

  • November 13, 2013

    Apalachicola Oysters Becoming a Rare Treat

    By David Draper

    I spent this past weekend on Florida’s Apalachicola River for a hunting story you’ll find in Field & Stream next fall. When I asked my host there, a fish guide nicknamed Wood Duck, about picking up a bag of oysters before we headed upriver to camp, his reply was straightforward: “Man, oysters are getting scarce around here. And expensive.”

  • November 4, 2013

    Product Review: Carnivore Cutting Board

    By David Draper

    I’ve cut deer, fileted fish and cleaned birds and other game on a variety of surfaces, from flat rocks at waterside to flimsy plywood perched on rickety saw horses. Of all those, the best place I’ve found to butcher is the back of my truck.

    A truck’s tailgate, at least that of a late-model F-150, is the perfect height for me to skin and slice, either while standing or seated on a tall stool. I can usually cut an entire deer on a tailgate or clean a limit of ducks and geese without too much strain on an aging back, something I can’t say about most other locations. Of course, some folks might be lucky enough to have a dedicated space for butchering, or an understanding spouse who doesn’t mind blood, fur or feathers on the kitchen counter, but until I get either of these, I’ll stick with my Ford.

  • September 13, 2013

    Food Fight Friday: Bluegill Curry vs Blackened Catfish

    By David Draper

    I know it’s hunting season—or close to it—but as Field & Stream’s Senior Editor Joe Cermele points out in the newest issue of the magazine, fall is the perfect time to go fishing. There are fewer people on the water, but there are still plenty of big, hungry fish. If those aren’t reasons enough, maybe a fish-centric Food Fight Friday will spur you to get on the water this weekend.

  • September 3, 2013

    My Day of Sharing Wild Game with the Less Fortunate

    By David Draper

    As I’ve written about here on the blog before, hunters helping out the homeless and hungry is one of the issues I’m most passionate about. With just a little effort and, yes, some financial costs, I truly believe hunters have the ability to make a significant impact on those who are less fortunate through venison donations.

  • July 17, 2013

    Why You Should Pass on the Buffalo Fish

    By David Draper

    While I like a good buffalo steak, I think I’ll stay away from the fish of the same name. The Picayune Item reports that three members of a family contracted Haff disease after eating buffalo fish from Mississippi’s Yazoo River:

    “The three cases are members of one family who purchased the fish. Sharlot said the location where the fish was sold was not pertinent to the story.

    Cooking of the fish does not reduce the risk of the disease, which can cause rhabdomyolysis…a muscle injury syndrome that causes pain, stiffness and, rarely, kidney damage, the state Department of Health said.

  • July 1, 2013

    A Six-Pack Interview with Chef Charlie Palmer

    By David Draper

    Back in April, I clued you in on a new cookbook that’s now out on the shelves titled "Remington Camp Cooking." The leather-clad book is more than beautiful; it’s also inspiring and has quickly become one of my favorite go-to cookbooks for weekend barbecues, as evidenced by the ever-growing amount of smudges and stains from referencing the book while I cook. The man behind the book, chef Charlie Palmer, took a few moments out of his insanely busy schedule to answer a few questions about the collaboration with Remington and where he finds inspiration for his recipes.

  • May 31, 2013

    Recipe: Texas Citrus-Glazed Fish with Arugula Salad

    By Jonathan Miles

    Brighten your fillets with fresh fruit, agave, and tequila.

  • May 3, 2013

    Food Fight Friday: Venison Backstrap (and Morels) vs Venison Backstrap (and Bluegill)

    By David Draper

    If there’s any one ingredient (besides bacon) that will almost guarantee a Food Fight victory, it’s venison backstrap. So, who do you vote for when both entries include this reader-favorite cut? I guess this week’s fight between Wild Chef readers Neil Selbicky and SMC1986 will come down to the side dishes, but then they each excel on that front as well. What to do? What to do? I can’t decide so I’m leaving it up to you.

  • April 3, 2013

    First Look: 'Remington Camp Cooking' Cookbook

    By David Draper

    After more than a year of anticipation, I finally got my hands on an advance copy of the new "Remington Camp Cooking" cookbook. Chef Charlie Palmer first clued me into the project when I sat next to him at dinner during the 2012 SHOT Show.

    As I mentioned in that post, Palmer is one of us, a hunter and all-around regular guy, despite the fact that he’s responsible for more than a dozen restaurants around the country, as well as a handful of wine shops and boutique hotels. You wouldn’t know it by sitting next to him as he relates stories of hunting with his boys. True to that everyman style, the recipes in Remington Camp Cooking aren’t out of reach for most home cooks.

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