Darkhouse Spearfishing – An Introduction
A new series about darkhouse spearing on the ice
Goose Rillette
Goose Rillette A “rillette” is a french preparation of either pork or goose meat that is seasoned and cooked and then pounded or ground into a consistency that you can...
Wild Game Confit
Wild Game Confit One of my favorite things to do with waterfowl (ducks and geese) is to confit the legs. Confit is an ancient technique for preserving meats in their...
Owls of the Eastern Ice with Jonathan Slaght – OFP (EP:017)
Podcast (outdoor-feast): Play in new window | Download (Duration: 49:50 — 34.2MB) | EmbedSubscribe: Apple Podcasts | Google Podcasts | Spotify | RSS | MoreOwls of the Eastern Ice with...
Darkhouse Spearfishing Saws That Always Start
The Hardwater Hunters Series
Darkhouse Spearing with Janis and Mark
Darkhouse Spearing Editor’s Note: This post is part of the Hardwater Hunters series by Modern Carnivore focused on darkhouse spearfishing. Look for other posts in this series by clicking on...
Hardwater Hunters
A new series by Modern Carnivore on darkhouse spearing.
Spearing Fish (Through The Ice)
The Hardwater Hunters Series
A Conversation with Michael Neiduski of Ruffed Grouse Society – OFP (EP:016)
Podcast (outdoor-feast): Play in new window | Download (Duration: 1:15:55 — 52.1MB) | EmbedSubscribe: Apple Podcasts | Google Podcasts | Spotify | RSS | MoreConservationist and bird dog expert Michael...
Cooking Pheasant – Six Different Ways
Cooking Pheasants The ring-necked pheasant is probably the most iconic of upland bird species throughout the world. It’s not only a wonderful bird to hunt, but it’s a wonderful bird...