Burbot may be an invasive and unattractive fish, but they sure are delicious. Learn how to prepare tasty fish croquettes using this firm, white-fleshed fish.
This summer sausage was one of our wild game cooking seminar attendees' favorites, and it can easily be adapted to be made using deer, bear or other game meats.
Executive Chef Chris Taggart from Uintah Basin Technical College's culinary program adapted the French countryside classic, coq au vin, using harvested local pheasant.
Executive Chef Chris Taggart from Uintah Basin Technical College's culinary program shared his recipe for ceviche, an easy-to-prepare snack or appetizer.
I recently shared a pronghorn backstrap with Pastry Chef Shirley Butler Bordas, which she used to prepare a scrumptious wild game Wellington for Sunday night supper with friends.