Shore Lunches

The term “shore lunch” congers up visions of walleye fillets bubbling in a hot cast iron skillet, loons calling across the waters and a...
video

It’s Maple Syrup Time in Indiana!

Yesterday, February 11, 2017, we took a trip to visit Maple Creations, a sugar camp in Hendricks County.  There we found our friends Doug...
maple syrup

Maple Syrup Making A Great Winter Activity

Maple syrup for most is an artificially engineered thick, brown liquid with a corn syrup base bought in a plastic bottle. But it doesn’t...
vacuum sealer

Vacuum Sealer 101 – Preventing Freezer Burn

We hear much about freezer burn but many don’t know what the term means or how to stop it.  While freezer burned food is...
venison snack sticks

Sausage Making 101 – Venison Snack Sticks

A journey of a thousand miles starts with a single step, and that’s what WildIndiana is doing in Sausage Making 101.  We want to...
persimmons

November is Time For Persimmons

Persimmons are known by many names: sugar plums, 'simmons, opossum apple or The Gloppy Stuff Stuck to the Bottom of My Shoe. Whichever moniker...

Canning Venison: Extend Canning Season

If you aren't canning venison, you're missing out. For years I've frozen my venison. First with freezer and butcher paper, then with a vacuum...
brining

Give Venison Brining a try this Year

It’s a common refrain, even among hunters, venison is a little too gamey. Plenty of folks who love going to the woods to hunt...

Take care of that tasty venison

We’ve entered the age when people are questioning the origin and quality of the meat we eat. For many, wild game stands out as...

Dutch Oven: Delicious Trial and Error

If you care to see a complete cooking resume, just look toward my burgeoning waistline. While I have not yet reached professional chef status,...

Battling Indiana’s Wild Hog Population

The wild hog population in Indiana is a complex issue. Many preach what they consider common sense solutions to a growing wild hog population,...

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