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Get more from your ground venison

Nov. 23, 2022

Arkansas’s deer season is well underway with more than 120,000 deer harvested so far. Freezers across the state are filling with venison steaks, roasts and, of course, ground venison. Typically the loins and the tenderloins are the first cuts cooked up at home or camp, leaving a generous portion of ground venison at the bottom of the freezer. Wil Hafner, facility manager at Potlatch Cook’s Lake Nature Center in Casscoe, has a few tips and recipes to get more out of your ground venison.

Move past the poppers this dove season

Aug. 31, 2022

LITTLE ROCK — We have nothing against wrapping some wild game around a slice of jalapeno, and some cream cheese and searing it with a bacon coating on a hot grill, but that’s all it seems most dove hunters care to do with the bounty the opening day of the season can provide. We’ve lined up a few favorite recipes from folks at the Arkansas Game and Fish Commission that you might want to give a whirl this season instead of the normal “wrap it in bacon” mentality. No matter which recipe you choose, here are a few tips to keep in mind in the field and at the tailgate this Labor Day Weekend.

Barbellycoa tacos add Latin flavor to waterfowl

Jan. 19, 2022

STUTTGART — Greater White-fronted geese (AKA Specklebelly or Barbelly) are highly sought by waterfowl hunters because they are relatively easy to decoy, respond to calls, and provide table fare second only to sandhill crane in the waterfowling world. Although it is hard to beat a perfectly seared specklebelly breast, Arkansas’s long goose season provides ample opportunity to try various recipes, and who doesn’t love taco Tuesday? 

Add some pluck to cooked duck

Nov. 24, 2021

JONESBORO — One of the great rewards from a day spent in freezing temperatures chasing ducks is the unmistakable flavor of waterfowl. Though many hunters use only the breast meat, a whole roasted mallard on a serving dish is a great asset to any dinner table. It takes some effort, but with a little practice a duck can quickly be turned into a main course.

Read Arkansas Wildlife magazine for free

April 15, 2020

LITTLE ROCK — If you’re looking for something to keep that outdoor fire burning while staying your distance from others, the Arkansas Game and Fish Commission has you covered. Every issue of Arkansas Wildlife magazine produced during the last year is now available free.

From the Pages of Arkansas Wildlife Magazine: The Best Duck Gumbo

Nov. 27, 2019

Besides the smoked ducks, the key ingredient for an award-winning duck gumbo is a rich roux cooked to perfection and blended with the duck stock. Photo provided by Stephen Harris.

Spice up your cookout with Buffalo catfish

June 12, 2019

LITTLE ROCK — Is anything more popular at a tailgate or holiday party than Buffalo chicken wings? We’ve taken the Buffalo chicken wing craze and crossed it with fried catfish, another Southern staple, and thrown in a little Cajun spice for good measure.