From seafood to game meats.
By: Joanna LaBounty Ingredients1 lb baked fish (brook trout, salmon, etc.)1/2 cup Panko breadcrumbs2 eggs, lightly whisked1-2 tsp. Hooked Blend seasoningOil for frying DirectionsPre-bake your fresh catch in a 350-degree oven for about 15-25 minutes depending on the size of…
By: Joanna LaBounty What’s not to love about the venison jalapeno popper? I mean it’s spicy, creamy, savory and salty all in one little bite-sized appetizer. They are so delicious in fact, I have often found myself offering to man…
By: Joanna LaBounty Living out in the mountains means I have the advantage of wild game in my backyard, and all the acreage I want to grow fresh herbs, fruits, and vegetables, but also the disadvantage of very limited restaurants…
by: Joanna LaBounty, founder of eatmewild.com The sweet, tart jamminess of a blackberry picked right from the bush is hard to beat. You brave the thorns to pluck each tiny berry, staining your lips and fingers a deep purple as you…
