Wild Recipes

An increasing amount of salmon that we find in grocery stores is wild-caught as opposed to farm-raised, which makes it a great protein to make

This Cajun dish was inspired by a red fishing trip out of Venice, Louisiana. A staple Cajun dish is redfish on the half shell. Half

AGFC Educator, Cody Walker, fries up some squirrel and makes a great gravy to go with it. Ingredients: 2 cups flour Salt/pepper 4 quartered squirrels

Mention bream in Arkansas and you’re talking about the sunfish family. Bluegill is a very common bream, are numerous and very easy to catch. They

Education Specialist, Cody Walker, demonstrates his favorite way to fry his catch. Cook along with Cody for a quick and delicious meal. Ingredients: Favorite Game

Our friends at Flyway Brewing Co. in North Little Rock, Arkansas, share the secret behind their delicious smoked trout nachos. Ingredients: Trout Filets Salt Brown

Education Specialist, Wil Hafner, has the perfect recipe for those looking for a new fish dish or a way to take your catch to your

Ring around the deer: 1 pound ground venison or beef, cooked and drained 1 pack pepperoni slices, halved 1 package of Canadian bacon, quartered 1

Here’s a fresh, tasty and healthful take on Arkansas bluegills. Arkansas Wildlife host Trey Reid shows that ceviche is an easy and delicious way to

By Spring, everyone is looking for a new recipe for that ground venison in the freezer. Education Specialist, Wil Hafner, breaks down his venison burgers