https://youtu.be/H9dvucujGo0 Join Wil Hafner in the kitchen for another edition of Cooking Wild with Wil. Today he’s grilling up some duck fajitas. Sometimes, waterfowl can
AGFC Regional Educator, Lori Monday demonstrates how to properly clean frogs. She also shows two ways to cook your frog legs.
As the name implies, panfish are small enough to be cooked whole in a pan and can make a great meal. This recipe uses bluegill
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