As the sun starts to hit the tree line, I can feel a noticeable change in the boat. Rod tips start to bounce more frequently, the bait cache is depleting more rapidly, and walleyes start to fill the live well. After a day of musky fishing with minimal action, it’s nice to end a warm … [ Read more]
Going Whole Hog
April 28, 2015 by Leave a Comment
Minnesota Spoon’s tip-to-tail guide to breaking down a pig Photos by Matt Lien If there are 1,000 ways to skin a cat, then there are approximately 1,001 ways to butcher a hog. That’s because each chef has his or her preferred method, myself included. Here, then, is my go-to guide for breaking down a pig. There are … [ Read more]
Slay to Gourmet: 3 Recipes from the Larder
April 1, 2015 by Leave a Comment
Photos by Matt Lien It’s that time of year again where hunters and fishermen alike find themselves in a lull. Fishing shacks are gone from the quickly receding sheets of ice on the lakes and rivers, and deer stands are abandoned until the next season opener. I, myself, am anxiously waiting for the upcoming turkey … [ Read more]
Slay to Gourmet: Venison
March 2, 2015 by Leave a Comment
Story and Slay photos by Jon Wipfli Gourmet Photos by Matt Lien Driving through the silo-dotted Wisconsin landscape in the fall and early winter months is incredible. Fresh falling snow coats the roofs of the barns and blankets the harvested fields with a layer of pristine white, untouched by human activity. My destination is central … [ Read more]
Slay to Gourmet: Wild Duck
December 1, 2014 by Leave a Comment
Hunting photos by Jon Wipfli Cooking photos by James Eastman Driving north through Wisconsin, my mind kept wandering through what the next couple of days would bring. Coming into this trip, I was hoping to stomp through the woods in search of grouse and woodcock, but with the forecast leaning towards overcast and rainy, I knew … [ Read more]
