Pheasant Cordon Bleu is an easy, gourmet recipe combining pheasant with Canadian bacon, prosciutto, Swiss cheese, and breadcrumbs, perfect for weeknight dinners or entertaining.

Fort Peck Lake anglers are getting creative with their catch: smoked salmon ice cream. It’s cold, creamy, lightly smoky, and finished with lemon and dill for a subtle savory twist—an adventurous dessert to share after a long day on the water.

Turn today’s walleye into a comfort-food win: creamy Alfredo, al dente fettuccine, and golden fried walleye bites. Easy enough for an RV or campsite kitchen, rich enough to feel restaurant-worthy—plus optional mushrooms and olives for an upgrade.

Kokanee Quinn resurrects a hard-to-find Alaska community-cookbook classic: salmon loaf—made with thawed frozen salmon (not canned) plus a little smoked salmon, cream, butter, Parmesan, lemon zest, and hot sauce. The result eats like a rich salmon burger baked into a loaf with a buttery, crumbly topping—easy enough for weeknights, impressive enough for guests.

Bored of basic beef jerky? These five wildly unique jerky recipes—from Dr Pepper Jalapeño to chocolate-covered, coffee-marinated, maple syrup, and Bloody Mary—bring sweet heat, smoky depth, and serious snack-time swagger.

A grill-fired wild game pizza featuring mountain lion backstrap—originally shared on montana-wild.com by Travis Boughton and reposted as a nod to the Feb. 28 close of the 2025 season.

Kokanee Quinn presents a unique elk skillet lasagna recipe that elevates comfort food with layers of ground elk, three cheeses, and no-boil noodles, all in one pan for easy cleanup.

Kokanee Quinn's crock pot pineapple upside-down cake recipe combines yellow cake mix with crushed pineapple, creating a moist dessert topped with caramelized pineapple and cherries, effortlessly delicious and impressive.