kevin November 7th, 2011

A piping hot crock pot of your favorite chili is as much of a requirement on opening weekend of Arkansas rifle season as an orange vest. Put simply, nothing goes better with deer season.

In preparation for opening morning on Nov. 12, I scoured the internet this weekend for chili recipes and decided to test out a few small batches of some recipes that sounded appetizing. While I definitely have a couple of trusty recipes in my aresenal, I always love finding new recipes I’ve never tried before, then catering them with my own dash of this and that to make them my own.

However, with this chili recipe, it came out pretty much perfect. And yes, I considered leaving out the oddly included cup of coffee. But don’t do it; it adds a perfect smokey flavor!

I will say, if you like a lot of heat and spice (I do!), then make sure to toss in some of your favorite peppers, add a tad more red pepper, or go heavy on the chili powder (I use Chipotle Chili Powder), because this recipe, while delicious, isn’t on the fire hot side like a lot of people like it.

Come inside to see the full chili recipe.

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kevin December 16th, 2010

Ingredients
1 duck breast
1/2 tbsp rosemary
1-3 tbsp of olive oil
1 carrot, diced
1 onion, diced
1 stick celery, diced
6 oz red wine
6 oz chicken stock
Salt to taste
Pepper to taste

Directions

• –Fill oven-proof frying pan or cast-iron skillet with shallow dose of olive oil (probably around 1-3 tbsp depending on your pan size.) Heat to medium.
• –While pan is heating, season duck breast with salt, pepper and rosemary.
• –Place duck into heated oil and lightly brown all sides.
• –Add the diced onions, carrots and celery to the pan.
• –Place pan into oven for anywhere from 10-25 minutes. This will depend on the size of the breast and how much you browned it in the previous step.
• –Spoon excess fat from the pan (there may not be much), leaving the chopped vegetables in the pan, and add the red wine. Boil until reduced by two thirds.
• –Add the stock and reduce again by two thirds. Taste and check the seasoning, then strain into serving jug.
• –Carve the breast and use extra juice to cover.

Recipe is great served with rice and potatoes!

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kevin September 10th, 2010

What would a college football Saturday be without chili? And if you’re watching the Razorbacks, what would gameday chili be without a little pork! Instead of just beans and beef this weekend, throw in some bacon, ground pig and this recipe’s unique blend of spices for some of the best chili you’ve ever tasted. I tried it last weekend for the first time, and I’ll be making it again on Saturday.

Ingredients

• 6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
• 4 cloves garlic, finely chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon chipotle chili powder

Come inside for the full list of ingredients and directions on how to make gameday chili.

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kevin August 5th, 2010

Whether you’re grilling or frying or baking, one of the most versatile (and delicious) types of meats is the pork chop. Smother it in BBQ sauce. Try it mixed with mashed potatoes. Pile on the gravy. Spice it up with hot sauce and peppers. Or give it a Mediterranean flavor with olive oil, rosemary and spices. Whatever flavor you crave, pork chops are a worthy summertime favorite.

Check out the recipe below for one of our favorites, coutesty of chef Tyler Florence. Feel free to add and remove ingredients to make it your own.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 teaspoon cayenne
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 pork chops, 3/4-inch thick, bone-in
• 1/4 cup olive oil
• 1 cup chicken broth
• 1/2 cup buttermilk
• Chopped fresh flat-leaf parsley, for garnish

Come inside the forum for the complete ingredients and directions on how to finish off this great dish.

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kevin April 16th, 2010

It’s turkey season in Arkansas, and maybe the only thing that gets the heart pumping as fast as an approaching gobbler is the sound of a hot deep-fryer and the smell of crispy, golden brown wild turkey breasts.

Whether your hard-work in the woods this spring has already paid-off, or you’re still after your hunting grounds’ “King Tom,” check out one of the best wild turkey recipes below:

Wild Turkey Recipe Ingredients

* 3 to 4 eggs

*1 cup milk

* salt and pepper

* wild turkey breast cut into strips (around 4 inches in length)

* Appropriate amount of flour for breading (depending on number of strips)

* oil (for deep frying or Fry Daddy)

Come inside the Arkansas Hunting Forum for the full wild turkey recipe!

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ducktape March 29th, 2010

When people think of crawfish, crawdads, crayfish, mud bugs, or any other name you have, naturally people think of Louisiana. But what a lot of folks may not know is that you can get good Arkansas crawfish for a surprisingly affordable price.

And we’re not talking about some questionable Chinese buffet either. The best crawfish you’ll ever have will  come from a good ol’ Arkansas- style backyard crawfish boil.

At Arkansas Outdoors Online, we do more than just hunt and fish. We like to cook and eat too. And we consider crawfish as one of our favorite game and fish recipes.

Cooking crawfish is surprisingly simple if you don’t over think it. All you really need is the crawfish, water, a pot, seasoning of-choice, a few cold beers, and of course, some good friends.

Cooking crawfish  really is as easy as that. However, come inside to discover a  few of our not-so-secret secrets to that perfect Arkansas crawfish recipe.

Arkansas Crawfish Recipe

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kevin February 3rd, 2010

Cheesy Chicken and Wild Rice Soup

Feel free to substitute your favorite game meat into this recipe. I’ve never used anything but chicken, but I bet it would be good with quail or other game bird.

Ingredients:

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