Home
Store
- Store
- Specials
- Magazines
- Clothing
- Hunting Gear
- Books/DVDs
- Featured
- Back
Hunting
- Hunting
- Ask the Biologist
- Big Buck Central
- Buckmasters On TV
- Gear For Deer
- Hunting News
- In The Kitchen
  - In The Kitchen
  - Dinner Diaries
  - Back
- Land Management
- Outfitters
- Smalltown Bucks
- State DNRs
- Tips and Tactics
- Trail Cams
- Trophy Gallery
- Back
Resources
- Resources
- BTR
  - BTR
  - Find a BTR Scorer
  - Back
- BADF
- Disabled Hunters
- Expo
- Podcast
- Young Bucks Outdoors
- Mobile App
- Insurance
- Advertise With Us
- Downloads
- Me MD
- About Buckmasters
- Email Subscription
- Back
Realtree
- Realtree
- Realtree Camo Guide
- Realtree YouTube
- Realtree Timber2Table
- Back
Sponsors
Magazines
- Magazines
- Buckmasters
  - Buckmasters
  - Articles
  - Back
- Rack
  - Rack
  - Articles
  - Back
- GunHunter
  - GunHunter
  - Articles
  - Back
- Back
Subscribe
EXPO
Close

In The Kitchen

You are here: Hunting > In The Kitchen

Mike McDonald’s Pickled Fish

By Mike McDonald

Pickled fish has been a favorite among northerners for years. Once you try this sweet treat you will pickle crappie, bass, catfish, and anything else you can get in the jar. This stuff is great on top of Ritz crackers! Ingredients: • 2 lbs Tilapia • 1 1/2 cups canning salt • 1 gallon white vinegar • 7 cups sugar • 1/4 cup pickling spice • 1/4 ...

By Steve Hall

A southern treat that is fast and easy. When your hunters come in and smell this cooking in the cabin you will hear someone say..."Where's the ice cream!" Ingredients: • 1 1/4 lb. stick of butter • 1 cup sugar • 1 cup milk • 1 cup self rising flour • 1-19 oz can of peaches in heavy syrup Cooking Directions: Preheat your oven to 350 with...

See More Recipes

Country@Heart Dinner Diaries

Old South Tomato Pie

By Tim H. Martin

Recipe Courtesy of Walters’ Gas & Grill • Society Hill, Alabama. I was beginning to think tomato pie was extinct. The dish seems to have vanished from the Deep South like cotton mills, moonshine stills and Ivory-Billed Woodpe... READ MORE

Winter-Buster Beef Soup

By Tim H. Martin

Bayou and bay flavors amp up this beefy-vegetable classic. Ingredients: • 2 to 2 1/2 lbs. ground beef or venison • 3 cups beef broth • 2 28 oz. cans diced tomatoes • 10 oz. can Ro*Tel tomatoes and diced green chili... READ MORE

Tasso: America’s Great Unknown Secret Ingredient

By Tim H. Martin

So, what is tasso? I believe it’s the best-kept secret ingredient in all of American food culture. Unless you’re from the Cajun Country of southern Louisiana, you’ve probably never heard of it — even my spell-checker... READ MORE

Ten Cooking Questions for Kristy Lee Cook

By Tim H. Martin

American Idol Finalist, Recording Artist and Outdoorswoman Q: If you were cooking dinner for Simon Cowell, what would you serve him? A: Probably Rattlesnake. Ha! No! In all seriousness, I would cook him something like elk steaks, sweet pota... READ MORE

Winter’s Day Etouffee

By Tim H. Martin

Winter's Day Etouffée Recipe: Author's Note:• If you’re not a big fan of mudbugs, don’t fret — substituting shrimp is an excellent alternative. To Begin:• First, peel and de-vein 1 to 1 1/2 pounds raw shri... READ MORE

More Dinner Diaries

Country@Heart is a collection of comfort food recipes and the stories of how the author, the late Tim H. Martin, came across them while hunting and fishing throughout North America and abroad. Tim was a much beloved member of the Buckmasters family. He joined the company in 1996 as a graphic designer. Most recently, he was Rack’s art director and a regular blogger for Buckmasters.com. He was an outdoors rockstar who always put the love of the hunt and good food above celebrity status. To add Tim’s finds to your cache of dishes, be sure to click “PRINT THE RECIPE.”