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Mashed potatoes are the perfect side dish, capable of being paired with meats, poultry and fish. Few meals wouldn’t benefit from the addition …

By Nick Simonson Generally, I’m a catch-and-release guy when it comes to trout fishing, even on put-and-take waters.  However, in fall or winter when waters are clear and cold, and the fish are biting and of good size after being fattened from a summer of feeding, I’ve been known to save one or two for...

Coming to Glendive’s Harvest Fest is like going back in time to activities down on the farm.  Not only are there hay rides, cider press, pumpk…

By Nick Simonson While the simple, golden sizzle of battered walleye fillets in a pan or a deep fryer is a hallmark of summer, there are other ways to highlight the texture and mild flavor of the Midwest’s favorite species to angle for.   If you put a few golden fish in the livewell and on...

By Nick Simonson For many folks, sharptailed grouse is an acquired taste, as the deep red breast meat is more reminiscent of beef than chicken, and among all the upland game birds harvested in an autumn, it definitely doesn’t have a flavor comparable to any farmyard fowl.  Take advantage of that texture and taste by...