Aging ducks for enhanced flavor and ideal texture. Do you age or hang your ducks before cooking?
Stocking Stuffer season is here- share this with your family and friends!
Salt cured and air aged waterfowl breast prosciutto.
Ted Wells drops in for a quick article covering his 5 tips in Photography
Black Dog Hunting; Connecting and Healing Veterans through the outdoors while providing an environment of peer-based mentoring and counseling.
Hollywoods, Smiling Mallards, Shovelers, Spoonies, whatever you call them in your neck of the woods- a lot of guys pass on em, however, Split Reed Chef Andrew Gardner loves to shoot em and make piles of delicious sausage out of them!
Geron Cottam with some tips on how to prepare a bird, from field to freezer, to have your waterfowl taxidermist mount.
Lukas (@bigga_l) with a creation recipe for SPLIT REED. the TurDuckEn!
