“cajun”

This goulash recipe is easy to make, a fabulous way to use ground venison and is a quick fix for lunch, dinner or hunting camp.

Among all the duck-hunting haunts up and down the Mississippi Flyway, a spot in the middle of a water-filled woods just south of Tunica, Miss., between the Mississippi and Coldwater rivers provides wingshooters with a glimpse of Southern tradition. This is Beaver Dam Lake, made famous not only by its fabulous fowling but by one of the South’s prominent sporting scribes, Nash Buckingham.

The Atchafalaya River Basin is home to one of America’s largest river and wetlands systems, stretching over eight Louisiana parishes. The Basin boasts the largest contiguous block of forested wetlands in the Lower Mississippi Valley. The Cajun people migrated to Louisiana in the 1760s from present-day Nova Scotia, and many came to settle along the Atchafalaya River.

When prepared properly, goose legs are extremely tender and offer a wide range of cooking options. Season them to taste like your favorite chicken wings, and you’ll be shopping for more goose decoys before you know it.

When you mix popular snacks and comfort food, you get a meal that tastes great, fills you up and makes you look forward to leftovers the next day. And the best part: the dish is easy to make with little cleanup.

Though not the top of the ticket, there’s some quality eats and some hidden gems to be found at the Great American Outdoor Show if know where to look. Let Associate Editor Jon Draper's taste buds be your guide.

Contributor Brad Fenson shares four simple goose recipes that'll leave your guests coming back for more.

Attendees at the Great American Outdoor Show in Harrisburg, Pa., are experts on fresh food, right? For us, conservation is a lifestyle and a passion, right down to the game and fish we bring home to share at the table.