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After the Hunt: Freezing Fish and Game for the Fullest Flavor You take pride in your prize. That fad is true on the day of the hunt. And it should be just as true on the day you finally serve your hard-won meal to family and friends. Here's another important fact: the way you freeze fish and game makes a big difference in flavor once it's thawed. Freeze like the pros with Reynolds Freezer Paper! /. Clean and dress game immediately; trim excess fat before freezing. 2. Wrap fish and game following directions on carton; seal with freezer tape. 3. Label and date on the easy-to-write-on surface. 4. For best results, thaw in the refrigerator on a tray. 5. Refer to carton for recommended freezer storage times. Hometown Recipes Devil's Lake Potatoes “Every year my family camped at Devil's Lake in Wisconsin. These potatoes were prepared ahead so we could throw them on the grill when we got there." Search Our Recipe Database! Our new online recipe database has more than 500 Hometown Recipes organized by category and keywords. Just log on to AmehcanProfik.com and click on Recipes. imim/Mi/iiam from RACHEL CZIPO RECIPE: I Hunters Hearty Stew *, Tone: 20 moot* Coo* Time: . *oor Makes: 6.. . *r»« s s 2 pounds venison, buffalo, elk or beef, cut into 1/2-inch cubes 2 tablespoons vegetable oil 1 large onion, coarsely chopped . large green or red bell pepper, cut in cubes 1 large celery stalks, cut in l/2-inch slices 3 doves garlic, minced 1 can (14 oz.) beef broth BROWN venison cubes in oil in an Muart aucepan over medmrn'Wj >hea 8 c ook 3to 5 Remove venison from pan; dram ADD onion, bel w pan STIR , n beef broth, minutes, stirring occasionaHv until indie Reduce heat , Q , COVER and simmer sssffTi si-——*■ »™ s Visit royooUskitchons.com to, more groat rocipo ideas! Devil's Lake Potatoes Jtic. Re y no/ds [FfeezerßapeF% ft m sric cnurra 4 " Presented by the makers of Reynolds Freezer Paper Devil's Lake Potatoes 4 baking potatoes, quartered 4 tablespoons butter I large onion, quartered I garlic clove, minced Seasoned salt, to taste Divide potato quarters, butter, onion and garlic equally and place in the center of four pieces of heavy duty aluminum foil. Wrap tightly and grill for about I hour or until potatoes are soft. These potatoes also can be roasted in a 425 F oven for about I hour. Serves 4. Tips From Our Test Kitchen: Add red or green bell pepper slic es to the vegetable mix prior to grilling. Sprinkle a little Parmesan cheese on top at serving time. Photo: High Cotton Food Styling and Photography 2 cans (14.5 oz. each) diced tomatoes with basil, garlic and oregano 2 large red potatoes, cubed 1 package (16 oz.) peeled baby carrots 1 tablespoon chili powder 2 teaspoons garlic salt 1 teaspoon ground cumin 75 MHVm.fHlf