Taste Of The Wild

Venison Backstrap Sandwich with Maple Blueberry BBQ

Recipe by: Megan Sauer of Fennville, Michigan

Many outdoor enthusiasts not only hunt their own venison, but they also tap Maple trees to craft their own syrup, and will readily take advantage of foraging for wild berries given the chance. This recipe shared by an Outdoor News reader combines these ingredients to develop a tasty Maple-Blueberry sauce that tops your easy to assemble venison sandwich.

Pan Roasted Pike with Roasted Carrots and Honey-Vinegar Glaze

Reprinted with permission from Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, published by Minnesota Historical Society Press.

This recipe from Keane Amdahl’s Lake Fish: Modern Cooking with Freshwater Fish offers up big, sweet flavors that are balanced with a little heat and nuttiness. The flaky, succulent fish pairs well with carrots’ natural sweetness, while slivered almonds, chile flakes, and a little fresh dill pull the whole plate together.

Bear Meat Bratwurst Sausage

Chef and Author Eileen Clarke dubbed these "Bear Hot Brats" and offers options for cased or patty type sausage prep.

Chef and Author Eileen Clarke dubbed these “Bear Hot Brats” and offers options for preparing the meat as a cased or patty-type sausage. Instead of bear meat, antelope, venison, caribou or moose meat could be utilized to prepare homemade bratwurst sausage with this recipe.

Cioppino with Northern Pike

A recipe shared by Tim Kraskey of Maple Grove, Minnesota

Some people call it “fish stew”, and it is considered an elegant dish in many circles, but the roots of true Cioppino lead back to Italian immigrants who settled near San Francisco in the late 1800’s. The story goes that when a fisherman came back empty-handed, they would walk around with a pot asking other fisherman to share what they could from their catch, and the bounty of the sea was transformed into a hearty dish thanks to tomato and fresh herbs. Use your Northern Pike in this version by Tim Kraskey of Maple Grove, Minnesota.

Basic Wild Game Meatballs

Having relied almost exclusively on wild game meat while living in remote Alaska, I developed this meatball recipe that held up well in several types of dishes.

This recipe offers a versatile meatball that works well into Italian-inspired tomato based sauces, or for the cream-based sauce that ensconces the classic Swedish meatball.

Since you’re working with leaner game meat, you will want to balance your ratio of ground meat with an equal amount of ground pork so that your meatball will stand up. The foundation of the recipe here originally relied on ground moose meat, however you can substitute venison, elk, caribou, antelope or even ground wild turkey meat.

Chipolte BBQ Squirrel Dip

A recipe by Kory Slye

Photo by Kory SlyeIngredients: For Braising 4 squirrels, cleaned and pieced Salt, to taste Pepper, to taste Olive oil 2 Onions, chopped 3-4 cloves garlic, crushed 24 ozs. broth (vegetable or chicken)   For Dip 2-3 cups braised squirrel, bones removed 2 (8 oz) packages of cream cheese 1 can chipotle peppers 1-2 cups Barbeque sauce (your brand of choice…

Tomato-and-Brown-Sugar-Braised Shoulder

Excerpted from Venison by Jon Wipfli. Copyright © 2017 Voyageur Press. Photography copyright © 2017 Matt Lien. Published by Voyageur Press, an imprint of The Quarto Group. Reproduced by arrangement with the Publisher. All rights reserved.

For hunters who value the connection between their white-tailed deer harvest and preparing a quality venison dinner, Outdoor News has partnered with chef Jon Wipfli to feature an excerpt from his new cookbook Venison: The Slay to Gourmet Field to Kitchen Cookbook. Follow Wipfli’s recipe for Tomato and Brown Sugar Braised Shoulder with White Cheddar and Jalapeno Grits utilizing your venison.

Kory Slye

Kory SlyeAnother contributor to the Outdoor News Taste of the Wild is Kory Slye. Kory is the Managing Editor of Harvesting Nature, an online outdoor publication focusing on wild game recipes, hunting and fishing narratives, and adventure articles. He has been an avid hunter and fisherman for most of his life and enjoys spending time in the outdoors with his…

Ruffed Grouse Club Sandwich

Affectionately known as “Grandma’s Grouse Club Sandwich” By Shawn West When it comes to wild game, very little beats ruffed grouse in my eyes. I will not dispute the disciples of venison tenderloin, or walleye cheeks, or a fine roast mallard. These are all equally excellent choices. But for this sportsman, the ease of preparation coupled with mild, tender white…

Buckeye Sportsman Radio to Showcase Outdoor News Cooking Feature

Ohio Outdoor News, one of the seven Outdoor News titles published by Outdoor News, Inc., invites listeners in the Buckeye State to tune in this holiday weekend to the Buckeye Sportsman weekly radio broadcast. The Dec. 23 show will feature longtime cooking-related Outdoor News contributor, author Eileen Clarke. Ohio Outdoor News Editor Mike Moore, and Buckeye Sportsman host Dan Armitage,…

Taste of the Wild to Feature Jon Wipfli Venison Recipe

Outdoor News recipe feature for wild game and fish to profile excerpt from new cookbook in January 2018

In Venison, you’ll find more than thirty recipes for venison—with accompanying accoutrements and sides, all gorgeously photographed by destination photographer, Matt Lien, the result is a venison book like no other that will appeal to outdoorsmen, gourmands, and adventurous home cooks alike!

North of 64 Deer Camp Chili

  There is a certain camaraderie that accompanies fall hunting season, when friends and relatives join together at “deer camp” for a hearty meal. In the spirit of the traditions that accompany a successful hunt, this recipe submitted by Paul Nesbitt of DeForest, Wisc. is a tried and true venison chili recipe that begs to be topped with a handful…

3 Wild Game Cookbooks For Holiday Giving

For the individual who is new to wild game cooking, or for the home chef that wants to elevate their wild game and fish menu, we've got three of the hottest cookbooks!

    If you know someone who appreciates the connection between the field and their dinner plate, we’ve got three of this season’s newest cookbooks that would make an excellent gift idea! Venison: The Slay to Gourmet Field to Kitchen CookbookHardcover $25 Venison: The Slay to Gourmet Field to Kitchen Cookbook Author: Jon Wipfli; photography by Matt Lien Raised in…

Caribbean Jerk Jerky

Use your venison for this flavorful jerky recipe by author Eileen Clarke

Eileen Clarke shares a recipe using ground meat as the base for making homemade jerky. The special recipe for a Caribbean-inspired jerk seasoning is included, but the foundation of this recipe can be adapted to your personal taste using a variety of different spice bases such as Buffalo Wing or Italian.

Wild Game Bird Roll Ups

This recipe was a contest-winning entry into the Outdoor News Taste of the Wild Recipes and More Contest.

Recipe and photo by Tamara Graham of Warren, PennsylvaniaWith the pop of cheese and savory sausage, this recipe submitted by: Tamara Graham of Warren, PA elevates your wild game breasts to a new level. This recipe is crafted using pheasant, but turkey or even chicken would work interchangeably. Tamara said this recipe, which she calls “Fowl Roll Ups” was used with…

Pheasant Rellenos

Photo by Chris Jodlowski_Harvesting NatureBy Chris Jodlowski of Harvesting Nature  From the Chef: There’s a strong temptation to breast out upland birds in the interest of conserving the time and tedium involved in plucking. For my money, the time is well worth it for essentially doubling the meat you’re getting out of a bird. A tip for saving both time…

Hefe Braised Rabbit Carnitas

A recipe by Harvesting Nature contributor Chef Ara Zada

Photo and recipe by chef Ara Zada  From Chef Ara Zada: Archery hunting can be tough and it’s important to constantly practice. I find that no matter how much you shoot targets you never get the same pressure as when you’re locked into an animal. You get one shot and you better make it a good one. For me the best…

FRESH SALMON CAKES WITH YOGURT DILL SAUCE

A Original Winning Recipe in the Taste of the Wild Recipes and More Contest

    Submitted by: Alice Blain of Mecosta, MI FRESH SALMON CAKES 1 Tbsp olive oil 1/4 cup minced onion 2 Tbsp minced red bell pepper 2 Tbsp minced celery ¼ tsp salt 1/4 cup mayonnaise 1 1/4 lbs fresh wild salmon, coarsely chopped 1/4 cup saltine cracker crumbs 2 cloves garlic, minced 2 tsp Old Bay™ Seafood Seasoning 1 Tbsp…

Pecan Crusted Wild Game Filet Mignon

A Winning Entry into the Outdoor News Taste of the Wild Recipes and More Contest

  An original recipe  © by Tim Kraskey, of Maple Grove, Minnesota Pecan Crusted (Wild Game) Filet Mignon 1/2 Cup pecans, toasted 1/2 Cup flour 2-3 Tablespoons fresh thyme, chopped 2 Tablespoons fresh rosemary, chopped 4-6 cloves garlic, minced 1 whole filet mignon or back strap (venison, elk, or buffalo) trimmed of fat Vegetable oil 1/2 Cup Dijon mustard 1/8 Cup…

Smoked Steelhead – Lime Chipotle Style

A winning entry into the Outdoor News Recipe Contest!

  Taste of the Wild Contest Entry by Kory Slye of Russell, PA Smoked Steelhead – Lime Chipotle Style Ingredients: • Steelhead Fillet – Skin on • 2 Cups Brown Sugar • ½ Cup Kosher Salt • 1 TBS Firing Lime Chipotle Seasoning (Available from www.tacticalories.com) Firing Lime Chipotle Glaze • Honey • Lemon or Lime Juice • Lemon or…

Grilled Asian Pheasant & Pineapple Kabobs

A RECIPE BY DANIELLE PREWETT

  From the Chef: I have always found that wild game pairs really well with fruity flavors, and this Pheasant and Pineapple Kabob recipe is the perfect combination of both savory and sweet.  The marinade has a bit of a Hawaiian flare to it from the pineapples and a little bit of heat from the chili sauce.  One important fact…

SUPER MOIST SWEET GRILLED DUCK

By Chef Eileen Clarke Waterfowl. We love to hunt them. But for many people, eating wild duck isn’t something they’re very fond of. For one thing, there are two basic kinds of wild duck: dabblers and divers. Divers are problematic when it comes to the dinner table because of their fish-eating habits. Most of us prefer dabblers for their milder…