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Summer Salad with Grilled Goose + Stone-Fruit

A recipe featured in the Taste of the Wild by Outdoor News brought to you by Danielle Prewett

Photo by Danielle PrewettSummer Salad with Grilled Goose + Stone-Fruit A Note From Chef: During the summer I try to grill as much as I can. Partly because I love dining al fresco, and also because I like to keep the mess out of the kitchen. This salad uses the best of summer produce, many of which you likely have…

Homemade Venison (or Bear) Pastrami

This recipe is from Eileen Clarke’s new cookbook, “Tenderize the Wild: Marinades, brines and rubs for wild game”

Chef Eileen Clarke shares tips for crafting your own pastrami.By Chef Eileen Clarke From the Chef: Yes, I know it looks complicated. And seeing a beautiful, fragrant pastrami in the deli, only makes you wonder if it’s possible. But it is. Just take it one step at a time: first you brine/corn the meat, then you smoke it.  Then you…

Grilled Perch with Mushroom Broth and Fiddlehead Ferns

As featured in the Taste of the Wild

Lake Fish – Modern Cooking With Freshwater Fish by Keane Amdahl “Reprinted with permission from Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, published by Minnesota Historical Society Press. mnhspress.org” This fun and delicious dish makes use of an often neglected ingredient: dried mushrooms. Dried mushrooms can be fairly inexpensive, and a little goes a long way. The…

Classic Walleye Shore Lunch

Excerpted from Dishing Up Minnesota, © by Teresa Marrone, Photography by © David Paul Schmit, used with permission from Storey Publishing.

Photography by © David Paul Schmit Dishing Up Minnesota, © by Teresa Marrone, photography by © David Paul Schmit, used with permission from Storey Publishing. Teresa’s cookbook, Dishing Up Minnesota, would naturally include references to popular destinations, including the famed Boundary Waters Canoe Area (BWCA). This is recipe was designed to be prepared on an open fire built underneath a…

Keane Amdahl

Photo by Michael Patrick Bauman  Meet Keane Amdahl (follow him @FoodStoned) a social media specialist, food writer, and blogger. His work has appeared in Thrillist, City Pages, Lavender, and Twin Cities Food Finds. He lives in Minneapolis, Minnesota, where “the next culinary revolution is taking place (probably).” Lake Fish – Modern Cooking With Freshwater Fish by Keane Amdahl The Midwest…

Stir-Fry Bear

A recipe by Glenn and Judy Helgeland

The bear meat handling/cooking instructions included with this recipe are from a book by Bill “Bearcrazy” Wiesner published by Target called The Bear Hunting Obsession of a Driven Man.

Pheasant Milano Supreme

A recipe from Eileen Clarke’s cookbook, Tenderize the Wild: Marinades, Brines and Rubs for Wild Game, that calls upon honeydew melon as the foundation for the marinade that will tenderize even the tough legs of a hard-running wild pheasant. Sweet, moist meat that you combine into a creamy sauce topped with a flavorful gremolata gives you a sure-fire dinner plate success.

Moroccan Wild Rabbit Stew

Here is a recipe by Chef Lukas Leaf tapping into your cast iron Dutch Oven to prepare this flavor-infused stew “campfire style”. While you could opt to prepare this recipe using a standard Dutch Oven on your kitchen range, plan to take a kid on a winter outing and create something truly memorable by harvesting and preparing your small game in the field.

Outdoor News Taste of the Wild contributing chefs to be featured at 2017 Pheasant Fest & Quail Classic

Included in the lineup of the distinguished chefs to be offering their wild game recipes at the 2017 National Pheasant Fest & Quail Classic Feb. 17 – 19 are two chefs who’s contributions have been found in the Outdoor News Taste of the Wild cooking feature, including Hank Shaw and John Hennessey.

We’re sharing a press release from our friends at Pheasants Forever and Quail Forever for details on the seminars that will run throughout the weekend and feature dishes including pheasant, quail, rabbit, and venison.

DIY Corned Venison

Whether it’s for sandwiches or for the traditional meal of corned meat served up with cabbage, potatoes and carrots, Chef Susan L. Ebert shares this recipe from the pages of her cookbook titled The Field To Table, that uses venison as the star.

Thai Venison Lettuce Cups

Typically served in lettuce cups to be eaten as a salad with an intensely flavorful Thai Sauce, you can also serve this recipe with rice and other veggies. The ingredients call for fish sauce, but if you can’t find it at your local store you can substitute with soy sauce. You can also adjust the heat level by adding more or less chili peppers.

Homemade Wild Game Chorizo Sausage

Chorizo Sausage Recipe by Chef Eileen ClarkeBy Chef and Author, Eileen Clarke A lot of people swear that a four-to-one ratio of lean-to-fat is perfect for wild game sausage, but that produces a dry sausage, not the creamy, melt-in-your-mouth texture of sausage made with any other meat in the world. Sorry, it’s a pet peeve of mine. Game meat is…

Walleye Agrodolce

Here’s a Lukas Leaf Recipe that’s brought to you by Modern Carnivore. Couple your fish with quality ingredients, and if the name of the recipe doesn’t impress you, the finished product certainly will. Agrodolce is another name for “Sweet and Sour”. Whichever way you call it, this recipe is easy to prepare, with the balance of flavors including a sweet and peppery topping of a simple salad mix that gives you a lighter recipe to balance the heavier meals often associated with fall and winter seasons.

Meet Author Teresa Marrone

We’ll be sharing an excerpt from Teresa Marrone’s latest cookbook, “Dishing Up Minnesota” in the pages of Outdoor News. Keep an eye out for her recipe for Grilled Venison Loin with Honey, Juniper and Black Pepper Glaze in the Taste of the Wild cooking feature.

Trout Crostini

Photo by Jack HennessyTROUT CROSTINI By Jack Hennessey In Northwestern Wisconsin, there is a the Kinnickinnic River (“Kinni” for short). My wife and I had the chance to fish on the Upper Kinni, a waterway that is 22 miles long, and is home to anywhere from 5,000 to 12,000 trout per mile, making it one of the most productive trout streams…