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…
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…
2017 Outdoor News Taste of the Wild: Recipes and More Contest
How to enter the 2017 Outdoor News Taste of the Wild Recipes and More Contest:
We’ve got some great prizes that we’ll be awarding to folks who share their recipes or stories with us through the “Recipes and More” contest brought to you by the Outdoor News Taste of the Wild cooking feature. We will award 8 people one of the revolutionary new tools to prepare your food: the “wonderbag”. One winner will get an…
INTRODUCING THE WONDERBAG
The new cooking revolution is unplugged
Requiring no external power source and using traditional heat-retention to cook your dishes, the wonderbag allows food that was brought to a boil by conventional methods to cook for up to 12 hours without any additional power or supervision. The principle of retained-heat cooking is simple: in conventional cooking, any heat applied to the pot after it…
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…
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…
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.
Harvesting Wild Morel Mushrooms
Tips on when, where, and how to locate them
Where’s a list of tips for hunting wild morel mushrooms, including the when, where, and how to find them. Plus, 10 different options for preparing them and tips for storing your harvest.
A burst of flavor in the Herb Aioli that tops this fresh green salad crafted with chunks of mild smoked whitefish. We’ve included a few tips on smoking whitefish, and you can swap trout or even salmon for the whitefish in this recipe.
A recipe by Chef Jack Hennessy for an innovative “burger” that includes the ingredients to craft a custom cabin Cajun spice blend to season your fresh Bass, which is nestled between caramelized onions, a beef patty, and cheese.
Photos by Tina Marie PhotographyBy Cookin’ in Camo Chef Tyler Viars Photos by Tina Marie Photography Three things I truly love: wild turkey, smoking barbecue, and meatloaf. Combine them together in the form of a sandwich, and this cook is happier than Winnie the Pooh inside the honey jar. While on “MasterChef,” we, in fact, had a meatloaf challenge…
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.
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.
If you’re preparing Chef Tyler’s recipe from the Outdoor News Taste of the Wild featuring a smoked turkey meatloaf sandwich topped with spicy aioli, you’ll want to pair that dish with these tasty housemade chips. Transform an ordinary russet potato into something spectacular with these easy steps.
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.
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.
Chef Eileen Clarke reveals her discovery for an easy marinade for various wild game, including venison, that simply taps the acidic values of the sweet honeydew melon.
A recipe for Blueberry Grouse Pesto Pizza born from experimentation based on ruffed grouse breasts poached in blueberry jelly and a restaurant serving pheasant and cherry pizza. Includes complete directions for crafting homemade pesto using fresh basil and pine nuts.
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.
2 or 3 servings The loin is a long, boneless muscle that runs along either side of the backbone; it’s also called the backstrap. For this dish, use a venison loin portion that’s 10 to 12 inches long, which will weigh about 1¼ pounds. You can also use thick venison round steaks, or thick-cut steaks from an elk or moose…
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…
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.