Salads, Sides & Misc

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…

Fresh Mulberry Cobbler

Photo by Glenn and Judy HelgelandFresh berry cobbler is the cornerstone of berry season in the great lakes states, and this recipe by Glenn and Judy Helgeland taps into the underrated mulberry for an easy dish. Blueberries, raspberries, blackberries or even service berries could be used with this recipe. INGREDIENTS: 2/3 cup sugar 1 tablespoon corn starch 1 cup water…

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…

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…

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.

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.

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.

Warm Cabbage Salad with Goat Cheese

After learning that I’m a fan of goat cheese, a friend of mine has kept me in supply of this creamy, tangy bit of deliciousness.
Couple that with bacon – an ingredient that some people truly consider a kitchen staple, and you’ve got two key ingredients for this incredibly simple salad.

Smoked Wild Salmon Bruschetta

The winning entry in the 2015 Outdoor News Recipe Contest Sponsored by Camp Chef. SMOKED WILD SALMON BRUSCHETTA Although there are several steps involved in creating this dish, we think the end result looks delicious. Submitted by Outdoor News reader: Jared Krekelberg of Minnesota Salmon is a very versatile protein but really doesn't agree with me plain. I've tried it many…

Crappies Augraten by Chef Jesse Griffiths

Chef Jesse Griffiths recipe from the cookbook: Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish /Rizzoli International Publications, Inc. Written by Jesse Griffiths, Foreword by Andrew Zimmern, Photographed by Jody Horton Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food…

Southwestern Wild Game Jerky

Ingredients 2 lbs. of game steak, trimmed of any fat or sinew, and sliced into strips WildCheff Smoky Paprika Chile Blend Seasoning (available at www.wildcheff.com) 1/4 Cup Worcestershire sauce 1 tablespoon Liquid Smoke Directions In a 9×13 baking pan, lay out pieces of game meat. Season both sides of meat with desired amount of WC Smoky Paprika Blend. In a…

The 'Ultimate' Woods and Water Gumbo

Tip Corner: Pull out the Dutch oven! You’ll be incorporating your duck, walleye, and smoked game sausage into a satisfying dish with this week’s recipe. This recipe recommends using a cast iron skillet for some of the preparation. If you’ve never considered this versatile form of cookware, check out this site for some tips. Ingredients: 2 boneless duck breasts, fat…