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!
A cast iron pan is ideal for building the perfect char on the peppers and onions that build a platform for your venison tenderloins and wild mushrooms in this hoagie sandwich recipe.
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.
Recipe submitted by Jane Bynum of Endeavor, Wisconsin Stuffed Venison Burgers 1 1/2 lbs Ground Venison 3 Slices Deli Ham - thin sliced type 3 Slices Sharp Cheddar Cheese 1 Cup Italian Bread Crumbs 1/2 Cup Parmesan cheese 1…
This recipe shared by: Rocco Marinucci of Saint Charles, Illinois 1lb. white fish fillets (walleye, bluegill, crappie, tilapia, etc.) Fish seasoning (Old Bay, etc.) 1/3 Cup melted butter 1/2 cup processed grated parmesan cheese 1 Teaspoon garlic salt 1 Tablespoon…
Outdoor News Store
Shop our online store for products and gear: Print of the Year, Outdoor News History Book, Outdoor News Clothing and more!
Submit your own recipe.
Have a great recipe that you want to submit to us to use on our website, and in the print edition of Outdoor News? Fill out the form below and submit a photo of your creation and you might just see it in an upcoming issue of Outdoor News.
Outdoor News Chefs
- Michigan adds antlerless hunt to aid bovine tuberculosis management
- ‘Tis the season: Game Commission touts holiday hunting
- A busy time for Illinois hunters – and conservation police
- Special fishing regs to see changes March 1 across numerous Minnesota fisheries
- Program continues to feed the need to hunt in Wisconsin