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…
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…
"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…
With a turkey in the freezer and morel mushrooms in the bag, the author has enjoyed some outstanding spring opportunities in Michigan’s great outdoors.
A small slaughterhouse is butchering the wild pigs, which cause the state $76 million-plus in annual damage, and selling sausage to grocery stores and meat to restaurants, where chefs are turning it into savory prosciutto, chorizo and meatballs.
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.
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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.