Fresh 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…
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…
"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.
By 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…
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.
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