Ingredients: For Braising 4 squirrels, cleaned and pieced Salt, to taste Pepper, to taste Olive oil 2 Onions, chopped 3-4 cloves garlic, crushed 24 ozs. broth (vegetable or chicken) For Dip 2-3 cups braised squirrel, bones removed 2 (8…
Salads, Sides & Misc
The addition of smoked sausage infuses the white wine roux that transforms this chowder into a flavorful gumbo, but if you want to leave the sausage out, the base recipe is still an excellent panfish chowder.
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…
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…
Summer 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…
"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…
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.
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.
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.
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.
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.
With more than 150 family -pleasing, nutritious, and accessible recipes to home cooks who want to increase their knowledge and enjoyment of procuring and cooking clean, organic meat, fish, fruits and vegetables, Susan L. Ebert's cookbook is titled The Field to Table Cookbook: Gardening, Foraging, Fishing, & Hunting.
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.
A wild turkey-inspired take on the restaurant staple of a green salad with a chicken breast. Breast meat smoked with apple wood at a relatively high temperature so that the smoke does not overwhelm the natural flavor of the wild turkey.
Author and Chef Hank Shaw says that "Elderberry syrup is the first thing I do with elderberries once they come ripe in summer. Why? Because it’s so damn versatile. I’ve used it to make elderberry ice cream, poured it on top of other ice creams, and I use it in my go-to sauce for venison and wild duck, the classic Cumberland sauce."
The black trumpet (Craterellus cornucopioides) is an often overlooked or ignored treat in the forest. Conversely, they are a highly sought after culinary mushroom, given their smoky, delicious flavor and because they are very difficult to cultivate and grow commercially.
From respected author and chef, Eileen Clarke, comes this recipe that fills hearty portobello mushrooms with onions, sauerkraut, Smoked Gouda cheese and flavor-infused venison sparked by a dry rub you'll want to use with other cuts of meat.
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…
Ingredients 4 medium white bass fillets, about 1¼ pounds Kosher salt and freshly ground black pepper ¼ cup olive oil 4 garlic cloves, thinly sliced Zest of 1 orange removed in large strips with a peeler Zest of 1 lemon…
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…
In the wild mushroom world, morels are king. Prized for their wonderful earthy flavor, they also offer a great excuse to head into the woods in spring.
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