Grilled Canada Goose Steak Salad

Replace goose breasts for beef in this preparation - which treats the game bird meat just like a steak. Start with a soak in a balsamic vinegar-based marinade for 4 to 8 hours, then grill them on a smoking hot grill until they are perfectly medium-rare. After resting the meat, it can be sliced thinly and served over fresh greens.

Smoked Lake Trout

The oily nature of Lake Trout fillets make it a perfect vessel for holding smoke. In this recipe by Jamie Carlson as featured in the Outdoor News Taste of the Wild, you combine a dry brine and directions on the ideal cook time for smoking the fish. Lake trout served up with some pickled onions and whole grain mustard is a great snack.

Chimichurri Venison Tacos

Tacos are a great summer crowd-pleaser because each person can adjust the fixings to suit their taste buds. The simple chimichurri sauce adds a ton of fresh herby flavors and a zing of acidity by itself. But some other great toppings that work with this recipe include grilled onions, pico de gallo, avocado, a good crumbly cheese (e.g., queso fresco, cotija), or corn salsa. It’s the perfect summer meal to use up some of last fall’s venison and impress your friends.

Sesame Baked Chicken of the Woods Mushrooms

He's best known as a leading authority on culinary uses of mushrooms and plants via his website Forager | Chef: the largest resource on wild mushroom cookery on the web, and Chef Alan Bergo shares his step-by-step recipe with Outdoor News readers for this surprising take on "sesame chicken" using wild mushrooms.

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