Cooking

Wild Game Meat Pie

Utilizing a variety of game meat to fill a crust for a savory meat pie, this recipe taps venison and ruffed grouse, but you can use pheasants, ducks, cottontails/hares, squirrels, wild boar, and even pigeons.

Cooking

Linda Ly

Meet our newest Taste of the Wild contributor. A bestselling cookbook author - she is best known as the founder and creative force behind GardenBetty.com, a leading home/garden and adventure/recreation site in…

Pheasant Marsala

Pheasant with mushroom and cream sauce that doesn't come from a can! While a mainstay of upland hunters in the Midwest, pheasant cooked with a can of soup may be considered convenient, it will neither taste, nor look, as good as cooking with real, fresh ingredients. You’ve done the work, spent the time (and the money) in the field for your hard-earned game. Why skimp at the table now with .99 cent canned soup? Craft this simple recipe using basic ingredients.

New Podcast For Harvesting and Cooking Wild Game

At the Taste of the Wild, we like to connect you with resources that will enhance your experiences and provide tools towards harvesting and preparing your wild game and fish. This podcast by our friends at Harvesting Nature is one that you will want to check out! Hosted by a trio of experts, the weekly podcast includes guests from around the outdoor and cooking industry.

Wild Mushroom Hunting Tips

The Taste of the Wild features recipes and tips for preparing wild game and foraging wild edibles. In this piece, we share tips from Walter Sturgeon, a nationally recognized author on woodland fungi and the author of  Appalachian Mushrooms: A Field Guide for mushroom hunters.

Baked Bluegill

A stick-to-your-ribs homestyle recipe for baked fish submitted to the Outdoor News Taste of the Wild by Mike Phillips of Pennsylvania.

Venison Shank Stew

There's something about spending time outdoors and walking into the house to smell the aroma of a delicious stew simmering in the slow cooker. This venison shank stew recipe by Ryan Lisson will be sure to hit the spot, whether you're battling cabin fever, or spending time enjoying spring weather across the northland.

Walleye Basil Stir Fry

From the cookbook Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, this dish has a lot of flexibility. Follow Keane's suggestions of broccoli, carrots, pea pods and some thinly sliced red onion, or feel free to experiment. When it all comes together with the basil, ginger, garlic, and stir-fry sauce, you’re going to have yourself a winning dish. Note that the flaky nature of the walleye means the fish will break into smaller pieces during the cooking process.

Traditional Venison Pasties

There are various spinoffs from the traditional Cornish pasties, including empanadas infused with spices, and a similar dish called a hand pie that uses salted fish as the main filling. This basic recipe that was featured in the Outdoor News Taste of the Wild, is a mainstay of many homes across the Great Lakes states, relying on ground venison, potatoes and vegetables.

Tasty & Tender Upland Birds

Upland birds come in many varieties, some larger like blue grouse, some smaller like quail and Hungarian partridge. This recipe for pale birds is one that fits both large and small upland birds. It relies on long, moist cooking - so legs and breasts are both done at the same time. It’s also flexible enough to use on birds you’ve taken the time to pluck whole, as well as birds that are skinned and parted out.

Venison Birria

Birria is a Mexican dish from the state of Jalisco. The dish is a spicy stew, traditionally made from goat meat. However this version is a recipe that appeared in the Outdoor News Taste of the Wild feature was adapted by Chef Ara Zada with an optional slowcooker method.

Savory Duck Breasts with Seared Apples and Sweet Potatoes

The foundation of this recipe was originally shared by Outdoor News reader, Edward Krenzelok of Tony, Wisconsin. We’ve modified his recipe a bit by adding sliced sweet potatoes, which is similar to a dish with Polish ancestry. Edward’s version calls for the preparation to be done on the stove top, and we recommend a heavy cast iron pan to do justice to the searing process and consistency of heat.

Wild Game Steak with Chimichurri Sauce

As seen in the Outdoor News Taste of the Wild cooking feature, this recipe has a robust chimichurri sauce that is a flavorful accompaniment to your wild venison that is bright in color and profile, with flavors dominated by the garlic and cilantro. You can adjust the intensity according to your personal heat index by removing the seeds in the peppers.

Smoked Orange Bourbon Glazed Salmon with Basil Pesto and Pasta

In this Taste of the Wild recipe shared by Justin Townsend, author of the cookbook: Eat Wild Game, you have a simple pasta dish that offers the smokiness of the salmon balances the sweetness of the dish, and the bite of the pesto. Toss some capers and tomatoes in the dish to add some extra citrus undertones.

Eileen Clarke Jerky Cookbook Available

Over 100 jerky recipes made from whitetail and mule deer, elk, antelope and moose, bear, upland and waterfowl birds and even wild hog are found in the latest cookbook from Eileen Clarke. Clarke is a long-time contributor to the Outdoor News Taste of the Wild cooking feature, and author of several other wild-game focused cookbooks. "Stalking the Wild Jerky" is available October 2019.

Duck Boudin Balls with Remoulade Sauce

This recipe uses almost the whole duck and a few extra parts. To make these fried boudin balls you will need to save the livers, hearts and gizzards from six ducks. If you don’t have duck livers, hearts or gizzards you can substitute with chicken livers, hearts and gizzards.

Smoked Venison Roast

With hunting season just around the corner, and many people testing new recipes in their smokers, we thought you would enjoy this recipe shared by Kory Slye of Harvesting Nature. You will need a meat injector to prepare the roast, and Kory suggests using apple wood in the smoking process.

Panfish Tom Kha Soup

This Thai-inspired soup is a slightly sweet and sour soup with a touch of spice has all the great flavors of summer. Taste of the Wild Contributor Jamie Carlson of Modern Carnivore says It is one of his favorite ways to use pan fish, and adds that it could be made with any northern tier freshwater fish or even salmon. In the fall you could use pheasants or grouse or maybe even squirrel.

Big Game Bologna Jerky

This Bologna Jerky recipe is from Eileen Clarke’s newest wild game cookbook, available Christmas 2019. Tentatively titled The Wild Jerky Handbook, there are more than 100 recipes for deer, elk, waterfowl, moose, bear, wild pig, turkey, antelope—using everything from whiskey…

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