Taste Of The Wild

Meet Jeff Benda

A contributor to the Outdoor News Taste of the Wild

Jeff Benda is based in North Dakota, where he is an avid outdoorsman and family man. He spent 25 years in the restaurant industry and ran a successful catering business. He now focuses his time home cooking as a creative outlet to transform wild game and bring it into traditional recipes from around the world to help expand people’s perceptions….

Venison Shepherd’s Pie

A recipe featured in the Outdoor News Taste of the Wild

Technically, a true Shepherd’s pie is supposed to contain lamb meat, while cottage pie generally uses another meat (e.g., beef). But venison is very lean and similar to lamb in several ways, so I’m stealing the name. The nice thing about this recipe is that you can tweak the ingredients based on your family’s preferences, and it turns out great with nearly any combination (we’ve tried many). You can add or subtract vegetables, mix beef and venison together, and use real mashed potatoes or instant versions – it all works.

BAKED SPAGHETTI PIE WITH VENISON

A recipe featured in the Outdoor News Taste of the Wild

This venison recipe is easy to assemble, and is a great comfort food dish for the table. Make a big batch and if there are any leftovers, you’ll find this Venison Spaghetti Pie also reheats well – making it convenient for the approaching spring season when we all want to spend more time outdoors, and less time in the kitchen.

New Cookbook by Jonathan Wipfli: FISH Recipes and Techniques for Freshwater Fish

A complimentary title to Wipfli's VENISON title

Outdoor News contributing chef and author, Jonathan Wipfli, has a new cookbook titled FISH. From water to table, Fish—Wipfli’s follow-up to his earlier cookbook titled Venison— offers a contemporary approach to cooking North America’s most popular freshwater game fish throughout the seasons.  Featuring 50 recipes for dishes with accompanying sides, as well as beautifully photographed images of the final presentations, Wipfli’s new cookbook will leave readers determined to recreate their own culinary masterpieces.

Pickled Fish

A recipe featured in the Outdoor News Taste of the Wild

Here is a recipe for pickled fish. Just use fish you have previously frozen (never skip this important step!) and get started. Bonus tips on how to remove the bones from a Northern Pike included!

Venison Steak Marsala

A recipe shared by Justin Townsend of Harvesting Nature

As featured in the Outdoor News Taste of the Wild, this venison recipe was shared by Chef Justin Townsend of Harvesting Nature. This meal is also a one pan meal, minus the pasta or starch. I use a stainless-steel pan or pot for the recipe because it gives the steaks a great crispy brown crust. You can use a non-stick pan but you will not get the steaks as brown. Don’t worry about the flour sticking to the pan/pot because you are going to deglaze the pan with the stock and wine while making the sauce. This method captures all those delicious brown bits you get from browning the meat. Enjoy this meal over pasta, creamy polenta, cheese grits, or mashed potatoes for a great dinner any day of the week.

Venison Heart over Wild Rice

A recipe featured in the Outdoor News Taste of the Wild

Besides the love for the hunt and family, there’s no better reward than the venison. Growing up, my mom would always boil her deer’s heart and cut it up for us with a little salt sprinkle and we loved the taste of it. When I harvested my first deer, though, I wanted to try something different than how I had grown up eating it.

Mojo Pheasant

A recipe featured in the Outdoor News Taste of the Wild

Mojo Pheasant By Tim Kraskey With a Cuban-inspired flair, here’s another great BBQ recipe by Tim Kraskey. Tim shared that you can use turkey meat instead of the pheasant breasts. They key is to pound to a consistent thickness for even cooking. Tim has a new cookbook that became available in fall of 2020 titled “Red, White and Everything Else”,…

Cedar-Planked Salmon with Soy-Ginger Glaze

A Taste of the Wild Featured Recipe Best Prepared with Wild Salmon

Salmon and cedar planks go hand in hand when you think plank grilling. The technique keeps the delicate flesh from burning or tearing on the grate, and the fish picks up the smoky flavors from the grill while it gently steams. Here, cedar also plays nicely with the deep, warm flavors of a honey, soy, sesame glaze.

Grilled Elk Burgers with Blue Cheese-Chive Butter and French Fried Onion Topping

A Taste of the Wild Recipe Featured Recipe

A feast for the eyes, and the taste buds, this elk burger is crowned with crispy homemade onion straws that balance the creamy infusion of blue-cheese butter added during the last minutes of grilling. You can add some crisp Romaine lettuce and mayo to the bun, or season your burger with a pepper-blend just before grilling if you prefer.  Note…

Whole Grilled Trout with Blood Orange and Fennel

A Taste of the Wild Featured Recipe

Published with permission from The Backyard Fire Cookbook by Linda Ly © 2019 Quarto Publishing Group USA Inc. Text © 2019 Linda Ly Photography © 2019 Will Taylor Grilling an entire fish—head and all—may seem intimidating, but it’s actually much more forgiving than trying to wrangle a delicate fillet on the grate. The high heat of a grill develops a…

Szechuan Turkey

As featured in the Outdoor News Taste of the Wild

Turkey hunters who are searching for some new recipes to utilize that stash of protein you’ve got in the freezer, here will want to craft this recipe that works well for the tougher nature of that meat by using ground turkey instead of chunks of meat.

Venison and Black Bean Chili with Cornbread Waffles

By Justin Townsend

Copyright image_Justin Townsend_Harvesting NatureStep aside chicken and waffles, you’ve got competition with this hearty venison dish from chef Justin Townsend. The recipe calls for Drop Tine Chili Seasoning by Tacticalories Seasoning Company. Justin recommends it because he feels it is a quality seasoning that brings great flavor to a pot of chili. When he tested it out, Justin noted, “The…

Venison Taco Corn Bread Casserole

As featured in the Outdoor News Taste of the Wild

This recipe from the pages of Outdoor News was featured during the height of the COVID-19 quarantines, when people were digging deep into the pantry to see what they could use for casseroles featuring their stash of venison in the freezer. This recipe makes a large pan, but the great part is that you’ll love the leftovers. Save this recipe for the days when we get back to potlucks and tailgate parties!

Linda Ly

The founder and creative force behind GardenBetty.com

Meet our newest Taste of the Wild contributor. Photographed by Will Taylor. 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 the outdoor living sphere. Linda Ly’s joy is helping people become a little more self-sufficient at home and experience the beauty of the outdoors,…

Pheasant Marsala

By Jenny and Rick Wheatley

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.