Taste Of The Wild

Kory Slye

About the Chef: Kory is the Managing Editor of Harvesting Nature, an online outdoor publication focusing on wild game recipes, hunting and fishing narratives, and adventure articles. He has been an avid hunter and fisherman for most of his life and enjoys spending time in the outdoors with his family. Kory currently lives in northwestern Pennsylvania with his wife and…

Ruffed Grouse Club Sandwich

Affectionately known as “Grandma’s Grouse Club Sandwich” By Shawn West When it comes to wild game, very little beats ruffed grouse in my eyes. I will not dispute the disciples of venison tenderloin, or walleye cheeks, or a fine roast mallard. These are all equally excellent choices. But for this sportsman, the ease of preparation coupled with mild, tender white…

Buckeye Sportsman Radio to Showcase Outdoor News Cooking Feature

Ohio Outdoor News, one of the seven Outdoor News titles published by Outdoor News, Inc., invites listeners in the Buckeye State to tune in this holiday weekend to the Buckeye Sportsman weekly radio broadcast. The Dec. 23 show will feature longtime cooking-related Outdoor News contributor, author Eileen Clarke. Ohio Outdoor News Editor Mike Moore, and Buckeye Sportsman host Dan Armitage,…

Taste of the Wild to Feature Jon Wipfli Venison Recipe

Outdoor News recipe feature for wild game and fish to profile excerpt from new cookbook in January 2018

In Venison, you’ll find more than thirty recipes for venison—with accompanying accoutrements and sides, all gorgeously photographed by destination photographer, Matt Lien, the result is a venison book like no other that will appeal to outdoorsmen, gourmands, and adventurous home cooks alike!

North of 64 Deer Camp Chili

  There is a certain camaraderie that accompanies fall hunting season, when friends and relatives join together at “deer camp” for a hearty meal. In the spirit of the traditions that accompany a successful hunt, this recipe submitted by Paul Nesbitt of DeForest, Wisc. is a tried and true venison chili recipe that begs to be topped with a handful…

3 Wild Game Cookbooks For Holiday Giving

For the individual who is new to wild game cooking, or for the home chef that wants to elevate their wild game and fish menu, we've got three of the hottest cookbooks!

    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 Gourmet Field to Kitchen CookbookHardcover $25 Venison: The Slay to Gourmet Field to Kitchen Cookbook Author: Jon Wipfli; photography by Matt Lien Raised in…

Caribbean Jerk Jerky

Use your venison for this flavorful jerky recipe by author Eileen Clarke

Eileen Clarke shares a recipe using ground meat as the base for making homemade jerky. The special recipe for a Caribbean-inspired jerk seasoning is included, but the foundation of this recipe can be adapted to your personal taste using a variety of different spice bases such as Buffalo Wing or Italian.

Wild Game Bird Roll Ups

This recipe was a contest-winning entry into the Outdoor News Taste of the Wild Recipes and More Contest.

Recipe and photo by Tamara Graham of Warren, PennsylvaniaWith the pop of cheese and savory sausage, this recipe submitted by: Tamara Graham of Warren, PA elevates your wild game breasts to a new level. This recipe is crafted using pheasant, but turkey or even chicken would work interchangeably. Tamara said this recipe, which she calls “Fowl Roll Ups” was used with…

Pheasant Rellenos

Photo by Chris Jodlowski_Harvesting NatureBy Chris Jodlowski of Harvesting Nature  From the Chef: There’s a strong temptation to breast out upland birds in the interest of conserving the time and tedium involved in plucking. For my money, the time is well worth it for essentially doubling the meat you’re getting out of a bird. A tip for saving both time…

Hefe Braised Rabbit Carnitas

A recipe by Harvesting Nature contributor Chef Ara Zada

Photo and recipe by chef Ara Zada  From Chef Ara Zada: Archery hunting can be tough and it’s important to constantly practice. I find that no matter how much you shoot targets you never get the same pressure as when you’re locked into an animal. You get one shot and you better make it a good one. For me the best…

FRESH SALMON CAKES WITH YOGURT DILL SAUCE

A Original Winning Recipe in the Taste of the Wild Recipes and More Contest

    Submitted by: Alice Blain of Mecosta, MI FRESH SALMON CAKES 1 Tbsp olive oil 1/4 cup minced onion 2 Tbsp minced red bell pepper 2 Tbsp minced celery ¼ tsp salt 1/4 cup mayonnaise 1 1/4 lbs fresh wild salmon, coarsely chopped 1/4 cup saltine cracker crumbs 2 cloves garlic, minced 2 tsp Old Bay™ Seafood Seasoning 1 Tbsp…

Pecan Crusted Wild Game Filet Mignon

A Winning Entry into the Outdoor News Taste of the Wild Recipes and More Contest

  An original recipe  © by Tim Kraskey, of Maple Grove, Minnesota Pecan Crusted (Wild Game) Filet Mignon 1/2 Cup pecans, toasted 1/2 Cup flour 2-3 Tablespoons fresh thyme, chopped 2 Tablespoons fresh rosemary, chopped 4-6 cloves garlic, minced 1 whole filet mignon or back strap (venison, elk, or buffalo) trimmed of fat Vegetable oil 1/2 Cup Dijon mustard 1/8 Cup…

Smoked Steelhead – Lime Chipotle Style

A winning entry into the Outdoor News Recipe Contest!

  Taste of the Wild Contest Entry by Kory Slye of Russell, PA Smoked Steelhead – Lime Chipotle Style Ingredients: • Steelhead Fillet – Skin on • 2 Cups Brown Sugar • ½ Cup Kosher Salt • 1 TBS Firing Lime Chipotle Seasoning (Available from www.tacticalories.com) Firing Lime Chipotle Glaze • Honey • Lemon or Lime Juice • Lemon or…

Grilled Asian Pheasant & Pineapple Kabobs

A RECIPE BY DANIELLE PREWETT

  From the Chef: I have always found that wild game pairs really well with fruity flavors, and this Pheasant and Pineapple Kabob recipe is the perfect combination of both savory and sweet.  The marinade has a bit of a Hawaiian flare to it from the pineapples and a little bit of heat from the chili sauce.  One important fact…

SUPER MOIST SWEET GRILLED DUCK

By Chef Eileen Clarke Waterfowl. We love to hunt them. But for many people, eating wild duck isn’t something they’re very fond of. For one thing, there are two basic kinds of wild duck: dabblers and divers. Divers are problematic when it comes to the dinner table because of their fish-eating habits. Most of us prefer dabblers for their milder…

Easy Cheesy Parmy Fish – A Taste of the Wild Recipe Contest Winning Entry

Rocco Marinucci won the revolutionary new cooking device called the "WONDERBAG".

    This recipe shared by: Rocco Marinucci of Saint Charles, Illinois 1lb. white fish fillets (walleye, bluegill, crappie, tilapia, etc.) Fish seasoning (Old Bay, etc.) 1/3 Cup melted butter 1/2 cup processed grated parmesan cheese 1 Teaspoon garlic salt 1 Tablespoon mayonnaise 1 Green onion – Diced (green leafy part only)   -Wash and pat dry fillets, place in greased baking dish,…

Fresh Mulberry Cobbler

Photo by Glenn and Judy HelgelandFresh 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 used with this recipe. INGREDIENTS: 2/3 cup sugar 1 tablespoon corn starch 1 cup water…

Venison Cheesy Pasta

This recipe was submitted through the 2017 Outdoor News Taste of the Wild Recipes and More Contest!

Congratulations Krystal Schmidt!                 Venison Cheesy Pasta – Recipe submitted by Krystal Schmidt of Fredonia, WI INGREDIENTS: 1 lb. venison hamburger meat 2 cans “Ranch Style” beans 2 (12 oz) pkgs. “Velveeta” brand Shells & Cheese Dinner 1 can of diced tomatoes with green chilies Salt and pepper to taste DIRECTIONS: Cook venison…

Spanish Trout Tortilla with Roasted Red Peppers

Reprinted with permission from Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, published by Minnesota Historical Society Press. mnhspress.org

This recipe from Keane Amdahl’s Lake Fish: Modern Cooking with Freshwater Fish is perfect for breakfast, lunch, or dinner. Not dissimilar to an omelet, a frittata, or even a quiche, this egg and potato dish also happens to pair very well with trout. The addition of sweet roasted red peppers and a touch of sherry helps ramp up the delicious…

INTRODUCING THE WONDERBAG

The new cooking revolution is unplugged

      Requiring no external power source and using traditional heat-retention to cook your dishes, the wonderbag allows food that was brought to a boil by conventional methods to cook for up to 12 hours without any additional power or supervision. The principle of retained-heat cooking is simple: in conventional cooking, any heat applied to the pot after it…

Blackened Fish Fillet with Bacon Raspberry Glaze

A recipe featured in the Taste of the Wild by Outdoor News from Ken McBroom

Photo by Ken McBroom  Blackened Fillet with Bacon Raspberry Glaze     From the author: This recipe is a great way to prepare your fish fillets. Big crappie, catfish, and any fish that is thick enough, maybe an inch thick, to withstand the blackening process will do. The first time I saw the blackening process was in Alaska and it…

Summer Salad with Grilled Goose + Stone-Fruit

A recipe featured in the Taste of the Wild by Outdoor News brought to you by Danielle Prewett

Photo by Danielle PrewettSummer 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 of the kitchen. This salad uses the best of summer produce, many of which you likely have…

Homemade Venison (or Bear) Pastrami

This recipe is from Eileen Clarke’s new cookbook, “Tenderize the Wild: Marinades, brines and rubs for wild game”

Chef Eileen Clarke shares tips for crafting your own pastrami.By Chef Eileen Clarke From the Chef: Yes, I know it looks complicated. And seeing a beautiful, fragrant pastrami in the deli, only makes you wonder if it’s possible. But it is. Just take it one step at a time: first you brine/corn the meat, then you smoke it.  Then you…