Taste of the Wild: Sous vide venison
Contributor Sarah Kozlowski shares that “Sous vide cooking has gained a lot of popularity in the last few years, and for good reason.”
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Taste of the Wild: Walleye street corn salad
When the summer sun warms the lakes of the Upper Midwest, anglers often find themselves with a bounty of walleyes. While traditional preparations like pan-frying or baking are always delightful, sometimes it’s refreshing to try something new.
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Taste of the Wild: Great Lakes salmon (or steelhead) sushi bake
Sarah Kozlowski shares this recipe that she developed after noting a number of recipes that started showing up on the social media app, TikTok, for a baked salmon dish.
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Taste of the Wild: Make your own dried ramp powder seasoning
Several years ago, I was cutting firewood with my husband on our property in Wisconsin when I noticed several patches of bright green plants in the trees nearby.
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Taste of the Wild: Fabulous freshwater fish tacos
Ice fishing season is upon us, and that means my husband and I will be enjoying some hardwater angling. We are always looking for a way to spice up a fish recipe — tacos are usually our go-to dish. In this recipe, you will use panfish or walleye to make a tasty taco that is both pretty on the plate, and easy to eat.
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Taste of the Wild: Perfecting small batch venison jerky
There’s no better way to celebrate a successful whitetail harvest like deciding how to process your new supply of venison! One of my favorite things to make is hand-cut jerky.
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Taste of the Wild: Great Lakes Salmon Poke Bowls
Remove the skin from the fillets and cube the salmon into small, bite-sized pieces. Pour the salmon marinade into a bowl with the cubed salmon and mix well.
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