Cooking

Big Game, Featured

Big Game Bologna Jerky

By Chef and Author, Eileen Clarke
Taste Of The Wild

Slice of the Wild is one of several quality cookbooks written by Eileen Clarke.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 and beer to herbs and smoke, Dr…
Featured, Fish

Tips for Smoking Fish

Recipe and images from the cookbook: "The Freshwater Angler Cleaning & Cooking Fish" by CPI
Taste Of The Wild

To smoke fish, you’ll want to use wood chips such as alder and even mulberry that have a mild effect on the flavor of the end product Avoid smoking anything using the wood from pine, cypress, elm, sycamore, fir, or Eastern cedar trees due to the high resins in the wood.

Nettle Gnocchi Recipe by Taste of the Wild Contributor Jamie Carlson of Modern Carnivore
Featured, Salads, Sides & Misc

Stinging Nettle Gnocchi

Recipe and photos by Jamie Carlson of Modern Carnivore
Taste Of The Wild

If you would have asked the ten-year-old version of this Taste of the Wild contributor if he wanted to eat some stinging nettles as a boy, he probably would have run away from you screaming. Little did Jamie Carlson know that nettles are perfectly edible and quite delicious, as you’ll discover in his recipe for Nettle Gnocchi.
Featured, Salads, Sides & Misc

Shagbark Hickory Syrup

Recipe and photos by Ellen Zachos
Taste Of The Wild

If you missed out on gathering sap to make maple syrup this season, and want to try something new – consider this recipe shared by Ellen Zachos that was featured in the Outdoor News Taste of the Wild feature recipe.
Shagbark hickory syrup can be used in place of maple syrup on pancakes or waffles. Use it to flavor sorbets or ice cream. It’s also tasty swirled into yogurt, in a glaze for chicken, pork, or salmon, or as a craft cocktail ingredient.

Big Game, Featured

Three Bean Red Chili With Game Meat

By Outdoor News Contributor, Tim Kraskey of Maple Grove, MN
Taste Of The Wild

Copyright protected image_iStockIt’s the time of year when you’re likely spending more time outside and having a meal that doesn’t require a lot of babysitting once you’ve got it in the pot is a great way to use that game meat you’ve got stashed in the freezer from last fall. Plus, thanks to a nice depth that comes from the…
Featured, Fish

Jalapeno Marinated Snapper

Recipe and Photos Courtesy of Ara Zada, Harvesting Nature
Taste Of The Wild

The core recipe from Chef Ara Zada is a spicy twist on traditional “pickled fish”, and can easily be interchanged with other white fish including those harvested from cold northern waters such as pike or walleye, or equally – saltwater varieties such as halibut or yellowtail.
Featured, Game Birds & Waterfowl

Wild Turkey Enchiladas

Recipe and photos by Jamie Carlson of Modern Carnivore
Taste Of The Wild

Photo copyright protected Jamie Carlson Modern CarnivoreThere is no doubt that wild turkeys are some of the finest table fare there is. The only problem with a wild turkey is that it is very difficult to cook it whole and end up with an evenly cooked bird. To combat this problem, I like to break the birds down. I take…
Featured, Fish

Foil-Baked Italian Perch

A Taste of the Wild Featured Recipe
Taste Of The Wild

For anglers looking for a new way to utilize their catch, this Italian-inspired dish is both easy to prepare, and it pairs well with a simple side of pasta dressed in parsley and butter. Or tap this recipe for a great use of your open water harvest of fresh perch to serve on a bed of fresh garden greens. It also carries well to transition to an open-faced sandwich served on ciabatta bread. If making it into the sandwich, just lift the cooked fillets onto the bread before the final step of adding the cheese, and finish the sandwiches in the hot oven to melt the cheese until lightly browned and melted.
Big Game, Featured

Venison Osso Bucco

Recipe and photos by Jamie Carlson of Modern Carnivore
Taste Of The Wild

Osso Bucco is Italian and quite simply means “bone with a hole”, there are some recipes for Osso Bucco that use other cuts of meat but a truly authentic osso bucco is made with a cross cut piece of shank that is about 3 inches thick. This recipe by Jamie Carlson of Modern Carnivore includes tips for getting the right cut from your venison.
Big Game, Featured

Venison Shoulder Chops – Prepared Pot Roast Style

Recipe and photos by Chris Jodlowski of Harvesting Nature
Taste Of The Wild

When the hunt is over and it’s time to butcher, save yourself some time and aggravation by keeping your venison shoulders bone-in. Cross cutting a shoulder with a band saw, a meat saw, a hack saw or even a sawzall will give you bone-in chuck steaks that, with a few hours in a braise, turn from tough chunks destined for…
Featured, Fish

Sunfish Paella

Recipe courtesy of Keane Amdahl from his cookbook “Lake Fish - Modern Cooking with Freshwater Fish”
Taste Of The Wild

Paella is one of those quintessential Spanish dishes that is both comforting and incredibly flavorful. The soft rice is spiked with saffron and paprika, and the roasted red peppers give a pop of delicious sweetness. Craft this dish using your sunfish, with the option to prepare using skin-on fillets.
Big Game, Featured

Old Fashioned Wild Game Stew

A Taste of the Wild Featured Recipe by Tim Kraskey of Maple Grove, MN
Taste Of The Wild

A hearty stew with some crusty bread is hard to beat in the deep of winter. This recipe by Tim Kraskey has a depth of flavor that stems from the process of cooking down a reduction of red wine and rich port at the front end of the preparation. An ideal use of your elk, moose, venison or even caribou meat.
Big Game, Featured

Seared Venison Tacos

Recipe contributed by Justin Townsend
Taste Of The Wild

Photo by Justin Townsend/Harvesting NatureWant to show off your wild game cooking skills without the fear of ruining your hard-earned venison? Try this taco recipe shared by chef Justin Townsend. It’s a great way to use just about any cut of venison, because you are cooking the meat hot and fast.  Justin recommends using a cast iron skillet, but suggested…
Cooking, Featured, Small Game

Mixed Bag Wild Game Stew

A Taste of the Wild Featured Recipe by John Motoviloff
Taste Of The Wild

By John Motoviloff: Late fall and early winter mean hunting season in the Midwest and Northeast. Deer, turkey, small game, and waterfowl are all in play, giving hunters a wide range of options to pursue in the field and enjoy on the table. On those red-letter days when a deer, turkey or goose is bagged, there’s no doubt as to…
Featured, Fish

Baked Walleye with Sun-Dried Tomato-Thyme Butter

A Taste of the Wild Featured Recipe for Anglers in the Great Lake States
Taste Of The Wild

This baked walleye recipe is a two-step process that is well worth the effort! Not only is the presentation appealing when the dish comes out of the oven, the flavors in this baked walleye are great served with garlic mashed potatoes. Round out your plate with some green beans tossed with warm butter and toasted slivered almonds.
Featured, Salads, Sides & Misc

Cajun Dove Poppers

Recipe By: Tim Kraskey, Maple Grove, Minnesota
Taste Of The Wild

A pop of heat thanks to thin slices of jalapeno, the sweetness of fig and a punch of Cajun flavor in the marinade of this dish give your wild game poppers a whole new meaning with this Taste of the Wild recipe. Prepare them on the grill, or use your oven, but we’d recommend using a digital meat thermometer for the perfect popper!
Featured, Salads, Sides & Misc

Roasted Hen of the Woods Mushrooms with Garlic Aioli

A recipe from Modern Carnivore by Jamie Carlson
Taste Of The Wild

Jamie Carlson shares tips on handling Hen of the Woods or, Maitake – a great mushroom with a excellent texture and many uses. They typically grow in the fall and like the south face side of a big Oak tree. They will grow from the ground over the roots of the Oak. When you find one you usually have plenty to use and store for later use. A good sized Hen can be 4-5 pounds. I like to dehydrate some and freeze the rest.

Big Game, Featured

Brined Chunky Venison Pot Roast

By Author Eileen Clarke
Taste Of The Wild

If you’ve got chunks of wild game meat that you’ve been avoiding because they are rather less desirable cuts, instead of paying someone to make them into sausage, try brining them with this tested recipe courtesy of wild game cookbook author Eileen Clarke.
Featured, Game Birds & Waterfowl

Upland Bird Creamy White Chili

A Taste of the Wild recipe for using pheasant, quail, wild turkey or partridge
Taste Of The Wild

    INGREDIENTS 2 tablespoons butter 1 cup sliced green onions **OPTIONAL: 1 Jalapeno pepper finely diced Approximately 1 lb. (3 ½ cups) cut up COOKED bird meat (pheasant, turkey, quail or partridge meat could be used) 2 teaspoons chili powder 1 3/4 teaspoons ground cumin 1 teaspoon salt 1 teaspoon white pepper 1 can (4 oz.) diced Green Chilies…
Big Game, Featured, Salads, Sides & Misc

Spicy Venison Jambalaya

Taste Of The Wild

Give this recipe a try and you’ll discover why it stays near the top on our list of favorites. Beyond the fact that it is an excellent way to use up the last of the sausage or brats you’ve got stashed away in the freezer from last year’s deer season, the primary reason you’ll love it is because it is one of those dishes that just gets better with re-heating.
Featured, Game Birds & Waterfowl

Dry Rub Goose Kabobs

Recipe and photos by Eileen Clarke
Taste Of The Wild

When cooking pale-meated birds, whether domestic or wild, the juices run pale when the bird is cooked enough. (Before that, they run red.) But waterfowl juices always run red, so if you’re testing your bird’s doneness by poking it with a knife and waiting for the juices to run pale, you’ll overcook them

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