Cooking

Outdoor News Taste of the Wild Venison Shepherds Pie
Big Game, Featured

Venison Shepherd’s Pie

A recipe featured in the Outdoor News Taste of the Wild
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.

Copyright image_iStock Venison Spaghetti Pie
Big Game, Featured

BAKED SPAGHETTI PIE WITH VENISON

A recipe featured in the Outdoor News Taste of the Wild
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.

Fish cookbook cover_copyright photographced by Coleen Eversman
Featured, Food in the News

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

A complimentary title to Wipfli's VENISON title
Taste Of The Wild

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.

Copyright protected image
Featured, Fish

Pickled Fish

A recipe featured in the Outdoor News Taste of the Wild
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!

Copyright protected image by Justin Townsend Harvesting Nature used with permission
Big Game, Featured

Venison Steak Marsala

A recipe shared by Justin Townsend of Harvesting Nature
Taste Of The Wild

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.

Prepping ingredients for recipe using venison heart_Outdoor News Taste of the Wild
Big Game, Featured

Venison Heart over Wild Rice

A recipe featured in the Outdoor News Taste of the Wild
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.

Totw Mojo Pheasant
Cooking, Featured, Game Birds & Waterfowl

Mojo Pheasant

A recipe featured in the Outdoor News Taste of the Wild
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”,…

Backyardfirecookbook P199 Cedar Planked Salmon
Featured, Fish

Cedar-Planked Salmon with Soy-Ginger Glaze

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

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.

Blue Cheese And Grilled Onion Venison (elk) Burger With Fries
Big Game

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

A Taste of the Wild Recipe Featured Recipe
Taste Of The Wild

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…

Backyardfirecookbook P71 Whole Grilled Trout
Fish

Whole Grilled Trout with Blood Orange and Fennel

A Taste of the Wild Featured Recipe
Taste Of The Wild

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…

Szechaun Turkey with Noodles_Copyright Protected Image_iStock
Featured, Game Birds & Waterfowl

Szechuan Turkey

As featured in the Outdoor News Taste of the Wild
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.

Taste of the Wiild Featured Recipe by Chef Justin Townsend_Harvesting Natgure
Big Game, Featured

Venison and Black Bean Chili with Cornbread Waffles

By Justin Townsend
Taste Of The Wild

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…

iSTock copyright protected image
Big Game, Featured

Venison Taco Corn Bread Casserole

As featured in the Outdoor News Taste of the Wild
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 Garden Betty Outdoor News Taste of the Wild Contributor
Bloggers on Cooking, Chef Bios, Featured, Our Chefs

Linda Ly

The founder and creative force behind GardenBetty.com
Taste Of The Wild

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,…

Totw Pheasant Marasala Layout
Featured, Game Birds & Waterfowl

Pheasant Marsala

By Jenny and Rick Wheatley
Taste Of The Wild

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.

Harvesting Nature Podcast Logo
Featured, Food in the News

New Podcast For Harvesting and Cooking Wild Game

Harvesting Nature’s Wild Fish and Game Podcast
Taste Of The Wild

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.