Cooking

Image is copyright protected by Justin Townsend Harvesting Nature
Big Game, Cooking, Featured

Deer Camp Favorites- Venison Jerky Challenge: The Smoker vs. The Dehydrator

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

In this recipe, Chef Justin Townsend pairs the two preparations methods of crafting homemade venison jerky against each other using the same recipe. One using a smoker, the other using a dehydrator, comparing time, texture, and overall flavor of both. After he passed the pieces out to some work colleagues for a blind comparison, you may be surprised by the top choice.
Featured, Game Birds & Waterfowl

Tasty & Tender Upland Birds

A recipe by By Eileen Clarke
Taste Of The Wild

Upland birds come in many varieties, some larger like blue grouse, some smaller like quail and Hungarian partridge. This recipe for pale birds is one that fits both large and small upland birds. It relies on long, moist cooking – so legs and breasts are both done at the same time. It’s also flexible enough to use on birds you’ve taken the time to pluck whole, as well as birds that are skinned and parted out.

Big Game, Featured

Venison Birria

A recipe featured in the Outdoor News Taste of the Wild
Taste Of The Wild

Birria is a Mexican dish from the state of Jalisco. The dish is a spicy stew, traditionally made from goat meat. However this version is a recipe that appeared in the Outdoor News Taste of the Wild feature was adapted by Chef Ara Zada with an optional slowcooker method.

Taste of the Wild Contributor_Ryan_Lisson who is also the founder of Zero to Hunt
Chef Bios, Featured, Our Chefs

Ryan Lisson

Taste Of The Wild

The Outdoor News Taste of the Wild brings you the expertise of chefs and cookbook authors from around the country who specialize in wild game, fish and wild edibles. Meet Ryan Lisson, one of these contributors, who also is the founder of Zero To Hunt, a website to mentor new adult hunters.

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Featured, Game Birds & Waterfowl

Savory Duck Breasts with Seared Apples and Sweet Potatoes

A recipe featured in the Outdoor News cooking segment
Taste Of The Wild

The foundation of this recipe was originally shared by Outdoor News reader, Edward Krenzelok of Tony, Wisconsin. We’ve modified his recipe a bit by adding sliced sweet potatoes, which is similar to a dish with Polish ancestry. Edward’s version calls for the preparation to be done on the stove top, and we recommend a heavy cast iron pan to do justice to the searing process and consistency of heat.

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Featured, Game Birds & Waterfowl

Homemade Egg Rolls With Wild Duck

As seen in the pages of the Outdoor News cooking feature
Taste Of The Wild

Although a full roast duck is a beautiful sight to behold on the dinner table, most waterfowl hunters know that once is a while, you’ll end up with a bird that is pretty shot-up, and that’s where this recipe comes to the rescue. Once you’ve cooked the bird meat and shredded it, putting the egg rolls together is any easy…

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Big Game, Featured

Wild Game Steak with Chimichurri Sauce

Contributed By: Outdoor News Reader: Tim Kraskey of Maple Grove, Minnesota
Taste Of The Wild

As seen in the Outdoor News Taste of the Wild cooking feature, this recipe has a robust chimichurri sauce that is a flavorful accompaniment to your wild venison that is bright in color and profile, with flavors dominated by the garlic and cilantro. You can adjust the intensity according to your personal heat index by removing the seeds in the peppers.

A recipe featured in the Outdoor News Taste of the Wild from Justin Townsend of Harvesting Nature has smoked salmon as a key ingredient.
Featured, Fish

Smoked Orange Bourbon Glazed Salmon with Basil Pesto and Pasta

A recipe by Justin Townsend as featured in the Outdoor News Taste of the Wild.
Taste Of The Wild

In this Taste of the Wild recipe shared by Justin Townsend, author of the cookbook: Eat Wild Game, you have a simple pasta dish that offers the smokiness of the salmon balances the sweetness of the dish, and the bite of the pesto. Toss some capers and tomatoes in the dish to add some extra citrus undertones.

Featured, Food in the News

Eileen Clarke Jerky Cookbook Available

Author of several wild game cookbooks, Eileen Clarke, adds to her lineup of titles with new jerky cookbook.
Taste Of The Wild

Over 100 jerky recipes made from whitetail and mule deer, elk, antelope and moose, bear, upland and waterfowl birds and even wild hog are found in the latest cookbook from Eileen Clarke. Clarke is a long-time contributor to the Outdoor News Taste of the Wild cooking feature, and author of several other wild-game focused cookbooks. “Stalking the Wild Jerky” is available October 2019.

Duck Boudin Balls with Remoulade Sauce_ Jamie Carlson Modern Carnivore Taste of the Wild
Featured, Game Birds & Waterfowl

Duck Boudin Balls with Remoulade Sauce

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

This recipe uses almost the whole duck and a few extra parts. To make these fried boudin balls you will need to save the livers, hearts and gizzards from six ducks. If you don’t have duck livers, hearts or gizzards you can substitute with chicken livers, hearts and gizzards.
Big Game, Featured

Smoked Venison Roast

Recipe and photos by Kory Slye of Harvesting Nature
Taste Of The Wild

With hunting season just around the corner, and many people testing new recipes in their smokers, we thought you would enjoy this recipe shared by Kory Slye of Harvesting Nature. You will need a meat injector to prepare the roast, and Kory suggests using apple wood in the smoking process.

Another Outdoor News Taste of the Wild Recipe feature from Jamie Carlson of Modern Carnivore
Cooking, Featured, Fish, Salads, Sides & Misc

Panfish Tom Kha Soup

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

This Thai-inspired soup is a slightly sweet and sour soup with a touch of spice has all the great flavors of summer. Taste of the Wild Contributor Jamie Carlson of Modern Carnivore says It is one of his favorite ways to use pan fish, and adds that it could be made with any northern tier freshwater fish or even salmon. In the fall you could use pheasants or grouse or maybe even squirrel.
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.

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