Ellen Zachos
Meet another Taste of the Wild Contributor
Meet another contributor to the Outdoor News Taste of the Wild cooking feature, noted foraging expert and author, Ellen Zachos.
Cooking
Jalapeno Marinated Snapper
Recipe and Photos Courtesy of Ara Zada, Harvesting Nature
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.
Wild Turkey Enchiladas
Recipe and photos by Jamie Carlson of Modern Carnivore
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…
Foil-Baked Italian Perch
A Taste of the Wild Featured Recipe
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.
Venison Osso Bucco
Recipe and photos by Jamie Carlson of Modern Carnivore
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.
Venison Shoulder Chops – Prepared Pot Roast Style
Recipe and photos by Chris Jodlowski of Harvesting Nature
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…
Sunfish Paella
Recipe courtesy of Keane Amdahl from his cookbook “Lake Fish - Modern Cooking with Freshwater Fish”
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.
Old Fashioned Wild Game Stew
A Taste of the Wild Featured Recipe by Tim Kraskey of Maple Grove, MN
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.
Seared Venison Tacos
Recipe contributed by Justin Townsend
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…
Mixed Bag Wild Game Stew
A Taste of the Wild Featured Recipe by John Motoviloff
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…
Baked Walleye with Sun-Dried Tomato-Thyme Butter
A Taste of the Wild Featured Recipe for Anglers in the Great Lake States
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.
Cajun Dove Poppers
Recipe By: Tim Kraskey, Maple Grove, Minnesota
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!
Chef Jamie Carlson
One of the contributing chefs to the Outdoor News Taste of the Wild cooking feature is Jamie Carlson.
Roasted Hen of the Woods Mushrooms with Garlic Aioli
A recipe from Modern Carnivore by Jamie Carlson
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.
Brined Chunky Venison Pot Roast
By Author Eileen Clarke
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.
Upland Bird Creamy White Chili
A Taste of the Wild recipe for using pheasant, quail, wild turkey or partridge
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…
Spicy Venison Jambalaya
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.
Outdoor News Taste of the Wild to Feature Hank Shaw Recipe
an excerpt from Shaw’s latest cookbook titled “Pheasant, Quail, Cottontail — Upland Birds and Small Game From Field To Feast” that will appear in the pages of Outdoor News publications beginning Oct. 12. Shaw’s recipe for Grouse Northwoods is a dish designed to evoke the forest of the Minnesota Northwoods infused with mushrooms, wild rice, and tart cranberries.
Dry Rub Goose Kabobs
Recipe and photos by Eileen Clarke
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
Fair Day Venison Corn Dogs
Contributed by Stacy Lynn Harris
Venison Corn Dogs are perfect as a make-ahead meal and can be frozen after they’re cooked for up to 3 to 6 months. Simply quadruple the recipe, fry them all, then allow them to cool on cooling racks. Once cooled, just place them in freezer bags and bring them out during hunting season to quickly reheat.
Duck Breast Prosciutto
Content is copyright protected. Excerpted from Cured Meat, Smoked Fish, & Pickled Eggs © by Karen Solomon, photography © by Aubrie Pick, used with permission from Storey Publishing.
Craft your own prosciutto using this recipe excerpted from Cured Meat, Smoked Fish, & Pickled Eggs © by Karen Solomon, photography © by Aubrie Pick, used with permission from Storey Publishing.
Wild Turkey Summer Pasta
Recipe Courtesy of Harvesting Nature, an online outdoor publication focusing on wild game recipes, hunting and fishing narratives, and adventure articles.
Craft this recipe using your wild turkey and some chanterelle mushrooms (or other foraged mushrooms) and you’ll have the foundation for a great meal!
Summer birding diversion: gardening and fried green tomatoes
Though popular in the southern and central United States, fried green tomatoes deserve more respect in North County, the author says, and she has a recipe to convince you.
Karen Solomon
Karen Solomon is a food preservation teacher and food writer whose cookbooks include Cured Meat, Smoked Fish & Pickled Eggs; Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves; Jam It, Pickle It, Cure It; as well as Can It, Bottle It, Smoke It. Her articles and recipes have appeared in Saveur.com, Fine Cooking, Prevention, Men’s Health, Every Day with Rachael Ray, and Yoga Journal…
Outdoor News Features a Recipe for Homemade Duck Breast Prosciutto
The Duck Breast Prosciutto recipe is an excerpt from Solomon’s cookbook, Cured Meat, Smoked Fish & Pickled Eggs.
Keep an eye out for this step-by-step guide to crafting homemade prosciutto using duck breasts excerpted from Cured Meat, Smoked Fish, & Pickled Eggs © by Karen Solomon, photography © by Aubrie Pick, used with permission from Storey Publishing
Three Marinades for Summer Grilling
3 marinade options for wild game cooking
We know that Outdoor News readers are real outdoor enthusiasts, and if you’re like any of the members of our team, you’ve got a selection of wild game and fish in your freezer that will be headed to the grill this season. Whether you’re a dedicated charcoal grill fanatic, or prefer the convenience and control that gas grills provide, these marinade options will kick your flavors up a notch for your next BBQ.
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