(Bill Key)We’ve been eating invasive carp for a long time at our house. It’s all part of being a river rat and not letting anything go to waste. Consequently, long before DNR launched its rebranding and marketing of invasive carp as Copi, it was a staple in our house. Smoked carp dip is one dish that has always been a…
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 includes tips for getting the right cut from your venison.
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.
Recipe and photos by Eileen Clarke Whether you were lucky enough to take a bear in spring or are making plans for the fall season, this recipe by Eileen Clarke is a sweet, smoky chili that will be a favorite at home or hunting camp. Note that bear meat should always be well-cooked to prevent trichinosis, a parasitic disease that…
This venison steak, avocado, and radish salad makes a healthy, balanced and delicious lunch or dinner. It’s ideal for home cooks who like fast and easy weekday meals. The ingredients in this salad work amazing together to create a refreshing burst of flavor in every bite!
Tap into coffee’s acid as a gentle tenderizer for your venison. It imparts flavor and aids in carrying the flavor of your other spices into the heart of the meat without dominating them. A recipe from one of Eileen Clarke’s famous cookbooks.
This recipe from Brad Trumbo features savory seafood, that can be easily and safely prepared over the campfire. Brad points to the portable options that frozen shrimp and scallops present when packing the cooler with camp foods, and using this recipe offers a quick way to cook using a basic foil pack. The simple ingredients bring out the natural flavors in the seafood, and take your campfire cooking to a whole new level.
This stir fry is the perfect answer to a busy weeknight when you want healthy wild game on the table fast. Made with Canada goose breast, but you could use any goose or duck breast, or even thinly sliced venison loin, rump, or round. The vegetables in this dish remain tender-crisp, while the meat remains moist and succulent due to the marinade.
Harvesting a large bird has the benefit of a fair amount of wild protein to fuel the dinner table, and while you may have lots of recipes for the breast meat, I’d like to propose one that uses any and almost every part of your hard-earned wild turkey meat, including the breast meat, thigh, wings, and even the drumstick if you have a bit of time and a sharp filet knife.
Instead of calling for take-out, use the wild turkey you have harvested and make this Asian-inspired dish.
An everyday meal harvested from nature’s pantry and celebrated in the home kitchen.
Instead of calling for take-out, use the wild turkey you have harvested and make this Asian-inspired dish from Tim Kraskey’s cookbook. He suggests serving it on a bed of white or brown rice, and notes that the infusion of flavor and spice in the dish pairs well with a German-style sweet white wine, such as a Riesling.
You can easily incorporate venison into your breakfast with this recipe by Ryan Lisson. Whether you serve them on an English muffin or bagel, or alongside some fried eggs, you’ll definitely enjoy these.
When it comes to your pheasant harvest, the possibilities are endless in terms of preparation, but one of our favorite ways to prepare pheasant is our take on pheasant fricassee. The flavors are rich and hearty, and it leaves everyone satisfied.
A rich, elegant soup with lots of garlic, lots of intensity in the sun-dried tomatoes, and lots of cream to keep you warm. What more could you want? Ah, yes, the traditional Italian culinary tang of fennel and your venison.
Outdoor News Taste of the Wild Contributor
To many readers these days, moose might be a bit of an exotic wild game meat. With few exceptions, it can be tough to come by. Like venison, moose is a very lean meat – in fact, it’s one of the leanest meats out there. To make the meatballs juicier and improve the texture, Taste of the Wild contributor, Ryan Lisson, shares some tips.
With many young hunters getting their hunting foundation rooted in small game hunting, and the deer hunting season coming to a close, this is the perfect time of year to consider your options for squirrel hunting. This recipe contributed by Jeff Benda of Harvesting Nature gives you a tasty excuse to hit the woods in search of this often under-rated wild game meat.
Start with a slow cooker, add a good dose of bacon, a bottle of brown ale or two, mingled together with hearty venison and potatoes, and you have the perfect combination to warm you up on a chilly day with this recipe from Eileen Clarke’s latest cookbook: The Wild Bowl.
A recipe like this transforms ordinary into extraordinary, with a complex combination of rich chocolate and oak from dark red wine, the umami smoothness of shiitake mushrooms, and a friendly bite from hot paprika and crushed black pepper. A dressing of cream sauce completes the dish, checking the pinch of pepper with cool perfection.
A versatile recipe for transforming your freshwater fish using instant mashed potato flakes as a crispy coating. Try them in fish tacos, or with roasted potatoes and a side salad as Chef Jeff Benda did in this presentation.
With bow season still available for deer hunters to take advantage of the chance to put some meat in the freezer this season, we wanted to share this recipe for preserving organ meat using the canning process.
When you grind most of your venison into ground burger meat, there are endless possibilities of meals to make. This easy go-to recipe for a savory rice bowl was share by Wisconsin hunter, Sarah Kozlowski.
Most people tend to think of a woodcock as an appetizer – they’re not very big birds, after all. But when you prepare the breasts and legs, two woodcock make a hearty meal. The breast meat is very dark, while the legs are light and delicate. It might look off-putting to some, but leaving the feet and legs attached provides a convenient handle to grip while cooking and eating. If you had the patience to pluck the whole bird, this method of preparation would also work great.
Chef and author of several wild game cookbooks, Eileen Clarke, shares her thoughts on this “convenience food” option for wild game enthusiasts. I love quesadillas, but they’re hard to eat in a blind—or pickup. So, as soon as I saw this folded version, I jumped on it. One, it’s easier to handle: instead of being 10 inches around—and needing both open hands to hold it—it fits easily in one hand. Plus, it’s easier both to get in and out of the pan, and to flip it. Each folded tortilla can be totally different, to suit everyone’s individual tastes.
With some pheasants in the freezer, my wife and I decided to braise a few down and pick the meat in order to have some cooked meat on hand for various meals throughout the week. Inspired by a local pizza shop’s specialty pizza and a recent gift containing a handful of different jams and jellies, my wife and I put…
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