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Potato-Crusted Fish

A recipe featured in the Outdoor News Taste of the Wild

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.

Pickled Venison Heart

A recipe featured in the Outdoor News Taste of the Wild

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.

Korean Venison Bowls

A recipe featured in the Outdoor News Taste of the Wild

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.

Pan-Roasted Woodcock and Wild Rice

Recipe and photos by Ryan Lisson_Zero To Hunt

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.

Hand-Held Venison Quesadilla

A recipe featured in the Outdoor News Taste of the Wild

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.

Four Cheese Pheasant Pizza

Photo and recipe shared with the Outdoor News Taste of the Wild by Kory Slye of Harvesting Nature

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…

Grilled Canada Goose Steak Salad

A recipe featured in the Outdoor News Taste of the Wild

Replace goose breasts for beef in this preparation – which treats the game bird meat just like a steak. Start with a soak in a balsamic vinegar-based marinade for 4 to 8 hours, then grill them on a smoking hot grill until they are perfectly medium-rare. After resting the meat, it can be sliced thinly and served over fresh greens.

Smoked Venison Meatloaf

Recipe and photos by Eileen Clarke

When it comes to options for smoking meat, author of several wild game cookbooks – Eileen Clarke, shares that the good old water smoker is still one of her favorite cooking devices. In this recipe, she shares tips on preparing a smoked venison meatloaf that pairs well with potato salad.

Smoked Lake Trout

A recipe featured in the Outdoor News Taste of the Wild

The oily nature of Lake Trout fillets make it a perfect vessel for holding smoke. In this recipe by Jamie Carlson as featured in the Outdoor News Taste of the Wild, you combine a dry brine and directions on the ideal cook time for smoking the fish. Lake trout served up with some pickled onions and whole grain mustard is a great snack.

Chimichurri Venison Tacos

A recipe by Ryan Lisson as featured in the Outdoor News Taste of the Wild

Tacos are a great summer crowd-pleaser because each person can adjust the fixings to suit their taste buds. The simple chimichurri sauce adds a ton of fresh herby flavors and a zing of acidity by itself. But some other great toppings that work with this recipe include grilled onions, pico de gallo, avocado, a good crumbly cheese (e.g., queso fresco, cotija), or corn salsa. It’s the perfect summer meal to use up some of last fall’s venison and impress your friends.

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.

Seared Venison with Wild Mushroom Port Sauce

A recipe featured in the Outdoor News Taste of the Wild

Jamie Carlson shared this recipe with the Outdoor News Taste of the Wild, and said to simply use whatever cut of venison you like best. For this version, he used the eye of round that was cut into medallions about 1 ½ inches thick. For the mushrooms, while Jamie said he prefers to use wild hen-of-the-woods mushrooms, he will also use a wild mushroom blend available at the grocery store.

Oven Fried Catfish with Radish, Asparagus, & Citrus Salad

A recipe featured in the Outdoor News Taste of the Wild

In this recipe that was featured in the Outdoor News Taste of the Wild, chef Jeff Benda introduces us to a perfect light salad to pair with some fresh catfish fillets that pops with color thanks to thinly sliced asparagus spears, and lively citrus profiles thanks to grapefruit and orange slices. Top with sliced radishes and green onions to add springtime flavor to your plate.

Wild Turkey Sous Vide Tikka Masala

A recipe featured in the Outdoor News Taste of the Wild

With Sous Vide becoming mainstream in the kitchen these days, and the popularity of pellet grills for home chefs to transform their harvest, you’ll find this recipe for Wild Turkey Tikka Masala packs a ton of flavor by combining those processes together with a sauce with flavor that is over the top. Serve your prepared turkey on a bed of basmati rice with a side of warm pita bread and enjoy!

Dried Wild Ramp Seasoning

A recipe contributed by Sarah Kozlowski

When harvesting your ramps:

To begin, loosen the soil with your spoon, trying not to disturb any neighboring ramp roots. Use your knife to cut the stem. Cutting the leaves above the ground reduces soil disturbance and allows the plant to re-sprout. Though the bulbs are thick and delicious, it is recommended by several seasoned foragers that they are best left in the ground as harvesting them can be detrimental to the population; only 5-10% of large patches should be harvested sporadically. Replace any dug-up soil so the remaining plants aren’t susceptible to cold or bugs, etc.

Easy Baked Freshwater Fish

A fresh take on the old fish fry in this recipe featured in the Outdoor News Taste of the Wild

For successful freshwater anglers, baked fish is a tasty option for transforming your catch that often gets overlooked, and if truth be told, it is seriously underrated. Whether you have a bag of panfish, or a few nice walleye fillets, we have a quick, delicious recipe for baking your catch, that you can add to your kitchen arsenal. 

Wild Turkey Katsu Sando

A recipe featured in the Outdoor News Taste of the Wild

This sandwich is simple to make and can be made with pretty much any of our wild game harvested across the Great Lake States. Jamie Carlson said he has made this sandwich with crappies, venison, and grouse But in this version he is using wild turkey. Typically, a wild turkey breast is big enough to make 4-5 sandwiches which is a great way to extend your spring gobbler. 

Ancho and Chipotle Chile Smoked Venison Sausage

A recipe featured in the Outdoor News Taste of the Wild

A recipe contributed to the Outdoor News Taste of the Wild by Harvesting Nature’s John Vile, this venison sausage requires basic equipment including a meat grinder, a sausage stuffer and a smoker. John recommends using real hog casings for this sausage, which incorporates ancho chile peppers and spices for sausage smoked over hickory or apple chips.

Venison Shepherd’s Pie

A recipe featured in the Outdoor News 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.

BAKED SPAGHETTI PIE WITH VENISON

A recipe featured in the Outdoor News 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.

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

A complimentary title to Wipfli's VENISON title

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.

Pickled Fish

A recipe featured in the Outdoor News 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!

Venison Steak Marsala

A recipe shared by Justin Townsend of Harvesting Nature

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.