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Homemade Wild Game Chorizo Sausage

Chorizo Sausage Recipe by Chef Eileen ClarkeBy Chef and Author, Eileen Clarke A lot of people swear that a four-to-one ratio of lean-to-fat is perfect for wild game sausage, but that produces a dry sausage, not the creamy, melt-in-your-mouth texture of sausage made with any other meat in the world. Sorry, it’s a pet peeve of mine. Game meat is…

Walleye Agrodolce

Here’s a Lukas Leaf Recipe that’s brought to you by Modern Carnivore. Couple your fish with quality ingredients, and if the name of the recipe doesn’t impress you, the finished product certainly will. Agrodolce is another name for “Sweet and Sour”. Whichever way you call it, this recipe is easy to prepare, with the balance of flavors including a sweet and peppery topping of a simple salad mix that gives you a lighter recipe to balance the heavier meals often associated with fall and winter seasons.

Meet Author Teresa Marrone

We’ll be sharing an excerpt from Teresa Marrone’s latest cookbook, “Dishing Up Minnesota” in the pages of Outdoor News. Keep an eye out for her recipe for Grilled Venison Loin with Honey, Juniper and Black Pepper Glaze in the Taste of the Wild cooking feature.

Trout Crostini

Photo by Jack HennessyTROUT CROSTINI By Jack Hennessey In Northwestern Wisconsin, there is a the Kinnickinnic River (“Kinni” for short). My wife and I had the chance to fish on the Upper Kinni, a waterway that is 22 miles long, and is home to anywhere from 5,000 to 12,000 trout per mile, making it one of the most productive trout streams…

Venison Meatball Subs Topped with Mozzarella

If you garden, odds are you still have a few tomatoes hanging around as we head into deer hunting season. This recipe calls for fresh Roma tomatoes, but you can use a can of diced tomatoes instead. You could even make your meatballs ahead of time, and use commercially prepared marinara sauce instead of the homemade version, to craft a quick and hearty meal.

DIY Wild Venison Cheese Dogs

Enjoying your own homemade hot dogs crafted from the deer you harvest yourself is great. Adding cheese to the mix? Does it get any better? Chef and Author Eileen Clarke shares her DIY recipe for cheese dogs that are perfect for the grill.

Marinades Gone Wild: Brineade-Infused Fajitas by Chef Eileen Clarke

Chef and Author Eileen Clark’s Venison Fajita    Just in case you haven’t been keeping up with the “serious” cooking magazines, there is a new version of fusion cooking.  Fusion cuisine used to defined be concepts like Mexican Lasagna, or Chinese Tacos.  But these days the latest two cooking words to be fused together are brines and marinades – dubbed…