2 or 3 servings The loin is a long, boneless muscle that runs along either side of the backbone; it’s also called the backstrap. For this dish, use a venison loin portion that’s 10 to 12 inches long, which will weigh about 1¼ pounds. You can also use thick venison round steaks, or thick-cut steaks from an elk or moose…
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…
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.
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.
With more than 150 family -pleasing, nutritious, and accessible recipes to home cooks who want to increase their knowledge and enjoyment of procuring and cooking clean, organic meat, fish, fruits and vegetables, Susan L. Ebert’s cookbook is titled The Field to Table Cookbook: Gardening, Foraging, Fishing, & Hunting.
Cutting your wild turkey into pieces and roasting in a savory broth comprised of beer and chicken broth offers an alternative to whole-roasting your bird.
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…
From Chef and Author Eileen Clarke this pot roasted pheasant recipe works for any whole pale-meated bird like forest grouse, Hungarian partridge and Chukar.
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.
Chef and Author, Eileen Clarke shares valuable insight into buying the right meat grinder, mixer and sausage-making equipment for home processing of your wild game.
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.
Break out the chopsticks and pour some sake, it is time to take Chinese rooster from the forest to fork. This pheasant recipe by Chef Tyler Viars is adapted from a chicken-based recipe crafted originally by Travel Channel host, Andrew Zimmern. Tyler’s version offers a combo of heat and sweet, topped with sesame seeds and fresh cut scallions.
Move over burgers, this venison recipe featuring an onion Gorgonzola cheese topping gives the typical Black and Blue burger a run for it’s money!
In this recipe – Tyler Viars, the “Cookin’ In Camo” chef, offers a play on the standard buffalo chicken sandwich using pheasant topped with homemade buffalo and ranch sauce.
A wild turkey-inspired take on the restaurant staple of a green salad with a chicken breast. Breast meat smoked with apple wood at a relatively high temperature so that the smoke does not overwhelm the natural flavor of the wild turkey.
Food on a stick isn’t limited to the State Fair anymore. Lukas Leaf shares his Rabbit Fritter recipe that incorporates garden-fresh veggies into the batter and an easy to prepare berry dipping sauce made with naturally foraged berries, or ones you pick up from a Farmer’s Market.
Author and Chef Hank Shaw says that “Elderberry syrup is the first thing I do with elderberries once they come ripe in summer. Why? Because it’s so damn versatile. I’ve used it to make elderberry ice cream, poured it on top of other ice creams, and I use it in my go-to sauce for venison and wild duck, the classic Cumberland sauce.”
The black trumpet (Craterellus cornucopioides) is an often overlooked or ignored treat in the forest. Conversely, they are a highly sought after culinary mushroom, given their smoky, delicious flavor and because they are very difficult to cultivate and grow commercially.
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…
You might have used a pie iron, or Pudgie pie maker, when you were a kid. Perhaps it was the pizza pie or a goey chocolate and peanut butter dessert pie cooked over the campfire. But who says you have to keep it simple? Darren Kirby shares his Wild Turkey BBQ Sandwich that opens a whole new world while using the venerable pie iron.
The perfect summer dish that brings together your fresh walleye or perch in a taco that bursts with flavor thanks to fresh cilantro, diced tomatoes and sweet corn. The smoky paprika and charge of cayenne pepper is balanced by the sweet-citrus honey sauce to top it off.
Chef Jack Hennessey brings you a northern twist on the Cajun and Creole staple with his flavor-infused Walleye Po’ Boy Sandwich.
When you want to spend time outdoors enjoying the spring weather, it’s the perfect time to pull out the slow-cooker, put together a few simple ingredients, and enjoy the convenience of having a tasty meal ready to go at the end of the day.
Chef Ara Zada’s recipe using wild venison and the ease of a slow-cooker offer a flavor-infused venison stew.
Comfort food in a bun. Whether you’ve harvested your deer in the midwest outdoors or while hunting the western ranges, tame your toughest cut of wild venison with this recipe from Chef Justin Townsend. #Harvesting Nature
From respected author and chef, Eileen Clarke, comes this recipe that fills hearty portobello mushrooms with onions, sauerkraut, Smoked Gouda cheese and flavor-infused venison sparked by a dry rub you’ll want to use with other cuts of meat.
Freshwater fish, Russett potatoes and colorful red bell pepper flavored with garlic, Dijon mustard and fresh lemon juice give clam cakes a run for their money in this dish. The Dill Aioli crafted with Greek yogurt, dill weed and chopped pickles is the finishing touch.