Rockin Rooster Sandwich by Tyler Viars
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.
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Garden Salad with Smoked Wild Turkey Breast & Cider Vinegar-Honey Dressing
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.
Wild Rabbit Corn Fritters …On A Stick!
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.
Using Wild Elderberries to Make Syrup
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.”
Black Trumpets an overlooked late summer mushroom
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.
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…
Pie Iron Campfire Wild Turkey BBQ Sandwich
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.
Wild Fish Tacos with Cilantro and Citrus Honey Sauce by Chef Justin Townsend
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.
Walleye Po’Boy Sandwich
Chef Jack Hennessey brings you a northern twist on the Cajun and Creole staple with his flavor-infused Walleye Po’ Boy Sandwich.
Guinness Braised Venison Stew by Chef Ara Zada
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.
Country Fried Venison Steak Sandwiches with Caramelized Onions & Horseradish Cream Sauce
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
Dry Rub Venison-stuffed Portobello Mushrooms
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 Cakes
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.
Walleye and Wild Rice Chowder
Walleye and Wild Rice Chowder By Outdoor News Director of Business Development, Evy Gebhardt. “This hearty chowder is great served in hollowed-out bread bowls or with crusty bread on the side. While Walleye filets that have been cut into chunks carry this dish, I’ve found the pieces of smaller panfish don’t hold up as well. I’ve also tested the…
Brandy Apple-Glazed Roasted Pheasant
From Jack Hennessey comes a roasted pheasant recipe featuring the Minnesota-originated Honeycrisp apple. With easy to follow instructions, you’ll amaze your buddies with this take on upland birds.
7 Great Wild Game Cookbooks
Whether it’s a gourmet dinner that’s a feast for the eyes or just plain great homemade far shared by friends who love the great outdoors as much as you do, we’ve got some ideas for the chef in your life who likes to utilize wild game, fish and wild edibles! From Chef Eileen Clarke – a portfolio of cookbooks that…
Antelope Anduille Sausage by Chef J. Townsend_HarvestingNature
The combination of herbs, spices, and smoke make a pleasant tasting sausage that is perfect in a bun or in your next gumbo. Visit Chef Townsend's blog for this recipe: http://harvestingnature.com/2015/10/28/antelope-andouille-sausage/ Find this Outdoor News contributing chef's bio here: https://www.outdoornews.com/October-2015/Justin-Townsend-Harvesting-Nature/ Check out Chef Townsend's featured recipe for Havarti Stuffed Venison Burgers here: https://www.outdoornews.com/October-2015/Havarti-Cheese-Stuffed-Venison-Burgers/ Categories: 1.Location, Big Game, Cooking,…
Havarti Cheese Stuffed Venison Burgers
From the Chef, Justin Townsend: Venison burgers are the classic go-to for ground meat in my house. I always set aside the prime cuts on the deer and then everything else gets ground up later. I try to get as much ground meat off of the deer as possible. Stuffing the patties with cheese add another element of deliciousness to a…
The connection between deer hunting and the table
When it comes to fresh meat, nothing beats this season’s latest deer kill
Justin Townsend – Harvesting Nature
Meet one of the Outdoor News Taste of the Wild contributing chefs: Justin Townsend. Justin has been a hunter and angler since he was a child and has always enjoyed the outdoors. He was raised in Southeastern Oklahoma where hunting and fishing was used as a way to supplement home-grown and store-bought food. Justin…
Do It Yourself Homemade Venison Brats
Chef Jesse Griffiths offers tips for crafting homemade venison brats. With steps for casing sausage.
Trout Tacos with Avocado-Yogurt Crema and Perfectly Pickled Red Onions
Trout Tacos with Avocado-Yogurt Crema and Perfectly Pickled Red Onions By Cookin’ In Camo Chef Tyler Viars From the Chef: Having lived a portion of my life in North Carolina, fishing the streams for Rainbow Trout was introduced to me and has now become a love. Eating them in the form of a taco is something I really love! These…
Smoked Wild Salmon Bruschetta
The winning entry in the 2015 Outdoor News Recipe Contest Sponsored by Camp Chef. SMOKED WILD SALMON BRUSCHETTA Although there are several steps involved in creating this dish, we think the end result looks delicious. Submitted by Outdoor News reader: Jared Krekelberg of Minnesota Salmon is a very versatile protein but really doesn't agree with me plain. I've tried it many…
Venison to please the masses
Venison shish-kabobs are a good way to make use of extra meat
Smoked Wild Salmon Bruschetta Recipe Wins Outdoor News, Inc. Contest Sponsored by Camp Chef
Outdoor News announced the winning entry in the contest that invited readers to submit their favorite grilling, wild game, and fish recipes.
Sweet and Smoky Grilled Duck
From the cookbook; Recipes from Nature by Kay & Bill Lindner Recipe contributed by Teresa Marrone 4 cups apple juice 4 cups cold water ½ cup coarse kosher salt ½ teaspoon Tabasco (or similar hot sauce) 1 or 2 whole ducks, skin on, halved and washed 1/3 cup orange juice 3 tablespoons honey 1 tablespoon chopped fresh rosemary leaves (or…
