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…
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.
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…
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,…
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…
When it comes to fresh meat, nothing beats this season’s latest deer kill
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…
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 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…
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 shish-kabobs are a good way to make use of extra meat
Outdoor News announced the winning entry in the contest that invited readers to submit their favorite grilling, wild game, and fish recipes.
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…
From the Boone & Crockett cookbook:”Wild Gourmet: Naturally Healthy Game, Fish and Fowl Recipes for Everyday Chefs”, a recipe with a simple Asian-influenced marinade that is great with any antlered game.
Apple & Curry Turkey Sausage Flatbread Wraps (serve with Tzatziki Sauce) Makes 1 ½ pounds of sausage for 6 wraps Ingredients 1 pound ground turkey ½ pound ground pork fat 1 teaspoon salt 1 teaspoon white pepper 4 teaspoons curry powder 1 teaspoon garlic powder 2 small apples, grated, about 2/3 cup *1 large egg (only use if making the…
In the wild mushroom world, morels are king. Prized for their wonderful earthy flavor, they also offer a great excuse to head into the woods in spring.
When you do your own butchering, you know that the meat has been handled with care, and you get the cuts you prefer.
A great appetizer by its self – Pheasant Nuggets are a component in several recipes in the Campbell’s cookbook.
With grouse and partridge seasons here, you couldn’t find a better reason to fire up the grill this fall for this simple, yet elegant presentation that uses your fresh birds
What Makes Wild Meat Tough? There are two factors: the animal itself and the hunter.
Across the Great Lakes, a fresh crop of this versatile, nutritious grain will be harvested using traditional Native American methods involving canoes and beater sticks.
While we normally profile favorite main-dish recipes to utilize your fish and game, picking up your fork for a slice of homemade pie is a tradition that we’re honoring with this week’s featured recipe.
Upon seeing all the great shots from Outdoor News readers of their nice catches of fish, we’ve decided to share some easy recipes that enhance your fresh fish-eating experience. Just a slight twist on the ingredient list adds flavor and quickly elevates your dish from ordinary to extraordinary! There are a lot of options when it comes to a quick…
With fresh sweet corn and garden vegetables showing up in markets, this recipe brings your success in the field easily to the dinner table
This quick and satisfying salad is great for summer. You can substitute elk, bison, or moose meat for the venison.
Some people judge doneness by waiting for definitive grill marks to form on the steak. That works for beef steaks, which are usually cut thicker than venison.
