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…
A recipe featured in the Outdoor News Taste of the Wild
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.
Blanquette is the French term for “white-sauced” items that are braised in the sauce.
Making wild game jerky is another great option for maximizing your valuable wild game harvest.
The Ultimate ‘Comfort Food’
Tips to prepare your toughest cuts
Sliders and dressed-up burgers are all the rage right now, but you don’t have to go to a restaurant to create a slider
Tips for trimming venison, elk, caribou, moose or antelope.
You can also use pre-blended “pickling spice” – replace the peppercorns, cloves, mustard seed, allspice and Bay Leaves with approx 3 tbsp. of the mix.
Tip Corner: Pull out the Dutch oven! You’ll be incorporating your duck, walleye, and smoked game sausage into a satisfying dish with this week’s recipe. This recipe recommends using a cast iron skillet for some of the preparation. If you’ve never considered this versatile form of cookware, check out this site for some tips. Ingredients: 2 boneless duck breasts, fat…
The rich nature of waterfowl teams up perfectly with a refreshing salad made with all the fresh ingredients that are available in today’s markets.
Many of us have fond memories of our hunting forays as youth, with our first game animal being the wily rabbit.
There are many styles of hunting waterfowl and there are just as many antidotes to prepare them for cooking
You can have the meat processor grind your venison, but if you use a variety of cuts in your kitchen, you may want to keep the meat whole and grind it as you need it.
For the best flavor, clean and cook your fish within 2 hours after catching it. Cleaning it might not be a problem, but you may not be able to cook it that quickly.