an excerpt from Shaw’s latest cookbook titled “Pheasant, Quail, Cottontail — Upland Birds and Small Game From Field To Feast” that will appear in the pages of Outdoor News publications beginning Oct. 12. Shaw’s recipe for Grouse Northwoods is a dish designed to evoke the forest of the Minnesota Northwoods infused with mushrooms, wild rice, and tart cranberries.
Food in the News
The Duck Breast Prosciutto recipe is an excerpt from Solomon’s cookbook, Cured Meat, Smoked Fish & Pickled Eggs.
Keep an eye out for this step-by-step guide to crafting homemade prosciutto using duck breasts excerpted from Cured Meat, Smoked Fish, & Pickled Eggs © by Karen Solomon, photography © by Aubrie Pick, used with permission from Storey Publishing
Ohio Outdoor News, one of the seven Outdoor News titles published by Outdoor News, Inc., invites listeners in the Buckeye State to tune in this holiday weekend to the Buckeye Sportsman weekly radio broadcast. The Dec. 23 show will feature longtime cooking-related Outdoor News contributor, author Eileen Clarke. Ohio Outdoor News Editor Mike Moore, and Buckeye Sportsman host Dan Armitage,…
Outdoor News recipe feature for wild game and fish to profile excerpt from new cookbook in January 2018
In Venison, you’ll find more than thirty recipes for venison—with accompanying accoutrements and sides, all gorgeously photographed by destination photographer, Matt Lien, the result is a venison book like no other that will appeal to outdoorsmen, gourmands, and adventurous home cooks alike!
For the individual who is new to wild game cooking, or for the home chef that wants to elevate their wild game and fish menu, we've got three of the hottest cookbooks!
If you know someone who appreciates the connection between the field and their dinner plate, we’ve got three of this season’s newest cookbooks that would make an excellent gift idea! Venison: The Slay to Gourmet Field to Kitchen CookbookHardcover $25 Venison: The Slay to Gourmet Field to Kitchen Cookbook Author: Jon Wipfli; photography by Matt Lien Raised in…
How to enter the 2017 Outdoor News Taste of the Wild Recipes and More Contest:
We’ve got some great prizes that we’ll be awarding to folks who share their recipes or stories with us through the “Recipes and More” contest brought to you by the Outdoor News Taste of the Wild cooking feature. We will award 8 people one of the revolutionary new tools to prepare your food: the “wonderbag”. One winner will get an…
The new cooking revolution is unplugged
Requiring no external power source and using traditional heat-retention to cook your dishes, the wonderbag allows food that was brought to a boil by conventional methods to cook for up to 12 hours without any additional power or supervision. The principle of retained-heat cooking is simple: in conventional cooking, any heat applied to the pot after it…
A small slaughterhouse is butchering the wild pigs, which cause the state $76 million-plus in annual damage, and selling sausage to grocery stores and meat to restaurants, where chefs are turning it into savory prosciutto, chorizo and meatballs.
Tips on when, where, and how to locate them
Where’s a list of tips for hunting wild morel mushrooms, including the when, where, and how to find them. Plus, 10 different options for preparing them and tips for storing your harvest.
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.
Ingredients 4 medium white bass fillets, about 1¼ pounds Kosher salt and freshly ground black pepper ¼ cup olive oil 4 garlic cloves, thinly sliced Zest of 1 orange removed in large strips with a peeler Zest of 1 lemon removed in large strips with a peeler 1 red onion, thinly sliced 2 jalapeño peppers, thinly sliced 1 red or…