Taste of the Wild: Smoked Lake Trout
Site Staff
July 12, 2021
The oils in the fish that many complain about make it a perfect vessel for holding smoke.
Cooking
taste of the wild
Taste of the Wild: Oven Fried Catfish with Radish, Asparagus, and Citrus Salad
Site Staff
June 11, 2021
In this recipe that was featured in the Outdoor News Taste of the Wild, chef Jeff Benda introduces us to a perfect light salad to pair with some fresh catfish fillets that pops with color
Taste of the Wild: Grilled Great Lakes Salmon or Trout
Site Staff
June 7, 2021
Sarah shared that one of her favorite memories from last summer was charter fishing on Lake Michigan. She was on a group trip, and they had great success catching numerous fish, including kings, lakers, and
Taste of the Wild: Wild Turkey Sous Vide Tikka Masala
Site Staff
May 28, 2021
With Sous Vide becoming mainstream in the kitchen these days, and the popularity of pellet grills for home chefs to transform their harvest, you’ll find this recipe for Wild Turkey Tikka Masala packs a ton
The ultimate fish-fry appetizer: ribbon fries/chips – video
Site Staff
May 24, 2021
The best shore lunch or fish fry requires great fish, but the sides are equally as important. Try some buffalo bleu cheese ribbon cut fries/chips for your next fish fry with this cool contraption.
Taste of the Wild: Dried Wild Ramp Seasoning
Site Staff
May 18, 2021
When harvesting your ramps:
To begin, loosen the soil with your spoon, trying not to disturb any neighboring ramp roots. Use your knife to cut the stem. Cutting the leaves above the ground reduces soil
Taste of the Wild: Oven-Fried Catfish with Radish, Asparagus, & Citrus Salad
Site Staff
May 9, 2021
Ingredients: 4 (4- to 6-ounce) skinless catfish fillets 1 egg, beaten 1⁄2 cup panko breadcrumbs 1½ teaspoon Old Bay seasoning 16 asparagus spears, cut into long, thin strips 1⁄3 cup fresh orange slices, rind removed
Taste of the Wild: Ancho and Chipotle Chile Smoked Venison Sausage
Site Staff
April 29, 2021
A recipe contributed to the Outdoor News Taste of the Wild by Harvesting Nature’s John Vile, this venison sausage requires basic equipment including a meat grinder, a sausage stuffer and a smoker. John recommends using
Taste of the Wild: Lake Erie Perch Chowder
Site Staff
April 27, 2021
“This is a pretty standard fish chowder with some Polish flair tossed in …”
