Cedar-Planked Salmon with Soy-Ginger Glaze
Site Staff
July 14, 2020
Salmon and cedar planks go hand in hand when you think plank-grilling.
Cooking
taste of the wild
The whole fish option: when fillets won’t cut it
Site Staff
July 10, 2020
In the end, grilling whole fish isn’t rocket science. The more you do it, the better you’ll get at it.
Taste of the Wild: Venison and Black Bean Chili with Cornbread Waffles
Site Staff
July 6, 2020
Step aside chicken and waffles, you’ve got competition with this hearty venison dish from chef Justin Townsend. The recipe calls for Drop Tine Chili Seasoning by Tacticalories Seasoning Company. Justin recommends it because he feels
Taste of the Wild: Venison Taco Corn Bread Casserole
Site Staff
June 19, 2020
This recipe from the pages of Outdoor News was featured during the height of the COVID-19 quarantines, when people were digging deep into the pantry to see what they could use for casseroles featuring their
Taste of the Wild: Whole Grilled Trout with Blood Orange and Fennel
Site Staff
June 19, 2020
A trout, in particular, cooks quickly on the grill, and you can almost be assured that by the time the fish forms a crust on both sides, it’s done.
Taste of the Wild: Wild Game Meat Pie
Site Staff
May 28, 2020
Utilizing a variety of game meat to fill a crust for a savory meat pie, this recipe taps venison and ruffed grouse, but you can use pheasants, ducks, cottontails/hares, squirrels, wild boar, and even pigeons.
Taste of the Wild: Pheasant Marsala
Site Staff
May 13, 2020
Pheasant with mushroom and cream sauce that doesn’t come from a can! While a mainstay of upland hunters in the Midwest, pheasant cooked with a can of soup may be considered convenient, it will neither
Taste of the Wild: Venison Shank Stew
Site Staff
March 5, 2020
There’s something about spending time outdoors and walking into the house to smell the aroma of a delicious stew simmering in the slow cooker. This venison shank stew recipe by Ryan Lisson will be sure
Taste of the Wild: Venison Stroganoff with Cognac Cream Sauce
Site Staff
February 5, 2020
With a foundation of venison, this recipe by Eileen Clarke builds flavor with Cognac instead of wine, and by brining the wild game meat overnight. It makes this wild Stroganoff amazingly tender and flavorful.
