In this recipe, Chef Justin Townsend pairs the two preparations methods of crafting homemade venison jerky against each other using the same recipe. One using a smoker, the other using a dehydrator, comparing time, texture,
Upland birds come in many varieties, some larger like blue grouse, some smaller like quail and Hungarian partridge. This recipe for pale birds is one that fits both large and small upland birds. It relies
Birria is a Mexican dish from the state of Jalisco. The dish is a spicy stew, traditionally made from goat meat. However this version is a recipe that appeared in the Outdoor News Taste of
Although a full roast duck is a beautiful sight to behold on the dinner table, most waterfowl hunters know that once is a while, you’ll end up with a bird that is pretty shot-up, and
As seen in the Outdoor News Taste of the Wild cooking feature, this recipe has a robust chimichurri sauce that is a flavorful accompaniment to your wild venison that is bright in color and profile,
In this Taste of the Wild recipe shared by Justin Townsend, author of the cookbook: Eat Wild Game, you have a simple pasta dish that offers the smokiness of the salmon balances the sweetness of
With hunting season just around the corner, and many people testing new recipes in their smokers, we thought you would enjoy this recipe shared by Kory Slye of Harvesting Nature. You will need a meat
This Bologna Jerky recipe is from Eileen Clarke’s newest wild game cookbook, available Christmas 2019. Tentatively titled The Wild Jerky Handbook, there are more than 100 recipes for deer, elk, waterfowl, moose, bear, wild pig,
If you missed out on gathering sap to make maple syrup this season, and want to try something new – consider this recipe shared by Ellen Zachos that was featured in the Outdoor News Taste
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