Taste of the Wild: Pheasant Nuggets From The Broosters Cookbook
Site Staff
October 17, 2014
A great appetizer by its self – Pheasant Nuggets are a component in several recipes in the Campbell’s cookbook.
Cooking
taste of the wild
Taste of the Wild: Spicy Grilled Hungarian Partridge
Site Staff
September 26, 2014
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
Taste of the Wild: Wild Blueberry Pie with Cream Cheese Layers
Site Staff
August 25, 2014
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.
Taste of the Wild: Two Great Fresh Fish Recipes _ Almond Trout and Parmesan Bass
Site Staff
July 18, 2014
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
Taste of the Wild: Venison Fajitas
Site Staff
January 21, 2014
Coming up with quick and easy ways to prepare your venison can often be a challenge
Taste of the Wild: Apple Ginger Ruffed Grouse
Site Staff
January 9, 2014
As with small game, there are noticeable differences in meat color and flavor among upland game birds.
Taste of the Wild: Crispy Tempura-Battered Walleye
Site Staff
September 10, 2013
Ingredients for Crispy Tempura Walleye 3-4 pounds walleye filets, cut into two-inch chunks 1 cup rice or all-purpose flour 1 ¼ cup seltzer water 2 tablespoons cornstarch 2 teaspoons salt 1 tablespoon sugar 1 egg
Taste of the Wild: Venison Stew with Barley
Site Staff
March 26, 2012
Many recipes lend themselves to substitutions… if you don’t have turkey, then chicken may be very tasty, as well. It’s no different when it comes to big game.
