Big Game

Copyright protected image by Justin Townsend Harvesting Nature used with permission
Big Game, Featured

Venison Steak Marsala

A recipe shared by Justin Townsend of Harvesting Nature
Taste Of The Wild

As featured in the Outdoor News Taste of the Wild, this venison recipe was shared by Chef Justin Townsend of Harvesting Nature. This meal is also a one pan meal, minus the pasta or starch. I use a stainless-steel pan or pot for the recipe because it gives the steaks a great crispy brown crust. You can use a non-stick pan but you will not get the steaks as brown. Don’t worry about the flour sticking to the pan/pot because you are going to deglaze the pan with the stock and wine while making the sauce. This method captures all those delicious brown bits you get from browning the meat. Enjoy this meal over pasta, creamy polenta, cheese grits, or mashed potatoes for a great dinner any day of the week.

Prepping ingredients for recipe using venison heart_Outdoor News Taste of the Wild
Big Game, Featured

Venison Heart over Wild Rice

A recipe featured in the Outdoor News Taste of the Wild
Taste Of The Wild

Besides the love for the hunt and family, there’s no better reward than the venison. Growing up, my mom would always boil her deer’s heart and cut it up for us with a little salt sprinkle and we loved the taste of it. When I harvested my first deer, though, I wanted to try something different than how I had grown up eating it.

Blue Cheese And Grilled Onion Venison (elk) Burger With Fries
Big Game

Grilled Elk Burgers with Blue Cheese-Chive Butter and French Fried Onion Topping

A Taste of the Wild Recipe Featured Recipe
Taste Of The Wild

A feast for the eyes, and the taste buds, this elk burger is crowned with crispy homemade onion straws that balance the creamy infusion of blue-cheese butter added during the last minutes of grilling. You can add some crisp Romaine lettuce and mayo to the bun, or season your burger with a pepper-blend just before grilling if you prefer.  Note…

Taste of the Wiild Featured Recipe by Chef Justin Townsend_Harvesting Natgure
Big Game, Featured

Venison and Black Bean Chili with Cornbread Waffles

By Justin Townsend
Taste Of The Wild

Copyright image_Justin Townsend_Harvesting NatureStep 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 it is a quality seasoning that brings great flavor to a pot of chili. When he tested it out, Justin noted, “The…

iSTock copyright protected image
Big Game, Featured

Venison Taco Corn Bread Casserole

As featured in the Outdoor News Taste of the Wild
Taste Of The Wild

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 stash of venison in the freezer. This recipe makes a large pan, but the great part is that you’ll love the leftovers. Save this recipe for the days when we get back to potlucks and tailgate parties!

Outdoornews Totw Ryanlisson 20200103 Shankstew Feature
Big Game, Featured

Venison Shank Stew

A recipe by Ryan Lisson as featured in the pages of Outdoor News
Taste Of The Wild

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 to hit the spot, whether you’re battling cabin fever, or spending time enjoying spring weather across the northland.

Copyright protected image by iStock_meat pasty pie
Big Game, Featured

Traditional Venison Pasties

A recipe featured in the Outdoor News Taste of the Wild
Taste Of The Wild

There are various spinoffs from the traditional Cornish pasties, including empanadas infused with spices, and a similar dish called a hand pie that uses salted fish as the main filling. This basic recipe that was featured in the Outdoor News Taste of the Wild, is a mainstay of many homes across the Great Lakes states, relying on ground venison, potatoes and vegetables.

Image is copyright protected by Justin Townsend Harvesting Nature
Big Game, Cooking, Featured

Deer Camp Favorites- Venison Jerky Challenge: The Smoker vs. The Dehydrator

A recipe contributed by Justin Townsend of Harvesting Nature
Taste Of The Wild

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, and overall flavor of both. After he passed the pieces out to some work colleagues for a blind comparison, you may be surprised by the top choice.
Big Game, Featured

Venison Birria

A recipe featured in the Outdoor News Taste of the Wild
Taste Of The Wild

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 the Wild feature was adapted by Chef Ara Zada with an optional slowcooker method.

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Big Game, Featured

Wild Game Steak with Chimichurri Sauce

Contributed By: Outdoor News Reader: Tim Kraskey of Maple Grove, Minnesota
Taste Of The Wild

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, with flavors dominated by the garlic and cilantro. You can adjust the intensity according to your personal heat index by removing the seeds in the peppers.
Big Game, Featured

Smoked Venison Roast

Recipe and photos by Kory Slye of Harvesting Nature
Taste Of The Wild

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 injector to prepare the roast, and Kory suggests using apple wood in the smoking process.
Big Game, Featured

Big Game Bologna Jerky

By Chef and Author, Eileen Clarke
Taste Of The Wild

Slice of the Wild is one of several quality cookbooks written by Eileen Clarke.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, turkey, antelope—using everything from whiskey and beer to herbs and smoke, Dr…
Big Game, Featured

Three Bean Red Chili With Game Meat

By Outdoor News Contributor, Tim Kraskey of Maple Grove, MN
Taste Of The Wild

Copyright protected image_iStockIt’s the time of year when you’re likely spending more time outside and having a meal that doesn’t require a lot of babysitting once you’ve got it in the pot is a great way to use that game meat you’ve got stashed in the freezer from last fall. Plus, thanks to a nice depth that comes from the…
Big Game, Featured

Venison Osso Bucco

Recipe and photos by Jamie Carlson of Modern Carnivore
Taste Of The Wild

Osso Bucco is Italian and quite simply means “bone with a hole”, there are some recipes for Osso Bucco that use other cuts of meat but a truly authentic osso bucco is made with a cross cut piece of shank that is about 3 inches thick. This recipe by Jamie Carlson of Modern Carnivore includes tips for getting the right cut from your venison.
Big Game, Featured

Venison Shoulder Chops – Prepared Pot Roast Style

Recipe and photos by Chris Jodlowski of Harvesting Nature
Taste Of The Wild

When the hunt is over and it’s time to butcher, save yourself some time and aggravation by keeping your venison shoulders bone-in. Cross cutting a shoulder with a band saw, a meat saw, a hack saw or even a sawzall will give you bone-in chuck steaks that, with a few hours in a braise, turn from tough chunks destined for…
Big Game, Featured

Old Fashioned Wild Game Stew

A Taste of the Wild Featured Recipe by Tim Kraskey of Maple Grove, MN
Taste Of The Wild

A hearty stew with some crusty bread is hard to beat in the deep of winter. This recipe by Tim Kraskey has a depth of flavor that stems from the process of cooking down a reduction of red wine and rich port at the front end of the preparation. An ideal use of your elk, moose, venison or even caribou meat.
Big Game, Featured

Seared Venison Tacos

Recipe contributed by Justin Townsend
Taste Of The Wild

Photo by Justin Townsend/Harvesting NatureWant to show off your wild game cooking skills without the fear of ruining your hard-earned venison? Try this taco recipe shared by chef Justin Townsend. It’s a great way to use just about any cut of venison, because you are cooking the meat hot and fast.  Justin recommends using a cast iron skillet, but suggested…
Big Game, Featured

Brined Chunky Venison Pot Roast

By Author Eileen Clarke
Taste Of The Wild

If you’ve got chunks of wild game meat that you’ve been avoiding because they are rather less desirable cuts, instead of paying someone to make them into sausage, try brining them with this tested recipe courtesy of wild game cookbook author Eileen Clarke.
Big Game, Featured, Salads, Sides & Misc

Spicy Venison Jambalaya

Taste Of The Wild

Give this recipe a try and you’ll discover why it stays near the top on our list of favorites. Beyond the fact that it is an excellent way to use up the last of the sausage or brats you’ve got stashed away in the freezer from last year’s deer season, the primary reason you’ll love it is because it is one of those dishes that just gets better with re-heating.
Big Game, Featured, Salads, Sides & Misc

Fair Day Venison Corn Dogs

Contributed by Stacy Lynn Harris
Taste Of The Wild

Venison Corn Dogs are perfect as a make-ahead meal and can be frozen after they’re cooked for up to 3 to 6 months. Simply quadruple the recipe, fry them all, then allow them to cool on cooling racks. Once cooled, just place them in freezer bags and bring them out during hunting season to quickly reheat.
Big Game, Featured

Venison Backstrap Sandwich with Maple Blueberry BBQ

Recipe by: Megan Sauer of Fennville, Michigan
Taste Of The Wild

Many outdoor enthusiasts not only hunt their own venison, but they also tap Maple trees to craft their own syrup, and will readily take advantage of foraging for wild berries given the chance. This recipe shared by an Outdoor News reader combines these ingredients to develop a tasty Maple-Blueberry sauce that tops your easy to assemble venison sandwich.