In this Taste of the Wild recipe, simple ingredients are used to craft this bright take on preparing walleye as seen in the pages of Outdoor News. Plus, a bonus recipe for Roasted Brussels Sprouts!
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
You can use other light-flesh fish in this recipe, but walleye is an ideal choice. Serve with a warm, crusty bread.
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.
Meet our newest Taste of the Wild contributor. A bestselling cookbook author – she is best known as the founder and creative force behind GardenBetty.com, a leading home/garden and adventure/recreation site in the outdoor living
An easy Taste of the Wild-featured recipe by Eileen Clarke using wild turkey. Real butter makes it quite decadent, and the infusion of fresh herbs gives it a fresh appeal. If you don’t have fresh
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
At the Taste of the Wild, we like to connect you with resources that will enhance your experiences and provide tools towards harvesting and preparing your wild game and fish. This podcast by our friends
The Taste of the Wild features recipes and tips for preparing wild game and foraging wild edibles. In this piece, we share tips from Walter Sturgeon, a nationally recognized author on woodland fungi and the
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