Baked Bluegill
Site Staff
April 3, 2020
A stick-to-your-ribs homestyle recipe for baked fish submitted to the Outdoor News Taste of the Wild by Mike Phillips of Pennsylvania.
Recipes
taste of the wild
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
Walleye Basil Stir Fry
Site Staff
February 20, 2020
From the cookbook Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, this dish has a lot of flexibility. Follow Keane’s suggestions of broccoli, carrots, pea pods and some thinly sliced red onion, or
Traditional Venison Pasties
Site Staff
February 13, 2020
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
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.
Deer Camp Favorites- Venison Jerky Challenge: The Smoker vs. The Dehydrator
Site Staff
January 15, 2020
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,
Taste of the Wild: Tasty & Tender Upland Birds
Site Staff
December 19, 2019
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
Taste of the Wild: Venison Birria
Site Staff
December 16, 2019
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
Ryan Lisson
Site Staff
December 5, 2019
The Outdoor News Taste of the Wild brings you the expertise of chefs and cookbook authors from around the country who specialize in wild game, fish and wild edibles. Meet Ryan Lisson, one of these
