Tips for Aging and Cutting Wild Game Meat by Chef Eileen Clarke
Site Staff
September 12, 2014
What Makes Wild Meat Tough? There are two factors: the animal itself and the hunter.
Recipes
taste of the wild
Taste of the Wild: Wild Rice with Mushrooms
Site Staff
September 5, 2014
Across the Great Lakes, a fresh crop of this versatile, nutritious grain will be harvested using traditional Native American methods involving canoes and beater sticks.
Mediterranean Fish from Ohio’s Joe Keough
Site Staff
August 29, 2014
If you have a nice, big saute’ pan with a tight-fitting lid, along with some perch, panfish, walleyes, or bass, you’ll be on your way to a dish that’s easy to prepare and satisfying
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.
Easy Broiled Garlic Crappie
Site Staff
August 8, 2014
Dan Stefanich takes some time off from his role as the marketing director for Clam Outdoors to share his recipe for a simple trick to prepare crappie filets using a foil package.
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
Grilled Game Bird Skewers with Zatar Rub From Sarah Davies Tilt Cookbook
Site Staff
July 4, 2014
With fresh sweet corn and garden vegetables showing up in markets, this recipe brings your success in the field easily to the dinner table
Sesame Venison Salad
Site Staff
June 27, 2014
This quick and satisfying salad is great for summer. You can substitute elk, bison, or moose meat for the venison.
The Best Marinades for Wild Game Meat
Site Staff
May 30, 2014
Some people judge doneness by waiting for definitive grill marks to form on the steak. That works for beef steaks, which are usually cut thicker than venison.
