Cooking Archives - Outdoornews

Another Outdoor News Taste of the Wild Recipe feature from Jamie Carlson of Modern Carnivore

Panfish Tom Kha Soup

Recipe and photos by Jamie Carlson of Modern Carnivore

September 6, 2019

This Thai-inspired soup is a slightly sweet and sour soup with a touch of spice has all the great flavors of summer. Taste of the Wild Contributor Jamie Carlson of Modern Carnivore says It is one of his favorite ways to use pan fish, and adds that it could be made with any northern tier freshwater fish or even salmon. In the fall you could use pheasants or grouse or maybe even squirrel.

Summer birding diversion: gardening and fried green tomatoes

July 18, 2018

Sharon Stiteler

Though popular in the southern and central United States, fried green tomatoes deserve more respect in North County, the author says, and she has a recipe to convince you.

Fishing the heartland: The cross-generational appeal of big bullheads

May 29, 2018

Tim Lesmeister

Revered in Iowa, the All-American bullhead provides fast summer fishing action and tasty fish-fry fodder in Farm Country USA.

Freshwater Fish Cakes

March 7, 2016

Taste Of The Wild

Freshwater fish, Russett potatoes and colorful red bell pepper flavored with garlic, Dijon mustard and fresh lemon juice give clam cakes a run for their money in this dish. The Dill Aioli crafted with Greek yogurt, dill weed and chopped pickles is the finishing touch.

Venison Gyros

April 5, 2015

Taste Of The Wild

Featured recipe from our friends at Weston Products Ingredients 2 lbs. venison, cubed One quarter large white onion, diced 5 cloves garlic, smashed 1 Tablespoon cumin 2 teaspoons dried parsley 1 teaspoon marjoram 1 teaspoon crushed rosemary 1 teaspoon kosher salt 1 teaspoon coarse ground black pepper 1 teaspoon oregano For after the grind, add: 1 Tablespoon dried parsley 1…

Crab & Cheese Stuffed Wild Morel Mushrooms

April 1, 2015

Chef Dan Stefanich

In the wild mushroom world, morels are king. Prized for their wonderful earthy flavor, they also offer a great excuse to head into the woods in spring.

Fajita Kabobs by Chef Eileen Clarke

October 17, 2014

Eileen Clarke

Looking for a recipe that makes a tough cut of meat something worth savoring?

Spicy Grilled Hungarian Partridge

September 26, 2014

From Sarah Davies Tilt cookbook

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

Tips for Aging and Cutting Wild Game Meat by Chef Eileen Clarke

September 12, 2014

Eileen Clarke

What Makes Wild Meat Tough? There are two factors: the animal itself and the hunter.

Wild Rice with Mushrooms

September 5, 2014

Evy Gebhardt

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.

Wild Blueberry Pie with Cream Cheese Layers

August 25, 2014

Taste Of The Wild

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

August 8, 2014

Taste Of The Wild

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.

Preparation is the key to dining on good deer

September 13, 2012

Arkansas Game and Fish Commission

In the coming several weeks, hunters will acquire tons – literally – of good meat for the table.

Pecan Turkey with Maple Sauce

April 30, 2012

Taste Of The Wild

With maple season in full swing, now is a great time to enjoy some of that fresh, boiled sap.

Venison Stew with Barley

March 26, 2012

Taste Of The Wild

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.

Sweet Porchetta ‘Wild Hog’ Sausage

March 26, 2012

Taste Of The Wild

This is most like a traditional Italian-flavored sausage, thanks to the fennel seeds and hint of sweetness.