A stick-to-your-ribs homestyle recipe for baked fish submitted to the Outdoor News Taste of the Wild by Mike Phillips of Pennsylvania.
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.
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.
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.
Revered in Iowa, the All-American bullhead provides fast summer fishing action and tasty fish-fry fodder in Farm Country USA.
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.
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…
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.
Looking for a recipe that makes a tough cut of meat something worth savoring?
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
What Makes Wild Meat Tough? There are two factors: the animal itself and the hunter.
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.
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.
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.
In the coming several weeks, hunters will acquire tons – literally – of good meat for the table.
With maple season in full swing, now is a great time to enjoy some of that fresh, boiled sap.
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.
This is most like a traditional Italian-flavored sausage, thanks to the fennel seeds and hint of sweetness.
