Cooking

Image is copyright protected by Justin Townsend Harvesting Nature
Big Game, Cooking, Featured

Deer Camp Favorites- Venison Jerky Challenge: The Smoker vs. The Dehydrator

A recipe contributed by Justin Townsend of Harvesting Nature
Taste Of The Wild

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.

Another Outdoor News Taste of the Wild Recipe feature from Jamie Carlson of Modern Carnivore
Cooking, Featured, Fish, Salads, Sides & Misc

Panfish Tom Kha Soup

Recipe and photos by Jamie Carlson of Modern Carnivore
Taste Of The Wild

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.
1.Location, Big Game, Cooking, Cooking, Recipes

Venison Gyros

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…