It’s relatively easy to make with any kind of ground venison and tastes darn good.
An everyday meal harvested from nature’s pantry and celebrated in the home kitchen.
A rich, elegant soup with lots of garlic, lots of intensity in the sun-dried tomatoes, and lots of cream to keep you warm. What more could you want? Ah, yes, the traditional Italian culinary tang of fennel and your venison.
Pennsylvania trout fisherman offers up a tasty recipe.
Start with a slow cooker, add a good dose of bacon, a bottle of brown ale or two, mingled together with hearty venison and potatoes, and you have the perfect combination to warm you up on a chilly day with this recipe from Eileen Clarke’s latest cookbook: The Wild Bowl.
Pennsylvania blogger shares another favorite recipes.
A recipe like this transforms ordinary into extraordinary, with a complex combination of rich chocolate and oak from dark red wine, the umami smoothness of shiitake mushrooms, and a friendly bite from hot paprika and crushed black pepper. A dressing of cream sauce completes the dish, checking the pinch of pepper with cool perfection.
Highlighting a new wild game or fish dish each month.
Three mistakes people often make when grilling – not preheating the grill, not oiling the steaks or fillets to keep them from sticking, and cooking to color and not by time or temperature. (Photo by Dan Durbin)We’re deep into the grilling season and many of us are firing up salmon, last year’s venison or elk – sometimes with great results…
Venison Corn Dogs are perfect as a make-ahead meal and can be frozen after they’re cooked for up to 3 to 6 months. Simply quadruple the recipe, fry them all, then allow them to cool on cooling racks. Once cooled, just place them in freezer bags and bring them out during hunting season to quickly reheat.
He’s best known as a leading authority on culinary uses of mushrooms and plants via his website Forager | Chef: the largest resource on wild mushroom cookery on the web, and Chef Alan Bergo shares his step-by-step recipe with Outdoor News readers for this surprising take on “sesame chicken” using wild mushrooms.
Making sausage out of some of your venison isn’t a daunting task.
Mojo Pheasant By Tim Kraskey With a Cuban-inspired flair, here’s another great BBQ recipe by Tim Kraskey. Tim shared that you can use turkey meat instead of the pheasant breasts. They key is to pound to a consistent thickness for even cooking. Tim has a new cookbook that became available in fall of 2020 titled “Red, White and Everything Else”,…
I like to cook, and I like good food. As a result, I’ll admit I’m somewhat of a food snob. I drive my wife crazy when we eat at a restaurant and I occasionally comment on the dish I ordered by saying, “mine’s better.” That’s why when it comes to venison and preparing it I’m very particular. Venison will only…
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.
