Cooking

Big Game, Cooking, Featured, Salads, Sides & Misc

Fair Day Venison Corn Dogs

Contributed by Stacy Lynn Harris
Taste Of The Wild

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.

Totw Mojo Pheasant
Cooking, Featured, Game Birds & Waterfowl

Mojo Pheasant

A recipe featured in the Outdoor News Taste of the Wild
Taste Of The Wild

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”,…

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…