Cooking

Cooking

Venison Osso Bucco

Osso Bucco is Italian and quite simply means "bone with a hole", there are some recipes for Osso Bucco that use other cuts of meat but a truly authentic osso bucco is made with a cross cut piece of shank that is about 3 inches thick. This recipe by Jamie Carlson includes tips for getting the right cut from your venison.

Bear, Bacon and Roasted Garlic Chili

Recipe and photos by Eileen Clarke Whether you were lucky enough to take a bear in spring or are making plans for the fall season, this recipe by Eileen Clarke is a sweet, smoky chili that will be a favorite…

Venison Steak, Avocado, & Radish Salad

This venison steak, avocado, and radish salad makes a healthy, balanced and delicious lunch or dinner. It’s ideal for home cooks who like fast and easy weekday meals. The ingredients in this salad work amazing together to create a refreshing burst of flavor in every bite! 

Grilled Spicy Coffee Marinade Kabobs

Tap into coffee’s acid as a gentle tenderizer for your venison. It imparts flavor and aids in carrying the flavor of your other spices into the heart of the meat without dominating them. A recipe from one of Eileen Clarke's famous cookbooks.

Campfire Shrimp and Scallops

This recipe from Brad Trumbo features savory seafood, that can be easily and safely prepared over the campfire. Brad points to the portable options that frozen shrimp and scallops present when packing the cooler with camp foods, and using this recipe offers a quick way to cook using a basic foil pack. The simple ingredients bring out the natural flavors in the seafood, and take your campfire cooking to a whole new level.

Black Pepper Goose and Asparagus Stir Fry

This stir fry is the perfect answer to a busy weeknight when you want healthy wild game on the table fast. Made with Canada goose breast, but you could use any goose or duck breast, or even thinly sliced venison loin, rump, or round. The vegetables in this dish remain tender-crisp, while the meat remains moist and succulent due to the marinade.

Chili de Árbol - Made with Wild Turkey

Harvesting a large bird has the benefit of a fair amount of wild protein to fuel the dinner table, and while you may have lots of recipes for the breast meat, I’d like to propose one that uses any and almost every part of your hard-earned wild turkey meat, including the breast meat, thigh, wings, and even the drumstick if you have a bit of time and a sharp filet knife.

Kung Pao Turkey

Instead of calling for take-out, use the wild turkey you have harvested and make this Asian-inspired dish from Tim Kraskey's cookbook. He suggests serving it on a bed of white or brown rice, and notes that the infusion of flavor and spice in the dish pairs well with a German-style sweet white wine, such as a Riesling.

Pheasant Fricassee

When it comes to your pheasant harvest, the possibilities are endless in terms of preparation, but one of our favorite ways to prepare pheasant is our take on pheasant fricassee. The flavors are rich and hearty, and it leaves everyone satisfied. 

Moose Meatballs with Spaghetti

To many readers these days, moose might be a bit of an exotic wild game meat. With few exceptions, it can be tough to come by. Like venison, moose is a very lean meat – in fact, it’s one of the leanest meats out there. To make the meatballs juicier and improve the texture, Taste of the Wild contributor, Ryan Lisson, shares some tips.

Squirrel & Gnocchi Soup with Breadsticks 

With many young hunters getting their hunting foundation rooted in small game hunting, and the deer hunting season coming to a close, this is the perfect time of year to consider your options for squirrel hunting. This recipe contributed by Jeff Benda of Harvesting Nature gives you a tasty excuse to hit the woods in search of this often under-rated wild game meat. 

Bacon and Brown Ale Stew - With Venison

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.

Potato-Crusted Fish

A versatile recipe for transforming your freshwater fish using instant mashed potato flakes as a crispy coating. Try them in fish tacos, or with roasted potatoes and a side salad as Chef Jeff Benda did in this presentation.

Pickled Venison Heart

With bow season still available for deer hunters to take advantage of the chance to put some meat in the freezer this season, we wanted to share this recipe for preserving organ meat using the canning process.

Korean Venison Bowls

When you grind most of your venison into ground burger meat, there are endless possibilities of meals to make. This easy go-to recipe for a savory rice bowl was share by Wisconsin hunter, Sarah Kozlowski.

Pan-Roasted Woodcock and Wild Rice

Most people tend to think of a woodcock as an appetizer – they’re not very big birds, after all. But when you prepare the breasts and legs, two woodcock make a hearty meal. The breast meat is very dark, while the legs are light and delicate. It might look off-putting to some, but leaving the feet and legs attached provides a convenient handle to grip while cooking and eating. If you had the patience to pluck the whole bird, this method of preparation would also work great.

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