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 of Modern Carnivore includes tips for getting the right cut from your venison.

Cooking

Sunfish Paella

Paella is one of those quintessential Spanish dishes that is both comforting and incredibly flavorful. The soft rice is spiked with saffron and paprika, and the roasted red peppers give a pop of delicious sweetness. Craft this dish using your sunfish, with the option to prepare using skin-on fillets.

Old Fashioned Wild Game Stew

A hearty stew with some crusty bread is hard to beat in the deep of winter. This recipe by Tim Kraskey has a depth of flavor that stems from the process of cooking down a reduction of red wine and rich port at the front end of the preparation. An ideal use of your elk, moose, venison or even caribou meat.

Seared Venison Tacos

Want to show off your wild game cooking skills without the fear of ruining your hard-earned venison? Try this taco recipe shared by chef Justin Townsend. It’s a great way to use just about any cut of venison, because you…

Mixed Bag Wild Game Stew

By John Motoviloff: Late fall and early winter mean hunting season in the Midwest and Northeast. Deer, turkey, small game, and waterfowl are all in play, giving hunters a wide range of options to pursue in the field and enjoy…

Baked Walleye with Sun-Dried Tomato-Thyme Butter

This baked walleye recipe is a two-step process that is well worth the effort! Not only is the presentation appealing when the dish comes out of the oven, the flavors in this baked walleye are great served with garlic mashed potatoes. Round out your plate with some green beans tossed with warm butter and toasted slivered almonds.

Cajun Dove Poppers

A pop of heat thanks to thin slices of jalapeno, the sweetness of fig and a punch of Cajun flavor in the marinade of this dish give your wild game poppers a whole new meaning with this Taste of the Wild recipe. Prepare them on the grill, or use your oven, but we’d recommend using a digital meat thermometer for the perfect popper!

Roasted Hen of the Woods Mushrooms with Garlic Aioli

Jamie Carlson shares tips on handling Hen of the Woods or, Maitake - a great mushroom with a excellent texture and many uses. They typically grow in the fall and like the south face side of a big Oak tree. They will grow from the ground over the roots of the Oak. When you find one you usually have plenty to use and store for later use. A good sized Hen can be 4-5 pounds. I like to dehydrate some and freeze the rest.

Brined Chunky Venison Pot Roast

If you’ve got chunks of wild game meat that you’ve been avoiding because they are rather less desirable cuts, instead of paying someone to make them into sausage, try brining them with this tested recipe courtesy of wild game cookbook author Eileen Clarke.

Upland Bird Creamy White Chili

    INGREDIENTS 2 tablespoons butter 1 cup sliced green onions **OPTIONAL: 1 Jalapeno pepper finely diced Approximately 1 lb. (3 ½ cups) cut up COOKED bird meat (pheasant, turkey, quail or partridge meat could be used) 2 teaspoons chili…

Spicy Venison Jambalaya

Give this recipe a try and you’ll discover why it stays near the top on our list of favorites. Beyond the fact that it is an excellent way to use up the last of the sausage or brats you’ve got stashed away in the freezer from last year’s deer season, the primary reason you’ll love it is because it is one of those dishes that just gets better with re-heating.

Outdoor News Taste of the Wild to Feature Hank Shaw Recipe

an excerpt from Shaw’s latest cookbook titled “Pheasant, Quail, Cottontail — Upland Birds and Small Game From Field To Feast” that will appear in the pages of Outdoor News publications beginning Oct. 12. Shaw’s recipe for Grouse Northwoods is a dish designed to evoke the forest of the Minnesota Northwoods infused with mushrooms, wild rice, and tart cranberries.

Dry Rub Goose Kabobs

When cooking pale-meated birds, whether domestic or wild, the juices run pale when the bird is cooked enough. (Before that, they run red.) But waterfowl juices always run red, so if you’re testing your bird’s doneness by poking it with a knife and waiting for the juices to run pale, you’ll overcook them

Fair Day Venison Corn Dogs

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.

Three Marinades for Summer Grilling

We know that Outdoor News readers are real outdoor enthusiasts, and if you’re like any of the members of our team, you’ve got a selection of wild game and fish in your freezer that will be headed to the grill this season. Whether you’re a dedicated charcoal grill fanatic, or prefer the convenience and control that gas grills provide, these marinade options will kick your flavors up a notch for your next BBQ.

Trout Thai-One-On Tacos with Creamy Peanut Sauce

From Susan L. Ebert’s The Field to Table Cookbook: Gardening, Foraging, Fishing and Hunting comes this uniquely Texas cross-cultural fusion of Southeast Asian and Mexican cuisines, featuring a Baja-style fish taco crowned with a Thai-inspired topping and an Asian-style peanut sauce.

Pan Seared Walleye Salad with Dijon-Lemon Dressing

We admit, it’s hard to beat a plate piled high with deep fried walleye, but don’t let the salad part of this recipe’s title scare you off. If you’re not a salad fan, you’ll find the seasoning blend is great for straight up pan-searing your fresh catch to serve with your favorite tarter sauce. But for a healthier, and flavorful, way to serve your catch, give this a try. Thanks to honey in the dressing, there is a touch of sweetness that underscores this natural element that already exists in the flavor of the walleye, and the fresh lemon makes it all pop.

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