Cooking

Fish cookbook cover_copyright photographced by Coleen Eversman

New Cookbook by Jonathan Wipfli: FISH Recipes and Techniques for Freshwater Fish

Outdoor News contributing chef and author, Jonathan Wipfli, has a new cookbook titled FISH. From water to table, Fish—Wipfli’s follow-up to his earlier cookbook titled Venison— offers a contemporary approach to cooking North America’s most popular freshwater game fish throughout the seasons.  Featuring 50 recipes for dishes with accompanying sides, as well as beautifully photographed images of the final presentations, Wipfli’s new cookbook will leave readers determined to recreate their own culinary masterpieces.

Cooking

Copyright protected image
Featured, Fish

Pickled Fish

Here is a recipe for pickled fish. Just use fish you have previously frozen (never skip this important step!) and get started. Bonus tips on how to remove the bones from a Northern Pike included!

Copyright protected image by Justin Townsend Harvesting Nature used with permission
Big Game, Featured

Venison Steak Marsala

As featured in the Outdoor News Taste of the Wild, this venison recipe was shared by Chef Justin Townsend of Harvesting Nature. This meal is also a one pan meal, minus the pasta or starch. I use a stainless-steel pan or pot for the recipe because it gives the steaks a great crispy brown crust. You can use a non-stick pan but you will not get the steaks as brown. Don’t worry about the flour sticking to the pan/pot because you are going to deglaze the pan with the stock and wine while making the sauce. This method captures all those delicious brown bits you get from browning the meat. Enjoy this meal over pasta, creamy polenta, cheese grits, or mashed potatoes for a great dinner any day of the week.

Prepping ingredients for recipe using venison heart_Outdoor News Taste of the Wild
Big Game, Featured

Venison Heart over Wild Rice

Besides the love for the hunt and family, there’s no better reward than the venison. Growing up, my mom would always boil her deer’s heart and cut it up for us with a little salt sprinkle and we loved the taste of it. When I harvested my first deer, though, I wanted to try something different than how I had grown up eating it.

Totw Mojo Pheasant
Cooking, Featured, Game Birds & Waterfowl

Mojo Pheasant

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…

Backyardfirecookbook P199 Cedar Planked Salmon
Featured, Fish

Cedar-Planked Salmon with Soy-Ginger Glaze

Salmon and cedar planks go hand in hand when you think plank grilling. The technique keeps the delicate flesh from burning or tearing on the grate, and the fish picks up the smoky flavors from the grill while it gently steams. Here, cedar also plays nicely with the deep, warm flavors of a honey, soy, sesame glaze.

Backyardfirecookbook P71 Whole Grilled Trout
Fish

Whole Grilled Trout with Blood Orange and Fennel

Published with permission from The Backyard Fire Cookbook by Linda Ly © 2019 Quarto Publishing Group USA Inc. Text © 2019 Linda Ly Photography © 2019 Will Taylor Grilling an entire fish—head and all—may seem intimidating, but it’s actually much…

Szechaun Turkey with Noodles_Copyright Protected Image_iStock
Featured, Game Birds & Waterfowl

Szechuan Turkey

Turkey hunters who are searching for some new recipes to utilize that stash of protein you’ve got in the freezer, here will want to craft this recipe that works well for the tougher nature of that meat by using ground turkey instead of chunks of meat.

iSTock copyright protected image
Big Game, Featured

Venison Taco Corn Bread Casserole

This recipe from the pages of Outdoor News was featured during the height of the COVID-19 quarantines, when people were digging deep into the pantry to see what they could use for casseroles featuring their stash of venison in the freezer. This recipe makes a large pan, but the great part is that you'll love the leftovers. Save this recipe for the days when we get back to potlucks and tailgate parties!

Linda Ly Garden Betty Outdoor News Taste of the Wild Contributor
Bloggers on Cooking, Chef Bios, Featured, Our Chefs

Linda Ly

Meet our newest Taste of the Wild contributor. A bestselling cookbook author - she is best known as the founder and creative force behind GardenBetty.com, a leading home/garden and adventure/recreation site in…

Totw Pheasant Marasala Layout
Featured, Game Birds & Waterfowl

Pheasant Marsala

Pheasant with mushroom and cream sauce that doesn't come from a can! While a mainstay of upland hunters in the Midwest, pheasant cooked with a can of soup may be considered convenient, it will neither taste, nor look, as good as cooking with real, fresh ingredients. You’ve done the work, spent the time (and the money) in the field for your hard-earned game. Why skimp at the table now with .99 cent canned soup? Craft this simple recipe using basic ingredients.

Harvesting Nature Podcast Logo
Featured, Food in the News

New Podcast For Harvesting and Cooking Wild Game

At the Taste of the Wild, we like to connect you with resources that will enhance your experiences and provide tools towards harvesting and preparing your wild game and fish. This podcast by our friends at Harvesting Nature is one that you will want to check out! Hosted by a trio of experts, the weekly podcast includes guests from around the outdoor and cooking industry.

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