Wild Turkey Summer Pasta
Craft this recipe using your wild turkey and some chanterelle mushrooms (or other foraged mushrooms) and you'll have the foundation for a great meal!
Cooking
Cooking
Summer birding diversion: gardening and fried green tomatoes
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.
Outdoor News Features a Recipe for Homemade Duck Breast Prosciutto
Keep an eye out for this step-by-step guide to crafting homemade prosciutto using duck breasts excerpted from Cured Meat, Smoked Fish, & Pickled Eggs © by Karen Solomon, photography © by Aubrie Pick, used with permission from Storey Publishing
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.
Fresh Salmon Cakes With Yogurt-Dill Sauce
If you're a fan of crab cakes, you're going to like this recipe tapping fresh wild salmon. Many anglers like to trim their fillets, and this makes good use of those smaller pieces of salmon.
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.
Venison Backstrap Sandwich with Maple Blueberry BBQ
Many outdoor enthusiasts not only hunt their own venison, but they also tap Maple trees to craft their own syrup, and will readily take advantage of foraging for wild berries given the chance. This recipe shared by an Outdoor News reader combines these ingredients to develop a tasty Maple-Blueberry sauce that tops your easy to assemble venison sandwich.
Pan Roasted Pike with Roasted Carrots and Honey-Vinegar Glaze
This recipe from Keane Amdahl’s Lake Fish: Modern Cooking with Freshwater Fish offers up big, sweet flavors that are balanced with a little heat and nuttiness. The flaky, succulent fish pairs well with carrots’ natural sweetness, while slivered almonds, chile flakes, and a little fresh dill pull the whole plate together.
Bear Meat Bratwurst Sausage
Chef and Author Eileen Clarke dubbed these "Bear Hot Brats" and offers options for preparing the meat as a cased or patty-type sausage. Instead of bear meat, antelope, venison, caribou or moose meat could be utilized to prepare homemade bratwurst sausage with this recipe.
Wild Turkey Eggs Benedict
Given the early start, most turkey hunts are wrapped up by mid-morning and a turkey camp full of hungry hunters is a perfect opportunity to celebrate success by using some fresh wild turkey for this game meat twist on the classic eggs benedict.
Cioppino with Northern Pike
Some people call it “fish stew”, and it is considered an elegant dish in many circles, but the roots of true Cioppino lead back to Italian immigrants who settled near San Francisco in the late 1800’s. The story goes that when a fisherman came back empty-handed, they would walk around with a pot asking other fisherman to share what they could from their catch, and the bounty of the sea was transformed into a hearty dish thanks to tomato and fresh herbs. Use your Northern Pike in this version by Tim Kraskey of Maple Grove, Minnesota.
Basic Wild Game Meatballs
This recipe offers a versatile meatball that works well into Italian-inspired tomato based sauces, or for the cream-based sauce that ensconces the classic Swedish meatball. Since you’re working with leaner game meat, you will want to balance your ratio of ground meat with an equal amount of ground pork so that your meatball will stand up. The foundation of the recipe here originally relied on ground moose meat, however you can substitute venison, elk, caribou, antelope or even ground wild turkey meat.
Cajun Alfredo Pot Roast for Wild Game
This is a stick-to-your-ribs, zesty, cold-weather, comfort-food dish made with your own elk, deer, caribou or antelope that doesn’t require a vast array of ingredients or great culinary skills.
Chipolte BBQ Squirrel Dip
Ingredients: For Braising 4 squirrels, cleaned and pieced Salt, to taste Pepper, to taste Olive oil 2 Onions, chopped 3-4 cloves garlic, crushed 24 ozs. broth (vegetable or chicken) For Dip 2-3 cups braised squirrel, bones removed 2 (8…
Tomato-and-Brown-Sugar-Braised Shoulder
For hunters who value the connection between their white-tailed deer harvest and preparing a quality venison dinner, Outdoor News has partnered with chef Jon Wipfli to feature an excerpt from his new cookbook Venison: The Slay to Gourmet Field to Kitchen Cookbook. Follow Wipfli’s recipe for Tomato and Brown Sugar Braised Shoulder with White Cheddar and Jalapeno Grits utilizing your venison.
Crappie Chowder Gumbo
The addition of smoked sausage infuses the white wine roux that transforms this chowder into a flavorful gumbo, but if you want to leave the sausage out, the base recipe is still an excellent panfish chowder.
Ruffed Grouse Club Sandwich
Affectionately known as "Grandma’s Grouse Club Sandwich" By Shawn West When it comes to wild game, very little beats ruffed grouse in my eyes. I will not dispute the disciples of venison tenderloin, or walleye cheeks, or a fine roast…
Buckeye Sportsman Radio to Showcase Outdoor News Cooking Feature
Ohio Outdoor News, one of the seven Outdoor News titles published by Outdoor News, Inc., invites listeners in the Buckeye State to tune in this holiday weekend to the Buckeye Sportsman weekly radio broadcast. The Dec. 23 show will feature…
Venison for dinner 'not bad' – that's progress in my house
An inside look at deer for dinner in the Albert household.
Taste of the Wild to Feature Jon Wipfli Venison Recipe
In Venison, you’ll find more than thirty recipes for venison—with accompanying accoutrements and sides, all gorgeously photographed by destination photographer, Matt Lien, the result is a venison book like no other that will appeal to outdoorsmen, gourmands, and adventurous home cooks alike!
North of 64 Deer Camp Chili
There is a certain camaraderie that accompanies fall hunting season, when friends and relatives join together at “deer camp” for a hearty meal. In the spirit of the traditions that accompany a successful hunt, this recipe submitted by Paul…
3 Wild Game Cookbooks For Holiday Giving
If you know someone who appreciates the connection between the field and their dinner plate, we've got three of this season's newest cookbooks that would make an excellent gift idea! Venison: The Slay to…
Outdoor News Store
Shop our online store for products and gear: Print of the Year, Outdoor News History Book, Outdoor News Clothing and more!
Submit your own recipe.
Have a great recipe that you want to submit to us to use on our website, and in the print edition of Outdoor News? Fill out the form below and submit a photo of your creation and you might just see it in an upcoming issue of Outdoor News.
