Cooking

Oven Fried Catfish with Radish, Asparagus, & Citrus Salad

In this recipe that was featured in the Outdoor News Taste of the Wild, chef Jeff Benda introduces us to a perfect light salad to pair with some fresh catfish fillets that pops with color thanks to thinly sliced asparagus spears, and lively citrus profiles thanks to grapefruit and orange slices. Top with sliced radishes and green onions to add springtime flavor to your plate.

Cooking

Wild Turkey Sous Vide Tikka Masala

With Sous Vide becoming mainstream in the kitchen these days, and the popularity of pellet grills for home chefs to transform their harvest, you’ll find this recipe for Wild Turkey Tikka Masala packs a ton of flavor by combining those processes together with a sauce with flavor that is over the top. Serve your prepared turkey on a bed of basmati rice with a side of warm pita bread and enjoy!

Dried Wild Ramp Seasoning

When harvesting your ramps: To begin, loosen the soil with your spoon, trying not to disturb any neighboring ramp roots. Use your knife to cut the stem. Cutting the leaves above the ground reduces soil disturbance and allows the plant to re-sprout. Though the bulbs are thick and delicious, it is recommended by several seasoned foragers that they are best left in the ground as harvesting them can be detrimental to the population; only 5-10% of large patches should be harvested sporadically. Replace any dug-up soil so the remaining plants aren’t susceptible to cold or bugs, etc.

Easy Baked Freshwater Fish

For successful freshwater anglers, baked fish is a tasty option for transforming your catch that often gets overlooked, and if truth be told, it is seriously underrated. Whether you have a bag of panfish, or a few nice walleye fillets, we have a quick, delicious recipe for baking your catch, that you can add to your kitchen arsenal. 

Wild Turkey Katsu Sando

This sandwich is simple to make and can be made with pretty much any of our wild game harvested across the Great Lake States. Jamie Carlson said he has made this sandwich with crappies, venison, and grouse But in this version he is using wild turkey. Typically, a wild turkey breast is big enough to make 4-5 sandwiches which is a great way to extend your spring gobbler. 

Ancho and Chipotle Chile Smoked Venison Sausage

A recipe contributed to the Outdoor News Taste of the Wild by Harvesting Nature's John Vile, this venison sausage requires basic equipment including a meat grinder, a sausage stuffer and a smoker. John recommends using real hog casings for this sausage, which incorporates ancho chile peppers and spices for sausage smoked over hickory or apple chips.

Venison Shepherd’s Pie

Technically, a true Shepherd’s pie is supposed to contain lamb meat, while cottage pie generally uses another meat (e.g., beef). But venison is very lean and similar to lamb in several ways, so I’m stealing the name. The nice thing about this recipe is that you can tweak the ingredients based on your family’s preferences, and it turns out great with nearly any combination (we’ve tried many). You can add or subtract vegetables, mix beef and venison together, and use real mashed potatoes or instant versions – it all works.

BAKED SPAGHETTI PIE WITH VENISON

This venison recipe is easy to assemble, and is a great comfort food dish for the table. Make a big batch and if there are any leftovers, you'll find this Venison Spaghetti Pie also reheats well - making it convenient for the approaching spring season when we all want to spend more time outdoors, and less time in the kitchen.

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.

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!

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.

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.

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…

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.

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…

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.

Outdoor News Store

odn_fan
A Year's Subscription starts at
$22
per year
Subscribe Today!

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.