Cooking

2020 Outdoor News Taste of the Wild: RECIPE CONTEST

Enter your original recipe in the Taste of the Wild contest for a chance to win one of three Hank Shaw cookbooks, or a subscription to Outdoor News! Wild Game, Fish or recipes featuring Wild Edibles will be eligible for this contest that ends November 27, 2020.

Cooking

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.

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

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…

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.

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.

Wild Mushroom Hunting Tips

The Taste of the Wild features recipes and tips for preparing wild game and foraging wild edibles. In this piece, we share tips from Walter Sturgeon, a nationally recognized author on woodland fungi and the author of  Appalachian Mushrooms: A Field Guide for mushroom hunters.

Baked Bluegill

A stick-to-your-ribs homestyle recipe for baked fish submitted to the Outdoor News Taste of the Wild by Mike Phillips of Pennsylvania.

Venison Shank Stew

There's something about spending time outdoors and walking into the house to smell the aroma of a delicious stew simmering in the slow cooker. This venison shank stew recipe by Ryan Lisson will be sure to hit the spot, whether you're battling cabin fever, or spending time enjoying spring weather across the northland.

Walleye Basil Stir Fry

From the cookbook Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, this dish has a lot of flexibility. Follow Keane's suggestions of broccoli, carrots, pea pods and some thinly sliced red onion, or feel free to experiment. When it all comes together with the basil, ginger, garlic, and stir-fry sauce, you’re going to have yourself a winning dish. Note that the flaky nature of the walleye means the fish will break into smaller pieces during the cooking process.

Traditional Venison Pasties

There are various spinoffs from the traditional Cornish pasties, including empanadas infused with spices, and a similar dish called a hand pie that uses salted fish as the main filling. This basic recipe that was featured in the Outdoor News Taste of the Wild, is a mainstay of many homes across the Great Lakes states, relying on ground venison, potatoes and vegetables.

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.