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Taste of the Wild: How to make fish stock
Evy Gebhardt
February 9, 2026
Once you’ve removed the fillets from your fish, think twice

Taste of the Wild: Roasted spruce grouse
Evy Gebhardt
January 26, 2026
Allowing one bird per person, folks would contribute from their

Taste of the Wild: Perfect pickled northern pike
Jeff Benda
January 12, 2026
Jeff says that spearing pike is equal parts, stillness and

Taste of the Wild: Bang bang walleye wonton cups
Ryan Pinkalla
December 29, 2025
Kick off the new year with a pop of flavor

Taste of the Wild: Venison egg roll in a bowl
Dori Sell
December 15, 2025
As we transition into the busy holiday season, quick and

Taste of the Wild: Nashville hot crappie
Ryan Pinkalla
December 1, 2025
As an avid hunter and angler, his goal is to

Taste of the Wild: Fantastic fire-roasted jalapeno sausage
Eileen Clarke
November 17, 2025
The process Eileen Clarke has developed to refine her popular

Taste of the Wild: Sous vide venison
Sarah Kozlowski
October 30, 2025
Contributor Sarah Kozlowski shares that “Sous vide cooking has gained

Taste of the Wild: What’s antler soup? Well, it’s delicious
Eileen Clarke
October 20, 2025
Contributor Eileen Clarke, who has authored several wild game cookbooks,