Monday, June 5th, 2023
Monday, June 5th, 2023

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Chef Justin Townsend

Copyright protected image by Justin Townsend Harvesting Nature used with permission

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.

Taste of the Wiild Featured Recipe by Chef Justin Townsend_Harvesting Natgure

Venison and Black Bean Chili with Cornbread Waffles

Step aside chicken and waffles, you’ve got competition with this hearty venison dish from chef Justin Townsend. The recipe calls for Drop Tine Chili Seasoning by Tacticalories Seasoning Company. Justin recommends it because he feels it is a quality seasoning that brings great flavor to a pot of chili. When he tested it out, Justin

Harvesting Nature Podcast Logo

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.

Seared Venison Tacos

Want to show off your wild game cooking skills without the fear of ruining your hard-earned venison? Try this taco recipe shared by chef Justin Townsend. It’s a great way to use just about any cut of venison, because you are cooking the meat hot and fast.  Justin recommends using a cast iron skillet, but

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 Gourmet Field to Kitchen CookbookAuthor: Jon Wipfli; photography by Matt Lien Raised in Wisconsin and based in Minnesota, outdoorsman

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