Listen in on the podcast with the crew at Harvesting Nature, as they chat with Evy Gebhardt of the Outdoor News Taste of the Wild cooking feature. Hear them discuss wild game cooking techniques, learn about the history of the Taste of the Wild and authentic outdoor experiences that shape the recipes found in Outdoor News.
By Justin Townsend
Copyright image_Justin Townsend_Harvesting NatureStep 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 noted, “The…
Harvesting Nature’s Wild Fish and Game Podcast
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.
A recipe contributed by Justin Townsend of Harvesting Nature
In this recipe, Chef Justin Townsend pairs the two preparations methods of crafting homemade venison jerky against each other using the same recipe. One using a smoker, the other using a dehydrator, comparing time, texture, and overall flavor of both. After he passed the pieces out to some work colleagues for a blind comparison, you may be surprised by the top choice.
A recipe featured in the Outdoor News Taste of the Wild
Birria is a Mexican dish from the state of Jalisco. The dish is a spicy stew, traditionally made from goat meat. However this version is a recipe that appeared in the Outdoor News Taste of the Wild feature was adapted by Chef Ara Zada with an optional slowcooker method.
A recipe by Justin Townsend as featured in the Outdoor News Taste of the Wild.
In this Taste of the Wild recipe shared by Justin Townsend, author of the cookbook: Eat Wild Game, you have a simple pasta dish that offers the smokiness of the salmon balances the sweetness of the dish, and the bite of the pesto. Toss some capers and tomatoes in the dish to add some extra citrus undertones.
Recipe and photos by Kory Slye of Harvesting Nature
With hunting season just around the corner, and many people testing new recipes in their smokers, we thought you would enjoy this recipe shared by Kory Slye of Harvesting Nature. You will need a meat injector to prepare the roast, and Kory suggests using apple wood in the smoking process.
Recipe and Photos Courtesy of Ara Zada, Harvesting Nature
The core recipe from Chef Ara Zada is a spicy twist on traditional “pickled fish”, and can easily be interchanged with other white fish including those harvested from cold northern waters such as pike or walleye, or equally – saltwater varieties such as halibut or yellowtail.
Recipe and photos by Chris Jodlowski of Harvesting Nature
When the hunt is over and it’s time to butcher, save yourself some time and aggravation by keeping your venison shoulders bone-in. Cross cutting a shoulder with a band saw, a meat saw, a hack saw or even a sawzall will give you bone-in chuck steaks that, with a few hours in a braise, turn from tough chunks destined for…
Recipe contributed by Justin Townsend
Photo by Justin Townsend/Harvesting NatureWant 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 suggested…
Recipe Courtesy of Harvesting Nature, an online outdoor publication focusing on wild game recipes, hunting and fishing narratives, and adventure articles.
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!
Recipe by Shawn West
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.
About the Chef: Kory is the Managing Editor of Harvesting Nature, an online outdoor publication focusing on wild game recipes, hunting and fishing narratives, and adventure articles. He has been an avid hunter and fisherman for most of his life and enjoys spending time in the outdoors with his family. Kory currently lives in northwestern Pennsylvania with his wife and…
A recipe by Harvesting Nature contributor Chef Ara Zada
Photo and recipe by chef Ara Zada From Chef Ara Zada: Archery hunting can be tough and it’s important to constantly practice. I find that no matter how much you shoot targets you never get the same pressure as when you’re locked into an animal. You get one shot and you better make it a good one. For me the best…