Jeff Benda is based in North Dakota, where he is an avid outdoorsman and family man. He spent 25 years in the restaurant industry and ran a successful catering business. He now focuses his time
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.
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
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
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
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,
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
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
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
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