ModCarn

Smoked Lake Trout

A recipe featured in the Outdoor News Taste of the Wild

The oily nature of Lake Trout fillets make it a perfect vessel for holding smoke. In this recipe by Jamie Carlson as featured in the Outdoor News Taste of the Wild, you combine a dry brine and directions on the ideal cook time for smoking the fish. Lake trout served up with some pickled onions and whole grain mustard is a great snack.

Wild Turkey Katsu Sando

A recipe featured in the Outdoor News Taste of the Wild

This sandwich is simple to make and can be made with pretty much any of our wild game harvested across the Great Lake States. Jamie Carlson said he has made this sandwich with crappies, venison, and grouse But in this version he is using wild turkey. Typically, a wild turkey breast is big enough to make 4-5 sandwiches which is a great way to extend your spring gobbler. 

Duck Boudin Balls with Remoulade Sauce

Recipe and pictures by Jamie Carlson of Modern Carnivore

This recipe uses almost the whole duck and a few extra parts. To make these fried boudin balls you will need to save the livers, hearts and gizzards from six ducks. If you don’t have duck livers, hearts or gizzards you can substitute with chicken livers, hearts and gizzards.

Wild Turkey Enchiladas

Recipe and photos by Jamie Carlson of Modern Carnivore

Photo copyright protected Jamie Carlson Modern CarnivoreThere is no doubt that wild turkeys are some of the finest table fare there is. The only problem with a wild turkey is that it is very difficult to cook it whole and end up with an evenly cooked bird. To combat this problem, I like to break the birds down. I take…