In this Taste of the Wild recipe, simple ingredients are used to craft this bright take on preparing walleye as seen in the pages of Outdoor News. Plus, a bonus recipe for Roasted Brussels Sprouts!
You can use other light-flesh fish in this recipe, but walleye is an ideal choice. Serve with a warm, crusty bread.
Utilizing a variety of game meat to fill a crust for a savory meat pie, this recipe taps venison and ruffed grouse, but you can use pheasants, ducks, cottontails/hares, squirrels, wild boar, and even pigeons.
An easy Taste of the Wild-featured recipe by Eileen Clarke using wild turkey. Real butter makes it quite decadent, and the infusion of fresh herbs gives it a fresh appeal. If you don’t have fresh
Pheasant with mushroom and cream sauce that doesn’t come from a can! While a mainstay of upland hunters in the Midwest, pheasant cooked with a can of soup may be considered convenient, it will neither
A stick-to-your-ribs homestyle recipe for baked fish submitted to the Outdoor News Taste of the Wild by Mike Phillips of Pennsylvania.
There’s something about spending time outdoors and walking into the house to smell the aroma of a delicious stew simmering in the slow cooker. This venison shank stew recipe by Ryan Lisson will be sure
There are various spinoffs from the traditional Cornish pasties, including empanadas infused with spices, and a similar dish called a hand pie that uses salted fish as the main filling. This basic recipe that was
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,
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