Taste of the Wild

Kung Pao Turkey

From Timothy J. Kraskey’s cookbook "Red, White & Everything Else"

Instead of calling for take-out, use the wild turkey you have harvested and make this Asian-inspired dish from Tim Kraskey’s cookbook. He suggests serving it on a bed of white or brown rice, and notes that the infusion of flavor and spice in the dish pairs well with a German-style sweet white wine, such as a Riesling.

Pheasant Fricassee

Recipe and photos contributed by Robert and Tera Stoddard, with Harvesting Nature

When it comes to your pheasant harvest, the possibilities are endless in terms of preparation, but one of our favorite ways to prepare pheasant is our take on pheasant fricassee. The flavors are rich and hearty, and it leaves everyone satisfied. 

Moose Meatballs with Spaghetti

A recipe featured in the Outdoor News Taste of the Wild

To many readers these days, moose might be a bit of an exotic wild game meat. With few exceptions, it can be tough to come by. Like venison, moose is a very lean meat – in fact, it’s one of the leanest meats out there. To make the meatballs juicier and improve the texture, Taste of the Wild contributor, Ryan Lisson, shares some tips.

Squirrel & Gnocchi Soup with Breadsticks 

A recipe featured in the Outdoor News Taste of the Wild

With many young hunters getting their hunting foundation rooted in small game hunting, and the deer hunting season coming to a close, this is the perfect time of year to consider your options for squirrel hunting. This recipe contributed by Jeff Benda of Harvesting Nature gives you a tasty excuse to hit the woods in search of this often under-rated wild game meat. 

Bacon and Brown Ale Stew – With Venison

A recipe featured in the Outdoor News Taste of the Wild

Start with a slow cooker, add a good dose of bacon, a bottle of brown ale or two, mingled together with hearty venison and potatoes, and you have the perfect combination to warm you up on a chilly day with this recipe from Eileen Clarke’s latest cookbook: The Wild Bowl.

Pheasant Breast in Creamy Wine and Mushroom Sauce

A recipe featured in the Outdoor News Taste of the Wild

A recipe like this transforms ordinary into extraordinary, with a complex combination of rich chocolate and oak from dark red wine, the umami smoothness of shiitake mushrooms, and a friendly bite from hot paprika and crushed black pepper. A dressing of cream sauce completes the dish, checking the pinch of pepper with cool perfection.

Hand-Held Venison Quesadilla

A recipe featured in the Outdoor News Taste of the Wild

Chef and author of several wild game cookbooks, Eileen Clarke, shares her thoughts on this “convenience food” option for wild game enthusiasts. I love quesadillas, but they’re hard to eat in a blind—or pickup. So, as soon as I saw this folded version, I jumped on it. One, it’s easier to handle: instead of being 10 inches around—and needing both open hands to hold it—it fits easily in one hand. Plus, it’s easier both to get in and out of the pan, and to flip it.  Each folded tortilla can be totally different, to suit everyone’s individual tastes.

Four Cheese Pheasant Pizza

Photo and recipe shared with the Outdoor News Taste of the Wild by Kory Slye of Harvesting Nature

With some pheasants in the freezer, my wife and I decided to braise a few down and pick the meat in order to have some cooked meat on hand for various meals throughout the week.  Inspired by a local pizza shop’s specialty pizza and a recent gift containing a handful of different jams and jellies, my wife and I put…

Grilled Canada Goose Steak Salad

A recipe featured in the Outdoor News Taste of the Wild

Replace goose breasts for beef in this preparation – which treats the game bird meat just like a steak. Start with a soak in a balsamic vinegar-based marinade for 4 to 8 hours, then grill them on a smoking hot grill until they are perfectly medium-rare. After resting the meat, it can be sliced thinly and served over fresh greens.

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.

Chimichurri Venison Tacos

A recipe by Ryan Lisson as featured in the Outdoor News Taste of the Wild

Tacos are a great summer crowd-pleaser because each person can adjust the fixings to suit their taste buds. The simple chimichurri sauce adds a ton of fresh herby flavors and a zing of acidity by itself. But some other great toppings that work with this recipe include grilled onions, pico de gallo, avocado, a good crumbly cheese (e.g., queso fresco, cotija), or corn salsa. It’s the perfect summer meal to use up some of last fall’s venison and impress your friends.

Fair Day Venison Corn Dogs

Contributed by Stacy Lynn Harris

Venison Corn Dogs are perfect as a make-ahead meal and can be frozen after they’re cooked for up to 3 to 6 months. Simply quadruple the recipe, fry them all, then allow them to cool on cooling racks. Once cooled, just place them in freezer bags and bring them out during hunting season to quickly reheat.

Seared Venison with Wild Mushroom Port Sauce

A recipe featured in the Outdoor News Taste of the Wild

Jamie Carlson shared this recipe with the Outdoor News Taste of the Wild, and said to simply use whatever cut of venison you like best. For this version, he used the eye of round that was cut into medallions about 1 ½ inches thick. For the mushrooms, while Jamie said he prefers to use wild hen-of-the-woods mushrooms, he will also use a wild mushroom blend available at the grocery store.

Oven Fried Catfish with Radish, Asparagus, & Citrus Salad

A recipe featured in the Outdoor News Taste of the Wild

In this recipe that was featured in the Outdoor News Taste of the Wild, chef Jeff Benda introduces us to a perfect light salad to pair with some fresh catfish fillets that pops with color thanks to thinly sliced asparagus spears, and lively citrus profiles thanks to grapefruit and orange slices. Top with sliced radishes and green onions to add springtime flavor to your plate.

Wild Turkey Sous Vide Tikka Masala

A recipe featured in the Outdoor News Taste of the Wild

With Sous Vide becoming mainstream in the kitchen these days, and the popularity of pellet grills for home chefs to transform their harvest, you’ll find this recipe for Wild Turkey Tikka Masala packs a ton of flavor by combining those processes together with a sauce with flavor that is over the top. Serve your prepared turkey on a bed of basmati rice with a side of warm pita bread and enjoy!

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. 

Venison Shepherd’s Pie

A recipe featured in the Outdoor News Taste of the Wild

Technically, a true Shepherd’s pie is supposed to contain lamb meat, while cottage pie generally uses another meat (e.g., beef). But venison is very lean and similar to lamb in several ways, so I’m stealing the name. The nice thing about this recipe is that you can tweak the ingredients based on your family’s preferences, and it turns out great with nearly any combination (we’ve tried many). You can add or subtract vegetables, mix beef and venison together, and use real mashed potatoes or instant versions – it all works.

Pickled Fish

A recipe featured in the Outdoor News Taste of the Wild

Here is a recipe for pickled fish. Just use fish you have previously frozen (never skip this important step!) and get started. Bonus tips on how to remove the bones from a Northern Pike included!

Venison Steak Marsala

A recipe shared by Justin Townsend of Harvesting Nature

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.

Venison Heart over Wild Rice

A recipe featured in the Outdoor News Taste of the Wild

Besides the love for the hunt and family, there’s no better reward than the venison. Growing up, my mom would always boil her deer’s heart and cut it up for us with a little salt sprinkle and we loved the taste of it. When I harvested my first deer, though, I wanted to try something different than how I had grown up eating it.

Cedar-Planked Salmon with Soy-Ginger Glaze

A Taste of the Wild Featured Recipe Best Prepared with Wild Salmon

Salmon and cedar planks go hand in hand when you think plank grilling. The technique keeps the delicate flesh from burning or tearing on the grate, and the fish picks up the smoky flavors from the grill while it gently steams. Here, cedar also plays nicely with the deep, warm flavors of a honey, soy, sesame glaze.