Taste of the Wild

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.

Grilled Elk Burgers with Blue Cheese-Chive Butter and French Fried Onion Topping

A Taste of the Wild Recipe Featured Recipe

A feast for the eyes, and the taste buds, this elk burger is crowned with crispy homemade onion straws that balance the creamy infusion of blue-cheese butter added during the last minutes of grilling. You can add some crisp Romaine lettuce and mayo to the bun, or season your burger with a pepper-blend just before grilling if you prefer.  Note…

Szechuan Turkey

As featured in the Outdoor News Taste of the Wild

Turkey hunters who are searching for some new recipes to utilize that stash of protein you’ve got in the freezer, here will want to craft this recipe that works well for the tougher nature of that meat by using ground turkey instead of chunks of meat.

Venison Taco Corn Bread Casserole

As featured in the Outdoor News Taste of the Wild

This recipe from the pages of Outdoor News was featured during the height of the COVID-19 quarantines, when people were digging deep into the pantry to see what they could use for casseroles featuring their stash of venison in the freezer. This recipe makes a large pan, but the great part is that you’ll love the leftovers. Save this recipe for the days when we get back to potlucks and tailgate parties!

Venison Shank Stew

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

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 to hit the spot, whether you’re battling cabin fever, or spending time enjoying spring weather across the northland.

Walleye Basil Stir Fry

Photos and recipe by Keane Amdahl

From the cookbook Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, this dish has a lot of flexibility. Follow Keane’s suggestions of broccoli, carrots, pea pods and some thinly sliced red onion, or feel free to experiment. When it all comes together with the basil, ginger, garlic, and stir-fry sauce, you’re going to have yourself a winning dish. Note that the flaky nature of the walleye means the fish will break into smaller pieces during the cooking process.

Tasty & Tender Upland Birds

A recipe by By Eileen Clarke

Upland birds come in many varieties, some larger like blue grouse, some smaller like quail and Hungarian partridge. This recipe for pale birds is one that fits both large and small upland birds. It relies on long, moist cooking – so legs and breasts are both done at the same time. It’s also flexible enough to use on birds you’ve taken the time to pluck whole, as well as birds that are skinned and parted out.

Venison Birria

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.

Savory Duck Breasts with Seared Apples and Sweet Potatoes

A recipe featured in the Outdoor News cooking segment

The foundation of this recipe was originally shared by Outdoor News reader, Edward Krenzelok of Tony, Wisconsin. We’ve modified his recipe a bit by adding sliced sweet potatoes, which is similar to a dish with Polish ancestry. Edward’s version calls for the preparation to be done on the stove top, and we recommend a heavy cast iron pan to do justice to the searing process and consistency of heat.

Wild Game Steak with Chimichurri Sauce

Contributed By: Outdoor News Reader: Tim Kraskey of Maple Grove, Minnesota

As seen in the Outdoor News Taste of the Wild cooking feature, this recipe has a robust chimichurri sauce that is a flavorful accompaniment to your wild venison that is bright in color and profile, with flavors dominated by the garlic and cilantro. You can adjust the intensity according to your personal heat index by removing the seeds in the peppers.

Smoked Orange Bourbon Glazed Salmon with Basil Pesto and Pasta

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.

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.

Panfish Tom Kha Soup

Recipe and photos by Jamie Carlson of Modern Carnivore

This Thai-inspired soup is a slightly sweet and sour soup with a touch of spice has all the great flavors of summer. Taste of the Wild Contributor Jamie Carlson of Modern Carnivore says It is one of his favorite ways to use pan fish, and adds that it could be made with any northern tier freshwater fish or even salmon. In the fall you could use pheasants or grouse or maybe even squirrel.

Stinging Nettle Gnocchi

Recipe and photos by Jamie Carlson of Modern Carnivore

If you would have asked the ten-year-old version of this Taste of the Wild contributor if he wanted to eat some stinging nettles as a boy, he probably would have run away from you screaming. Little did Jamie Carlson know that nettles are perfectly edible and quite delicious, as you’ll discover in his recipe for Nettle Gnocchi.

Shagbark Hickory Syrup

Recipe and photos by Ellen Zachos

If you missed out on gathering sap to make maple syrup this season, and want to try something new – consider this recipe shared by Ellen Zachos that was featured in the Outdoor News Taste of the Wild feature recipe.
Shagbark hickory syrup can be used in place of maple syrup on pancakes or waffles. Use it to flavor sorbets or ice cream. It’s also tasty swirled into yogurt, in a glaze for chicken, pork, or salmon, or as a craft cocktail ingredient.

Three Bean Red Chili With Game Meat

By Outdoor News Contributor, Tim Kraskey of Maple Grove, MN

Copyright protected image_iStockIt’s the time of year when you’re likely spending more time outside and having a meal that doesn’t require a lot of babysitting once you’ve got it in the pot is a great way to use that game meat you’ve got stashed in the freezer from last fall. Plus, thanks to a nice depth that comes from the…

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…

Foil-Baked Italian Perch

A Taste of the Wild Featured Recipe

For anglers looking for a new way to utilize their catch, this Italian-inspired dish is both easy to prepare, and it pairs well with a simple side of pasta dressed in parsley and butter. Or tap this recipe for a great use of your open water harvest of fresh perch to serve on a bed of fresh garden greens. It also carries well to transition to an open-faced sandwich served on ciabatta bread. If making it into the sandwich, just lift the cooked fillets onto the bread before the final step of adding the cheese, and finish the sandwiches in the hot oven to melt the cheese until lightly browned and melted.

Venison Osso Bucco

Recipe and photos by Jamie Carlson of Modern Carnivore

Osso Bucco is Italian and quite simply means “bone with a hole”, there are some recipes for Osso Bucco that use other cuts of meat but a truly authentic osso bucco is made with a cross cut piece of shank that is about 3 inches thick. This recipe by Jamie Carlson of Modern Carnivore includes tips for getting the right cut from your venison.

Venison Shoulder Chops – Prepared Pot Roast Style

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…