Taste of the Wild

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.

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.