Although a full roast duck is a beautiful sight to behold on the dinner table, most waterfowl hunters know that once is a while, you’ll end up with a bird that is pretty shot-up, and
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,
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
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
With hunting season just around the corner, and many people testing new recipes in their smokers, we thought you would enjoy this recipe shared by Kory Slye of Harvesting Nature. You will need a meat
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
Its the time of year when fresh bell peppers from your garden beg to be filled with a flavorful mix of your wild turkey meat, black beans and wild rice – in this recipe that
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.
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
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