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
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
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
He’s best known as a leading authority on culinary uses of mushrooms and plants via his website Forager | Chef: the largest resource on wild mushroom cookery on the web, and Chef Alan Bergo shares
From the pages of Outdoor News, this recipe featured in the Taste of the Wild by contributor, Sarah Kozlowski is a classic recipe for grilling that works for salmon or trout.
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
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
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
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,
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