Monday, February 10th, 2025

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Monday, February 10th, 2025

Breaking News for

Sportsmen Since 1968

Taste of the Wild

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Venison Birria

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

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Wild Game Steak with Chimichurri Sauce

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,

Duck Boudin Balls with Remoulade Sauce_ Jamie Carlson Modern Carnivore Taste of the Wild

Duck Boudin Balls with Remoulade Sauce

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

Another Outdoor News Taste of the Wild Recipe feature from Jamie Carlson of Modern Carnivore

Panfish Tom Kha Soup

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

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Wild Turkey Stuffed Peppers

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

Nettle Gnocchi Recipe by Taste of the Wild Contributor Jamie Carlson of Modern Carnivore

Stinging Nettle Gnocchi

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.

Shagbark Hickory Syrup

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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