Wild Game Cooking

Seared Venison Tacos

Recipe contributed by Justin Townsend

Photo by Justin Townsend/Harvesting NatureWant to show off your wild game cooking skills without the fear of ruining your hard-earned venison? Try this taco recipe shared by chef Justin Townsend. It’s a great way to use just about any cut of venison, because you are cooking the meat hot and fast.  Justin recommends using a cast iron skillet, but suggested…

Brined Chunky Venison Pot Roast

By Author Eileen Clarke

If you’ve got chunks of wild game meat that you’ve been avoiding because they are rather less desirable cuts, instead of paying someone to make them into sausage, try brining them with this tested recipe courtesy of wild game cookbook author Eileen Clarke.

Dry Rub Goose Kabobs

Recipe and photos by Eileen Clarke

When cooking pale-meated birds, whether domestic or wild, the juices run pale when the bird is cooked enough. (Before that, they run red.) But waterfowl juices always run red, so if you’re testing your bird’s doneness by poking it with a knife and waiting for the juices to run pale, you’ll overcook them

Pan Seared Walleye Salad with Dijon-Lemon Dressing

Craft this gourmet salad with ease - using your fresh walleye and basic ingredients.

We admit, it’s hard to beat a plate piled high with deep fried walleye, but don’t let the salad part of this recipe’s title scare you off. If you’re not a salad fan, you’ll find the seasoning blend is great for straight up pan-searing your fresh catch to serve with your favorite tarter sauce.
But for a healthier, and flavorful, way to serve your catch, give this a try.
Thanks to honey in the dressing, there is a touch of sweetness that underscores this natural element that already exists in the flavor of the walleye, and the fresh lemon makes it all pop.

Pan Roasted Pike with Roasted Carrots and Honey-Vinegar Glaze

Reprinted with permission from Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, published by Minnesota Historical Society Press.

This recipe from Keane Amdahl’s Lake Fish: Modern Cooking with Freshwater Fish offers up big, sweet flavors that are balanced with a little heat and nuttiness. The flaky, succulent fish pairs well with carrots’ natural sweetness, while slivered almonds, chile flakes, and a little fresh dill pull the whole plate together.

Grilled Perch with Mushroom Broth and Fiddlehead Ferns

As featured in the Taste of the Wild

Lake Fish – Modern Cooking With Freshwater Fish by Keane Amdahl “Reprinted with permission from Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, published by Minnesota Historical Society Press. mnhspress.org” This fun and delicious dish makes use of an often neglected ingredient: dried mushrooms. Dried mushrooms can be fairly inexpensive, and a little goes a long way. The…