Outdoor News Taste of the Wild contributing chefs to be featured at 2017 Pheasant Fest & Quail Classic

Included in the lineup of the distinguished chefs to be offering their wild game recipes at the 2017 National Pheasant Fest & Quail Classic Feb. 17 – 19 are two chefs who’s contributions have been found in the Outdoor News Taste of the Wild cooking feature, including Hank Shaw and John Hennessey.

We’re sharing a press release from our friends at Pheasants Forever and Quail Forever for details on the seminars that will run throughout the weekend and feature dishes including pheasant, quail, rabbit, and venison.

Corned Venison

Whether it’s for sandwiches or for the traditional meal of corned meat served up with cabbage, potatoes and carrots, Chef Susan L. Ebert shares this recipe from the pages of her cookbook titled The Field To Table, that uses venison as the star.

Blueberry Grouse Pesto Pizza

A recipe for Blueberry Grouse Pesto Pizza born from experimentation based on ruffed grouse breasts poached in blueberry jelly and a restaurant serving pheasant and cherry pizza. Includes complete directions for crafting homemade pesto using fresh basil and pine nuts.

Thai Venison Lettuce Cups

Typically served in lettuce cups to be eaten as a salad with an intensely flavorful Thai Sauce, you can also serve this recipe with rice and other veggies. The ingredients call for fish sauce, but if you can’t find it at your local store you can substitute with soy sauce. You can also adjust the heat level by adding more or less chili peppers.

Grilled Venison Loin with Honey, Juniper, and Black Pepper Glaze

2 or 3 servings The loin is a long, boneless muscle that runs along either side of the backbone; it’s also called the backstrap. For this dish, use a venison loin portion that’s 10 to 12 inches long, which will weigh about 1¼ pounds. You can also use thick venison round steaks, or thick-cut steaks from an elk or moose…

Homemade Wild Game Chorizo Sausage

Chorizo Sausage Recipe by Chef Eileen ClarkeBy Chef and Author, Eileen Clarke A lot of people swear that a four-to-one ratio of lean-to-fat is perfect for wild game sausage, but that produces a dry sausage, not the creamy, melt-in-your-mouth texture of sausage made with any other meat in the world. Sorry, it’s a pet peeve of mine. Game meat is…

Walleye Agrodolce

Here’s a Lukas Leaf Recipe that’s brought to you by Modern Carnivore. Couple your fish with quality ingredients, and if the name of the recipe doesn’t impress you, the finished product certainly will. Agrodolce is another name for “Sweet and Sour”. Whichever way you call it, this recipe is easy to prepare, with the balance of flavors including a sweet and peppery topping of a simple salad mix that gives you a lighter recipe to balance the heavier meals often associated with fall and winter seasons.

Meet Author Teresa Marrone

We’ll be sharing an excerpt from Teresa Marrone’s latest cookbook, “Dishing Up Minnesota” in the pages of Outdoor News. Keep an eye out for her recipe for Grilled Venison Loin with Honey, Juniper and Black Pepper Glaze in the Taste of the Wild cooking feature.

Teresa Marrone – Dishing Up Minnesota

As the author of several practical cookbooks and guides for identifying, preserving and preparing wild game and edibles, Teresa Marrone joins the team of contributors to the Outdoor News Taste of the Wild feature with a recipe shared with permission from Storey Publishing from her latest book: Dishing Up® Minnesota and The Beginner’s Guide to Making and Using Dried Foods.

The Field To Table Cookbook by Susan L. Ebert

With more than 150 family -pleasing, nutritious, and accessible recipes to home cooks who want to increase their knowledge and enjoyment of procuring and cooking clean, organic meat, fish, fruits and vegetables, Susan L. Ebert’s cookbook is titled The Field to Table Cookbook: Gardening, Foraging, Fishing, & Hunting.

Danielle Prewett – Wild + Whole

Meet one of the contributing chefs to the popular wild game cooking feature brought to you by the Outdoor News Taste of the Wild. Danielle Prewett brings a lighter, healthy approach to her game cooking.

Roast Wild Turkey

Cutting your wild turkey into pieces and roasting in a savory broth comprised of beer and chicken broth offers an alternative to whole-roasting your bird.

Trout Crostini

Photo by Jack HennessyTROUT CROSTINI By John Hennessey In Northwestern Wisconsin, there is a the Kinnickinnic River (“Kinni” for short). My wife and I had the chance to fish on the Upper Kinni, a waterway that is 22 miles long, and is home to anywhere from 5,000 to 12,000 trout per mile, making it one of the most productive trout streams…

Warm Cabbage Salad with Goat Cheese

After learning that I’m a fan of goat cheese, a friend of mine has kept me in supply of this creamy, tangy bit of deliciousness.
Couple that with bacon – an ingredient that some people truly consider a kitchen staple, and you’ve got two key ingredients for this incredibly simple salad.

Venison Meatball Subs Topped with Mozzarella

If you garden, odds are you still have a few tomatoes hanging around as we head into deer hunting season. This recipe calls for fresh Roma tomatoes, but you can use a can of diced tomatoes instead. You could even make your meatballs ahead of time, and use commercially prepared marinara sauce instead of the homemade version, to craft a quick and hearty meal.

DIY Wild Venison Cheese Dogs

Enjoying your own homemade hot dogs crafted from the deer you harvest yourself is great. Adding cheese to the mix? Does it get any better? Chef and Author Eileen Clarke shares her DIY recipe for cheese dogs that are perfect for the grill.

One Pot Chinese Pheasant by Chef Tyler Viars

Break out the chopsticks and pour some sake, it is time to take Chinese rooster from the forest to fork. This pheasant recipe by Chef Tyler Viars is adapted from a chicken-based recipe crafted originally by Travel Channel host, Andrew Zimmern. Tyler’s version offers a combo of heat and sweet, topped with sesame seeds and fresh cut scallions.

Wild Rabbit Corn Fritters …On A Stick!

Food on a stick isn’t limited to the State Fair anymore. Lukas Leaf shares his Rabbit Fritter recipe that incorporates garden-fresh veggies into the batter and an easy to prepare berry dipping sauce made with naturally foraged berries, or ones you pick up from a Farmer’s Market.

Using Wild Elderberries to Make Syrup

Author and Chef Hank Shaw says that “Elderberry syrup is the first thing I do with elderberries once they come ripe in summer. Why? Because it’s so damn versatile. I’ve used it to make elderberry ice cream, poured it on top of other ice creams, and I use it in my go-to sauce for venison and wild duck, the classic Cumberland sauce.”