Salads, Sides & Misc

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.

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.

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.

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.

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.

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.”

Black Trumpets an overlooked late summer mushroom

The black trumpet (Craterellus cornucopioides) is an often over­looked or ignored treat in the forest. Conversely, they are a highly sought after culinary mushroom, given their smoky, delicious flavor and because they are very difficult to culti­vate and grow commercially.

Dry Rub Venison-stuffed Portobello Mushrooms

From respected author and chef, Eileen Clarke, comes this recipe that fills hearty portobello mushrooms with onions, sauerkraut, Smoked Gouda cheese and flavor-infused venison sparked by a dry rub you’ll want to use with other cuts of meat.

Smoked Wild Salmon Bruschetta

The winning entry in the 2015 Outdoor News Recipe Contest Sponsored by Camp Chef. SMOKED WILD SALMON BRUSCHETTA Although there are several steps involved in creating this dish, we think the end result looks delicious. Submitted by Outdoor News reader: Jared Krekelberg of Minnesota Salmon is a very versatile protein but really doesn't agree with me plain. I've tried it many…

White Bass Escabeche

Ingredients 4 medium white bass fillets, about 1¼ pounds Kosher salt and freshly ground black pepper ¼ cup olive oil 4 garlic cloves, thinly sliced Zest of 1 orange removed in large strips with a peeler Zest of 1 lemon removed in large strips with a peeler 1 red onion, thinly sliced 2 jalapeño peppers, thinly sliced 1 red or…

Crappies Augraten by Chef Jesse Griffiths

Chef Jesse Griffiths recipe from the cookbook: Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish /Rizzoli International Publications, Inc. Written by Jesse Griffiths, Foreword by Andrew Zimmern, Photographed by Jody Horton Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food…

Sweet Potato Fries courtesy of Weston Products

Sweet Potato Fries Ingredient List: 3 sweet potatoes 1 teaspoons cinnamon 1 teaspoon kosher salt 2 cups peanut oil Sweet Potato Fries 1. Wrap the sweet potatoes in damp towels and microwave them for 3 minutes. 2. Use the Weston French Fry Cutter to cut the sweet potato fries. 3. Heat the peanut oil to 375 degrees F. 4. Fry the sweet…

Wild Rice with Mushrooms

Across the Great Lakes, a fresh crop of this versatile, nutritious grain will be harvested using traditional Native American methods involving canoes and beater sticks.

Southwestern Wild Game Jerky

Ingredients 2 lbs. of game steak, trimmed of any fat or sinew, and sliced into strips WildCheff Smoky Paprika Chile Blend Seasoning (available at www.wildcheff.com) 1/4 Cup Worcestershire sauce 1 tablespoon Liquid Smoke Directions In a 9×13 baking pan, lay out pieces of game meat. Season both sides of meat with desired amount of WC Smoky Paprika Blend. In a…

The 'Ultimate' Woods and Water Gumbo

Tip Corner: Pull out the Dutch oven! You’ll be incorporating your duck, walleye, and smoked game sausage into a satisfying dish with this week’s recipe. This recipe recommends using a cast iron skillet for some of the preparation. If you’ve never considered this versatile form of cookware, check out this site for some tips. Ingredients: 2 boneless duck breasts, fat…

Venison Taco Dip

Planning a party? Whether you’re watching the big game or just spending time with friends reliving your successful big game hunt, this Venison Taco Dip is one dish that elevates the typical tailgate fare.

Green tomato relish partners well with fried catfish

If there is a signature Arkansas food, it may well be fried catfish. And the popular accompaniment to this entrée is green tomato relish. As colder weather arrives, some gardeners have a number of green tomatoes that won't make it to ripeness. Pick them and head to the kitchen for a session of cooking and canning green tomato relish. Here…