A burst of flavor in the Herb Aioli that tops this fresh green salad crafted with chunks of mild smoked whitefish. We've included a few tips on smoking whitefish, and you can swap trout or even salmon for the whitefish in this recipe. continue reading ›
Salads, Sides & Misc
If you're preparing Chef Tyler's recipe from the Outdoor News Taste of the Wild featuring a smoked turkey meatloaf sandwich topped with spicy aioli, you'll want to pair that dish with these tasty housemade chips. Transform an ordinary russet potato into something spectacular with these easy steps. continue reading ›
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. continue reading ›
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. continue reading ›
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. continue reading ›
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. continue reading ›
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. continue reading ›
A wild turkey-inspired take on the restaurant staple of a green salad with a chicken breast. Breast meat smoked with apple wood at a relatively high temperature so that the smoke does not overwhelm the natural flavor of the wild turkey. continue reading ›
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." continue reading ›
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. continue reading ›
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. continue reading ›
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… continue reading ›
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… continue reading ›
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… continue reading ›
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 9x13 baking pan, lay… continue reading ›
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