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. continue reading ›

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. continue reading ›

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. continue reading ›

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. continue reading ›

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. continue reading ›

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." continue reading ›

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… continue reading ›

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… continue reading ›

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… continue reading ›

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 9x13 baking pan, lay… continue reading ›

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… continue reading ›

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. continue reading ›

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