Cooking
taste of the wild
Taste of the Wild: Simple venison chili
Dori Sell
March 25, 2024
Whether it’s deer, elk, bear, or other game, the harvest from a successful hunt provides sustenance for our family throughout the year. Venison in particular offers a lean and flavorful alternative to store-bought meats, making
Brining and smoking warm-water fish species makes for a delicious treat
John Hageman
March 18, 2024
By now, there has been plenty of time to amass many packages of fish fillets into the freezer. Between walleyes, white bass, crappies, or various catfish species, there has been many months to get out
Taste of the Wild: Chorizo pheasant eggs benedict with a hatch chili bearnaise
Lindsey Bartosh
March 11, 2024
This chorizo-style pheasant sausage is quick and easy to make but still has the spicy and smoky goodness found in a traditional pork chorizo.
The pheasant sausage is simply ground pheasant breast and leg
Taste of the Wild: Rosemary ranch wild turkey
Gunnar Emberg
February 27, 2024
Gunnar shares that he discovered this marinade around 10 years ago during his time in the Navy. He indicated that he altered it slightly, but the core ingredients have remained the same, sharing that the
Taste of the Wild: Spicy walleye with marinated broccoli
Adam Berkelmans
February 12, 2024
This crispy and spicy walleye with marinated broccoli is a quick, easy, and healthy meal that’s perfect for a weeknight dinner.
Taste of the Wild: Sensational Sloppy Joes
Tim Kraskey
January 29, 2024
Timothy J. Kraskey’s cookbook, titled, “Red, White and Everything Else,” showcases recipes featuring elk, venison, buffalo, antelope, duck, pheasant, grouse, partridge, turkey, fish, and more.
Taste of the Wild: Fantastic fish chowder
Jeff Benda
January 15, 2024
I love to make this fish chowder with panfish or walleye because it’s delicious but easy to make, all in one pot. It’s chock full of juicy fish, salty bacon, buttery potatoes, sweet corn, and
Steve Carney: For quick, consistent way to cook ducks, try the spatchcock method of cooking
Steve Carney
January 3, 2024
A year ago, I started cooking waterfowl using the “spatchcock” style of cooking. This style involves cooking the birds in a flat manner – not the traditional whole-bird method. Spatchcock cooking was used in the
Taste of the Wild: Venison fusion knockwurst
Eileen Clarke
January 2, 2024
My husband and I disagree on what animals are more fun to hunt, and the most rewarding way to hunt. He is a mule deer fanatic who needs to be moving constantly, while I prefer
