Whole Grilled Trout with Blood Orange and FennelWhole Grilled Trout with Blood Orange and Fennel
From the acclaimed "The Backyard Fire Cookbook" by Linda Ly, is this recipe that was featured in the Outdoor News Taste of the Wild with grilling tips and instructions on handling a whole trout.
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Szechuan TurkeySzechuan Turkey
Turkey hunters who are searching for some new recipes to utilize that stash of protein you’ve got in the freezer, here will want to craft this recipe that works well for the tougher nature of that meat by using ground turkey instead of chunks of meat.
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Venison and Black Bean Chili with Cornbread WafflesVenison and Black Bean Chili with Cornbread Waffles
Step aside chicken and waffles, you’ve got competition with this hearty venison dish from chef Justin Townsend. The recipe calls for Drop Tine Chili Seasoning by Tacticalories Seasoning Company. Justin recommends it because he feels it is a quality seasoning that brings great flavor to a pot of chili. When he tested it out, Justin noted, “The mixture really accentuated...
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Walleye with Lemon Butter Caper SauceWalleye with Lemon Butter Caper Sauce
In this Taste of the Wild recipe, simple ingredients are used to craft this bright take on preparing walleye as seen in the pages of Outdoor News. Plus, a bonus recipe for Roasted Brussels Sprouts!
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Venison Taco Corn Bread CasseroleVenison Taco Corn Bread Casserole
This recipe from the pages of Outdoor News was featured during the height of the COVID-19 quarantines, when people were digging deep into the pantry to see what they could use for casseroles featuring their stash of venison in the freezer. This recipe makes a large pan, but the great part is that you'll love the leftovers. Save this recipe for the days when we get back to potlucks and tailgate parties!
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Walleye MinestroneWalleye Minestrone
You can use other light-flesh fish in this recipe, but walleye is an ideal choice. Serve with a warm, crusty bread.
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Wild Game Meat PieWild Game Meat Pie
Utilizing a variety of game meat to fill a crust for a savory meat pie, this recipe taps venison and ruffed grouse, but you can use pheasants, ducks, cottontails/hares, squirrels, wild boar, and even pigeons.
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Linda LyLinda Ly
Meet our newest Taste of the Wild contributor. Photographed by Will Taylor. A bestselling cookbook author – she is best known as the founder and creative force behind GardenBetty.com, a leading home/garden and adventure/recreation site in the outdoor living sphere. Linda Ly’s joy is helping people become a little more self-sufficient at home and experience the beauty of the outdoors,...
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Quick Sautéed Turkey Bites with Butter and HerbsQuick Sautéed Turkey Bites with Butter and Herbs
An easy Taste of the Wild-featured recipe by Eileen Clarke using wild turkey. Real butter makes it quite decadent, and the infusion of fresh herbs gives it a fresh appeal. If you don’t have fresh marjoram, improvise with basil, sage, oregano or tarragon.
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