Taste of the Wild featured on Harvesting Nature PodcastTaste of the Wild featured on Harvesting Nature Podcast
Listen in on the podcast with the crew at Harvesting Nature, as they chat with Evy Gebhardt of the Outdoor News Taste of the Wild cooking feature. Hear them discuss wild game cooking techniques, learn about the history of the Taste of the Wild and authentic outdoor experiences that shape the recipes found in Outdoor News.
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Grilled Elk Burgers with Blue Cheese-Chive Butter and French Fried Onion ToppingGrilled Elk Burgers with Blue Cheese-Chive Butter and French Fried Onion Topping
A feast for the eyes, and the taste buds, this elk burger is crowned with crispy homemade onion straws that balance the creamy infusion of blue-cheese butter added during the last minutes of grilling. You can add some crisp Romaine lettuce and mayo to the bun, or season your burger with a pepper-blend just before grilling if you prefer. Note...
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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 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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