I know, I know. This isn’t exactly an “outdoors” recipe. But homemade tartar sauce is a wonderful complement to many meals prepared with your wild-caught fish.
It’s quick and easy and, once you’ve tasted it, you’ll never want to choose store-bought tartar sauce again.
Continue reading “Homemade tartar sauce recipe”
Lake trout get a bad rap.
Many people don’t consider these cold-water dwellers to be desirable table fare due to the high amount of natural fat these fish carry.
Personally, I find lakers ideal candidates for smoking because the smoke adheres to the fat and creates an incredible flavor.
But if that’s not your jam, don’t fret. You are just a few ingredients away from some delicious fish.
This recipe is simple, relatively fast, and easily adjusted to fit your tastes.
Continue reading “Deep fried lake trout bites recipe”
Each year, I am lucky enough to enjoy catching some of the bountiful salmon that inhabit Lake Michigan. Below is the best baked salmon recipe in my collection. Read on for an ingredient list, step-by-step instructions, as well as tips and substitutions.
Continue reading “The best baked salmon recipe”
Whitefish is one of my favorite fish to eat. While I particularly enjoy them smoked, this recipe for Parmesan-crusted whitefish is a delectable way to turn these fierce fish into a formal meal. The contrast between the tender, flaky fish and the crispy crust is hard to match. The simple, yet flavorful cream sauce ties it all together. Read on for the recipe, as well as for tips and substitutions.
Continue reading “Parmesan-crusted whitefish recipe”
I was introduced to the concept of rillettes while watching a cooking show. This simple spread is a play on that and a great way to get rid of holiday leftovers or a fun method of sharing a successful harvest with guests after the hunting season.
Continue reading “Smoked turkey rillettes recipe”
The chest freezer in my garage is chock-full of venison. But I didn’t harvest a single deer this season.
How is that possible? Well, it’s actually quite simple. In lean seasons, I’ve learned to replenish my yearly supply of deer meat meat by perfecting the art of cooking parts of the deer most of my hunting companions don’t want or have never considered cooking themselves.
While that may sound less than appetizing, I can promise you that some of the lesser-known portions of meat can be turned into downright delicious table fare.
Continue reading “How to think (and cook) like a venison scavenger”
Pepper nuts (or pfeffernuesse) cookies are a fixture in my bag when I’m in the woods pursuing fur-bearing animals. These crunchy cookies are a German holiday specialty. For some notes and potential substitutions, scroll down to the bottom of the recipe.
Continue reading “How to make pepper nuts – the ultimate outdoor cookies”
Spice up your upland bird arsenal with this buffalo pheasant tater tot recipe. If you’re interested in additional details or potential substitutions, scroll past the recipe for more.
Continue reading “Buffalo pheasant tater tots recipe”
Don’t you hate it when you have to scroll through a lengthy, random story just so you can find a recipe on a website? Well today’s your lucky day. This reverse-seared venison steak recipe will be right up top. I even included a bonus sauce recipe for you.
Continue reading “Reverse-seared venison steak recipe”
Nathan Woelfel Outdoors 