Outdoor News Taste of the Wild

18/09/2026

When hunters talk about cooking goose, most people immediately think of goose breasts on the grill or goose jerky in the dehydrator. But let us be honest – those big, meaty Canada goose leg quarters often get overlooked.

Many hunters either tuck them into the freezer with good intentions or, worse, do not bother taking them home at all. That is a shame, because those legs and thighs are packed with meat and great flavor – if you cook them the right way.

Contributor Jeff Benda shares, “I was born in North Carolina before eventually making my home in North Dakota, and even after all these years, I still miss the roadside barbecue joints scattered along Southern highways. Places where smoke drifts across the parking lot, and your plate arrives loaded with pulled barbecue, creamy coleslaw, and a scoop of beans that have clearly been simmering all day. That style of slow-cooked comfort food has always stuck with me, and it turns out goose legs are perfectly suited for that same low-and-slow treatment.”

Jeff said that is where this Slow Cooker BBQ Goose recipe comes in. This crockpot method transforms tough goose legs into juicy, saucy pulled barbecue that tastes incredible piled high on a bun with coleslaw and a side of BBQ baked beans.

Best of all, it is a true set-it-and-forget-it recipe. It is ideal for busy parents, weeknight dinners, or relaxed weekend meals with friends. It honors both Southern barbecue traditions and the meat from the birds we work hard to bring home.

That is where this Slow Cooker BBQ Goose recipe comes in. This crockpot method transforms tough goose legs into juicy, saucy pulled barbecue.

20/08/2026

Summer's abundance calls for THIS recipe by Taste of the Wild Contributor Sarah Kozlowski

This walleye street corn salad contributed by Sarah Kozlowski combines the delicate taste of fresh-caught walleyes with the zesty, creamy elements of elote.

11/08/2026

New to foraging? Two key ingredients are doing it safely and responsibly

All too often, these folks are relying on social media and online sources to help determine safety and proper identification.

16/07/2026

Looks like the perfect sauce for some wild game

Blueberry Jalapeño Relish
A sweet, tangy, and spicy relish bursting with juicy blueberries, fresh jalapeños, and a hint of citrus. Perfect with grilled chicken, pork, burgers, cream cheese, or charcuterie boards! 😋
Ingredients:
🫐 4 cups fresh blueberries
🫐 2 jalapeños, finely diced (remove seeds for less heat)
🫐 1 small red bell pepper, finely diced

07/07/2026

You know someone who needs to see this one!

30/06/2026

A great throwback that was featured in Outdoor News
VENISON GYROS

2 lbs. venison, cubed
One quarter large white onion, diced
5 cloves garlic, smashed
1 Tablespoon cumin
2 teaspoons dried parsley
1 teaspoon marjoram
1 teaspoon crushed rosemary
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
1 teaspoon oregano
For after the grind, add:
1 Tablespoon dried parsley
1 teaspoon coarse ground black pepper
1 teaspoon crushed rosemary
1 teaspoon dried oregano
Olive oil for frying
Pita bread
Fresh tomatoes & lettuce
Fresh white onions
Feta cheese
Prepare Gyro Meat
1. Keep all metal parts of the meat grinder in the freezer until you're ready to grind.
2. Grind the venison through the coarse plate of the meat grinder into a bowl over ice.
3. Mix the ground venison with the rest of the gyro ingredients. Grind through the medium plate.
4. Grind the mixture through the fine plate.
5. Sprinkle in the remaining parsley, pepper, oregano, and rosemary. Mix well.
6. Spread the meat in a greased loaf pan, pressing down tightly, and spread to the edges.
7. Bake in a preheated oven at 350 degrees for 45 minutes, or until the internal temperature reaches 165 F.
8. Let cool, wrap tightly in plastic wrap, then refrigerate at least 6 hours.
Serve Gyros
1. Slice the gyro meat from the loaf with a serrated knife.
2. Fry in olive oil in a skillet for a minute on each side (until browned).
3. Serve the gyro meat on pita with a handful of *sweet potato fries on the side, and heavy dollops of tzatziki sauce, lettuce, tomato, and onions. (Hint – use the mandolin to thinly slice the tomato and onions.) Sprinkle with Feta cheese.
Tzatziki Sauce
1 cup greek yogurt
1 cucumber
1 tablespoon dill
1 tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon white w**e vinegar
1 teaspoon black pepper
1/2 teaspoon kosher salt
1. Grate cucumber with the Weston Mandoline Slicer.
2. Mix together all ingredients, cover, and refrigerate.
This recipe was published courtesy of Weston Products. www.westonproducts.com

26/06/2026

With gardens and farmer's markets kicking out fresh greens, this Thai Venison Lettuce Cup recipe that was featured in the Taste of the Wild by Danielle Prewett is perfect for the season

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 hea...

02/06/2026

One of the Outdoor News contributors is Jenn Danella-Homa, a hunter, outdoorswoman, and wild game cook passionate about living a life rooted in the field and the kitchen.
Introduced to fishing and hunting by her father at a young age, Jenn grew up developing a deep respect for the outdoors that now fuels her work as the author of the Weeknight Wild Game Cookbook. A recent contribution to the

From contributor Jenn Homa, these meatballs are the ultimate comfort food with a twist on the pot roast recipe we all know and love.

20/05/2026

Planning a cookout this Memorial Day weekend? Try something less traditional than a pot of beans and some panfish in the old cast iron. https://www.outdoornews.com/2022/09/20/campfire-shrimp-and-scallops/

13/01/2026

Braised Rabbit -This recipe shared by Tim Kraskey is a full-flavored meal in a pot. Tim suggested that you make certain you have some good bread for soaking up the juices in this dish, and that you consider trying the recipe using either grouse, turkey or pheasant instead of the rabbit.

Tim suggested that you make certain you have some good bread for soaking up the juices in this dish, and that you consider trying the recipe using either grouse, turkey or pheasant instead of the rabbit.