Wild Recipes
In season winter Harvest
Salmon bacon is a fantastic way to bring that "Outdoor Wild" energy to your kitchen or campfire. It’s smoky, salty, and a bit more refined than traditional pork bacon.
​1. The "Quick Cure" Method (Pan-Fried)
​This is the fastest way to get that crispy, smoky hit without a smoker.
​The Prep: Slice skin-on salmon very thin (about 1/8 inch).
​The Rub: Toss the slices in a mix of brown sugar, smoked paprika, garlic powder, and plenty of sea salt.
​The Cook: Fry in a lightly oiled skillet over medium-high heat for 2–3 minutes per side until the edges are dark and the fat has rendered.
​Best for: Topping a wild greens salad or a breakfast bagel.
​2. Maple-Bourbon Glazed (Oven-Baked)
​This version leans into the "Wild" aesthetic with deep, woody flavors.
​The Prep: Slice salmon into 1-inch wide strips.
​The Glaze: Whisk together maple syrup, a splash of bourbon, soy sauce, and black pepper.
​The Cook: Lay strips on a wire rack over a baking sheet. Brush with the glaze and bake at 400°F (200°C) for about 12–15 minutes. Brush with more glaze halfway through.
​Best for: A standalone snack or as a garnish for a bloody mary.
​Pro-Tips for "Outdoor Wild" Quality:
​Use the Belly: If you’re processing your own fish, the belly meat (the fattiest part) makes the best bacon.
​Cold Slicing: It is much easier to get those paper-thin "bacon" slices if the salmon is slightly frozen when you cut it.
​The Skin: Keep the skin on for maximum crunch—it acts like the "rind" on traditional bacon.
The "Backwoods" Venison & Guinness Stew
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​Ingredients
​The Meat: 2 lbs venison backstrap or shoulder, cut into 1-inch cubes.
​The Aromatics: 2 large onions (chopped), 4 cloves garlic (minced).
​The Root Veg: 4 large carrots (thick slices), 3 parsnips, and 4 gold potatoes (cubed).
​The Liquid Gold: 1 bottle (12oz) Guinness or dark stout, and 3 cups beef bone broth.
​The Seasoning: 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 2 bay leaves, and 1 tsp dried thyme.
​The Thickener: ¼ cup flour (for dredging meat).
​Quick Instructions
​Sear: Toss venison cubes in flour, salt, and pepper. Brown them in a heavy pot with oil over high heat. Remove meat and set aside.
​Sauté: In the same pot, hit the onions and carrots until soft. Stir in the tomato paste and garlic for 1 minute.
​Deglaze: Pour in the stout, scraping the bottom of the pot to get those flavorful "fond" bits.
​Simmer: Add meat back in along with the broth, potatoes, and herbs.
​Finish: Cover and simmer low for 1.5 to 2 hours (or until the venison is fork-tender).
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The "Outdoor Wild" Signature Turkey Chili
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This recipe avoids heavy fats and processed fillers, focusing instead on bright spices and hearty textures.
Ingredients
IngredientQuantityPurpose
Ground Turkey2 lbsLean, wild-style protein
Bell Peppers3 (Red, Green, Yellow)Color and Vitamin C
Sweet Potato1 large (cubed)Healthy carbs for the trail
Black & Kidney Beans2 cans (rinsed)Fiber and texture
Crushed Tomatoes28 ozThe base
Chili Powder Mix3 tbspCumin, smoked paprika, garlic
Secret Kick1/2 cup Brewed CoffeeAdds earthy depth (use your light/medium roast!)
Instructions​
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Sear the Protein: In a large pot, brown the turkey with a bit of olive oil. Keep the heat medium-high to get a nice sear without drying it out.
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The Veggie Foundation: Add chopped onions, peppers, and the cubed sweet potato. Sauté until the onions are translucent.
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The Depth Factor: Stir in your spices. This is where you add that half-cup of your Outdoor Wild coffee. The acidity and roasted notes will mimic the "smoky campfire" flavor without needing liquid smoke.
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Simmer: Pour in the tomatoes and beans. Bring to a boil, then reduce heat. Let it simmer for about 45 minutes until the sweet potatoes are tender.
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Serve: Top with fresh cilantro or a squeeze of lime to keep it "clean" and healthy.
​Wild Game "Garbage Bread" (Elk or Venison)
​A savory, shareable outdoor treat inspired by a classic cheeseburger, featuring lean wild game, smoky bacon, and melty cheese rolled in soft dough.
​Ingredients:
​Meat: 1 lb Ground Elk or Venison.
​The "Fat" (Critical for Wild Game): 1/2 lb Bacon, chopped (this provides the necessary fat that lean elk/venison lacks).
​Produce: 1/2 cup Diced Onion and 1/2 cup Diced Dill Pickles.
​Dough: 1 tube (13.8 oz) Refrigerated Pizza Dough or French Bread Dough.
​Cheese: 1 cup Shredded Sharp Cheddar and 6–8 slices of American or Velveeta (for that "garbage bread" creaminess).
​Seasoning: 1 tbsp Worcestershire sauce, 1 tsp Garlic Powder, Salt & Pepper to taste.
​Finish: 1 Egg (beaten for egg wash) and Sesame seeds.
​Instructions for your Website Recipe Card:
​Prep the Meat: In a large skillet, cook the chopped bacon until crispy. Remove the bacon but keep the grease in the pan.
​Outdoor Wild Tip: Since elk and venison are very lean, cooking them in the bacon fat prevents the meat from becoming dry and tough.
​Brown the Game: Add the ground elk/venison and diced onions to the skillet with the bacon fat. Cook over medium-high heat until the meat is browned.
​Mix the Filling: Remove from heat and drain any excess liquid (though with wild game, there usually isn't much). Stir in the cooked bacon, Worcestershire sauce, garlic powder, and diced pickles.
​Assemble: Preheat your oven to 425°F (220°C). Roll out your dough into a large rectangle (approx. 10x15 inches) on a parchment-lined baking sheet.
​Layer: Spread the meat mixture down the center of the dough. Top with the cheese slices, then sprinkle the shredded cheddar over everything.
​The Roll: Roll the dough up tightly like a sleeping bag (jelly-roll style). Pinch the seams and ends firmly to seal in the "garbage."
​Bake: Brush the top with the egg wash and sprinkle with sesame seeds. Bake for 15–20 minutes until the crust is deep golden brown.
​Serve: Let it rest for 5 minutes before slicing so the cheese doesn't run out.
