Wild Recipes
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.
Field to table wild game recipe
The "Backwoods" Venison & Guinness Stew
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).
Outdoor Wild game recipe prepared in a Cast Iron Skillet
The "Outdoor Wild" Signature Turkey Chili
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.
Outdoor Wild. Venison summer sausage is a staple for hunters and outdoor enthusiasts because it’s shelf-stable (if cured and dried properly), packed with protein, and has that authentic "wild" flavor that fits your brand perfectly.
🌲 Homemade Venison Summer Sausage Recipe
This savory, smoky sausage is the ultimate trail snack. It’s lean, flavorful, and pairs perfectly with a sharp cheddar and a cup of our organic soon to be released "Outdoor Wild" coffee.
Prep time: 45 mins | Curing time: 24 hours | Cook time: 3–5 hours
Ingredients
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5 lbs Ground Meat: (Suggested: 3 lbs Venison + 2 lbs fatty Pork Butt or Pork Fat. Venison is very lean, so the pork adds necessary moisture.)
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3 tbsp Kosher Salt
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1 tsp Prague Powder #1 (Curing Salt): Crucial for safety and that signature pink color.
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2 tbsp Whole Mustard Seeds
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2 tbsp Coarsely Ground Black Pepper
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1 tbsp Garlic Powder
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1 tbsp Onion Powder
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1 tsp Liquid Smoke (If not using a wood smoker)
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½ cup Cold Water (or a dark ale for extra depth)
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Optional: 1 cup High-temp Cheddar cheese cubes or diced jalapeños.
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Instructions
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Mix: In a large bowl, combine all spices, curing salt, and liquid with the meat. Mix thoroughly by hand for about 5 minutes until the meat becomes "tacky" or sticky.
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Cure: Cover and refrigerate the mixture for at least 24 hours. This allows the cure to work and the flavors to marry.
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Stuff: Using a sausage stuffer, pack the meat tightly into fibrous mahogany casings (usually 2.5-inch diameter). Make sure there are no air pockets.
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Slow Cook/Smoke: * Smoker: Preheat to 140°F. Smoke for 1 hour, then increase heat to 160°F for another hour, then 180°F until the internal temperature of the sausage reaches 160°F.
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Oven: If you don't have a smoker, place sausages on a wire rack over a baking sheet at the lowest setting (usually 170°F) until the internal temp hits 160°F.
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The Ice Bath: Immediately remove the sausages and plunge them into an ice-water bath for 10 minutes. This stops the cooking process and prevents the casings from shriveling.
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Bloom: Let them hang or sit at room temperature for 1–2 hours to "bloom" (develop a deep reddish color) before refrigerating.
The "Shore Lunch" Bluegill Sauté
A classic way to prepare fresh-caught panfish without heavy, greasy batter.
The Fish: Fresh Bluegill fillets.
The Prep: Pat the fillets dry. Dust them lightly in a mixture of organic cornmeal, sea salt, and cracked black pepper.
The Cook: Heat a cast-iron skillet with a tablespoon of organic butter or avocado oil. Sear the fillets for about 2 to 3 minutes per side until the edges are golden and the meat flakes easily.
The Wild Twist: Squeeze fresh lemon over the top and garnish with wild ramps or garden-fresh parsley.
Cedar-Wrapped River Trout
Inspired by the Big Carp River, this method keeps the delicate trout meat moist and infused with wood smoke.
The Fish: Whole Brook or Rainbow Trout (cleaned, head on or off).
The Prep: Stuff the cavity with thin slices of lemon, a sprig of fresh dill, and a sliver of organic garlic.
The Cook: If you’re at home, use a cedar plank. If you’re in the wild, wrap the fish in a large, clean leaf (like wild grape) or foil. Grill over medium-high heat for 10 to 12 minutes.
The Wild Twist: Brush the skin with a tiny bit of maple syrup or honey during the last 2 minutes of cooking for a sweet-and-savory glaze that pairs perfectly with the smoky fish.