Recipes for your favorite hors d’oeuvres, appetizers, and little nibbles to prepare and eat in the wild.
Indulge in the unique flavors of our Tailgate Honey Glazed Quail Legs with Red Chili Ranch recipe, blending sweet chilis and honey for a tantalizing glaze. This quail leg recipe is sure to impress all of your tailgate guests.
Discover the ultimate guide to making mouth-watering Mushroom Pate with Oregon’s finest mushrooms and hazelnuts. Perfect for foodies and foragers alike. Unlock the recipe now!
This Scallop Ceviche with Blood Orange and Nori Rice Krispies is a delightful flavor combo of the rich sea scallops, the intense tang of citrus, and a bit of umami from nori.
Try this inventive, new take on a Spicy Salmon Sushi Taco. Shhh… the secret ingredient is Asian Pear.
Elevate your holiday feast with this delicious and easy recipe for smoked duck breast topped with sweet and tangy cranberry relish. Perfect for winter gatherings!
Spice up your regular camp dinner with these Black Bean and Butternut Squash Nachos. Featuring black beans, butternut squash, a creamy goat cheese sauce, and spicy tomatillo green sauce – you won’t want to miss these incredible nachos!
Looking for a unique fall soup recipe? Give this one a try! Our Smoked Butternut Squash and Red Pepper Soup is sure to warm you up on those chilly days.
Impress your friends with this delicious, easy-to-make dish! Learn how to make Easy Grilled Octopus and Carrot Soubise with Be Wild Eats’ simple recipe.
Looking for an interesting appetizer for your next party? Try this Smoked Geoduck-Bacon Dip with Furikake Toast!
Get ready to sink your teeth into this cozy winter dish! Our rustic elk ravioli with spinach and porcini mushroom sauce is sure to warm you up. Try it tonight!
