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Harvesting Nature’s Top Japanese and Korean-Inspired Wild Recipes

Harvesting Nature

Here at Harvesting Nature, our field staff writers love drawing inspiration for their recipes from other parts of the world. We’ve decided to collect 18 of our favorite Japanese and Korean-inspired recipes from the vaults to inspire you to make your own wild renditions of dishes from the far East!

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Without further ado, here are Harvesting Nature’s Top 18 Japanese and Korean-inspired wild recipes!

The Best Venison Heart Recipe: Japanese-Inspired Heart Skewers by Justin Townsed

Springtime Wild Sushi Rolls by Adam Berkelmans

“Elk Bulgogi Kkaennip Ssam” or Elk Bulgogi Perilla Wraps by LC Hunter

Japanese-Inspired Braised Squirrel Curry Recipe by Justin Townsend

Dungeness Crab Sushi Bowls

Dungeness Crab Sushi Bowls by Katie Wiley

Snow Goose & Kimchi Gun Mandu (Pan Fried Korean Dumplings) by LC Hunter

Roasted Tuna Head Ramen Noodle Soup by Justin Townsend

 Ground Venison with Shiso Gochujang Sauce by Heidi Chaya

Bass and Veggie Jeon (Korean Savory Pancakes) by Adam Berkelmans

Venison Gyoza by Rikki Folger

Brandon Dale

Black Bear Bo Ssam Roast by Brandon Dale

Gochujang Venison Steak and Broccoli by Justin Townsend

Venison Steak and Mushroom Miso Ramen by Adam Berkelmans

Korean Pulled Bear Sandwich by Ben Burgholzer

Antelope Bulgogi by Jeff Benda

Ground Venison Sushi

Ground Venison Sushi Rolls by Justin Townsend

Venison Tongue Sushi by Dan Renna

Venison Ramen by Gunnar Emberg

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