Jamie Carlson – A (sorta) New Voice At Modern Carnivore

When the idea for Modern Carnivore started bubbling up in 2009 I created this plan to build a platform for many voices with a passion for wild places and quality food. At the time those two topics didn’t seem to connect together for many people. But over time I could hear a stronger drumbeat in the “local food” movement and the opportunities presented through fishing, hunting and foraging.

Just as important were the underlying values of people I would seek out to be part of the platform. These included a conservation ethic, an appreciation for fair chase and the importance of public lands, and most importantly a desire to welcome new people into this outdoor experience with open arms. I’ve been extremely fortunate to have so many people step forward and help grow this message with their unique voices.

Today I’m happy to announce that one of those contributors you’ve heard at Modern Carnivore will be bringing his voice officially to this platform. Jamie Carlson is a very popular wild game food blogger who has written the You Have To Cook It Right blog for just short of nine years. He’s also a regular contributor in the Cast Iron Chef section of OutdoorLife.com and frequent presenter at events like Pheasants Forever’s annual Pheasant Fest & Quail Classic. I met Jamie several years ago at a Backcountry Hunters & Anglers event and we instantly connected in our passion for all things wild and using digital media to connect with people. You may have seen Jamie’s posts in 2017 about the Camp Chef Cookoff which he and I entered as a team with a menu that included a Goose Pastrami Sandwich and a Smoked Whitefish Salad. Our second place finish to the team from Portland Washington was a tough one, but we had a great time and furthered the idea of us working together even more in the future.

Creativity With Wild Game Recipes

What I love about Jamie’s approach to cooking is that he’s always thinking of creative new ways to incorporate wild ingredients into dishes. He often experiments and tries some crazy things that others wouldn’t even think of attempting. For example, here’s a quick run down of some of his more recent posts at You Have To Cook It Right:

Mulberry Shrub Cocktail – made with our favorite local invasive berry it’s a tasty summer drink you can forage in your backyard.

Mulberry Shrub Cocktail

Mulberry Shrub Cocktail






Pickled Ramps – if you haven’t tried these “wild leeks” or onions than you’re missing out. Jamie Carlson just brought me a jar of these little pickled wonders last week so I can’t wait to try them.

Pickled Ramps (wild onions)

Pickled Ramps (Wild Onions)






Pheasant Gumbo – this bird is great for newbies to wild table fare as it’s mild and tasty. The problem is that too many people do the same old thing with preparation in the kitchen. This is just one example of the experimenting Jamie Carlson does with new combinations.

Pheasant Gumbo by Jamie Carlson Modern Carnivore

Pheasant Gumbo






Fried Crayfish & Olive Salad – these little guys probably lurk in a lake or pond near you and you didn’t even realize it. While they get all the attention down south they’re often overlooked in other areas of the country. A simple net trap placed in the right location can yield a great bounty and a tasty meal. Look for more ideas like this from Jamie Carlson.

Fried Crayfish and Olive Salad

Fried Crayfish & Olive Salad






White-Tail Carne Asada – Again, white tailed deer is one of the most common types of table fare in America when it comes to wild game, but people often stick to grandma’s recipe. Look for different ideas that Jamie Carlson will bring to to the table so you can impress friends and win family members back with wild foods!

Venison Carne Asada

Venison Carne Asada






So, look for more content from Jamie in the coming days, weeks and months at ModCarn.com and make sure you subscribe to our newsletter to stay up-to-date on all that’s happening. If you’d like, send Jamie a welcome message on the Modern Carnivore Facebook Page.

Posted by Mark

Mark Norquist is Publisher and Editor of Modern Carnivore. He's spent a good part of his life outdoors. He has a passion for hunting, fishing, foraging and eating healthy food.