Archive for georgia pellegrini

The British Driven Shoot and a Woodcock Recipe

If you are lucky enough to shoot the elusive woodcock, give this simple and sweet recipe a try.

January 25, 2012

Win an Prize Pack

Now through Friday, January 13, enter to win one of three Hunter Prize Packs from

January 11, 2012

Georgia's Kitchen

Here is a roundup of the delicious wild-game recipes provided by contributor Georgia Pellegrini.

January 11, 2012

Taking Stock of 2011 and What Is to Come

It's time to take stock of all the things we've learned thus far, and set our sights on what we hope to accomplish in the new year.

January 06, 2012

Duck Cassoulet Recipe

A traditional French dish, cassoulet is a hearty stew of beans and meat that is often served table side in a cassole.

December 28, 2011

Book Review: Girl Hunter by Georgia Pellegrini

In her new book "Girl Hunter," contributor Georgia Pellegrini eases readers into the world of hunting through the gentle, wide eyes of a novice.

December 15, 2011

Partridge with Pancetta in Orange Brandy Sauce

This festive dish is sure to be a hit with holiday guests and will work with other birds you might have on hand, like pheasant, grouse or chicken.

December 12, 2011

Living Off the Land in a Fast-Paced World

Cut food costs and embrace natural living by following these simple tips.

November 28, 2011

Turkey Brine: The Best Way to Cook a Turkey

Everyone has his or her own turkey technique at Thanksgiving, but according to the author, a great turkey starts with a great brine.

November 09, 2011

Tips for Field Dressing Game Birds, Part 2

Part 1 of this series covered tips for field dressing and aging game birds, and now it’s on to breasting, skinning, trussing and more!

October 28, 2011

Tips for Field Dressing Game Birds

Preparing wild birds after the hunt can sometimes be tricky, so here are a few of the author's handy tips to simplify the process.

October 05, 2011

Fried Dove Recipe: Beer-Battered Breasts

This recipe for beer-battered, fried dove breast is simple and requires ingredients you likely have on hand after a dove hunt—birds and beer.

September 16, 2011

The Best Way to Cook Venison Steaks

If you’re cleaning out your freezer to make room for the coming season, here are five tips for getting the most out of your wild-game steaks.

September 08, 2011

Liver Mousse

Not only does it taste good, but liver mousse is also a great way to turn an often-overlooked part of the animal into something delicious.

August 15, 2011

How to Use Leftover Meat Scraps

Late summer is a great time to use up the meat scraps in your freezer in order to make room for the fall hunting seasons.

August 03, 2011