A simple, elegant and approachable way to cook your game meats brought to you by professional chef, hunter and graduate of the Culinary Institute of America Matthew Cosenzo.
This delicious dish makes an excellent hors d’oeuvre or main course. If you’re looking to show off your wild-game culinary skills, this recipe should be added to your arsenal.
Brad Fenson gives hunters some ideas for what to do with the snow geese from spring conservation hunts in this game-fueled twist on a culinary classic.
Contributor Brad Fenson takes his readers on a culinary journey that may be familiar to connoisseurs of Chinese cuisine. Read on for how to give your buck or bull a very distinctive flavor.
Smith & Wesson's annual Big Game Dinner drew more than 500 guests, serving up dishes like carved elk roasts, wild boar sweet sausages and Cajun-style catfish.