Cooking for a Cause
A New Hampshire culinary seminar benefits youth and the outdoors.
Hunting Season, Brought to Table
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.
Recipe: Elk Stuffed Mushrooms
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.
Recipe: Instant Pot Moose Chana Masala
This fusion dish brings together Indian chana with Canadian moose, for a delightful culinary experience.
Recipe: Blue Goose Parmesan
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.
Recipe: Instant Pot Beijing Buck or Bull
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.
Root Beer & Guava-Braised Pork
Professional chef and hunter Matthew Cosenzo shares this delicious pork recipe straight from the pages of American Hunter magazine.
Venison Loin with Fig and Zinfandel Reduction Over Carrot and Acorn Squash Purée
Professional chef and hunter Matthew Cosenzo shares this delicious venison loin recipe straight from the pages of American Hunter magazine.
Smith & Wesson Big Game Dinner Benefits USO
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.
5 Kitchen Essentials for the Hunter
A hunter and chef outlines must-have tools for every hunters who cooks his own game.
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