“culinary”

Georgia Pellegrini is a different kind of hunter. She's a tasteful, stylish food artisan with a bit of gritty, shotgun-toting gal mixed in. It's a combo that's hard to ignore.

A meat's distinctive flavors reside in the fat, and with wild animals, it is all dependent on what they have been eating and where they came from.

Last month TIME magazine ranked "The 50 Best Inventions of 2010." After reading their exhaustive list I was inspired to find a way to get these technological marvels into the woods. Yes, I'm a lazy, tech-dependent product of the smart phone generation, but read this list and try to tell me it wouldn't be more fun to go afield with these once unheard of contraptions. But I'm probably just dreaming…

Here’s our Top 10 list of locations every waterfowler would give a precious bid to hunt.

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.

I was catching up with a friend of mine, who for whatever reason prefers hunting deer to waterfowl, when he mentioned his freezer full of ducks and geese.

Summer provides a great opportunity step out of your comfort zone when cooking. Ready to shake things up? Here are five wild-game flavor pairings to consider.

With wild-game concoctions by Georgia Pellegrini, your fellow NRA members and even a few dishes I've spotted, AmericanHunter.org is chock-full of good recipes. However, are all these cooking successes and the pretty photos accompanying them very realistic?

Just about everyone loves a good pizza. Make yours stand out by working in another favorite—venison.