Hi Mountain 30th Anniversary Limited Edition Chef Knife
In honor of their 30 years of business, Hi Mountain Seasonings is offering a 30th Anniversary Limited Edition Chef Knife.
Recipe: Venison Burger Bombs
How do you say no to a stuffed log of hamburger rolled in bacon and ready for the grill?
Recipe: Duck & Date Rolls
Fruit is often paired with waterfowl to enhance taste and keep the meat moist. While often overlooked, dates are sweet, dense and full of fiber. This simple recipe transforms a simple duck breast into a succulent dinner, and will leave your friends and family asking for seconds.
Recipe: Duck Piccata
Early-season birds can be loaded with pinfeathers and have not yet fattened up. Having a recipe to use lean duck breasts without skin provides the perfect reason and incentive to hunt, no matter the time of year.
Recipe: Goose Rouladen
Brad Fenson whips up a holiday favorite in the form of goose rouladen, a traditional German dish.
How to Skin a Rabbit in 30 Seconds
Hunters often admit the real work—dressing, skinning, processing—begins once the animal is down. But when your quarry is a rabbit, it can be a quick job.
Recipe: Pesto and Swiss Ruffed Grouse Rolls
A spin on cordon bleu, simplicity and flavor are the best parts of this delicious grouse recipe.
Venison Roast with Red Wine & Juniper Berries
A roast is typically made from a tougher cut of meat, but that doesn't mean you can't try something different—like making it with your venison backstraps. Give this latest recipe from Georgia Pellegrini a try.
Venison in Red Wine & Port Mushroom Sauce
The fewer steps in your process the more likely you are to cook for yourself on a busy weeknight. Which is exactly why Georgia Pellegrini often turns to this quick and easy sauce when preparing her wild game.
Deer Heart in Red Sauce
A deer's heart is just too tasty to leave in a gut pile for the coyotes. Don't believe us? Give this recipe a try.
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