The Best Venison Recipes Ever
This old whitetail hunter fell in love with venison years ago. Now I'm out to prove that it's more than just another game meat.
How to Age and Braise Venison
The key to delicious venison is aging it properly. Just like a good twelve ounce T-bone at the best steak house in town, venison needs a lot of hang time.
How to Make Duck Confit
Confit is a centuries-old method for salt curing a piece of meat, usually goose, duck or sometimes hog, then poaching it in its own fat.
How to Make Smoked Venison Kielbasa
Making kielbasa, a descendent of an Eastern European sausage, is a fun experiment and a chance to conjure your early human roots.
How to Make Wild Turkey Swedish Meatballs
The meat and gravy is ideally suited for mashed potatoes, which makes this hearty dish just as enjoyable in fall as it is in spring.
Buttermilk Fried Squirrel
Considered by some to be the best meat in the woods, squirrel is not only adored for its appearance and flavor, but also for its buttery texture.
Recipe: Braised Rabbit with Olives and Preserved Lemons
The French technique of braising is a delicious way to cook meat that causes it to fall right off the bone, and it lends itself especially well to wild-game meat.
A Hunter’s Guide to Edible Organs
Edible organs have a lot to offer the adventurous hunter and eater who wants to explore the wild side of wild game.
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