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: Wild Turkey Schnitzel
Simple dishes like this one for fried turkey can sometimes be the most intoxicating.
5 Tips for Pre-Season Hunting Preparation
Dove season is here and the rest of the fall seasons are quick to follow. Not sure how much you should be preparing? Here are five tips from Georgia Pellegrini.
5 Dove Recipes to Try This Fall
Upland seasons are in full swing, and by now many hunters have already amassed a respectable stockpile of dove breasts. Looking for a new way to enjoy them? Georgia Pellegrini offers five of her favorite dove recipes for the fall.
From The Cookbook: Wild Game Chili
Nothing is more appropriate for a heavy winter meal to help you hibernate than a good chili. Make sure to wear your comfiest stretchy pants when eating this recipe from the NRA Member's Wild Game Cookbook, Second Edition.
Venison Chili
This latest offering from Georgia Pellegrini is a good recipe to make during the year's warmer months, when it's high time to start making room in your freezer before fall.
Nilgai Bacon Burger
Nilgai meat has great flavor—rich, lean, and juicy. It makes for wonderful hamburgers. You like hamburgers, right? Well, then Georgia Pellegrini's got another recipe for you.
Turkey Shepherd’s Pie
Turkey season is a thrilling time—it’s so uncertain and adrenaline pumping. And when you put all of that work into bagging your dinner, you really want to make the most of the ingredients. Try this recipe from Georgia Pellegrini.
Recipe: Hunter Hearty Spaghetti Sauce
Spaghetti is a great meal for family get-togethers, hunting camp, cold dreary nights or just when you crave some good-old wholesome comfort food. Here's a sauce recipe that hunters should appreciate.
Recipe: German-Style Goulash
A good goulash is made from the dense muscle cuts of the hinds, or rounds, of your favorite venison. Goulash is easy to make but tastes like a rich-flavored entrée that took hours to prepare.
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