“pressure cooker”

The Instant Pot is a “new” version of Grandma’s old pressure cooker. At the press of a button, it can sauté, pressure cook and slow cook to turn out stews, quickly cooked rice or beans or a mouthwatering, cooked-all-day meal.

While venison is not typically paired with tikka masala, it works exceptionally well. The sauce is rich with butter and cream, and the unique blend of spices adds comfort and warmth.

Before new waterfowl seasons begin, it’s a good time to learn to slow-cook the remaining goose meat in your freezer to “pull it” for use in this delicious Mexican dish.

Scrapple's too good to remain a regional breakfast meat. Especially when it's made out of venison.

Few things look as appetizing on a plate as ribs, and they make for great finger foods during Sunday afternoons in the fall. Ready to try making them with moose?

Duck and wild rice is a classic combination, but this recipe takes it up a notch with dried fruit and savory spices. Adding the Instant Pot into the equation means dinner is on the table faster than ever and your waterfowl is guaranteed to remain tender and moist.

Be sure to save the legs and thighs of the geese you bag this season, as this recipe is certain to become a family favorite.

At the press of a button, the Instant Pot can sauté, pressure cook and slow cook to turn out stews, quickly cooked rice or beans or a mouthwatering, cooked-all-day meal. Get one, then try this delicious black bear pot roast recipe.

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.