“processor”

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.

This south-German specialty-dish can be sliced for sandwich meat and served on a bun with mustard and pickles, or pan-fried until golden brown.

Goose pâté makes a great appetizer and can be taken to the blind in a cooler, along with cheese, crackers, pickles and snacks.

Contributor Brad Fenson whips up some venison bologna, for a delightful way to make luncheon meat at home.

iRayUSA, a Texas-based designer, has debuted its Rico Alpha. The Alpha is the culmination of decades of user feedback, research and development, all embedded in a hunting-dedicated thermal sight.

Contributor Brad Fenson finds a good game replacement for lamb with his antelope kofta kebabs.

A recent trip to Hawaii inspired contributor Brad Fenson to create a chimichurri sauce variation, where cilantro, cumin and lime juice produce a new twist on the traditional blend.

This delicious poached sausage recipe ensures your meat stays moist and only takes about 45 minutes to make.

Cooking grouse with apricots and fragrant spices is reminiscent of the tart and often tangy berries that grow in the wild, which naturally make a great accompaniment for the forest grouse.