“recipes”

A wild twist on a classic sandwich.

What does he plan to buy with his prize money? “Gum and a toy,” says the hunter.

A host of upland game birds with light-colored meat can make exceptional table fare. In this recipe, a whole breast is used to make each "lollipop." Read on for more on this succulent way to prepare your upland harvest.

What sets this dish apart is the luxurious sauce—a velvety reduction of wine and broth that thickens over time, coating the venison in a rich, glossy finish.

Pasta and Italian culinary experts may wince at the fact that lasagna might be made without lasagna noodles, but when it is quick and easy to prepare and tastes great, let them argue.

Don’t overlook the .223 Remington when seeking a one-gun solution.

Need another way to use that ground venison still in your freezer from the season? Brad Fenson lays out a unique way to turn it into bacon.

If you’re looking for a new breakfast idea, these are quick and easy to make, and come out of the oven golden, crispy and flavorful.

Risotto is a dish that can pique anyone’s curiosity in Italian cuisine. Here’s a variation on the theme that, with the right technique and some simple ingredients, comes together quickly, making it a great weeknight menu item.