Recipe: Wet-Aged Venison Seared Backstrap
Contributor Brad Fenson shares some secrets on wet-aging venison, for a fuller flavor.
Video: Wild Turkey Spring Rolls Recipe
If you chase gobblers throughout the spring, you might be looking for new ways to cook and enjoy them. The light filling of vegetables and rich turkey meat in this spring roll recipe is sure delight to your taste buds.
6 Steps to Delicious Wild Game
From the field to the table, Camp Chef’s Brooks Hansen shares his secrets for making your wild game taste better than ever before.
Learn to Make Meat
Attend a field-to-table event and you’ll never again need to rely on a butcher or chef to render your game into table fare.
Hunting Season, Brought to Table
A simple, elegant and approachable way to cook your game meats brought to you by professional chef, hunter and graduate of the Culinary Institute of America Matthew Cosenzo.
Venison Loin with Fig and Zinfandel Reduction Over Carrot and Acorn Squash Purée
Professional chef and hunter Matthew Cosenzo shares this delicious venison loin recipe straight from the pages of American Hunter magazine.
Root Beer & Guava-Braised Pork
Professional chef and hunter Matthew Cosenzo shares this delicious pork recipe straight from the pages of American Hunter magazine.
Six Secrets that Professional Chefs Will Never Share... Until Now!
You don't get to be a professional chef without knowing a thing or two about cooking—and in order to protect your job, you have to protect the tricks of the trade. Georgia Pellegrini has spilled the beans on a few professional secrets, though—and you should consider putting them to use on your wild game dishes this summer.
Recipe: Crispy Ginger Venison
This sweet and savory dish has a crispy texture that will leave a lasting impression on your family and friends, and can be prepared in under 40 minutes.
Recipe: Venison Crackers & Cheese Meatloaf
When you mix popular snacks and comfort food, you get a meal that tastes great, fills you up and makes you look forward to leftovers the next day. And the best part: the dish is easy to make with little cleanup.
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