“chili”

If you’re looking for something new and exciting that will tantalize the taste buds of everyone in your family, whip up a batch of chimichangas. They can be made of moose, elk, deer, caribou or any of your favorite venison.

Try this recipe to transform a tougher cut of venison into a tender, gourmet dish that will leave your friends and family asking for more.

Late summer is a great time to use up the meat scraps in your freezer in order to make room for the fall hunting seasons.

Now that the freezer is full, it’s time to put your hard-earned meat where it belongs—on a plate.

These honey sesame nuggets with a sweet and spicy sauce are the perfect way to enjoy pheasant. Frying the pieces in oil helps maintain moisture and ensures every bite is tender, and honey is the best way to add natural sweetness to the dish.

Large ducks like pintails, mallards and gadwall, provide lots of protein to feed a family or hunting camp. Served on a bed of long-grain rice, this recipe could quickly become your favorite aromatic fowl recipe.

Braising is an excellent way to prepare wild game, tenderize tougher cuts or accentuate specific flavors. If you have family or friends who insist meat is well done, this cooking method is sure to please.

Contributor Brad Fenson walks readers through how to make a batch of delicious venison vindaloo.

Feel like tacos? How about a calzone? Brad Fenson combines these two family favorites into one delicious meal.