“culinary”

Among all the duck-hunting haunts up and down the Mississippi Flyway, a spot in the middle of a water-filled woods just south of Tunica, Miss., between the Mississippi and Coldwater rivers provides wingshooters with a glimpse of Southern tradition. This is Beaver Dam Lake, made famous not only by its fabulous fowling but by one of the South’s prominent sporting scribes, Nash Buckingham.

Thinking outside the box, a creative cook can use ground venison to recreate structured meat. This recipe features pine nuts, feta cheese, black olives and spinach that create a moist and sophisticated dinner.

Building a sauce with layers of flavor is a great way to utilize the dark meat from an old gobbler, and adding mushrooms and herbs sourced in the outdoors is an excellent reminder that we can live off the land and utilize all edible parts of what we harvest.

This delicious dish makes an excellent hors d’oeuvre or main course. If you’re looking to show off your wild-game culinary skills, this recipe should be added to your arsenal.

Everywhere you turn at the Great American Outdoor Show, something new and interesting awaits. Here are some of our favorite scenes from the 2019 show, but they represent just a fraction of what keeps us going back every year. See you there next February!

From the field to the table, Camp Chef’s Brooks Hansen shares his secrets for making your wild game taste better than ever before.

Proudly display your support for the Second Amendment while cooking your favorite game meat in style with the new official NRA grill from Arteflame.

Flying with firearms and ammo from the U.S. to Argentina for a stag hunt is perfectly legal, as long as you lay over in the right place.

Maintaining moisture may be the most difficult thing about cooking wild turkey. Trade the turkey nuggets for our easy, whole-bird recipe, and you won't regret it.