Recipe: Duck & Date Rolls
Fruit is often paired with waterfowl to enhance taste and keep the meat moist. While often overlooked, dates are sweet, dense and full of fiber. This simple recipe transforms a simple duck breast into a succulent dinner, and will leave your friends and family asking for seconds.
How to Skin a Rabbit in 30 Seconds
Hunters often admit the real work—dressing, skinning, processing—begins once the animal is down. But when your quarry is a rabbit, it can be a quick job.
Recipe: Mushroom & Onion Stuffed Elk Roast
It’s hard to beat mushrooms and onions when it comes to layering flavors with every bite, and when cooking wild game, stuffing can help add moisture, ensuring you always have tender servings.
Recipe: Venison Burger Bombs
How do you say no to a stuffed log of hamburger rolled in bacon and ready for the grill?
Got Goose?
Contributor Brad Fenson shares four simple goose recipes that'll leave your guests coming back for more.
Deer Heart in Red Sauce
A deer's heart is just too tasty to leave in a gut pile for the coyotes. Don't believe us? Give this recipe a try.
5 Kitchen Essentials for the Hunter
A hunter and chef outlines must-have tools for every hunters who cooks his own game.
Venison in Red Wine & Port Mushroom Sauce
The fewer steps in your process the more likely you are to cook for yourself on a busy weeknight. Which is exactly why Georgia Pellegrini often turns to this quick and easy sauce when preparing her wild game.
Five On-the-Grill Game Meats to Try
The dog days of summer have arrived, and the backyard cookouts are plentiful. Still have some game meat to clear out of your freezer before the fall's new harvest arrives? Here are five on-the-grill recommendations from Georgia Pellegrini.
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.
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