“grill”

Mixing cooked wild rice to your favorite wild-game ground meat makes a lean patty that cooks firm and has plenty of moisture.

Contributor Mike Roux details how to train for, hunt, preserve, prepare and cook delicious dove—hunters' favorite September treat.

This delectable muscle lies wide, long and flat on the front shoulder, leading many hunters who butcher their own game to simply grind it for burger or sausage. That’s a mistake.

This recipe has a short list of ingredients but strongly delivers on flavor. Duck and fruit go well together, and adding a rich cheese is a great way to create a new and exciting meal.

Despite the potential for roller-coaster October weather, a weeklong pronghorn camp in central Wyoming can easily turn into an annual adventure with a draw that rivals whitetail camps back East—especially if you’ve got the right equipment.

Here’s a foolproof way to cook a venison steak to carnivorous perfection in only six minutes.

This quick, authentic carne asada street taco recipe features fresh ingredients and bold flavor the entire family is sure to enjoy.

The paprika paste in this recipe makes a tremendous rub on a venison roast, baking to a crusty finish with a bold taste.

Sous vide is a French style of cooking introduced in the 1960s. The term translates to “under vacuum”; with it, food is sealed in a leakproof container to cook in a water bath. It may become your favorite way to cook game.