“hi mountain”

Turn your hard-earned meat into mouthwatering meals.

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

Jelly made from wild berries is a fantastic way to add moisture to birds when cooking, and herbs add just enough flavor to make you want to cook more. A Texas Crutch is often used when cooking venison, where broth is added to a foil vessel to braise or simmer the meat. This recipe uses jelly, to becomes a sweet liquid when heated, adding moisture and flavor to your birds.

When prepared properly, goose legs are extremely tender and offer a wide range of cooking options. Season them to taste like your favorite chicken wings, and you’ll be shopping for more goose decoys before you know it.

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.

This recipe is perfect for hunting camp or when entertaining a crowd. The slow-cooked roast with butter, fresh herbs and pickled peppers is easy to prepare, and the outcome bursts with flavor.

The 2016 ATA Show features a little bit of everything when it comes to new products.

This recipe uses all components of the goose, including legs and thighs, breast meat, and the gizzard, heart and liver. The different textures and flavors often surprise people who actively seek “special parts” from the roaster.

Bacon, pasta, cheese and ground venison all make good combinations. However, when bundled and smoked, they quickly become a new favorite. Read on, for exactly how to create this fantastic dish.