“recipe”

Axis deer mostly graze on grass, as well as weeds and forbs. This makes the meat very lean, slightly sweet and perfect for meatloaf.

Even individuals who reject gun ownership and hunting—and some vegetarians—have a hard time resisting fresh bacon made from a wild hog.

We can win the hearts and minds of non-hunters by being outspoken and resourceful users of our country's renewable source of wild-game meat.

Considered by some to be the best meat in the woods, squirrel is not only adored for its appearance and flavor, but also for its buttery texture.

There are plenty of cookbooks still on the market that are useful tools in guiding you in your wild endeavors in the kitchen.

Bowhunters who concentrate only on the peak of the rut pass up some of the best elk hunting of the season.

The French technique of braising is a delicious way to cook meat that causes it to fall right off the bone, and it lends itself especially well to wild-game meat.

Edible organs have a lot to offer the adventurous hunter and eater who wants to explore the wild side of wild game.

This recipe for beer-battered, fried dove breast is simple and requires ingredients you likely have on hand after a dove hunt—birds and beer.