“roast”

A roast is typically made from a tougher cut of meat, but that doesn't mean you can't try something different—like making it with your venison backstraps. Give this latest recipe from Georgia Pellegrini a try.

Even the latest spring turkey seasons throughout the country will be closing within the next few days—were you among the many hunters that took their first gobbler this year? If so, now it's time to decide what to do with it. Georgia Pellegrini offers the following recommendations.

Frank Miniter delves into the wild-game health craze to figure out why hipsters and foodies alike are flocking to get their hands on some.

With the holidays coming, it’s about that time for party hosts and hostesses everywhere to start racking their brains for ways to impress their guests with creative, unique dishes. Need help getting started? Here are some of Georgia Pellegrini’s favorite online resources for wild game cooking tips.

A simple, elegant and approachable way to cook your game meats brought to you by professional chef, hunter and graduate of the Culinary Institute of America Matthew Cosenzo.

Whether you plan to do it yourself, or intend to use a butcher, here are some things to keep in mind so that you get the most out of processing your meat for delicious meals year-round.