“slow cooker”

A variety of peppers, including poblano and jalapeño, add natural flavor and a touch of heat to this delicious ropa vieja recipe.

Contributor Brad Fenson went all the way to Mexico for this dish. Inspired by the traditional preparation methods of the Yucatan, check out this twist on turkey salad.

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

Scott and Tiffany Haugen led a wild-game cooking seminar at the 143rd NRA Annual Meetings & Exhibits. See what they taught us.

A deer, elk or antelope hindquarter or shoulder cooked whole on the bone is a glorious sight. Smoking a big, primal cut like this may seem imposing, but it’s actually easier than you might think.

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.

Corned game is a great dish for hunting camp, where you can brine meat ahead of time and cook it while out hunting.

Curry has always been a wonderful way to cook game birds with dark meat. There are layers of exotic flavor, but you don’t steal all the bird has to offer in unique taste. This recipe is easy to prepare and is often even better when reheated in hunting camp.

This manicotti recipe is great way to use turkey legs to feed family and friends, and is an easy meal to prepare and bring to your next hunting camp.