“camp chef”

Fruit is often paired with waterfowl to enhance taste and keep the meat moist. While often overlooked, dates are sweet, dense and full of fiber. This simple recipe transforms a simple duck breast into a succulent dinner, and will leave your friends and family asking for seconds.

If you like pizza, you’re going to love building a pie with a meat crust. That’s right—a meat crust—topped with tomato sauce, veggies and lots of cheese. Do we have your attention yet?

Cooking grouse with apricots and fragrant spices is reminiscent of the tart and often tangy berries that grow in the wild, which naturally make a great accompaniment for the forest grouse.

Adding the ingredients of a bacon cheeseburger into the next meatloaf you make for hunting camp is sure to turn heads. Pickles, bacon, cheese and mustard all help to keep the loaf moist and add flavor, while a ketchup and sugar topping complete this crowd-pleasing recipe.

Waterfowlers sometimes overlook the flavor and volume of meat on the legs and thighs of ducks, but when cooked properly, they’re tender, juicy and delicious. If you like spicy wings and dry ribs, you’ll love the combination of ingredients in this recipe.

This delicious fresh venison sausage with a taste of cranberries and orange will have you looking to customize the taste to personal or family preferences.

If you’re a fan of traditional poppers, this recipe is sure to be a new favorite.

Contributor Brad Fenson gives his audience a recipe that will help keep a venison steak nice and moist in the oven.

Early-season birds can be loaded with pinfeathers and have not yet fattened up. Having a recipe to use lean duck breasts without skin provides the perfect reason and incentive to hunt, no matter the time of year.