“chili”

Large ducks like pintails, mallards and gadwall, provide lots of protein to feed a family or hunting camp. Served on a bed of long-grain rice, this recipe could quickly become your favorite aromatic fowl recipe.

Bannock is the perfect recipe for a hunting camp, and when time is limited, can even be made when there are no biscuits or bread readily available.

A flour tortilla stuffed with ground, seasoned venison that’s baked to a crispy brown finish is ... mmm, good. Want a taste? Check out our recipe then preheat the oven.

Dutch croquettes look like dumplings, but have a crisp breading surrounding a delicious meat mixture that is soft and creamy in texture. This recipe works well with leftovers from a larger piece of meat or ground meat from any wild game.

Thinking outside the box, a creative cook can use ground venison to recreate structured meat. This recipe features pine nuts, feta cheese, black olives and spinach that create a moist and sophisticated dinner.

Turn your hard-earned game meat into mouthwatering meals.

This chili recipe ensures meat in every bite, whether you eat it with a fork or spoon, and the combination of ground and cubed meat provides diverse texture and flavor.

Snow goose is fine-grained meat that breaks down easily, making it the ideal candidate for a spread. Despite the bad rap it’s often given as table fare, roasted snow goose can compete with any protein needed to make a special starter to your dinner party.

When you eat what you kill, it’s your job to ensure your prime cuts stay in prime condition between the field and the fork.