“cooking”

Jelly made from wild berries is a fantastic way to add moisture to birds when cooking, and herbs add just enough flavor to make you want to cook more. A Texas Crutch is often used when cooking venison, where broth is added to a foil vessel to braise or simmer the meat. This recipe uses jelly, to becomes a sweet liquid when heated, adding moisture and flavor to your birds.

If you haven’t been a big fan of snow goose meat in the past, this recipe is for you. Cooking the meat in a slow cooker results in extremely tender meat, and the added beets enhance the natural color and flavor.

Some cuts of game meat can seem especially difficult to make tender. Whether through aging or proper cooking technique, these tips will ensure the cuts from your next head of game are every bit the trophy the rest of the hunt represents.

Vista Outdoor has announced that it has acquired Camp Chef. A provider of outdoor cooking solutions, Camp Chef carries more than 250 products including camp stoves, barbecue grills, pellet grills, smokers, fire pits and a full line of cast-iron cookware and accessories.

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.

When prepared properly, goose legs are extremely tender and offer a wide range of cooking options. Season them to taste like your favorite chicken wings, and you’ll be shopping for more goose decoys before you know it.

With wild-game concoctions by Georgia Pellegrini, your fellow NRA members and even a few dishes I've spotted, AmericanHunter.org is chock-full of good recipes. However, are all these cooking successes and the pretty photos accompanying them very realistic?

For some reason professional chefs seem to really underestimate my ineptitude in their cooking instruction. They include ingredients I've never heard of or can't find at my local grocer. They use fancy equipment that I don't own and don't care to own. And they employ such fancy techniques and swiftness with their knives that my feeble brain can't keep up.

There's nothing like a hot meal after a hard morning's hunt. That's why Associate Editor Jon Draper and Digital Managing Editor Shawn Skipper made sure they packed some of Camp Chef's finest on-the-go cooking solutions when we decided to chase snow geese across the prairies of South Dakota. A hunt camp's kitchen, though, thrives on efficiency—which is why we were quick to acquire a Sherpa Camp Table and Organizer. Here are five things you need to know.