“gravy”

Meat and potatoes are staples for most hunters, and combining the two is a great way to enjoy the bounty of your hunt.

A good goulash is made from the dense muscle cuts of the hinds, or rounds, of your favorite venison. Goulash is easy to make but tastes like a rich-flavored entrée that took hours to prepare.

Chili is a great way to utilize ground venison, and the ingredients in this recipe will transform any "gamey" taste that may be present to one that anyone will savor.

Here's another way to enjoy your fall harvest.

I know several hunters who really don’t care for game meat. Whether it’s their tender palate or that of others in their family, but when they try game meat that has been properly prepared, most are willing to reevaluate their prejudices. One buddy of mine jerks every deer he gets, even the backstraps and tenderloins! He says his wife doesn’t like game meat, but his grandkids love jerky.

Alps OutdoorZ and Delta Waterfowl have partnered to produce a new line of co-sponsored waterfowl hunting gear, beginning with the new Zero Gravity Layout Blind and Water-Shield Pack. Both products will be available for the 2016 waterfowl seasons, and are the headliners for an entire line of gear that will soon be available.

Fresh mozzarella balls are the ideal meatball center. When baked perfectly, the cheese completely melts, leaving the meat moist and flavorful.

Cooking a whole, plucked pheasant in an air fryer results in a perfectly finished bird with crisp skin and delicious, moist meat.

Mixing cooked wild rice to your favorite wild-game ground meat makes a lean patty that cooks firm and has plenty of moisture.