“roast”

There is something to be said for comfort food—tender steaks with a crisp and crunchy coating, then smothered in gravy screams soothing coziness you can only get from traditional home-cooked meals. Craving some down-home cooking? Try Brad Fenson's chicken fried elk steak.

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.

This recipe is simple to prepare with any venison, but if you’re fortunate enough to have moose, it will top your charts. The long-grained meat works well to create flavorful steaks that are slow cooked to perfection.

Want to give one of the Windy City's famous sandwiches a wild-game kick? Try this recipe from Georgia Pellegrini.

Maintaining moisture may be the most difficult thing about cooking wild turkey. Trade the turkey nuggets for our easy, whole-bird recipe, and you won't regret it.

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.

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