“gravy”

Stroganoff is an easy dish to prepare, with rich, flavorful sauce. Made with onions, mushrooms, and historically beef, it is a great recipe to try with your favorite venison.

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.

There are few people that don’t appreciate the flavor, texture and comfort of a good pot roast. Here's one of our favorite iterations of the simple, classic dish.

Repurpose your roast by turning it into rouladen.

The meatballs and gravy can be served over egg noodles or rice, or simply on their own. For tradition, made sure to have a side of jam to eat the meatballs with.

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.

Hunters making Irish stew can’t go wrong with neck, hock, flank, or even cubed center or eye of round roasts. Deer, moose and elk are all flavorful and will stew down to tender morsels that make superb gravy.

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.

Though not the top of the ticket, there’s some quality eats and some hidden gems to be found at the Great American Outdoor Show if know where to look. Let Associate Editor Jon Draper's taste buds be your guide.