“camp chef”

Fried cheese and venison tenderloin? It's impossible to go wrong.

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.

A recent trip to Hawaii inspired contributor Brad Fenson to create a chimichurri sauce variation, where cilantro, cumin and lime juice produce a new twist on the traditional blend.

Antelope, deer, moose and elk make great shishliki. Make a large batch and freeze extras to bring to your next hunting camp.

Pheasant can be challenging to cook, as it has a tendency to cook quickly and dry out. This easy, delicious recipe will ensure it stays moist and leave your friends and family begging for more.

Fruit is often paired with waterfowl to enhance taste and keep the meat moist. While often overlooked, dates are sweet, dense and full of fiber. This simple recipe transforms a simple duck breast into a succulent dinner, and will leave your friends and family asking for seconds.

If you like pizza, you’re going to love building a pie with a meat crust. That’s right—a meat crust—topped with tomato sauce, veggies and lots of cheese. Do we have your attention yet?

Cooking grouse with apricots and fragrant spices is reminiscent of the tart and often tangy berries that grow in the wild, which naturally make a great accompaniment for the forest grouse.

Adding the ingredients of a bacon cheeseburger into the next meatloaf you make for hunting camp is sure to turn heads. Pickles, bacon, cheese and mustard all help to keep the loaf moist and add flavor, while a ketchup and sugar topping complete this crowd-pleasing recipe.