“cooking”

Mark your calendars for Feb. 1 through Feb. 9, because the biggest, open-to-the-public outdoor show on the planet is coming to Harrisburg, Penn. Whether you’re a hunter, shooter, fisherman, boater, camper or simply love all the outdoors has to offer, it’s the place to be early next month.

Ham and Swiss cheese pair wonderfully in a sandwich but also work extremely well to add flavors to a meatloaf. The two ingredients can be diced and shredded to add to a meatloaf or sliced to line the baking dish and top the loaf. A special sauce with mustard makes the dish complete.

An Italian pot roast starts with a soffritto base of finely chopped onions, carrots, and celery. The extra surface area brings out the flavors and provides a bed for the roast.

What sets this dish apart is the luxurious sauce—a velvety reduction of wine and broth that thickens over time, coating the venison in a rich, glossy finish.

Brad Fenson whips up a savory venison loin, the perfect use for the thick rear of any backstraps harvested this fall.

Pasta and Italian culinary experts may wince at the fact that lasagna might be made without lasagna noodles, but when it is quick and easy to prepare and tastes great, let them argue.

Brad Fenson shares his hunter's take on an old highland favorite—Scotch pie.

“Fyro”—short for fake gyro—is a term contributor Holly Hearn coined to describe this delightful sandwich that bears a resemblance to the traditional Greek gyro.

Creating a flavorful meal from proteins harvested throughout the year is special. A jambalaya made from big game, birds, home-processed sausage and some fish is the perfect combination for any meal.