“garlic”

Contributor Brad Fenson gives his unique twist on the smash-burger trend, with a venison smash taco.

Contributor Brad Fenson walks readers through how to make a batch of delicious venison vindaloo.

The paprika paste in this recipe makes a tremendous rub on a venison roast, baking to a crusty finish with a bold taste.

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.

Looking for a great appetizer that is sure to quiet your in-laws long enough to grab a plate of your own and make it to the basement unseen? Break out the duck breasts and try this easy recipe.

Large ducks like pintails, mallards and gadwall, provide lots of protein to feed a family or hunting camp. Served on a bed of long-grain rice, this recipe could quickly become your favorite aromatic fowl recipe.

Contributor Brad Fenson takes his readers on a culinary journey that may be familiar to connoisseurs of Chinese cuisine. Read on for how to give your buck or bull a very distinctive flavor.

Bacon, pasta, cheese and ground venison all make good combinations. However, when bundled and smoked, they quickly become a new favorite. Read on, for exactly how to create this fantastic dish.

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