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How to Shut Up a Lawyer

One of my favorite duck-hunting buddies is a hero of sorts: He went duck hunting...

Field Processing & Butchering on Backcountry Hunts

Here are four knives and tools that can get the job done on any backcountry...

Turkey Brine: The Best Way to Cook a Wild Turkey

Everyone has his or her own turkey technique at Thanksgiving, but according to the author,...

Tips for Field Dressing Game Birds, Part 2

Part 1 of this series covered tips for field dressing and aging game birds, and...

The Best Way to Cook Venison Steaks

If you’re cleaning out your freezer to make room for the coming season, here are...

Recipe: Braised Rabbit with Olives and Preserved Lemons

The French technique of braising is a delicious way to cook meat that causes it...

Top Wild Game Cookbooks

There are plenty of cookbooks still on the market that are useful tools in guiding...

Five Wild-Game Grilling Tips

The author serves up her top five tips for getting the most out of cooking...

America's Top 5 Wild-Game Meats

We can win the hearts and minds of non-hunters by being outspoken and resourceful users...

How to Make Bacon

Even individuals who reject gun ownership and hunting—and some vegetarians—have a hard time resisting fresh...

How to Make Pheasant with Roasted Apples

This recipe is one of my favorites. It is creamy, rich and sweet and includes...

How to Render and Use Wild Game Fat

A meat's distinctive flavors reside in the fat, and with wild animals, it is all...

How to Make Duck Confit

Confit is a centuries-old method for salt curing a piece of meat, usually goose, duck...

How to Age and Braise Venison

The key to delicious venison is aging it properly. Just like a good twelve ounce...

The Best Venison Recipes Ever

This old whitetail hunter fell in love with venison years ago. Now I'm out to...

How to Can Game Meat

Here's another way to enjoy your fall harvest.
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