“bacon”

There are a few hunts synonymous with spring: turkey, black bear, and snow geese. For those who pursue the arctic geese, there is usually no shortage of breasts and legs to deal with, and most hunters have found new respect for the fine-grained meat the birds provide. Read on for one such use for snow goose breasts.

The author crossed the pond to stalk the Cotswolds with renowned chef, restaurateur and deer stalker Mike Robinson.

A host of upland game birds with light-colored meat can make exceptional table fare. In this recipe, a whole breast is used to make each "lollipop." Read on for more on this succulent way to prepare your upland harvest.

Immigrants who escaped socialism after World War II founded a deer camp in west-central Wisconsin that endures today through shared Latvian bloodlines. Today, Latvian remains the camp’s primary language, but English litters half the conversations. Most conversations concern deer and deer hunting, same as they always have in Wisconsin.

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.

Need another way to use that ground venison still in your freezer from the season? Brad Fenson lays out a unique way to turn it into bacon.

Brad Fenson whips up a quick yet filling hunting camp favorite in this latest wild-game recipe.