Recipe: Pulled Goose Enchiladas
Before new waterfowl seasons begin, it’s a good time to learn to slow-cook the remaining goose meat in your freezer to “pull it” for use in this delicious Mexican dish.
Deer Camp USA: Millwood Hunt Club
Honor, hounds and heritage are the hallmarks of an Alabama camp that traces its roots to the 19th century.
Know-How: Smoke a Quarter
A deer, elk or antelope hindquarter or shoulder cooked whole on the bone is a glorious sight. Smoking a big, primal cut like this may seem imposing, but it’s actually easier than you might think.
Weatherby SA-08 Upland
Here's a 12-gauge semi-auto for any season that looks almost too good for the field.
Best Online Resources for Wild Game
With the holidays coming, it’s about that time for party hosts and hostesses everywhere to start racking their brains for ways to impress their guests with creative, unique dishes. Need help getting started? Here are some of Georgia Pellegrini’s favorite online resources for wild game cooking tips.
Barbecued Alligator
Are you in gator country, or at the very least close enough to get your hands on some meat? If so, Georgia Pellegrini's got a finger-food recipe you'll definitely want to roll out at your next gathering.
From The Cookbook: Barbecued Deer Ribs
If you're looking for something new to throw on the grill, then try out this recipe from the NRA Members' Wild Game Cookbook, Second Edition.
From the Cookbook: Barbecued Moose Ribs
Few things look as appetizing on a plate as ribs, and they make for great finger foods during Sunday afternoons in the fall. Ready to try making them with moose?
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