“cutting board”

Brad Fenson whips up a holiday favorite in the form of goose rouladen, a traditional German dish.

Early-season birds can be loaded with pinfeathers and have not yet fattened up. Having a recipe to use lean duck breasts without skin provides the perfect reason and incentive to hunt, no matter the time of year.

Meat and potatoes are staples for most hunters, and combining the two is a great way to enjoy the bounty of your hunt.

Looking for a way to introduce a new audience to bear meat? Check out this recipe, from contributor Brad Fenson, for an easy way to do it.

A spin on cordon bleu, simplicity and flavor are the best parts of this delicious grouse recipe.

In honor of their 30 years of business, Hi Mountain Seasonings is offering a 30th Anniversary Limited Edition Chef Knife.

Thinking outside the box, a creative cook can use ground venison to recreate structured meat. This recipe features pine nuts, feta cheese, black olives and spinach that create a moist and sophisticated dinner.

This recipe is great for lean wild game where keeping the meat moist while cooking is critical, and features a unique glaze built with sweet spice and ingredients to add a candied finish.

The holiday season is upon us, and the editors of American Hunter have assembled a handful of gift recommendations for every outdoorsman on your list to fit just about any budget.