Lessons from Girl Hunter Weekends
AmericanHunter.org contributor Georgia Pellegrini regularly hosts her own "Girl Hunter Weekends." Here's what she's been learning from the largely all-female trips.
New Year's Resolutions for Hunters
Struggling to stick to your New Year's Resolution already? That's alright: Georgia Pellegrini's got five that all hunters should adopt for 2013—and beyond.
Taking Stock of 2011 and What Is to Come
It's time to take stock of all the things we've learned thus far, and set our sights on what we hope to accomplish in the new year.
Recipe: Duck Cassoulet
A traditional French dish, cassoulet is a hearty stew of beans and meat that is often served table side in a cassole.
Top Wild Game Cookbooks
There are plenty of cookbooks still on the market that are useful tools in guiding you in your wild endeavors in the kitchen.
How to Make Smoked Venison Kielbasa
Making kielbasa, a descendent of an Eastern European sausage, is a fun experiment and a chance to conjure your early human roots.
How to Make Duck Confit
Confit is a centuries-old method for salt curing a piece of meat, usually goose, duck or sometimes hog, then poaching it in its own fat.
How to Age and Braise Venison
The key to delicious venison is aging it properly. Just like a good twelve ounce T-bone at the best steak house in town, venison needs a lot of hang time.
Georgia Pellegrini's Mouthwatering Venison Recipe
Georgia Pellegrini is a different kind of hunter. She's a tasteful, stylish food artisan with a bit of gritty, shotgun-toting gal mixed in. It's a combo that's hard to ignore.
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