“wild game”

Contributor Larry Case runs through the benefits of training new hunters on squirrels.

Mixing cooked wild rice to your favorite wild-game ground meat makes a lean patty that cooks firm and has plenty of moisture.

The USDA APHIS has announced new provisions allowing the importation of hunter-harvested waterfowl from Canada into the U.S., amending their recent rule that banned the import of all game birds.

Parliamentary Outdoor Caucus Co-Chairs Bob Zimmer and Ken McDonald sent a letter to Tom Vilsack, U.S. Secretary of Agriculture, about the Animal and Plant Health Inspection Service’s decision to ban the importation of hunter-harvested wild game birds from Canada into the United States and requesting that the ban be rescinded.

Contributor Mike Roux details how to train for, hunt, preserve, prepare and cook delicious dove—hunters' favorite September treat.

This latest Member's Hunt comes from Paul Gray of Las Vegas, New Mexico. 

Cooking a whole, plucked pheasant in an air fryer results in a perfectly finished bird with crisp skin and delicious, moist meat.

This recipe is quick and easy to make, and the longer you let it simmer, the better it gets.

Braising is an excellent way to prepare wild game, tenderize tougher cuts or accentuate specific flavors. If you have family or friends who insist meat is well done, this cooking method is sure to please.