You Killed a Wild Turkey—Now What?

Even the latest spring turkey seasons throughout the country will be closing within the next few days—were you among the many hunters that took their first gobbler this year? If so, now it's time to decide what to do with it. Georgia Pellegrini offers the following recommendations.

A Hunter’s Guide to Edible Organs

Edible organs have a lot to offer the adventurous hunter and eater who wants to explore the wild side of wild game.

5 Dove Recipes to Try This Fall

Upland seasons are in full swing, and by now many hunters have already amassed a respectable stockpile of dove breasts. Looking for a new way to enjoy them? Georgia Pellegrini offers five of her favorite dove recipes for the fall.

Everything but the Oink

A growing nuisance in 45 states, feral pigs have established an increasing presence in the wine country of California’s northern Sonoma County. And just like nearly everywhere else, they are a problem there, too.

America's Top 5 Wild-Game Meats

We can win the hearts and minds of non-hunters by being outspoken and resourceful users of our country's renewable source of wild-game meat.

From the Cookbook: Venison Salami

Perfect for venison, elk or antelope, this salami recipe will keep people coming back to your table.

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?

John Zent's Top Wild-Game Meats

Inspired by Steven Rinella’s “Top Game Meats,” here is another author’s take on a his favorite wild-game fare.

The Best Way to Cook Venison Steaks

If you’re cleaning out your freezer to make room for the coming season, here are five tips for getting the most out of your wild-game steaks.

Recipe: Candied Black Bear Backstrap

Black bear is one of the most overlooked red meats hunted in North America. You'll be wondering why once you try this recipe.

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