Sometimes a simple meal is the best meal—especially when we're talking about fried food. Give this latest recipe from Georgia Pellegrini a try with any leftover venison you've got in your freezer.
Hunters making Irish stew can’t go wrong with neck, hock, flank, or even cubed center or eye of round roasts. Deer, moose and elk are all flavorful and will stew down to tender morsels that make superb gravy.
Tourtière, or meat pie, is a traditional French-Canadian dish often served at special events or holidays. They're also sure to be a hit in any hunting camp.