One Pot Pheasant Stew
Need a new recipe to put to use on your upland game? Give this One Pot Pheasant stew from Georgia Pellegrini a try.
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.
Five Ways to Prepare Wild Game in Warm Weather
Summer weather can change your approach in the kitchen, but it doesn't have to change meal quality. Here are five warm-weather wild-game recipes.
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.
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.
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 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 Axis Venison Meatloaf
Axis deer mostly graze on grass, as well as weeds and forbs. This makes the meat very lean, slightly sweet and perfect for meatloaf.
How to Convince a Vegetarian to Eat Wild Game
Many people avoid meat on health, moral or environmental grounds, but according to the author, there is no excuse to not eat wild game.
How to Use Leftover Meat Scraps
Late summer is a great time to use up the meat scraps in your freezer in order to make room for the fall hunting seasons.
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